Garlic Butter Lobster Linguine with Creamy Tomato Sauce and Pesto Crostini

Indulge in a luxurious pasta dish that brings the taste of fine dining to your kitchen. Tender lobster tails are roasted with garlic herb butter until perfectly cooked, then served over a bed of linguine coated in a rich, creamy tomato sauce. The sauce, made with crushed tomatoes, cream cheese and crème fraîche, is velvety smooth and full of flavor.

This meal is complete with a side of peppery arugula salad dressed in balsamic glaze and crispy pesto crostini. Topped with freshly grated Parmesan, every bite is a celebration of textures and tastes. Perfect for a romantic date night or a special occasion, this recipe is sure to impress.

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Ingredients

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

4 tablespoon PestoView ingredient guideLike ingredientDislike ingredient

2 unit Seafood Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

1 unit Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

6 ounce Linguine PastaView ingredient guideLike ingredientDislike ingredient

1 unit Parmesan Cheese BlockView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

8 ounce Lobster TailsView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.13 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) and bring a large pot of salted water to a boil. Grate the Parmesan cheese finely. Using kitchen shears, cut along the underside of each lobster tail, leaving the meat intact and stopping at the tail. Gently pull the shell apart to expose the meat; it’s okay if it doesn’t open fully.
2. Cut two 10-inch pieces of aluminum foil (four for 4 servings). Place a lobster tail cut-side up in the center of each piece. Top each with ½ tablespoon garlic herb butter. Wrap the foil tightly around the lobster, sealing well. Place on a baking sheet and roast on the top rack until the lobster is tender and cooked through, 10-15 minutes. Carefully open a packet to check; the meat should be opaque and the shell red. If needed, reseal and roast longer. Once done, open packets to prevent overcooking.
3. Add linguine to the boiling water and cook until al dente, 9-11 minutes. Reserve ½ cup pasta water, then drain. Return pasta to the pot and stir in the remaining garlic herb butter until melted. Set aside.
4. In a large pan, combine crushed tomatoes, seafood stock concentrates, cream cheese, crème fraîche and a pinch of sugar. Bring to a simmer over medium-high heat, then reduce heat to medium-low. Cook, stirring often, until the sauce is smooth and slightly thickened, 4-5 minutes.
5. Meanwhile, halve the ciabatta and toast until golden. Spread the cut sides with pesto, then cut each half diagonally into two pieces.
6. Add the linguine to the pan with the sauce and toss to coat evenly. If desired, add any juices from the lobster foil packets for extra flavor. Season with salt and pepper. If the pasta seems dry, add reserved pasta water a splash at a time until creamy.
7. In a medium bowl, toss arugula with half the balsamic glaze, a drizzle of olive oil, salt and pepper. Using a sharp knife, halve the lobster tails lengthwise. Divide the linguine among plates, top with lobster and sprinkle with Parmesan. Serve with the arugula salad and pesto crostini on the side.

Recipe Tips

FAQ

Can I use frozen lobster tails?

Yes, thaw them completely in the refrigerator overnight before cooking. Pat dry before seasoning.

What can I substitute for seafood stock concentrate?

You can use 1 teaspoon of fish sauce or a splash of clam juice mixed with a little water as a substitute.

How do I store leftovers?

Store the pasta, lobster, salad and crostini separately in airtight containers in the refrigerator for up to 2 days. Reheat pasta gently on the stovetop with a splash of water.