Description
A luxurious lobster pasta made with tender lobster, homemade lobster stock, cherry tomatoes, and a rich creamy sauce. This indulgent linguine dish is perfect for special occasions or when you want a restaurant-quality seafood dinner at home.
Ingredients
- 750 g lobster tails, meat removed, shells reserved
- 500 g linguine
- 3.5 tbsp olive oil
- 3 celery stalks, chopped
- 2 carrots, chopped
- 2 onions, halved
- 1 tbsp tomato paste
- 1 tbsp black peppercorns
- 4 bay leaves
- 6 cups water
- 75 g salted butter
- 1 shallot, diced
- 2 garlic cloves, sliced
- 500 g cherry tomatoes
- 1/3 cup seafood stock + 1 tbsp lemon juice (halal white wine substitute)
- 1 cup homemade lobster stock
- 150 ml heavy cream
- Fresh parsley, chopped (for garnish)
Instructions
- Remove lobster meat from shells and cut into bite-sized pieces. Reserve shells.
- Heat olive oil in a pot. Sear shells until red. Add celery, carrots, onions, and tomato paste. Pour in water, peppercorns, and bay leaves. Simmer 1 hour, then strain to make lobster stock.
- Melt butter in a skillet. Cook lobster gently for 4–5 minutes until just opaque. Remove and set aside.
- In the same pan, sauté shallots and garlic until fragrant. Add cherry tomatoes and cook 10 minutes until softened.
- Add seafood stock and lemon juice. Simmer until slightly reduced. Stir in lobster stock and cream. Simmer 2 minutes.
- Cook linguine in salted water until 2 minutes shy of al dente. Reserve 1 cup pasta water.
- Add pasta to sauce, tossing with pasta water until glossy.
- Gently fold in lobster. Taste and adjust seasoning.
- Serve hot, garnished with parsley and cracked black pepper.
Notes
- Homemade lobster stock gives the best flavor.
- Do not overcook lobster or it will become rubbery.
- Use seafood stock + lemon juice instead of wine to keep the recipe halal.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian