This easy lobster linguine is perfectly portioned for two. REAL butter and chicken stock combine to make a simple pasta sauce, and the addition of lobster elevates the dish making it perfect for weeknights and special occasions.

lobster linguine

Buttery Lobster Linguine

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 2 servings


  • 1/2 pound linguine
  • 4 tablespoons butter, divided
  • 2 (4-5 ounce) lobster tails, cut down center lengthwise
  • Salt to taste
  • 4 garlic cloves, minced
  • 2 cups chicken stock
  • 1 lemon
  • 1 teaspoon crushed red chile flakes
  • 1/3 cup freshly grated parmesan cheese
  • 1/2 cup chopped parsley leaves, plus more for garish


  1. Bring a large pot of salted water to a boil. Cook linguine according to package directions until just shy of al dente.
  2. Melt 2 tablespoons butter in a large skillet over medium-high heat. Season lobster tails with salt and place them flesh side down in the pan. Sear 2 minutes, then flip the lobsters on their shells, and sear another 1 to 2 minutes, until the shells turn bright red. Immediately transfer the tails to a cutting board, and use a fork to remove the meat, set aside.
  3. Melt remaining 2 tablespoons butter in skillet over medium heat. Add minced garlic and sauté about 30 seconds, until fragrant. Add chicken stock, juice from half the lemon, chile flakes and another pinch of salt. Simmer 5 minutes.
  4. Remove sauce from heat and add linguine and parmesan cheese. Cover pan and let sit 5 minutes, allowing pasta to absorb more of the liquid. Remove the lid and add parsley and lemon juice from remaining half. Season with additional salt. Add lobster meat to pasta and toss to coat. Serve with additional parmesan, parsley and lemon wedges.

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  1. Christine Ziemba said:

    Love the recipes.