Ingredients

12 oz lobster meat (cut into 1-inch chunks)

1 lb linguine (De Cecco recommended)

5 tbsp high-quality olive oil

2 large shallots (finely diced)

6 garlic cloves (thinly sliced)

3/4 tsp red pepper flakes

1/2 tsp granulated sugar

2 1/2 cups cherry tomatoes (halved)

1/2 cup dry white wine (like Pinot Grigio)

3 tbsp unsalted butter

Kosher salt to taste

Freshly cracked black pepper to taste

2 handfuls fresh basil (torn)

2 tbsp fresh flat-leaf parsley (finely chopped)

1 large lemon (zested and juiced)

Instructions

Step 1: Dice the shallots finely and thinly slice the garlic cloves, keeping them separate. Halve the cherry tomatoes, zest and juice the lemon into a small bowl. Tear the basil into bite-sized pieces and finely chop the parsley. Prepare a large pot of salted water and bring to a boil. Cut the lobster meat into 1-inch chunks and set aside.

Step 2: Once the water is boiling, add the linguine and cook according to package directions. Meanwhile, heat olive oil in a large shallow pan over medium-high heat. Add the shallots and cook about 1 minute until fragrant and slightly softened. Add garlic and red pepper flakes, stirring constantly for 30 seconds to avoid burning.

Step 3: Add the halved cherry tomatoes, a pinch of salt and pepper, and the sugar. Cook for 3-4 minutes, stirring occasionally, until tomatoes soften and release their juices.

Step 4: Pour in the white wine, scraping up any browned bits from the pan. Let the wine simmer for 2-3 minutes until it reduces by half and the alcohol cooks off. The sauce should smell fragrant and slightly caramelized.

Step 5: Stir in the lobster meat and butter gently. Cook for about 1 minute until the butter melts and the lobster is warmed through. Be careful not to overcook the lobster.

Step 6: Drain the linguine, reserving about 1/2 cup of pasta water. Toss the pasta into the lobster sauce, adding pasta water as needed to reach a silky, coat-every-strand consistency. Adjust seasoning with salt and pepper. Stir in lemon zest.

Step 7: Remove the pan from heat and stir in the fresh basil, lemon juice, and parsley. Serve immediately while hot, garnished with extra parsley if desired.

Tips & Variations

Use pre-cooked lobster meat to save time and avoid shell cracking.

Substitute lobster with shrimp, scallops, or lump crab meat for variation or budget-friendly options.

If you don’t have shallots, finely diced yellow or red onion works well.

Replace white wine with a mix of chicken or vegetable stock and lemon juice if you prefer no alcohol.

Swap cherry tomatoes with grape tomatoes or diced regular tomatoes, removing excess seeds and juice.

Try different long pasta like spaghetti or fettuccine, or short pasta shapes if preferred.

Reserve pasta water before draining to loosen the sauce and help it cling to the noodles.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of white wine or pasta water to loosen the sauce, or microwave on medium power, stirring every 30 seconds. Avoid overheating to prevent the lobster from becoming tough.

FAQs

Can I use frozen lobster tails for this recipe?

Yes, frozen lobster tails work well. Just thaw them completely in the refrigerator overnight before cooking. Alternatively, use pre-cooked lobster meat added at the end to keep it tender.

How can I avoid overcooking the lobster?

Cook the lobster just until heated through—about 1 minute in the sauce if using pre-cooked meat, or 6-8 minutes boiling if cooking tails, then plunge into ice water. Overcooked lobster becomes rubbery and tough.