Lobster Linguine with Basil

Name: Lobster Linguine with Basil
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Serves 4
Ingredients: 12 oz linguine; 2 lobster tails, cooked and diced; 3 tablespoons olive oil; 4 cloves garlic, minced; 1/2 cup white wine; 1/2 cup heavy cream; 1 cup fresh basil, chopped; Salt and pepper to taste; Grated Parmesan cheese for serving

Highlighted under: World Cuisine Recipes

I absolutely love making Lobster Linguine with Basil when I want to impress my guests or treat myself to something special. The combination of tender lobster and fresh basil creates an unforgettable flavor that dances on the palate. I like to prepare the pasta al dente to give it that perfect chew, and pairing it with a light garlic sauce enhances the sweetness of the lobster. It's a delightful dish that's not only visually stunning but also a true indulgence for the taste buds.

Created by

Emily

Last updated on 2026-01-22T14:10:29.603Z

Creating the perfect Lobster Linguine with Basil was a fun challenge for me, especially figuring out the balance of flavors. During my trials, I found that adding a splash of white wine to the garlic sauce really elevates the dish, bringing out the flavors of the lobster. It also adds a lovely aroma that fills the kitchen!

One key to achieving a delightful texture is to ensure that the pasta is cooked just right. I recommend starting the linguine in boiling salted water just before preparing the sauce, so everything comes together perfectly. The addition of the fresh basil at the end brightens the dish and makes it stand out.

        Why You'll Love This Recipe
        Tender lobster meat paired with silky linguine
Fresh basil adds a fragrant touch for a summer vibe
A quick yet luxurious meal perfect for any occasion

      

Understanding the Ingredients

The star of this dish is undoubtedly the lobster. When selecting lobster tails, look for those with a firm texture and a fresh, briny scent. The quality of the lobster directly influences the dish's overall flavor. If you're in a pinch or want to make this dish more budget-friendly, you can use shrimp instead of lobster. Just ensure that the shrimp are peeled and deveined, and sauté them until they're pink and opaque, which typically takes 3-5 minutes.

Fresh basil is another crucial ingredient that brightens the dish. Make sure to use vibrant, perky basil leaves, as wilted or brown leaves can add an undesirable bitterness. If basil isn't available, you can substitute it with fresh parsley or an Italian herb blend, but keep in mind that the aromatic quality of basil is what makes this dish distinctive. A last-minute tip: tearing the basil leaves instead of chopping them helps preserve their essential oils, enhancing the dish’s fragrance.

Cooking Techniques for Perfection

Cooking the linguine al dente is key for a satisfying bite. When testing for doneness, aim for a slight firmness in the center. This process typically takes about 8-10 minutes, depending on the brand. Remember to keep a cup of the pasta water reserved; it will help adjust the sauce’s consistency later. If you forget, just add a bit of extra cream or wine gradually until the sauce reaches the right texture.

When making the sauce, be attentive to the heat levels. The garlic should turn fragrant and slightly golden within a minute of sautéing; be cautious not to burn it, as burnt garlic can impart a bitter taste. After adding the white wine, allow it to reduce sufficiently to concentrate its flavor—you're looking for a sauce that is glossy and lightly coats the back of a spoon. This usually takes 2-3 minutes. If things seem to thicken too much too quickly, simply whisk in the reserved pasta water for a silky finish.

Ingredients

For the Lobster Linguine

12 oz linguine
2 lobster tails, cooked and diced
3 tablespoons olive oil
4 cloves garlic, minced
1/2 cup white wine
1/2 cup heavy cream
1 cup fresh basil, chopped
Salt and pepper to taste
Grated Parmesan cheese for serving

Instructions

Cook the Linguine

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

Make the Sauce

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the white wine and let simmer for 2-3 minutes.

Combine and Finish

Stir in the heavy cream and bring to a gentle simmer. Add the cooked lobster, chopped basil, salt, and pepper. If the sauce is too thick, add reserved pasta water until desired consistency.

Toss the linguine in the sauce until well coated.

Serve

Serve immediately, topped with grated Parmesan cheese and additional basil if desired.

Pro Tips

For the best flavor, use fresh lobster. You can also substitute with shrimp if preferred. Make sure your garlic doesn’t burn when sautéing, as it can become bitter.

Serving Suggestions

Lobster Linguine with Basil is a fantastic centerpiece for any gathering, but it pairs beautifully with a simple green salad dressed with lemon vinaigrette. The freshness of the salad complements the richness of the pasta, creating balance on the plate. Additionally, consider showcasing a crusty bread on the side, perfect for soaking up any leftover sauce.

For an elegant touch, you can also garnish with additional fresh basil leaves and a sprinkle of crushed red pepper for a hint of spice. A glass of chilled white wine, such as a Sauvignon Blanc, elevates the experience—its acidity will cut through the creaminess, making each bite refreshing.

Storage and Reheating

If you have leftovers, store the Lobster Linguine in an airtight container in the refrigerator for up to 2 days. When reheating, it's best to use a skillet over medium heat. Add a splash of cream or reserved pasta water to restore some moisture, tossing gently until heated through. Avoid using the microwave, as it can overcook the lobster, making it rubbery.

Freezing this dish is not ideal since the cream sauce may separate when thawed. However, if you do wish to freeze it, try freezing just the sauce separately and cooking fresh pasta as needed. This way, you can enjoy a quick yet fresh meal without compromising texture and flavor.

Questions About Recipes

→ Can I use frozen lobster tails?

Yes, frozen lobster tails work well; just make sure to thaw them properly before cooking.

→ Is there a vegetarian alternative?

You can replace the lobster with sautéed mushrooms or asparagus for a delicious vegetarian version.

→ How can I make this dish ahead of time?

You can prepare the sauce in advance and store it in the refrigerator. Cook the linguine fresh before serving.

→ What wine pairs best with this dish?

A crisp white wine, like Sauvignon Blanc or Pinot Grigio, pairs beautifully with the Lobster Linguine.