Creamy White Wine Linguine with Grilled Lobster Tails
Want to level up your pasta dinner game? Make this Creamy White Wine Linguine with Grilled Lobster Tails! This recipe is perfect for special occasions such as a date night at home. We know the idea of making Lobster Linguine at home could sound a bit daunting, but trust me, it’s a lot easier than you might think.
What you’ll need
- 2 Lobster Tails
- 50g Linguine
- 100g Butter
- Parsley, finely chopped
- 4 Cloves garlic, finely chopped
- 230ml Double cream
- Zest and juice of 1 lemon, plus more for serving
- 30g Grated parmesan cheese
- 1/4 tsp Salt, plus more to taste
- Freshly cracked black pepper, to taste
- 60ml Reserved pasta water
Begin by Grilling the lobster tails. Use kitchen scissors to cut along the tops of the lobster shells. Use your fingers to open the shell and loosen the meat keeping it attached at the base and pull it half out. Sit the tail in a shallow roasting tray and add some butter and seasoning to each one. Grill for about 10 minutes at 200°C until cooked through.
Bring a large pot of water to a boil for the linguine, and season with a couple big pinches of salt. Cook pasta until al dente. (Don't forget to scoop out your pasta water before you drain it!
Meanwhile, start the cream sauce. Heat the olive oil in a large, non-stick pan over medium heat. Add the garlic, sauté for 1-2 minutes, stirring frequently, until fragrant. Add the cream, raise heat slightly and bring to a slow simmer. Once cream is just bubbling, reduce heat and add the butter, lemon zest, parmesan, salt and pepper. Stir until butter and parm are melted, and mixture is smooth and
Start by adding 60ml of the reserved pasta water and lemon juice and stir to combine. Season to taste with additional salt and pepper, if needed. Add the pasta and toss with tongs until the sauce coats the pasta. Serve with the grilled lobster tails and enjoy!