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Tomato and Butter Lobster Linguine

Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 2 -3
Author Stephanie Chavez


  • 2 lobster tails
  • 1 tablespoon olive oil
  • 1 tablespoon minced shallot
  • 2 tablespoons fresh lemon juice
  • 1 sprig winter savory
  • 1 cup diced tomato pulp & seeds removed
  • 4 tablespoons butter
  • 1 1/2 tablespoon minced flat leaf parsley
  • 1/2 cup reserved pasta water
  • salt pepper, or garlic salt to taste


  1. Begin by prepping the lobster tails. Using a chef’s knife, split the tail in half down the middle (lengthwise). Start by piercing the bottom of the tail where the meat begins, and gently begin to roll the knife down firmly. Please be careful! Pull open the shell and gently pull the meat out little by little (front to back) until you have reached the end of the tail. Make sure you have a good hold of each section you are pulling. Rinse the meat under cold water then pat dry with a paper towel. Cut the lobster filets into bite-sized pieces, season with sea salt and set aside.
  2. Begin cooking the pasta according to the instructions on the package. I typically drizzle some olive oil in the water and add a generous pinch of salt before it starts to boil. While the pasta is cooking, prepare the remaining ingredients as described in the ingredients list. When the pasta is done, reserve about 1 cup of the pasta water before draining it. Set both the drained pasta and pasta water aside.
  3. Heat a large saute pan over medium heat and add about 1 tablespoon extra virgin olive oil. Add the lobster pieces and saute for one minute. After a minute, remove and set that aside.
  4. In the same pan add the lemon juice, shallot, and sprig of winter savory. Warm them together for about one to two minutes. Don’t let the lemon juice evaporate! Add the diced tomato. Cook another minute or two until they start to become soft and turn lighter in color. Add the butter and parsley. Cook until the butter is completely melted. Then add about half a cup of the reserved pasta water and stir well. Add about 1/4 tsp sea salt. You can also add pepper or garlic salt at this point if you like. Just make sure to taste it before you do. Simmer on medium-low for about three minutes.
  5. Finally, return the lobster to the pan, give it a good stir making sure to coat the lobster in the sauce well, then turn off the heat. Let it all rest for a few minutes. At this point you can remove the sprig of savory or leave it in the pot until just before serving. Just be sure not to serve it!
  6. This would be a good time to start getting the table ready, drinks, etc. Serve the pasta on individual plates first, then top with the sauce and lobster by the spoonful.