For ease in this lobster linguine recipe we’ve suggested purchasing cooked lobster tails to skip the step of cooking the lobster at home. But, if you’re a confident cook, you could purchase a whole lobster and use different parts of the crustacean for recipes throughout the week. If your tails have come with shells, you can easily extract the meat by snipping down either side of the tail and pulling the shell back to release the tail meat. In the recipe shared above, we’ve recommended sautéing the lobster tails for a very short amount of time. This is to avoid overcooking, which can make the meat rubbery and unpleasant in texture. Lobster may seem like an unapproachable and intimidating ingredient to tackle in your kitchen, but it can be far simpler to enjoy than you might think. Read through our useful guide on how to eat lobster to help demystify the process and bring a little more lobster to your table.
For the pasta, we’ve proposed using linguine, as its thin and flat shape is excellent for coating with the oils and flavor of seafood. Its delicate nature provides an interesting contrast to the texture and meat of the lobster, and you’ll often find this pasta variety paired with seafood like clams, or even swordfish. But you don’t have to stick to linguine. Explore all the best pasta shapes, from spaghetti to stuffed pasta, to find your perfect pairing. In the recipe shared, we’ve advised that you hold a little of the pasta cooking water back. This is a well-known chef trick, as the pasta water helps to thicken and bind the sauce. It’ll also help the flavors and sauce to cling to the pasta, for a more unified dish.
Lemon is a must-have ingredient in this recipe, as it helps to bring the flavors of the lobster and mascarpone out. The citrus complements the natural flavors of the lobster, and brightens up the flavors of the meat. When zesting the lemon, try to ensure you don’t catch too much of the white skin as this will add an unwanted bitterness to the dish.
Storage
You can store any leftovers in the fridge in an airtight container for up to three days. But as you can make the portions of this dish for as many or as few people as needed, you’re likely to have little to spare. You can reheat this pasta at a later date, and it’s best to do so covered in the oven at 350°F.
