The Easiest Lobster Scampi Recipe

Ingredients

• 2 tails Lobster Tails (about 8 oz each, fresh; meat removed from shells and chopped)
• 1 teaspoon Kosher Salt (to taste)
• ½ teaspoon Freshly Ground Black Pepper (to taste)
• 4 tablespoons Unsalted Butter (divided; 2 Tbsp for sauté, 2 Tbsp for sauce)
• 3 cloves Garlic Cloves (minced)
• ¼ teaspoon Red Pepper Flakes (optional, for heat)
• ½ cup Dry White Wine (deglazing; can substitute chicken broth)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 8 ounces Linguine Pasta (dry; any long‑thin pasta works)
• 2 tablespoons Fresh Parsley (chopped, for garnish)
• ¼ cup Parmesan Cheese (grated, optional)

Instructions

1. Prepare Lobster Tails

   Using kitchen shears, cut the top of each lobster shell lengthwise, stopping at the tail. Flip the tail over, use your fingers to crack the rib cage, then open the shell fully and remove the meat. Chop the meat into bite‑size pieces and set aside.

   Time: PT5M

2. Season Lobster

   Place the chopped lobster meat in a bowl, season with kosher salt and freshly ground black pepper, and toss gently.

   Time: PT1M

3. Sauté Garlic and Red Pepper

   Melt 2 Tbsp butter in a large skillet over medium‑high heat. Add minced garlic and red pepper flakes; sauté for about 2 minutes until fragrant, but not browned.

   Time: PT3M

   Temperature: medium‑high

4. Cook Lobster Meat

   Add the seasoned lobster pieces to the skillet. Cook, stirring gently, for 2‑3 minutes until the meat turns opaque and just starts to golden at the edges. Remove lobster from the pan and set aside.

   Time: PT3M

   Temperature: medium‑high

5. Boil Pasta

   Bring a large pot of salted water to a rolling boil. Add linguine and cook according to package directions (usually 8‑10 minutes) until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.

   Time: PT12M

   Temperature: boiling

6. Deglaze and Build Sauce

   In the same skillet, add the remaining 2 Tbsp butter. Once melted, pour in white wine and lemon juice, scraping up any browned bits. Let the mixture simmer for 2‑3 minutes to reduce slightly.

   Time: PT3M

   Temperature: medium

7. Re‑introduce Lobster

   Return the cooked lobster meat to the skillet, stirring to coat it in the sauce. Cook for another 1‑2 minutes just to re‑heat.

   Time: PT2M

   Temperature: medium

8. Combine Pasta and Sauce

   Add the drained linguine to the skillet. Toss everything together, adding a splash of the reserved pasta water if the sauce looks dry, until every strand is glossy and well‑coated.

   Time: PT2M

   Temperature: medium

9. Finish and Serve

   Season with additional salt and pepper if needed. Sprinkle chopped fresh parsley over the top and, if desired, add grated Parmesan cheese. Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

45 g

Fat

25 g

Fiber

2 g