Creamy Lobster Linguine with Garlic Parmesan Sauce

Instructions

1. Cook the pasta

Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook until al dente, about 8–10 minutes, stirring occasionally to prevent sticking. Drain well and immediately toss with the butter to coat each strand. This keeps the pasta silky and ready to absorb the sauce. Set aside while you prepare the rest of the dish.

2. Cook the lobster

In a wide skillet over medium heat, melt the butter until foamy. Add the minced garlic and sauté briefly until fragrant, about 30 seconds. Place the lobster tails flesh-side down in the pan and cook for 3–4 minutes per side, until the meat turns opaque and tender. Season lightly with salt and black pepper, then finish with a squeeze of lemon juice.

Remove the lobster from the pan, let cool slightly, then remove the meat from the shells and cut into generous chunks. Set aside, keeping warm.

3. Make the creamy garlic Parmesan sauce

Using the same skillet to capture all the lobster-infused flavor, melt the remaining butter over medium-low heat. Add the garlic and sauté gently, stirring constantly so it softens without browning. If using white wine, pour it in and let it simmer for 1–2 minutes, allowing the alcohol to cook off and the flavor to concentrate.

Add the heavy cream, grated Parmesan, Italian herbs, salt, and pepper. Stir continuously until the cheese melts fully and the sauce becomes smooth, creamy, and slightly thickened. The sauce should coat the back of a spoon and release a rich, garlicky aroma.

4. Combine everything