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Maine Lobster Linguine

Prep Time

30 minutes

Cook Time

45 minutes

Servings

8-10 people

This 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.

Maine Lobster Linguine

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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

  1. Bring a large pot with a steaming basket to a boil.
  2. Add lobsters and lobster tails, cover, and steam.
  3. Cook until the shells are bright red and the meat is opaque (about 10-12 minutes for each 1 1/4 lb lobster).
  4. Remove and cool slightly.
  5. Crack shells and remove all meat from tails, claws, and knuckles.
  6. Roughly chop into large chunks and set aside.

Cook the linguine

  1. Bring a large pot of well-salted water to a roiling boil
  2. Cook linguine until al dente
  3. Reserve at least 2 cups of pasta water, then drain

Build the sauce

  1. In a large, wide saucepan over medium heat, melt the butter.
  2. Add diced shallots and cook for 2-3 minutes until soft and translucent.
  3. Add garlic and cook 30-60 seconds, just until fragrant.
  4. Finish with fresh lemon juice and Tony Chachere’s Original Creole Seasoning.

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