Garlic Butter Lobster Linguine with Creamy Tomato Sauce and Pesto Crostini

Indulge in a luxurious seafood pasta that transforms any weeknight into a special occasion. Tender lobster tails are roasted with garlic herb butter until perfectly cooked, then served over al dente linguine coated in a rich, velvety tomato cream sauce. The dish is accompanied by a fresh arugula salad with balsamic glaze and crispy pesto crostini, adding layers of flavor and texture.

This elegant recipe is surprisingly simple to prepare, making it ideal for date nights or impressing dinner guests. With each component coming together in under an hour, you can enjoy a restaurant-quality meal without leaving home.

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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

ounce Linguine PastaView ingredient guideLike ingredientDislike ingredient

7 ounce Gluten-Free Fresh 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) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.13 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView 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 Parmesan cheese using a zester or fine grater. Using kitchen shears, cut along the underside of each lobster tail shell, keeping the meat intact and stopping at the tail. Gently pull the shell apart to expose the meat (if it doesn’t open fully, that’s fine).
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 to seal, then transfer to a baking sheet. Roast on the top rack until the lobster is tender and cooked through, 10-15 minutes. Carefully open the foil to check; the shell and meat should be red. If needed, reseal and roast longer. Once done, open the packets to prevent overcooking.
3. Add the linguine to the boiling water and cook until al dente, 9-11 minutes. Reserve ½ cup of pasta cooking water, then drain. Return the 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 frequently, until the sauce is smooth and slightly thickened, 4-5 minutes.
5. Meanwhile, halve the ciabatta and toast it. Spread the cut sides with pesto to taste, then cut each half diagonally into two pieces.
6. Add the cooked linguine to the pan with the sauce and toss until evenly coated. If desired, add any drippings from the lobster foil packets for extra flavor. Season with salt and pepper. If the pasta seems dry, add splashes of reserved pasta cooking water until desired consistency is reached.
7. In a medium bowl, toss arugula with half the balsamic glaze, a drizzle of olive oil, salt and pepper. Using a large knife, halve the lobster tails lengthwise (or remove meat from shells and chop if preferred). Divide the linguine among plates, top with lobster and sprinkle with grated Parmesan. Serve with the arugula salad and pesto crostini on the side.

Recipe Tips

FAQ

Can I use regular linguine instead of gluten-free?

Yes, you can substitute regular linguine. Adjust cooking time according to package directions.

How do I know when the lobster tails are fully cooked?

The shell and meat should turn bright red and the meat should be opaque and tender. Carefully open a foil packet to check; if needed, reseal and roast for a few more minutes.

Can I prepare the pesto crostini in advance?

Yes, you can toast the ciabatta and spread with pesto ahead of time. Store in an airtight container until ready to serve.