Lobster Linguine in Tomato Cream Sauce

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This lobster linguine combines sweet chunks of lobster meat with a silky tomato cream sauce spiked with brandy. The sauce comes together in the time it takes to boil the pasta, making it deceptively simple for how elegant it tastes. This is a showstopping Valentine’s Day recipe for a romantic dinner or Galentine’s gathering that rivals any Italian restaurant.

Why You’ll Love It

  • Comes together in 30 minutes
  • Uses one pot for the sauce while pasta cooks
  • Rich, restaurant-quality flavor without complicated technique
  • Stretches expensive lobster to serve 4 generously
  • The brandy adds depth without tasting boozy

Ingredients

For the Pasta:

  • 1 pound linguine
  • Kosher salt for pasta water

For the Sauce:

  • 1 pound cooked lobster meat (from about 4 lobster tails or 2 whole lobsters), cut into 1-inch chunks
  • 3 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/4 cup brandy or cognac
  • 1 can (14.5 ounces) crushed tomatoes
  • 1/2 cup heavy cream
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh basil, torn or chiffonade
  • 1 tablespoon fresh parsley, chopped

For Serving:

  • Freshly grated Parmesan cheese (optional)
  • Extra basil for garnish
  • Crusty bread for sauce

Steps

  1. Start the pasta water. Bring a large pot of water to a boil. Add enough salt so it tastes like the sea, about 2 tablespoons per quart. This is your only chance to season the pasta itself.
  2. Prepare the lobster. If using whole lobsters, remove the meat from the tails, claws, and knuckles. Cut all meat into 1-inch chunks. Pat dry with paper towels. If using pre-cooked lobster meat, just cut to size and pat dry.
  3. Sear the lobster briefly. Heat 1 tablespoon butter and the olive oil in a large 12-inch skillet or sauté pan over medium-high heat. Add the lobster in a single layer and cook undisturbed for 1 minute to develop light color. Remove to a plate immediately. The lobster is already cooked, so you just want to warm it and add a touch of caramelization.
  4. Build the sauce base. Reduce heat to medium. Add the remaining 2 tablespoons butter to the pan. Once melted, add garlic and cook for 30 seconds until fragrant but not browned.
  5. Add the brandy. Remove the pan from heat, then add the brandy. Return to heat and let it simmer for 30-60 seconds until reduced by half. The alcohol smell should dissipate. If you want to flambé, you can tilt the pan toward the flame to ignite, but this is purely optional and does not affect flavor.
  6. Add tomatoes and cream. Stir in the crushed tomatoes, heavy cream, red pepper flakes, salt, and pepper. Bring to a simmer and cook for 8-10 minutes, stirring occasionally, until the sauce thickens slightly and the raw tomato flavor mellows.
  7. Cook the pasta. While the sauce simmers, cook the linguine according to package directions until 1 minute shy of al dente. Reserve 1 cup of pasta water before draining.
  8. Combine everything. Add the drained pasta directly to the sauce. Toss over medium heat for 1-2 minutes, adding pasta water a few tablespoons at a time if the sauce seems tight. The starchy water helps the sauce cling to the pasta.
  9. Finish with lobster and herbs. Remove pan from heat. Add the seared lobster and any accumulated juices, basil, and parsley. Toss gently to combine. Taste and adjust seasoning.
  10. Serve immediately. Divide among warm bowls. Top with extra basil and Parmesan if desired. Serve with crusty bread.

Helpful Tips and Substitutions

Lobster options: Frozen lobster tails are the most accessible option. Thaw overnight in the refrigerator, then steam for 5-6 minutes before removing meat. Pre-cooked lobster meat from the seafood counter works in a pinch but has less flavor.

Why remove the pan from heat before adding brandy: Adding alcohol to a hot, empty pan can cause it to ignite unexpectedly. Removing from heat first gives you control.

No brandy? No problem: Substitute dry white wine or dry sherry. You can also omit the alcohol entirely and add 2 tablespoons of tomato paste plus a splash of white wine vinegar for depth.

Cream substitutes: Half-and-half works but produces a thinner sauce. For dairy-free, full-fat coconut cream adds richness without coconut flavor.

Make it spicier: Increase red pepper flakes to 1 teaspoon or add a diced Calabrian chili when cooking the garlic.

Don’t overcook the lobster: It goes into the sauce at the very end just to warm through. Overcooked lobster becomes rubbery and tough.

Serving Ideas

Keep sides simple to let the lobster shine. A peppery arugula salad with shaved Parmesan and lemon vinaigrette adds freshness without competing.

Garlic bread or a warm baguette is essential for soaking up every drop of sauce.

Pour a medium-bodied white wine like Vermentino, Pinot Grigio, or a lightly oaked Chardonnay.

For a composed plate, twirl the pasta in the center using pasta tongs and arrange lobster pieces around the edges.

Make-Ahead and Storage

Prep ahead: Make the sauce base through step 6 up to 1 day ahead. Refrigerate in an airtight container. Reheat gently before adding hot pasta.

Cook lobster ahead: Steam and portion lobster up to 1 day in advance. Store covered in the refrigerator.

Leftovers: Refrigerate for up to 2 days in an airtight container. Reheat gently in a skillet with a splash of cream or pasta water to loosen the sauce. The texture will not be as perfect as fresh, but still tastes great.

Not recommended for freezing: The cream sauce and pasta do not freeze well. The lobster can become rubbery upon reheating from frozen.

A Dish That Delivers

This lobster linguine strikes the perfect balance between luxurious and achievable. The brandy and cream transform canned tomatoes into something special, and finishing the pasta in the sauce creates that saucy, cohesive dish you get at good Italian restaurants. It is celebration food that does not require a celebration-level effort.

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