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