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The Boat Shed Kitchen

Creamy Lobster Linguine

This Creamy Lobster Linguine is a luxurious pasta dish made with tender butter-poached lobster, a velvety garlic-Parmesan cream sauce, and a touch of lemon for brightness. Perfect for special occasions, it’s restaurant-worthy yet surprisingly easy to make at home.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Calories: 720
Ingredients Method Notes

Ingredients
  

  • Lobster shells
  • 8 oz white wine or seafood stock
  • 4 tbsp unsalted butter
  • 8 cloves garlic minced
  • 1 large yellow onion minced
  • 1 tsp kosher salt to taste
  • ½ tsp black pepper to taste
  • ½ tsp smoked paprika optional
  • ¼ tsp red pepper flakes optional
  • 2 cups heavy whipping cream
  • Zest of 1 lemon
  • 6 oz freshly grated parmesan
  • 6 medium butter-poached lobster tails ~1.5–2 lbs meat
  • 2 tsp fresh thyme optional
  • 1 lb linguine cooked in salted water
  • ⅓ cup reserved pasta water as needed
  • Juice of 1 lemon
  • Handful of fresh basil sliced
  • Garnish: more parmesan salt, pepper, basil, thyme, lemon wedges

Method
 

  1. If using shells, simmer with wine for 7–10 minutes. Strain and reserve.
  2. Melt butter, then sauté onion, garlic, paprika, and red pepper.
  3. Add lobster stock and cream. Stir in lemon zest.
  4. Add parmesan gradually, stirring until smooth.
  5. Fold in lobster meat, herbs, and any cooking butter.
  6. Add cooked linguine, pasta water, and lemon juice. Toss and season.
  7. See full steps with tips & photos → https://theboatshedcafe.com/creamy-lobster-linguine/

Notes

  • Butter-poaching the lobster in advance makes it extra tender and flavorful.
  • Freshly grated Parmesan melts better than pre-shredded.
  • Don’t skip the lemon—it balances the richness beautifully.