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Lobster Scampi with Linguine

A luxurious yet simple one-pan dish of linguine pasta coated in a creamy garlic sauce with succulent lobster.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Italian, Seafood
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Lobster
  • 8 oz linguine pasta
  • 2 tails lobster, cooked and diced
Sauce
  • 4 tablespoons butter
  • 4 cloves garlic, minced
  • 1 lemon juiced and zested
  • 1/4 cup white wine
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste
  • Red pepper flakes (optional)

Method
 

Cooking
  1. Cook the linguine according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, melt the butter over medium heat.
  3. Add the minced garlic and sauté until fragrant, about 1 minute.
  4. Pour in the white wine and lemon juice, bringing it to a gentle simmer.
  5. Add the lobster meat and cook until heated through, about 2-3 minutes.
  6. Toss in the cooked linguine, lemon zest, and fresh parsley.
  7. Season with salt, pepper, and red pepper flakes if desired.
  8. Serve hot and enjoy!

Notes

Pro tip: Don't skip toasting the garlic — it makes all the difference! Serve in a shallow bowl garnished with parsley and a lemon wedge. This dish keeps well in the fridge for up to 3 days in an airtight container. Reheat gently in a skillet with a splash of water or wine.