Creamy Lobster Linguini

Creamy Lobster Linguini
  • Prep Time: 10
  • Total Time: 15
  • Servings: 4

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About this Recipe

Tender morsels of juicy lobster meat enveloped in a decadent cream sauce with fresh home style linguini. Perfect for your next dinner party.


12 oz (350 g) Cooked lobster meat
1 Pkg Olivieri® Linguine
2 tbsp (30 mL) Olive oil
2 Shallots, peeled and minced
1/2 Red bell pepper, cut into thin strips
1/2 Yellow bell pepper, cut into thin strips
3 Cloves garlic, minced
1/2 cup (125 mL) White wine
2 tbsp (30 mL) Lemon juice
1/2 cup (125 mL) Whipping cream (35%)
1/2 cup (125 mL) Chopped, fresh basil (plus extra sprigs for garnish)
1/2 cup (125 mL) Freshly grated Parmesan cheese
Salt and pepper to taste


PICK through cooked lobster meat and remove any shell pieces. Cut into chunks, place in a bowl and set aside.

COOK linguini according to package directions. Drain, reserving 1/3 cup (75 mL) of the pasta water and set aside.

HEAT oil in a large pan over medium-high heat. Sauté shallots and peppers for about 2 minutes; add garlic and lobster and cook an additional 1 minute. Add wine and lemon juice, cook 1 minute. Add whipping cream, basil, cheese and reserved pasta water. Bring to a simmer and allow mixture to thicken slightly.

TOSS pasta and sauce together. Serve in individual bowls or family style. Garnish with basil sprigs and additional grated Parmesan and cracked black pepper if required.


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