Original Creole Seasoning 
Blue Crab Po’Boy with Creole Aioli
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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
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3 packs linguine, about 24-30 oz total
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3 whole live lobsters
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5 lobster tails
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2-2 1/2 cups unsalted butter
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2 shallots, finely diced
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6 cloves garlic, minced
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1 1/4-2 teaspoons Tony Chachere’s Original Creole Seasoning
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1 1/4-2 cups reserved pasta water
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1 1/4-2 cups freshly grated parmesan cheese
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juice of 1 lemon
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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.
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