Original Creole Seasoning 
Cajun Valencian Seafood Paella
This Cajun Valencian Seafood Paella by @NachoCookin blends classic Spanish tradition with bold Louisiana flavor. Loaded…
Get RecipeThis Maine Lobster Linguine by @NachoCookin is a rich, comforting pasta made to share. Tender lobster, perfectly cooked linguine, and a buttery garlic sauce come together with Tony Chachere’s Original Creole Seasoning for bold, balanced flavor. A splash of lemon and a finish of Parmesan keep the dish bright, simple, and satisfying.
Ingredients
-
3 packs linguine, about 24-30 oz total
-
3 whole live lobsters
-
5 lobster tails
-
2-2 1/2 cups unsalted butter
-
2 shallots, finely diced
-
6 cloves garlic, minced
-
1 1/4-2 teaspoons Tony Chachere’s Original Creole Seasoning
-
1 1/4-2 cups reserved pasta water
-
1 1/4-2 cups freshly grated parmesan cheese
-
juice of 1 lemon
-
freshly cracked black pepper (optional)
- Clear
Directions
Steam the lobster
- Bring a large pot with a steaming basket to a boil.
- Add lobsters and lobster tails, cover, and steam.
- Cook until the shells are bright red and the meat is opaque (about 10-12 minutes for each 1 1/4 lb lobster).
- Remove and cool slightly.
- Crack shells and remove all meat from tails, claws, and knuckles.
- Roughly chop into large chunks and set aside.
Cook the linguine
- Bring a large pot of well-salted water to a roiling boil
- Cook linguine until al dente
- Reserve at least 2 cups of pasta water, then drain
Build the sauce
- In a large, wide saucepan over medium heat, melt the butter.
- Add diced shallots and cook for 2-3 minutes until soft and translucent.
- Add garlic and cook 30-60 seconds, just until fragrant.
- Finish with fresh lemon juice and Tony Chachere’s Original Creole Seasoning.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Maine Lobster Linguine
This Maine Lobster Linguine by @NachoCookin is a rich, comforting pasta made to share. Tender lobster,…
Get Recipe