Lobster Linguine with Creamy Tomato Sauce and Pesto Crostini

Elevate your pasta night with this luxurious lobster linguine. Tender lobster tails are roasted in garlic herb butter and served over al dente linguine draped in a silky tomato cream sauce. The peppery arugula salad adds a fresh contrast, while pesto crostini provides a delightful herby crunch. Finished with freshly grated Parmesan, this dish is sure to impress.

This recipe is perfect for a romantic dinner or when you want to treat yourself to something special. The combination of rich flavors and elegant presentation makes it a standout meal that rivals any restaurant. Follow the simple steps to create a gourmet experience at 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

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

16 ounce Lobster TailsView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView 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

Instructions

1. Bring a large pot of salted water to a boil. Preheat the oven to 425°F with a rack in the top position. Grate the Parmesan cheese using a zester or the small holes of a box 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 sides apart to expose the meat (do not remove the meat from the shell). If the shell doesn’t open easily, it’s fine; you can still season and cook the lobster without fully opening it.
2. Cut two 10-inch-long pieces of aluminum foil (four for 4 servings). Place each lobster tail cut-side up in the center of a foil piece. Top each with 1/2 tablespoon garlic herb butter. Wrap the foil tightly around the lobster, sealing it. Transfer the packets to a baking sheet. Roast on the top rack until the lobster is tender and cooked through, 10-15 minutes. Carefully open a packet to check doneness: the shell and meat should be red. If needed, reseal and return to the oven. Once done, open the packets to prevent overcooking.
3. Once the water is boiling, add the linguine and cook until al dente, 9-11 minutes. Reserve 1/2 cup of pasta cooking water (3/4 cup for 4 servings), then drain. Return the drained linguine to the pot and stir in the remaining garlic herb butter until melted. Set aside.
4. In a large pan, combine the crushed tomatoes, seafood stock concentrates, cream cheese, crème fraîche and a pinch of sugar (a bigger pinch for 4 servings). Bring to a simmer over medium-high heat, then reduce the 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. If you have leftover pesto, add it to the pasta at the table.
6. Add the linguine to the pan with the sauce and toss until evenly coated. For extra flavor, add any drippings from the lobster foil packets. Taste and season with salt and pepper. If the pasta seems dry, add splashes of the reserved pasta cooking water until desired consistency is reached.
7. In a medium bowl, toss the arugula with half the balsamic glaze, a drizzle of olive oil, salt and pepper (use all the balsamic glaze and a larger drizzle of olive oil for 4 servings). Using a large sharp knife, halve the lobster tails lengthwise. Divide the linguine, arugula salad and crostini among plates. Sprinkle Parmesan over the top. Place the lobster halves on the linguine (or remove the meat from the shells and chop before serving).

Recipe Tips

FAQ

Can I use frozen lobster tails?

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

What can I substitute for seafood stock concentrate?

You can use fish stock or clam juice as a substitute. Adjust seasoning accordingly.

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 gently.