Lobster With Linguine Garlic Lemon Sauce Recipes

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LOBSTER WITH LINGUINE & GARLIC LEMON SAUCE



Lobster With Linguine & Garlic Lemon Sauce image

Make and share this Lobster With Linguine & Garlic Lemon Sauce recipe from Food.com.

Provided by Maine-iac

Categories     Lobster

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 lb butter
4 cloves chopped garlic
1/4 cup flour
2 tablespoons lemon juice
8 ounces bottled clam juice
1 lb linguine
4 servings broccoli or 4 pea pods (other green vegetable of your choice)
3 cooked lobsters, extracted meat (1 lb meat)

Steps:

  • Melt butter in pan.
  • Add garlic and cook until tender.
  • Add flour and cook until browned.
  • Add lemon juice and cook briefly.
  • Stir in clam juice and thicken over low heat.
  • Thin with more lemon juice or clam juice if sauce becomes too thick.
  • Cook linguine according to package instructions.
  • Add veggies to boiling water just in time to cook al dente.
  • Add cooked lobster meat to pot when ready to drain if meat needs heating.
  • Drain in colander.
  • Serve garlic lemon sauce over linguine, vegetable, and lobster meat.

HERBED LEMON PASTA WITH LOBSTER AND STEAK BITES



Herbed Lemon Pasta with Lobster and Steak Bites image

Surf and turf is a dish that combines meat with seafood, usually beef with shellfish. Here, Ree adds a touch of luxury with one of the most prized shellfish, lobster.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 16

8 ounces angel hair pasta
2 tablespoons olive oil
4 tablespoons salted butter
8 ounces cooked lobster knuckle and claw meat
Kosher salt and freshly ground black pepper
8 ounces beef tenderloin, cut into 1/2-inch cubes
1 tablespoon lemon pepper seasoning
1 shallot, diced small
2 cloves garlic, minced
1 tablespoon chopped fresh oregano
1 teaspoon fresh thyme leaves
Pinch red pepper flakes
1/4 cup white wine
1/4 cup heavy cream
1 lemon, zested and juiced
1/4 cup chopped fresh parsley

Steps:

  • Cook the pasta until just al dente. Drain, reserving half a cup of pasta water. Set aside.
  • Add the olive oil and 2 tablespoons of the butter to a large, heavy-bottomed skillet over medium heat. When the butter has melted and the oil is hot, add the lobster meat and sprinkle with a pinch of salt and pepper, tossing until heated through, 5 to 10 minutes. Remove to a plate.
  • Sprinkle the steak with the lemon pepper seasoning and add to the skillet. Cook, turning occasionally, until medium-rare, 2 to 3 minutes. Remove to the plate. Without cleaning the skillet, melt the remaining 2 tablespoons butter, then add the shallots, garlic, oregano, thyme and red pepper flakes. Cook, stirring, until fragrant, about 30 seconds. Deglaze with the wine, scraping the skillet to release all the flavor. Add the cream, lemon zest and pasta water, then bring to a boil and let thicken, 1 to 2 minutes.
  • Add the pasta and toss to coat.
  • Transfer the pasta to a serving platter. Garnish with the parsley and drizzle over the lemon juice. Top with the lobster and steak bites.

CREAMY LOBSTER LINGUINE



Creamy Lobster Linguine image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 15

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 salt
2 cups tomato puree
1/4 cup cream
1 pound linguine
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
Two 1 1/2-pound lobsters, steamed, meat removed

Steps:

  • Heat a large straight-sided skillet over medium heat. Add the olive oil and bacon and cook until the bacon is beginning to crisp, 8 minutes. Add the shallots, garlic and red pepper flakes and cook for an additional 3 minutes, until fragrant. Add the salt, tomato puree and cream; stir to combine. Reduce the heat to low and simmer for 5 minutes.
  • Bring a large pot of salted water to a boil. Cook the linguine for 1 minute less than the package instructions, about 10 minutes. Using tongs, remove the pasta from the water and add it directly to the pan with the sauce. Sprinkle the cheese directly on the naked pasta and toss to coat in sauce. Add up to 1 cup of the pasta water to loosen the sauce as needed. Stir in the arugula, basil, tarragon, peas and lobster meat; simmer until everything is heated through, 1 minute. Serve with additional Parmesan if desired.

LINGUINE WITH LEMON, GARLIC & PARMESAN



Linguine With Lemon, Garlic & Parmesan image

A light, fresh supper meal - choose lemons that are firm, heavy and fragrant to ensure that they're juicy.

Provided by English_Rose

Categories     Lemon

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

7 ounces linguine
2 ounces parmesan cheese, finely grated
1 lemon, zested and juiced
1 garlic clove, crushed
4 tablespoons olive oil
1 tablespoon flat leaf parsley, chopped

Steps:

  • Cook the linguine according to pack instructions.
  • Mix together the lemon zest, juice, olive oil, garlic, parmesan and parsley in a large bowl.
  • Drain the pasta and toss with the sauce.
  • Scatter over extra parsley or parmesan, if you like.

Nutrition Facts : Calories 744.6, Fat 36.8, SaturatedFat 8.9, Cholesterol 24.9, Sodium 441.9, Carbohydrate 82, Fiber 5.8, Sugar 2, Protein 24.7

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