Lobster and Roasted Tomato Linguine

Name: Lobster and Roasted Tomato Linguine
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 12 oz linguine; 2 lobsters, cooked and meat removed; 2 cups cherry tomatoes, halved; 4 cloves garlic, minced; 1/4 cup olive oil; 1/2 cup fresh basil, chopped; 1/2 cup grated Parmesan cheese; Salt and pepper to taste

Highlighted under: Cozy Comfort Recipes

I absolutely love making Lobster and Roasted Tomato Linguine for special occasions. The combination of succulent lobster meat and sweet roasted tomatoes truly elevates a classic pasta dish. Preparing this meal is a delightful experience as the aroma fills the kitchen, and the vibrant colors of the ingredients come together beautifully. It's a perfect way to impress guests or treat myself to a comforting yet sophisticated dinner at home. Serve it with a crisp glass of white wine, and you have a meal that feels both fancy and heartfelt.

Created by

Emily

Last updated on 2026-01-22T19:06:28.382Z

When I first tried Lobster and Roasted Tomato Linguine, I was blown away by how simple yet luxurious it felt. Roasting the tomatoes enhances their sweetness and brings out an amazing depth of flavor that perfectly complements the lobster. I experimented with various herbs, but the freshness of basil proved to be the ideal match.

One important tip I learned is to cook the linguine just until al dente, as it will continue to cook slightly when combined with the sauce. The slight firmness adds a perfect texture to the dish. Pairing this with freshly grated Parmesan takes it to an entirely new level of deliciousness!

        Why You Will Love This Recipe
        Succulent lobster brings a touch of elegance to any meal
Sweet roasted tomatoes balance perfectly with savory pasta
Simple steps create a gourmet dish effortlessly

      

Selecting the Right Lobster

Choosing the right lobster is crucial for this dish. Freshly cooked lobster will provide the best flavor and texture. If you’re using live lobsters, aim for about 1.5 to 2 pounds total, which will yield roughly two cups of lobster meat after cooking. For convenience, you can also use pre-cooked lobster meat available at seafood counters, just ensure it’s from a reputable source to avoid any rubbery texture.

If lobster isn’t accessible, consider substituting with shrimp or scallops. Both seafood options cook similarly and can pair brilliantly with the roasted tomatoes, maintaining a maritime essence in the dish. Just be mindful that cooking times will vary as shrimp typically cook in about 3-5 minutes and scallops can take slightly longer.

Perfecting the Roasted Tomatoes

Roasting tomatoes intensifies their naturally sweet flavor, which complements the savory notes of the pasta beautifully. For the best results, ensure that you arrange the tomatoes cut-side-up on the baking sheet, allowing them to caramelize evenly. Keep an eye on them as they roast; after 15 minutes, they should be soft and slightly blistered, indicating they’re ready to mingle with the garlic and lobster.

If you prefer a deeper flavor profile, adding a sprinkle of balsamic vinegar or a pinch of sugar to the tomatoes before roasting can enhance their sweetness and complexity. Experimenting with different varieties, such as heirloom or grape tomatoes, can offer unique flavor twists to the dish.

Serving and Pairing Suggestions

To elevate your dining experience, consider serving the Lobster and Roasted Tomato Linguine with a fresh arugula salad drizzled with lemon vinaigrette. The peppery notes of arugula will cut through the richness of the pasta, creating a balanced plate. I also like to sprinkle extra Parmesan on top right before serving; it adds a lovely creaminess that rounds out the dish beautifully.

For wine pairing, a crisp, chilled Sauvignon Blanc or a light Pinot Grigio complements the dish wonderfully. The acidity in these wines enhances the flavors of the dish without overpowering the delicate lobster, making for a more enjoyable culinary experience.

Ingredients

Gather all the ingredients to prepare a delightful Lobster and Roasted Tomato Linguine.

Ingredients

12 oz linguine
2 lobsters, cooked and meat removed
2 cups cherry tomatoes, halved
4 cloves garlic, minced
1/4 cup olive oil
1/2 cup fresh basil, chopped
1/2 cup grated Parmesan cheese
Salt and pepper to taste

Once you have everything ready, you can start putting this delicious dish together.

Instructions

Follow these steps to create a stunning Lobster and Roasted Tomato Linguine.

Roast the Tomatoes

Preheat your oven to 400°F (200°C). Toss the halved cherry tomatoes with olive oil, salt, and pepper on a baking sheet. Roast for about 15 minutes until soft and slightly caramelized.

Cook the Linguine

In a large pot of boiling salted water, cook the linguine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.

Prepare the Sauce

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add the roasted tomatoes and lobster meat, cooking for an additional 2 minutes.

Combine and Serve

Add the drained linguine to the skillet, tossing to combine with the sauce. If needed, add reserved pasta water to achieve the desired consistency. Stir in fresh basil and grated Parmesan before serving.

Your Lobster and Roasted Tomato Linguine is ready to enjoy! Serve with a sprinkle of extra basil and Parmesan on top.

Pro Tips

For a delicious twist, consider adding a splash of white wine to the skillet while preparing the sauce. This step adds a delightful acidity and depth of flavor to the dish.

Make-Ahead Tips

If you're hosting a dinner, you can prepare the roasted tomatoes and cook the lobster meat a day in advance. Store them separately in airtight containers in the fridge. This not only saves time on the day-of but also allows the flavors of the tomatoes to deepen. Just be sure to toss everything together right before serving for the freshest flavor.

When reheating the lobster and tomatoes, do so gently over low heat to prevent the lobster from becoming tough. Make sure not to overheat, as lobster meat can become chewy if cooked at high temperatures for too long.

Scaling the Recipe

This recipe is easily scalable for larger gatherings. If you're looking to feed a crowd, simply multiply the ingredients by the number of servings needed. Generally, one lobster per person is a good rule of thumb for generous portions, along with about 4 ounces of linguine per person.

When making larger batches, ensure that your pot for boiling the pasta is adequately sized to prevent overcrowding, which can lead to uneven cooking. Similarly, when sautéing the sauce, work in batches if necessary to ensure all components get the proper heat and attention they deserve.

Questions About Recipes

→ Can I use frozen lobster?

Yes, frozen lobster works well; just make sure it's fully thawed before cooking.

→ What other pasta can I use?

Fettuccine or spaghetti are good alternatives if you don’t have linguine on hand.

→ Is this dish suitable for meal prep?

While it's best enjoyed fresh, you can prepare the sauce in advance and reheat when ready to serve.

→ What wine pairs best with this dish?

A chilled Sauvignon Blanc complements the flavors beautifully.