Go Back

Easy Lobster Scampi with Linguine

An indulgent, quick-to-make meal featuring succulent lobster and linguine in a buttery garlic sauce, perfect for impressing guests or treating yourself.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 550
Ingredients Method Notes

Ingredients
  

Pasta and Lobster
  • 3/4 lb linguine Use linguine pasta for the best texture.
  • 4 (5 oz) lobster tails Cut down the middle prior to cooking.
Sauce and Seasoning
  • 6 tbsp unsalted butter Divided to use for cooking lobster and for sauce.
  • 10 large cloves garlic, minced To infuse the dish with flavor.
  • 1 tbsp lemon zest Adds a fresh citrus note.
  • 1/4 cup lemon juice Adjust to taste for zing.
  • 1/2 tsp crushed red pepper flakes For a bit of heat.
  • 3/4 tsp kosher salt Used for seasoning lobster and pasta.
  • 1 tbsp olive oil Adds richness to the dish.
  • 2 tbsp chopped flat-leaf parsley Plus more for garnish.

Method
 

Preparation
  1. Bring a large pot of water to a rolling boil, seasoning it liberally with salt.
  2. Cut the lobster tails down the middle using kitchen shears. Season the lobster with salt and pepper.
Cooking
  1. Melt 4 tbsp of butter in a sauté pan, add the lobster tails shell-side down, and minced garlic. Cook for 2-3 minutes until red.
  2. Flip and cook flesh-side down for another 1-2 minutes. Remove, cool, and chop into pieces.
  3. Boil the linguine until just under al dente, reserving some cooking water.
  4. In the same pan, add remaining butter, lemon zest, lemon juice, red pepper flakes, and salt. Simmer for 1-2 minutes.
  5. Toss in the linguine, remaining salt, and olive oil, adding reserved pasta water as needed.
  6. Mix in the parsley and lobster, tossing gently until warm. Garnish with more parsley.

Notes

For the best results, cook the lobster just until opaque to keep it tender. Add a splash of white wine for extra depth, if desired.