Creamy Lobster Pasta! Recipe in the caption.

Ingredients

• 1 large (about 1.5 lb) Live Lobster (cooked, meat removed)
• 4 Tbsp Unsalted Butter (divided: 2 Tbsp for roux, 2 Tbsp for finishing)
• 2 Tbsp All-Purpose Flour (for roux)
• 3 cloves Garlic (minced)
• 1 cup Heavy Cream (35% milkfat)
• 0.5 cup Parmesan Cheese (freshly grated)
• 0.5 cup Dry White Wine (optional, for deglazing stock)
• 8 oz Linguine Pasta (dried)
• 0.5 medium Onion (diced, for stock)
• 1 small Carrot (diced, for stock)
• 1 stalk Celery Stalk (diced, for stock)
• 2 sprigs Fresh Thyme (for stock)
• 1 Bay Leaf (for stock)
• 0.5 tsp Black Peppercorns (for stock)
• to taste Sea Salt (for seasoning)
• 1 Tbsp Olive Oil (for searing lobster shells)

Instructions

1. Cook the Lobster

   Bring a large pot of salted water to a rolling boil, add the live lobster, and cook 8‑10 minutes until the shell turns bright red. Use tongs to remove and set aside to cool.

   Time: PT12M

   Temperature: 212°F

2. Extract Lobster Meat

   Using kitchen shears, split the lobster shell, pull out the meat, and chop into bite‑size pieces. Reserve the shells for the stock.

   Time: PT5M

3. Make Lobster Stock

   Return the shells to the pot, add onion, carrot, celery, thyme, bay leaf, peppercorns, and ½ cup white wine. Cover with cold water (about 6 cups) and bring to a gentle simmer. Cover and simmer 30 minutes to extract flavor.

   Time: PT35M

   Temperature: 190°F (simmer)

4. Strain the Stock

   Pour the stock through a fine mesh sieve into a clean saucepan, discarding solids. Season with sea salt and keep warm over low heat.

   Time: PT5M

   Temperature: low heat

5. Cook the Pasta

   In a separate large pot of boiling salted water, cook linguine al dente according to package directions (8‑10 minutes). Reserve ½ cup pasta water, then drain.

   Time: PT10M

   Temperature: 212°F

6. Prepare the Roux

   In a skillet, melt 2 Tbsp butter over medium heat. Whisk in flour and cook 2 minutes until lightly golden. Add minced garlic and sauté 30 seconds until fragrant.

   Time: PT4M

   Temperature: medium

7. Create the Creamy Sauce

   Slowly whisk in 2 cups warm lobster stock, bringing the mixture to a gentle simmer. Stir in the heavy cream, simmer 3 minutes, then add grated Parmesan and whisk until melted and smooth.

   Time: PT6M

   Temperature: medium‑low simmer

8. Combine and Serve

   Add the cooked linguine and lobster meat to the sauce, tossing to coat. If needed, thin with reserved pasta water. Drizzle with 1 Tbsp olive oil, garnish with extra Parmesan, and serve immediately.

   Time: PT3M

   Temperature: warm

Nutrition Facts

Calories

620

Protein

35g

Carbohydrates

55g

Fat

25g

Fiber

2g