How to Make Giada's Lobster Linguine

Ingredients

• 12 oz Linguine (dry pasta)
• 4 slices Bacon (thick‑cut, diced)
• 1 Tbsp Olive Oil (extra virgin)
• 2 Shallots (medium, finely diced)
• 2 cloves Garlic (minced)
• 1 cup Tomato Puree (unsalted, smooth)
• 1/4 tsp Red Pepper Flakes (optional, for subtle heat)
• 1/4 cup Heavy Cream (chilled)
• 1/4 cup Fresh Basil (packed, torn)
• 1 Tbsp Fresh Tarragon (chopped leaves only)
• 1 cup Arugula (loosely packed)
• 1 cup Frozen Peas (defrosted)
• 1 lb Cooked Lobster Meat (pre‑cooked tails and claws, meat removed from shells)
• 1/3 cup Parmesan Cheese (freshly grated)
• to taste Salt (kosher or sea salt)
• to taste Black Pepper (freshly ground)

Instructions

1. Prep Ingredients

   Dice the bacon, finely dice the shallots, mince the garlic, chop basil and tarragon, defrost peas, and set lobster meat aside.

   Time: PT5M

2. Crisp the Bacon

   Heat the skillet over medium heat, add olive oil, then add the diced bacon. Cook until golden and crispy, stirring occasionally.

   Time: PT5M

   Temperature: medium heat

3. Sweat the Shallots

   Add the diced shallots to the skillet with a pinch of salt. Sauté until translucent, about 3 minutes.

   Time: PT3M

   Temperature: medium heat

4. Add Garlic

   Stir in the minced garlic and cook for 30 seconds, just until fragrant.

   Time: PT0.5M

   Temperature: medium heat

5. Create the Tomato Base

   Pour in the tomato puree and sprinkle red pepper flakes. Stir to combine and let simmer for 2 minutes.

   Time: PT2M

   Temperature: medium heat

6. Finish the Cream Sauce

   Stir in the heavy cream, reduce heat to low, and let the sauce simmer gently for 3 minutes until it thickens slightly.

   Time: PT3M

   Temperature: low heat

7. Cook the Linguine

   While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the linguine and cook until just shy of al dente (about 9‑10 minutes).

   Time: PT10M

   Temperature: boiling

8. Combine Pasta and Sauce

   Drain the linguine and immediately add it to the skillet with the sauce. Toss to coat, adding a splash of reserved pasta water if needed.

   Time: PT1M

9. Finish with Herbs, Veggies, and Lobster

   Turn off the heat. Add the basil, tarragon, arugula, peas, lobster meat, and grated Parmesan. Toss gently until everything is evenly mixed and the cheese melts into the sauce.

   Time: PT3M

10. Season and Serve

    Taste the pasta, add a pinch more salt or pepper if needed, then plate immediately. Garnish with a few extra basil leaves if desired.

    Time: PT1M

Nutrition Facts

Calories

620

Protein

32g

Carbohydrates

55g

Fat

28g

Fiber

5g

Ingredient Substitutions

• Instead of Linguine: Fettuccine, Spaghetti
• Instead of Bacon: Pancetta, Prosciutto
• Instead of Olive Oil: Vegetable oil
• Instead of Shallots: Red onion
• Instead of Garlic: Garlic powder (1/8 tsp)
• Instead of Tomato Puree: Crushed tomatoes
• Instead of Red Pepper Flakes: Cayenne pepper (pinch)
• Instead of Heavy Cream: Half‑and‑half
• Instead of Fresh Basil: Dried basil (1 tsp)
• Instead of Fresh Tarragon: Dried tarragon (1 tsp), Dill
• Instead of Arugula: Spinach
• Instead of Frozen Peas: Fresh peas
• Instead of Cooked Lobster Meat: Cooked shrimp, Crab meat
• Instead of Parmesan Cheese: Pecorino Romano

Equipment Needed

• Large Pot
• Large Skillet
• Cutting Board
• Chef's Knife
• Wooden Spoon or Spatula
• Colander
• Measuring Cups and Spoons
• Microplane Grater
• Small Bowl (optional)

Critical Steps — Do Not Skip

• Crisp the bacon without burning it.
• Do not overcook garlic; it should stay fragrant, not browned.
• Cook linguine al dente and finish it in the sauce.
• Add Parmesan before tossing to help the sauce cling.
• Add lobster at the end, off the heat, to keep it tender.

Chef Tips from the Video

• Use high‑quality, fresh lobster for the best flavor; pre‑cooked shells save time.
• Crisp the bacon first; its rendered fat is the flavor base for the entire sauce.
• A pinch of red pepper flakes brightens the sauce without overwhelming the delicate lobster.
• Finish with a generous handful of fresh herbs for color and aroma.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on low heat, adding a splash of cream or pasta water.

Freezer: Not recommended; pasta may become mushy and lobster texture will suffer.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the tomato‑cream sauce up to the point before adding cream; refrigerate and reheat, adding cream at the end.
• Chop herbs and defrost peas a day ahead; keep them covered in the fridge.
• Cook the linguine al dente, rinse with cold water, and toss with a little oil; reheat in the sauce just before serving.

Frequently Asked Questions