Lobster and Scallop Linguine (Print View)
Decadent pasta with tender lobster, sweet scallops, and linguine in a rich garlic butter sauce with herbs and lemon.
# Ingredient List:
→ Seafood
01 - 2 lobster tails (approximately 8 oz each), meat removed and cut into bite-sized pieces
02 - 12 large sea scallops, patted completely dry
→ Pasta
03 - 12 oz linguine
→ Garlic Butter Sauce
04 - 5 tbsp unsalted butter
05 - 2 tbsp extra virgin olive oil
06 - 5 cloves garlic, finely minced
07 - 1 small shallot, finely chopped
08 - 1/4 tsp red pepper flakes
09 - Zest and juice of 1 lemon
10 - 1/4 cup dry white wine
11 - 1/4 cup chopped fresh parsley
12 - Salt and freshly ground black pepper to taste
→ Garnish
13 - Fresh lemon wedges
14 - Additional chopped fresh parsley
# How to Make:
01 - Bring a large pot of salted water to a rolling boil. Cook the linguine according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain thoroughly and set aside.
02 - While the pasta cooks, heat 2 tbsp butter and the olive oil in a large skillet over medium-high heat until shimmering. Lightly season the scallops with salt and pepper. Sear for 1–2 minutes per side until golden brown and just cooked through. Transfer to a plate and set aside.
03 - Add the lobster pieces to the same skillet and cook for 2–3 minutes until the meat turns opaque and is just cooked through. Remove from the skillet and set aside with the scallops.
04 - Reduce the heat to medium. Add the remaining 3 tbsp butter, minced garlic, chopped shallot, and red pepper flakes. Sauté for 1–2 minutes until fragrant and softened, taking care not to brown the garlic.
05 - Pour in the white wine and let it simmer for 2–3 minutes until reduced by half, scraping up any browned bits from the bottom of the skillet.
06 - Add the lemon juice and zest to the skillet. Return the scallops and lobster to the pan and toss gently to coat in the sauce. Add the drained linguine, tossing to combine. Add reserved pasta water as needed to create a glossy sauce that clings to the pasta.
07 - Stir in the chopped parsley and season with additional salt and pepper to taste. Serve immediately in warmed bowls, garnished with extra parsley and fresh lemon wedges.
# Expert Advice:
01 -
- The garlic butter sauce clings to every strand of linguine like it was always meant to be there
- Seafood cooked properly stays tender and sweet, never rubbery or chewy
02 -
- Dry your scallops thoroughly with paper towels before seasoning or they will steam instead of sear
- Overcooking seafood is unforgiving, so remove it from heat while it still looks slightly underdone
03 -
- Buy the best scallops you can find since they are the star of the show
- Let the pasta water reduce with the sauce for that restaurant quality cling