Linguine with Lobster Cream Sauce

Name: Linguine with Lobster Cream Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 12 ounces linguine pasta; 2 lobsters, cooked and meat removed, chopped; 1 cup heavy cream; 3 tablespoons butter; 2 cloves garlic, minced; 1/2 cup shallots, finely chopped; 1/4 cup white wine; Salt and pepper to taste; Fresh parsley, chopped for garnish

Highlighted under: Family Favorite Comfort Food

I absolutely adore making Linguine with Lobster Cream Sauce for special occasions. The creamy sauce paired with tender linguine and succulent lobster creates a luxurious experience that’s hard to beat. I often prepare this dish when I want to impress guests, and it never fails to impress. The combination of fresh lobster and rich, savory sauce makes this dish a true standout. With some simple techniques and quality ingredients, you can recreate this restaurant-worthy meal right in your kitchen.

Created by

Lena

Last updated on 2026-01-22T11:45:27.917Z

When I first attempted making Linguine with Lobster Cream Sauce, I was unsure if I could achieve the same depth of flavor as my favorite Italian restaurant. I decided to combine fresh lobster pieces with a homemade cream sauce, allowing the natural sweetness of the lobster to shine. The result was a vibrant, rich dish that transported me straight to the coastal shores of Italy.

One key tip I learned along the way is to ensure your cream is at room temperature before adding it to the sauce. This prevents curdling and allows for a silky texture. Now, I look forward to making this dish for any gathering!

Why You'll Love This Recipe
Decadent creaminess perfectly balances the fresh taste of lobster
Simple ingredients come together for a stunning presentation
A great way to elevate your pasta game for special occasions

Mastering the Technique

Cooking the linguine to perfection is crucial for this dish. Make sure to add a generous amount of salt to the boiling water; this enhances the flavor of the pasta itself. I recommend cooking the linguine for about 8 to 10 minutes for that perfect al dente texture. It should have a slight bite when you taste it, which helps it hold up against the rich sauce later.

When making the sauce, keep the heat at medium to maintain a gentle simmer. If it’s too hot, the cream can separate, leading to a grainy texture. Stir frequently to ensure even cooking and to develop a glossy finish. You’ll know it's ready when it thickens slightly and coats the back of a spoon.

Ingredient Insights

Using fresh lobster is key to elevating this dish. Look for lobsters that feel heavy for their size; this usually indicates they have more meat. If fresh lobster is unavailable, high-quality frozen lobster meat is a good alternative—just make sure to thaw it properly in the refrigerator overnight before use to maintain its texture.

The choice of white wine can drastically affect the flavor of your sauce. A dry white wine, such as Sauvignon Blanc or Pinot Grigio, will complement the creamy backdrop without overwhelming it. If you prefer to omit alcohol, you can use a splash of chicken broth or a squeeze of lemon juice to add acidity.

Ingredients

Gather these ingredients to make a delicious Lobster Cream Sauce:

Ingredients

12 ounces linguine pasta
2 lobsters, cooked and meat removed, chopped
1 cup heavy cream
3 tablespoons butter
2 cloves garlic, minced
1/2 cup shallots, finely chopped
1/4 cup white wine
Salt and pepper to taste
Fresh parsley, chopped for garnish

Have everything ready for a fantastic cooking experience!

Instructions

Follow these steps to create your Linguine with Lobster Cream Sauce:

Cook the Linguine

In a large pot of salted boiling water, cook the linguine according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.

Prepare the Sauce

In a large skillet, melt the butter over medium heat. Add the minced garlic and chopped shallots, sautéing until translucent, about 3 minutes.

Deglaze and Add Cream

Pour in the white wine, scraping up any brown bits from the pan. Reduce the wine by half, then add the heavy cream and allow it to simmer for 5 minutes.

Combine Pasta and Lobster

Add the lobster meat to the sauce, mixing well. If the sauce is too thick, add reserved pasta water gradually. Season with salt and pepper.

Serve

Toss the linguine in the sauce until well coated. Serve hot, garnished with fresh parsley.

Enjoy your meal, and don't forget to impress your guests!

Pro Tips

For added flavor, you can include a pinch of red pepper flakes for a subtle heat. Also, consider using lobster stock for an even deeper taste in your sauce.

Make-Ahead & Storage

This Linguine with Lobster Cream Sauce can be made ahead of time, which makes it perfect for entertaining. You can prepare the sauce and lobster a day in advance; store in an airtight container in the fridge. When you're ready to serve, simply reheat the sauce over low heat while the linguine cooks. If the sauce has thickened too much, add a little reserved pasta water to loosen it up.

If you have leftovers, cool the dish to room temperature before storing it in an airtight container. It can be refrigerated for up to two days. Reheat gently on the stove with a splash of cream or pasta water to maintain the sauce's luscious texture, avoiding the microwave which can overcook the pasta.

Serving Suggestions

To make your dish even more festive, consider serving it with a side Caesar salad and a glass of chilled white wine. The crispness of the salad and acidity from the wine will balance the creaminess of the dish nicely. You can also add a sprinkle of red pepper flakes for a touch of heat, which contrasts beautifully with the rich sauce.

For a variation, try enhancing the sauce with a dash of saffron or a pinch of nutmeg to add complexity. Both ingredients will bring an aromatic warmth to the dish, creating an even more memorable flavor experience. You might also experiment with different pasta shapes, like fettuccine or pappardelle, depending on your preference.

Questions About Recipes

→ Can I use frozen lobster for this recipe?

Yes, just make sure to thaw it thoroughly before cooking to achieve the best flavor.

→ What can I serve with Linguine with Lobster Cream Sauce?

A fresh green salad or garlic bread pairs wonderfully with this dish.

→ Can I use a different pasta?

Absolutely! Tagliatelle or fettuccine would also work well with this sauce.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove.