April 11, 2023

Lemon Asparagus Lobster Linguini

Lemon Asparagus Lobster Linguini is one of our favorite springtime suppers. I start this seafood dinner by steaming four lobsters and some asparagus. Then, I toss them with linguini and a light lemon basil sauce. We like this dish for several reasons. First of all, I like that I can make this dish in just about forty-five minutes. Secondly, I like that I can easily make components of this linguini dish ahead of time. I like to steam the lobster and asparagus early in the day and then finish the dish right before serving it. And, lastly, we all love the sweet lobster, the fresh asparagus, the lemony basil sauce, and the al dente linguini.

The Equipment I Used

A Large Pot- You’ll need this to steam the lobsters.
A Large Skillet- Use this to make the lemon and white wine sauce. I use a big skillet to make the sauce so that I can toss the noodles, lobster, and asparagus all together. Then, I can make sure everything gets coated with the sauce.

The Ingredients Needed for Lemon Asparagus Lobster Linguini

Lobsters- You can use anywhere from one to four lobsters for this dish. If you’re trying to save money, just use one or two lobsters. To save time, you can also use precooked lobster meat, that is already out of the shell. You can use anywhere from a half pound of cooked lobster to a pound of cooked lobster.
Asparagus- Look for asparagus that is firm with tops that have not gone to seed.

How I Made my Lobster and Asparagus Pasta

First, I steamed my lobsters. It’s important to not overcook them.
Next, I boiled the linguini. Again, do not overcook the linguini.
Finally, I made the light lemon sauce and added in the asparagus, lobster, and linguini.

If you like lobster, you need to try this luxe and delicious Lemon Asparagus Lobster Linguini.

Lemon Asparagus Lobster Linguini

Steamed lobster tossed with linguini and asparagus in a lemon basil sauce.

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Prep Time 30

Cook Time 15

Total Time 45

Course Main Course

Cuisine Italian

Servings

Calories 350 kcal

Equipment

very large stock pot, or two smaller pots

Ingredients

4 one pound lobsters
1 bunch of asparagus, trimmed and cut in three inch pieces
12 ounces linguini
6 tbsp. extra virgin olive oil
1 cup minced onion
3 cloves minced garlic
½ cup white wine
2 tbsp. minced parsley
¼ tsp red pepper flakes
¼ tsp. kosher salt
¼ cup chopped basil
2 tbsp. lemon juice
1 tbsp. lemon zest
½ cup grated Parmesan

Instructions

Bring 2 inches of water to a boil, in a very large pot.
Add the lobsters, and hold down the lid to kill the lobsters quickly. Steam them for 12 minutes.
Remove the lobster meat from the shells and chop it into one-inch pieces. Cover to keep it warm.
Bring a large pot of water to a boil, for the pasta. Add three tablespoons of kosher salt to the boiling water. Cook the linguini until al dente according to the package directions. Also, cook the asparagus: Bring an inch of water to a boil in a three-quart saucepan. Add the asparagus and simmer for 6 minutes. Drain both the linguini and asparagus and set aside.
As the pasta cooks, heat the oil in a large skillet, and add the onion and garlic, on low heat.
Cook for five minutes, and then add the wine, and cook for five minutes or until reduced by half. Add the parsley, asparagus, red pepper flakes, and lobster.
Cook for another minute, and then add the drained pasta and lemon juice. Take the pan off the heat and toss everything together. Put in a serving bowl and top with the basil, lemon zest and cheese. Serve with lemon wedges.