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Easy Lobster Scampi with Linguine

This decadent Easy Lobster Scampi with Linguine features succulent lobster tail in a buttery garlic sauce that transforms your dinner into a luxurious dining experience.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Seafood
Calories: 600
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 3/4 lb linguine Use fresh or dried linguine.
  • 4 (5 oz) lobster tails Fresh or thawed frozen lobster tails.
  • 6 tbsp unsalted butter, divided 4 tbsp for cooking and 2 tbsp for sauce.
  • 10 large cloves garlic, minced Adds robust flavor.
  • 1 tbsp lemon zest Freshly grated for best flavor.
  • 1/4 cup lemon juice Freshly squeezed.
  • 1/2 tsp crushed red pepper flakes Adjust according to spice preference.
  • 3/4 tsp kosher salt For seasoning lobster and pasta.
  • 1 tbsp olive oil For additional flavor.
  • 2 tbsp chopped flat-leaf parsley, plus more for garnish Fresh parsley adds color and freshness.

Method
 

Preparation
  1. Bring a large pot of water to a rolling boil. Season liberally with salt until it tastes as salty as the sea.
  2. Using kitchen shears, cut the lobster tails starting from the end through the flesh and down the upper part of the shell.
  3. Season the lobster tails with salt and pepper. Heat a large sauté pan over medium heat and add 4 tablespoons of butter.
Cooking
  1. Once the butter melts, add lobster tails shell-side down and minced garlic. Cook for 2-3 minutes, spooning butter and garlic on top.
  2. Flip the lobster to flesh-side down and cook for another 1-2 minutes until the shell turns bright red. Avoid overcooking.
  3. Remove the lobster tails from the pan, allow to cool slightly, then chop into bite-sized pieces.
  4. In the meantime, cook the linguine until just under al dente, reserving some cooking liquid.
  5. In the same pan, add the remaining butter, lemon zest, lemon juice, red pepper flakes, and 1/4 tsp salt. Simmer for 1-2 minutes.
  6. Add the linguine, remaining salt, and olive oil. Loosen the sauce with reserved pasta water as needed and adjust seasoning.
  7. Stir in the parsley and chopped lobster, tossing until everything is warmed through.
  8. Garnish with additional parsley before serving.

Notes

Store leftovers in an airtight container in the fridge for 2-3 days. Reheat gently with a splash of water to maintain tenderness of the lobster.