Seafood linguine with lobster is undoubtedly one of the most delectable seafood pasta dishes I’ve ever come across. The combination of succulent garlic shrimp and sweet, juicy chunks of lobster, immersed in a mouthwatering creamy sauce and served on a bed of perfectly cooked linguine, is simply irresistible.
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A Delightful Seafood Linguine
Seafood linguine with lobster is definitely my go-to pasta dish, mainly because of its exquisite taste. Pairing tender pieces of lobster with buttery shrimp, enveloped in a creamy garlic sauce and served on perfectly cooked linguine, creates a meal that wouldn’t be out of place in a high-end Italian restaurant.
Not only is this dish a treat for your taste buds, but it can also be whipped up in under 30 minutes. The shrimp cook in just a few minutes, and since the lobster is pre-cooked, all you need to do is remove it from the shell and chop it into chunks.
I first encountered seafood linguine at a restaurant overlooking the Indian Ocean on the South Coast of Durban. To be honest, it wasn’t my initial choice from the menu. I had my heart set on trying the freshly caught Sea Bream, which was the daily specialty. Unfortunately, everyone else had the same idea, and the Sea Bream was sold out!
However, as luck would have it, my second choice, the seafood linguine, turned out to be one of the most memorable meals I’ve ever had. A plate of golden linguine coated in a creamy sauce and brimming with lobster and shrimp pieces. The sweetness of the seafood permeated every bite, and the hint of garlic added just the right amount of flavor, without overpowering the dish. I savored every last morsel, using a piece of garlic bread to savor every drop of the delicious seafood-infused sauce.
When I returned home, I was determined to recreate this seafood linguine. And I must say, I succeeded quite well. I used pre-cooked lobsters from my local supermarket and included instructions below on how to crack and prepare them. It’s much easier than you might think. So why not give this creamy seafood pasta recipe a try? I’m confident you’ll find it absolutely delicious!
I’ve even provided instructions on how to clean a lobster if you’re up for the challenge.
Ingredients for Creamy Seafood Linguine
When I come across a recipe, I like to glance over the ingredients to make sure I have everything I need. To make it simpler for you, I’ve listed the ingredients below. For the complete list of ingredients and detailed instructions, refer to the printable recipe card at the end of this post.
This recipe serves 2 people, but you can easily adjust the quantities to serve more.
- Pre-cooked lobsters: 1 per person
- Frozen raw shrimp: Avoid using pre-cooked shrimp as it tends to be rubbery. You can choose between shelled or unshelled shrimp. If you opt for unshelled shrimp, remember to peel them before cooking. Look for shrimp with the heads already removed for more value.
- Butter: Use butter instead of margarine for cooking the shrimp and making the sauce.
- Cornflour or cornstarch: This is used as a thickening agent for the sauce.
- Garlic: Of course, garlic adds that extra savory kick.
- Milk and cream: These ingredients contribute to the luscious creamy sauce.
- Salt and pepper: Season according to your personal preferences.
- Linguine: Feel free to substitute with spaghetti, tagliatelle, or spaghetti if you prefer.
How to Prepare Lobster
Preparing and cleaning a lobster is simpler than you might imagine. You can refer to the images below for a visual demonstration, or follow the step-by-step instructions provided.
- Defrost the lobster by allowing it to naturally thaw in the refrigerator or by placing it in cold water in the sink if you’re short on time.
- Separate the tail from the head by grasping the head in one hand and the tail in the other hand, then twisting. The head and tail should easily separate.
- Remove the fins from the tail by bending them backward.
- Use a sharp pair of scissors to cut through the underside of the tail shell.
- With both hands, open the tail and extract the meat. Don’t worry if it breaks, as the meat will be chopped into chunks before adding it to the sauce.
- As you can see from the image, the lobster tail meat resembles a small snail.
- There’s plenty of meat in the claws, so the next step is to extract it. Lobster claws are quite hard, and you can use a specialized tool for cracking them. However, if you don’t have one, a small hammer will do the trick.
- Gently tap the lobster claw with the hammer until it cracks enough for you to open it and remove the meat.
- Cut the lobster tail and claw meat into bite-sized pieces.
- The legs also contain edible meat, but it’s not required for this recipe. You can pick out the meat from the legs and enjoy it separately if you desire.
Frying the Shrimp
Ensure the shrimp is defrosted by allowing it to thaw in the fridge or by placing it in a bowl of cold water if you’re in a hurry.
- If you’re using unshelled shrimp, you’ll need to peel them. Here’s how:
- Remove the head if it hasn’t already been removed. Cut a slit all the way down the back using a pair of sharp scissors.
- Peel away the shell and discard it.
- Use a sharp knife to remove the dark vein from the back of the shrimp. This vein is the alimentary canal and, while safe to eat, doesn’t enhance the dish’s visual appeal.
- Cut the shelled shrimp into three or four pieces, depending on their size.
- Melt the butter in a wok or large frying pan, then add the garlic. Saute gently until the garlic softens. Make sure to avoid browning the garlic, as it can become bitter. Use low heat.
- Add the shrimp to the pan and stir-fry until it turns pink and is fully cooked, which should take only a couple of minutes.
- Remove the shrimp from the pan and set it aside.
Making the Creamy Sauce
- In the same pan, melt the butter.
- Mix the cornflour into the milk, ensuring there are no lumps.
- Add the milk and cornflour mixture to the melted butter and stir until the sauce thickens.
- Season the sauce with salt and pepper to your liking.
- Allow the cornflour to cook for a minute, then add the cream.
- Stir in the chopped shrimp and lobster, allowing them to heat through.
- Serve the creamy seafood mixture over a bowl of freshly cooked linguine.
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Can I Freeze Seafood Linguine?
Absolutely! You can freeze this linguine.
- Place the cooled sauce in an airtight container and store it in the freezer for up to 3 months.
- When you want to use it, allow the sauce to defrost in the fridge. Then transfer the contents of the container to a saucepan and reheat until piping hot. Mix with a bowl of freshly cooked linguine and serve immediately.
- Avoid refreezing the dish a second time.
How Do I Make a Larger Portion?
There are several ways to scale up this dish:
- Double the quantities of the sauce ingredients. Then, either increase the amounts of shrimp and lobster or defrost a 350g bag of frozen cooked seafood mix and add it to the sauce along with the shrimp and lobster.
Pin for Later
Don’t forget to pin this recipe for creamy seafood linguine with lobster so you can easily find it whenever you want to make it.
Recipe – Creamy Seafood Linguine with Lobster
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