Q1: How do I keep my lobster from becoming tough or rubbery?

The secret is to use pre-cooked lobster meat and to add it at the very last minute. The lobster is already cooked, so it only needs to be gently warmed through in the hot sauce for about a minute. Any more cooking than that will make it tough.

Q2: Can I make this dish with a different kind of seafood?

Yes, absolutely! This recipe is a fantastic base and would be absolutely delicious with large, seared shrimp or scallops. If you are using raw shrimp, you can simply cook them in the skillet first, set them aside, and then add them back in at the end with the pasta, just as you would with the lobster.

Q3: Can I use a different kind of pasta?

Of course! This delicious sauce is also fantastic with other long pasta shapes, like fettuccine or spaghetti, or even a sturdy short pasta like a rigatoni.

Q4: What can I use if I can't find tarragon?

Tarragon has a unique, slightly anise-like flavor that is a classic pairing with lobster. If you can't find it, you can simply substitute it with an extra 1/4 cup of fresh basil, or a tablespoon of finely chopped fresh fennel fronds.

Q5: Is there a substitute for heavy cream?

For the richest, most stable, and authentic sauce, heavy cream is highly recommended. Half-and-half has a much lower fat content and is much more likely to "break" or curdle when it is simmered.

Creamy Lobster Linguine (A 30-Minute Showstopper!)

An elegant and decadent recipe for Creamy Lobster Linguine, perfect for a special occasion or a luxurious weeknight dinner. This one-pan (mostly) meal features a rich tomato cream sauce built on a savory base of crispy bacon, shallots, and garlic. The sauce is tossed with al dente linguine, a medley of fresh herbs like basil and tarragon, sweet peas, and tender, pre-cooked lobster meat. The dish is finished with a generous amount of grated Parmesan cheese.

Author: Grace

Ingredients

1 pound linguine
3 tablespoons extra-virgin olive oil
2 slices bacon, chopped
3 shallots, minced
2 cloves garlic, chopped
1/4 teaspoon red pepper flakes
1/2 teaspoon kosher salt
2 cups tomato puree
1/4 cup heavy cream
1/4 cup freshly grated Parmesan, plus more for serving
1 cup baby arugula, roughly chopped
1/2 cup fresh basil leaves, roughly chopped
1/4 cup fresh tarragon leaves, roughly chopped
1 cup frozen peas, thawed
Meat from two 1 1/2-pound steamed lobsters, chopped

Instructions

Bring a large pot of salted water to a boil. Cook the linguine for 1 minute less than the package directs for al dente, about 10 minutes. Before draining, reserve about 1 cup of the starchy pasta water.
While the pasta cooks, heat the olive oil in a large, straight-sided skillet over medium heat. Add the chopped bacon and cook for 8 minutes, until it begins to crisp.
Add the shallots, garlic, and red pepper flakes and cook for an additional 3 minutes, until fragrant.
Stir in the salt, tomato puree, and cream. Reduce the heat to low and let the sauce simmer for 5 minutes.
Using tongs, transfer the cooked pasta directly from the pot to the skillet with the sauce.
Sprinkle the Parmesan cheese over the pasta and toss to coat everything in the sauce. Add splashes of the reserved pasta water as needed to loosen the sauce and make it creamy.
Stir in the arugula, basil, tarragon, peas, and lobster meat. Let it simmer for 1 minute, until everything is heated through.
Serve immediately with additional grated Parmesan if desired.

Notes

This is a quick, restaurant-quality meal where the sauce comes together in the time it takes to boil the pasta.
Cooking the sauce in the same pan used for the bacon is a key technique that incorporates all the savory, rendered fat and flavor.
Using the starchy, reserved pasta water is crucial for creating a silky, emulsified sauce that clings to the noodles.
The pre-cooked lobster meat is added at the very end, just to heat it through, which prevents it from becoming tough and rubbery.

Find it online: https://www.eatswithsoul.com/creamy-lobster-linguine/