Buttery Lobster Linguine • Seafood Nutrition Partnership
Buttery Lobster Linguine
Buttery Lobster Linguine
Buttery Lobster Linguine


1/2 lb linguine
2 5oz lobster tails
7 tbsp unsalted butter, divided
8 large cloves garlic, minced
1 tbsp lemon zest
3 tbsp cup lemon juice
1/2 tsp crushed red pepper flakes
2 tbsp olive oil
Salt and cracked pepper to taste
garnish: 3 tbsp chopped flat-leaf parsley + extra
This quick, easy, and totally delicious buttery lobster linguine recipe was made in partnership with Jasmin M. Foster, RD, LD and is the perfect weeknight recipe for you and your family. Try it now, you won't regret it!


1.Use sharp kitchen shear and cut down the center of the lobster to the end of the lobster tail. Make sure to leave the tail intact. Clean the lobster by removing the veins and any shards. Use your finger to carefully push the lobster meat up out of the shell and lift so lobster is sticking above the shell. The meat should still be attached to the tail.
2.Season lobster with salt and pepper. Heat a large pan over medium heat with butter and olive oil. Once butter melts add garlic and sautee for a few seconds. Add lobster tail shell side down and then add garlic. Cook for 3 minutes (spooning the buttery garlic mix on top of lobster as it cooks) or until the shell starts to turn red in color. Flip the lobster tail over so lobster meat is facing down. Cook for another 1-2 minutes. The shell should be bright red and the meat should be opaque. Make sure to not overcook.
3.Remove the pan from the oven and also remove the lobster tail from the pan to prevent the lobster from overcooking. Allow lobster tails to briefly cool off, just enough to handle. Remove lobster meat from the shell and chop into bite-sized pieces.
4.Cook linguini according to instructions. Once finished reserve cooking liquid for later. Drain water from the pasta. Add lemon zest, lemon juice, red pepper flakes, and salt to taste to the pan used to pan sear the lobster. Add linguine to the pan and toss to evenly combine. Use the reserved cooking liquid to loosen up the sauce. Add chopped lobster pieces on top and sprinkle with parsley for garnish.

There’s no better combination than pasta and seafood, let’s be honest. This recipe for buttery lobster linguine will be your new go-to comfort food or quick and easy dinner because it’s full of goodness and takes less than 30 minutes to cook up!

The FDA dietary guidelines suggest at least 8 ounces of seafood per week which includes lobster! With lobster tails being an easy grab and go option at the seafood counter in your favorite grocery store, it couldn’t be easier to add to your list.

Always look for certifications logos like Aquaculture Stewardship Council, Best Aquaculture Practices, Marine Stewardship Council, or Responsible Fisheries Management directly on the package or at the seafood counter. You can feel good about eating seafood knowing that there are responsible practices to ensure the availability and quality of your seafood.

This recipe for buttery lobster linguine was made in partnership with Jasmin M. Foster, RD, LD.

For more delicious and nutritious recipes click here: Eat Seafood, America! 



Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.