Creamy Garlic Lobster Pasta

Ingredients

• 12 oz Linguine Pasta (dry, broken in half if long)
• 2 pieces Lobster Tails (about 8‑oz each, shells removed)
• 2 tbsp Unsalted Butter (cut into cubes)
• 4 cloves Garlic (minced or crushed)
• 1 medium Yellow Onion (diced)
• 1/2 cup Sun‑Dried Tomatoes (oil‑packed, chopped)
• 1 cup Half‑and‑Half (full‑fat for richness)
• 1/2 cup Parmesan Cheese (freshly grated)
• 2 cups Fresh Spinach (packed, added at end)
• 1 tsp Dried Oregano (or fresh oregano leaves)
• 1/2 tsp Black Pepper (freshly ground)
• 1 tbsp Kosher Salt (for pasta water and seasoning)
• 1 tbsp Lemon Juice (for rinsing lobster)
• 1 tsp Cornstarch (optional, mixed with 1 tbsp water)

Instructions

1. Cook the Pasta

   Bring a large pot of salted water to a boil, add the linguine and cook according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain.

   Time: PT10M

   Temperature: boiling

2. Prepare the Lobster

   Using kitchen shears, cut the shells of the lobster tails lengthwise, pull out the meat, rinse briefly with lemon juice, then pat dry. Season both sides with oregano, a pinch of salt, and black pepper.

   Time: PT5M

3. Sauté Garlic

   Heat the butter in the skillet over medium heat until melted. Add the minced garlic and sauté for about 2 minutes, until fragrant but not browned.

   Time: PT2M

   Temperature: medium

4. Cook the Lobster

   Add the seasoned lobster tails to the pan, cooking for roughly 10 minutes, turning once, until the meat is opaque and just cooked through. Remove the lobster and set aside on a plate.

   Time: PT10M

   Temperature: medium

5. Sauté Onions

   In the same pan, add the diced onion and sauté for 3 minutes until softened and translucent.

   Time: PT3M

   Temperature: medium

6. Add Sun‑Dried Tomatoes

   Stir in the chopped sun‑dried tomatoes and cook for another 2 minutes to release their flavor.

   Time: PT2M

   Temperature: medium

7. Create the Creamy Sauce

   Pour in the half‑and‑half, then add the grated Parmesan. Stir continuously until the cheese melts and the sauce thickens, about 5 minutes. If the sauce is too thick, add a little reserved pasta water; if too thin, whisk in the optional cornstarch slurry.

   Time: PT5M

   Temperature: medium

8. Finish the Dish

   Return the cooked lobster to the pan, add the fresh spinach and toss until wilted (about 1 minute). If using, drizzle the cornstarch slurry now and stir until the sauce reaches a silky consistency.

   Time: PT3M

   Temperature: medium

9. Combine Pasta and Serve

   Add the drained linguine to the skillet, tossing to coat evenly with the sauce. Serve immediately, garnishing with extra Parmesan or a drizzle of olive oil if desired.

   Time: PT5M

   Temperature: medium

Nutrition Facts

Calories

550

Protein

30g

Carbohydrates

55g

Fat

20g

Fiber

3g