Linguini with Lobster and Puttanesca Sauce is one of our favorite seafood dinners. I start this lobster dish by making a fresh tomato puttanesca sauce. Then, I add cooked lobster and heat it until it’s just warmed through. Finally, I toss the lobster and sauce with linguini, parmesan cheese, and fresh basil. I made this pasta for Christmas Eve dinner, and everyone loved it. We like this dish for several reasons. First of all, I like that I can make this pasta puttanesca in less than an hour. Secondly, I like that this dish is easy enough for every day, but fancy enough to serve to company. And, lastly, we all love the sweet lobster, the zesty sauce, and the al dente linguini.

The Equipment I Used

• A Large Pot- Use a large pot to cook the linguini.
• A Dutch Oven- I like to make the sauce in an enameled cast-iron Dutch oven. But you can use any pot that you like.

The Ingredients Needed for Linguini with Lobster and Puttanesca Sauce

• Linguini- I always use Barilla linguini.
• Tomatoes- Use ripe plum tomatoes. I like to buy the tomatoes and let them ripen on my counter for a few days.
• Lobster- To save time, I used already cooked and shelled lobster.
• Chicken Stock- I always use my homemade chicken stock. The recipe is posted below.
• Kalamata Olives- Check your olives to make sure the pits have been removed.
• Anchovies and Capers- Use the best quality anchovies and capers that you can find.
• Olive Oil- Use a good-quality extra virgin olive oil.

How I Made my Lobster Pasta

• First, I boiled the tomatoes to remove the skins. Take care to not overcook them.
• Then, I made the fresh tomato puttanesca sauce. Simmer the sauce gently so that it doesn’t burn.
• Next, I added the lobster to the sauce and cooked it until the lobster was just heated through.
• Finally, I tossed the sauce with the linguini until everything was mixed together.

If you like lobster, you need to try this luxe and delicious Linguini with Lobster and Puttanesca Sauce.

Linguini with Lobster and Puttanesca Sauce

Linguini with Lobster and Puttanesca Sauce made with fresh plum tomatoes. It's filled with kalamata olives, anchovies, capers, lobster and herbs.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Calories 350 kcal

Ingredients

  

1x2x3x

For the Fresh Tomato Puttanesca Sauce:

• 6 plum tomatoes, with the stems cut out
• 1 tbsp. unsalted butter
• 1 tbsp. extra virgin olive oil
• 2 tbsp. garlic, minced
• 1 cup onion, minced
• ½ cup chicken stock
• ½ cup kalamata olives, pitted and halved
• 1 tbsp. capers, drained
• 4 anchovies, rinsed and chopped
• ¼ tsp. each dried oregano and crushed red pepper flakes
• 1 bay leaf
• ½ pound cooked, shelled, and chopped lobster
• 2 tbsp. fresh basil, sliced

To Assemble the Dish:

• 12 ounces linguini
• fresh basil for garnishing
• Parmesan cheese, grated

Instructions

 

• In a three- quart saucepan, half filled with boiling water, simmer the tomatoes for three minutes, or until their peels loosen. Drain and peel the tomatoes and chop them in half inch pieces.
• In a Dutch oven on low heat, melt the butter and oil and cook the onion and garlic until they're soft. Add the tomatoes and the rest of the sauce ingredients, and simmer for 25 minutes, stirring frequently. While the sauce simmers cook the linguini according to the package directions in well-salted water. Add the lobster to the sauce and simmer gently until the lobster is just cooked through. Remove the bay leaf from the sauce and toss the sauce with the drained spaghetti. Top with the fresh basil and the cheese.

Nutrition

Calories: 350kcal

Keyword seafood

Tried this recipe?Let us know how it was!