Creamy Chardonnay Lobster Linguini
Creamy Chardonnay Lobster Linguini
Ingredients
- 1 pound linguini pasta
- 2-3 lobster tails
- as needed olive oil
- 1 tablespoon minced garlic
- 1/2 cup chardonnay
- 1 cup heavy cream
- 1 teaspoon raw honey
- 1/2 teaspoon red pepper flakes, plus more for garnish
- 1 teaspoon garlic & herb Old Bay seasoning
- 1 tablespoon lemon & herb Old Bay seasoning
- 1/2 cup grated parmesan cheese, plus more for garnish
- 1 tablespoon butter
- as needed salt
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of water to a rolling boil. Add a generous amount of salt to the boiling water, then add the linguini pasta. Cook the linguini according to package directions until it is al dente. Before draining, reserve 1 cup of the pasta water. Drain the cooked pasta and set aside.
⏱️ 10 min
- 2
While the pasta cooks, begin building the sauce. In a saucepan, add 1 tablespoon of olive oil and sauté the minced garlic over medium heat until fragrant, about 1 minute. Pour in the chardonnay and allow it to reduce by about half, approximately 2-3 minutes.
⏱️ 5 min
- 3
Reduce the heat to low. Stir in the heavy cream, raw honey, red pepper flakes, and garlic & herb Old Bay seasoning. Mix well. Add the grated parmesan cheese and a splash (about 1/4 cup) of the reserved pasta water. Whisk continuously until the sauce is smooth and creamy. If the sauce is too thick, add more pasta water, 1 tablespoon at a time, until desired consistency is reached.
⏱️ 5 min
- 4
Add the cooked linguini pasta directly to the saucepan with the sauce. Toss the pasta using tongs until it is fully coated with the creamy sauce. Keep warm over very low heat while preparing the lobster.
⏱️ 2 min
- 5
Clean the lobster tails. Using kitchen shears, cut down the center of the top shell of each lobster tail. Carefully pull the raw lobster meat over the shell, exposing the meat. Place the prepped lobster tails on a plate or small baking sheet. Drizzle lightly with olive oil and season generously with lemon & herb Old Bay seasoning.
⏱️ 5 min
- 6
In a pot, bring about 1 inch of water to a boil. Place a steamer basket inside the pot, ensuring it is above the water level. Add the butter to the steamer basket. Carefully place the seasoned lobster tails into the steamer basket. Cover the pot with a lid and steam for 2-3 minutes, or until the lobster meat is opaque and tender. Remove the lobster tails from the steamer and dice the cooked meat into medium-sized chunks.
⏱️ 5 min
- 7
To plate, twirl a generous portion of the creamy linguini onto each serving plate. Top the pasta with the diced lobster chunks. Drizzle extra sauce over the lobster and pasta, if desired. Garnish with additional red pepper flakes, fresh grated parmesan cheese, and fresh chopped parsley.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chardonnay Lobster Linguini
- 1 pound linguini pasta
- 2-3 lobster tails
- as needed olive oil
- 1 tablespoon minced garlic
- 1/2 cup chardonnay
- 1 cup heavy cream
- 1 teaspoon raw honey
- 1/2 teaspoon red pepper flakes, plus more for garnish
- 1 teaspoon garlic & herb Old Bay seasoning
- 1 tablespoon lemon & herb Old Bay seasoning
- 1/2 cup grated parmesan cheese, plus more for garnish
- 1 tablespoon butter
- as needed salt
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of water to a rolling boil. Add a generous amount of salt to the boiling water, then add the linguini pasta. Cook the linguini according to package directions until it is al dente. Before draining, reserve 1 cup of the pasta water. Drain the cooked pasta and set aside.
⏱️ 10 min - 2
While the pasta cooks, begin building the sauce. In a saucepan, add 1 tablespoon of olive oil and sauté the minced garlic over medium heat until fragrant, about 1 minute. Pour in the chardonnay and allow it to reduce by about half, approximately 2-3 minutes.
⏱️ 5 min - 3
Reduce the heat to low. Stir in the heavy cream, raw honey, red pepper flakes, and garlic & herb Old Bay seasoning. Mix well. Add the grated parmesan cheese and a splash (about 1/4 cup) of the reserved pasta water. Whisk continuously until the sauce is smooth and creamy. If the sauce is too thick, add more pasta water, 1 tablespoon at a time, until desired consistency is reached.
⏱️ 5 min - 4
Add the cooked linguini pasta directly to the saucepan with the sauce. Toss the pasta using tongs until it is fully coated with the creamy sauce. Keep warm over very low heat while preparing the lobster.
⏱️ 2 min - 5
Clean the lobster tails. Using kitchen shears, cut down the center of the top shell of each lobster tail. Carefully pull the raw lobster meat over the shell, exposing the meat. Place the prepped lobster tails on a plate or small baking sheet. Drizzle lightly with olive oil and season generously with lemon & herb Old Bay seasoning.
⏱️ 5 min - 6
In a pot, bring about 1 inch of water to a boil. Place a steamer basket inside the pot, ensuring it is above the water level. Add the butter to the steamer basket. Carefully place the seasoned lobster tails into the steamer basket. Cover the pot with a lid and steam for 2-3 minutes, or until the lobster meat is opaque and tender. Remove the lobster tails from the steamer and dice the cooked meat into medium-sized chunks.
⏱️ 5 min - 7
To plate, twirl a generous portion of the creamy linguini onto each serving plate. Top the pasta with the diced lobster chunks. Drizzle extra sauce over the lobster and pasta, if desired. Garnish with additional red pepper flakes, fresh grated parmesan cheese, and fresh chopped parsley.
⏱️ 3 min