Linguine with Lobster Cream Sauce

Name: Linguine with Lobster Cream Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 12 oz linguine; 2 tablespoons olive oil; 4 cloves garlic, minced; 1 cup heavy cream; 1 cup lobster meat, cooked and chopped; 1/2 cup grated Parmesan cheese; Salt and pepper to taste; Chopped parsley for garnish

Highlighted under: Seasonal Bounty Recipes

I often find myself dreaming of sophisticated dishes that deliver on both flavor and elegance, and Linguine with Lobster Cream Sauce is at the top of that list. This recipe brings the luxurious taste of lobster right into my kitchen, complemented by a creamy, tangy sauce that's simply irresistible. It's perfect for special occasions or a cozy night in, and it impresses without requiring a culinary degree. With just a handful of fresh ingredients and a few simple techniques, you can create a restaurant-worthy meal that feels indulgent yet accessible.

Created by

Emily

Last updated on 2026-01-22T12:58:30.278Z

When I first attempted this recipe, I was pleasantly surprised at how the flavors melded together beautifully. The rich creaminess of the sauce paired with the sweet, tender pieces of lobster felt decadent, but the process was surprisingly straightforward. I recommend cooking the lobster just until it's opaque to ensure it doesn't become rubbery, which can easily happen.

My favorite trick is to reserve a little pasta water at the end; it helps to adjust the sauce's consistency without losing flavor. This end step elevates the dish, making it luscious and perfect for coating the linguine.

Why You'll Love This Recipe
Decadent and creamy with a hint of ocean freshness
Perfectly cooked lobster adds a touch of luxury
Ideal for date nights or special celebrations

The Star Ingredient: Lobster

Lobster is not just a luxurious addition to this dish; its sweet and tender meat brings depth to the overall flavor profile. For the best results, opt for freshly cooked lobster, which you can buy pre-cooked or steam at home. If using frozen lobster, be sure to thaw it overnight in the refrigerator to ensure optimal texture and taste. The lobster should be chopped into bite-sized pieces, allowing for even distribution in the sauce without overwhelming the linguine.

When you’re sourcing lobster, look for meat that’s slightly translucent and smells like the ocean. Fresh lobster also has a firm texture that holds up in cooking. If you find yourself unable to acquire lobster, shrimp can serve as an excellent substitute, though you'll lose some of the unique flavor character. Just make sure to adjust cooking times as shrimp cooks more quickly than lobster.

Perfecting the Cream Sauce

The creamy sauce is what truly elevates this dish, making it feel indulgent. After adding the garlic to the olive oil, it’s essential to sauté until just fragrant—about one minute—to avoid burning. Burning garlic can create an unpleasant bitterness that will spoil the delicately balanced flavors. Gently simmering the cream helps to thicken it, usually taking around 3-5 minutes; you'll want to see small bubbles forming but avoid a rapid boil.

For a bit of extra acidity and tang, consider a splash of white wine when you add the cream. This addition not only enhances the depth of flavor but also helps to marry the seafood with the richness of the cream. Just allow the alcohol to cook off before proceeding, ensuring a smooth sauce that highlights, rather than overwhelms, the lobster’s flavor.

Serving and Storing Tips

Once combined, the linguine should be served immediately for the best texture. If you have leftovers, store the pasta and sauce separately to prevent the pasta from becoming mushy. Simply refrigerate in airtight containers for up to 2 days. When reheating, use low heat and add a splash of cream or reserved pasta water to maintain a nice, saucy consistency without overcooking the pasta.

For a delightful finishing touch, consider adding a squeeze of fresh lemon juice or a sprinkle of lemon zest before serving. This will brighten the dish and enhance its overall freshness. You could also experiment by throwing in some sautéed spinach or roasted cherry tomatoes for added color and nutrients, making this recipe versatile enough for varied tastes.

Ingredients

For the Pasta and Sauce

12 oz linguine
2 tablespoons olive oil
4 cloves garlic, minced
1 cup heavy cream
1 cup lobster meat, cooked and chopped
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Chopped parsley for garnish

Instructions

Cook the Linguine

In a large pot of salted boiling water, cook the linguine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the linguine and set aside.

Prepare the Sauce

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and bring to a gentle simmer.

Add the Lobster

Stir in the chopped lobster meat and Parmesan cheese into the cream sauce. Season with salt and pepper to taste. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.

Combine and Serve

Toss the cooked linguine in the sauce until well coated. Serve immediately, garnished with chopped parsley.

Pro Tips

To elevate the flavors, consider adding a splash of white wine to the sauce while it's simmering. It complements the lobster beautifully.

Scaling the Recipe

If you're looking to serve a larger group, this recipe is easily scalable. Simply multiply the ingredients by the desired number of servings. Keep in mind that cooking times may vary slightly with larger quantities, especially for the linguine. Use a larger pot to avoid overcrowding, which can lead to uneven cooking. Make sure to taste test as you go to adjust seasoning and ensure the sauce has enough richness to complement the increased volume of pasta and lobster.

When scaling the recipe, keep an eye on the sauce consistency. You might need to add a touch more cream or pasta water to achieve that desired silky texture. The key is to maintain the balance between the creaminess and the elegance of the lobster flavor, as crowding the pan can dilute flavors.

Ingredient Substitutions

This Linguine with Lobster Cream Sauce can easily accommodate dietary preferences. For a lighter version, consider using half-and-half or a lower-fat cream. The key is to bring it to a simmer gently to ensure the sauce thickens without curdling. If you want to make it dairy-free, using full-fat coconut milk could provide a creamy consistency while adding a hint of sweetness that complements the lobster beautifully.

For those with gluten sensitivities, swapping out linguine for gluten-free pasta will work perfectly—even if it may require slightly adjusted cooking times. Make sure to taste the pasta near the end of the cooking time to catch it at its best. The dish remains elegant and satisfying with these simple tweaks, maintaining its gourmet status.

Questions About Recipes

→ Can I use frozen lobster meat?

Yes, frozen lobster meat can be used. Just ensure to thaw it thoroughly before adding it to the sauce.

→ How can I reheat leftovers?

Reheat on low heat in a skillet, adding a bit of cream or reserved pasta water to prevent the sauce from breaking.

→ What can I substitute for heavy cream?

You can use half-and-half or a non-dairy cream alternative, but the texture and richness will vary.

→ Is this recipe suitable for meal prep?

Yes, you can prepare the lobster sauce ahead of time and store it in the fridge; just reheat gently before adding the pasta.