April 12, 2022

Lemon Basil Lobster Linguini

Lemon Basil Lobster Linguini is one of our favorite lobster dishes. I start this dish by steaming the lobsters. Then, I steam asparagus and boil linguini. Then I toss it all together with a lemon butter sauce. We like this dish for several reasons. First of all, I like that I can make this dish in less than an hour. And, If I start with precooked lobster meat, I can make this dish in thirty minutes. Secondly, I like how easily this dish reheats. I just reheat individual portions in the microwave. And, lastly, we all love the sweet lobster and buttery linguini.

The Equipment I Used

A Large Pot- You’ll need your biggest pot, or two smaller pots to steam the lobsters.

The Ingredients Needed for Lemon Basil Lobster Linguini

Lobster- You’ll need four pounds of lobsters to make this dish. Or, you’ll need about three cups of cooked lobster meat.
Asparagus- Use the freshest asparagus you can find. If you want to maintain a bright green color, prepare a bowl of ice water. Then, drain the steamed asparagus and add it to the ice water. When the asparagus is cool, drain it again.
Butter- I always use Kerrygold unsalted Irish butter.
Garlic- I buy the peeled cloves of garlic. Then, I store them in my freezer.
Peas- Use thawed frozen peas. I like the Earthbound Farms organic frozen peas.
Linguini- I always use Barilla linguini. Cook it until it’s just al dente.
Cheese- You can use Parmesan or Pecorino Romano cheese.

How I Made my Lobster Pasta

First, I steamed my lobsters. You can check to see if they’re cooked enough by pulling off one of the tails. But, I find 12 minutes cooks them perfectly.
Next, I removed all the meat from the shells. This can be the most time consuming part of the process.
Finally, I made the pasta and sauce and tossed it all together.

If you like lobster, you need to try this rich and delicious Lemon Basil Lobster Linguini.

Lemon Basil Lobster Linguini

Steamed lobster tossed with linguini, asparagus, peas, and basil, in a lemon garlic butter 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. butter
3 cloves minced garlic
1 cup thawed frozen peas
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.
Bring a large pot of water to a boil, for the pasta. Cook the linguini until al dente. 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, melt the butter in a large skillet, and add the garlic, on low heat.
Cook for a minute, and then add the peas, 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.