Lobster & Scallop Linguine: A Delightfully Decadent Feast
This Lobster & Scallop Linguine is the perfect dinner dish to impress friends or indulge in a luxurious meal for yourself. The rich flavors of lobster and scallops are complemented by a creamy, garlicky sauce and served over delicate linguine, creating a dish that is sure to delight anyone who tastes it. Let’s dive right into creating this seafood masterpiece.
Ingredients:
- 8 oz (225g) linguine
- 2 lobster tails, shell removed and meat cut into bite-sized pieces
- 6 sea scallops, patted dry
- 3 tablespoons olive oil, divided
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup (240ml) heavy cream
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon grated Parmesan cheese
- Salt and pepper, to taste
- 2 tablespoons finely chopped fresh parsley
- 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
Preparation Stages:
1. Cook the Linguine:
Start by bringing a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve about 1/2 cup of the pasta cooking water, then drain the rest and set the linguine aside.
2. Prepare the Seafood:
In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Season the lobster pieces with a pinch of salt and pepper. Once the oil is shimmering, add the lobster to the pan. Cook for about 2–3 minutes, stirring occasionally, until the lobster is opaque and cooked through. Remove the lobster from the pan and set it aside.
In the same skillet, add another tablespoon of olive oil. Season the scallops with salt and pepper. Once the oil is hot, add the scallops. Sear them for 1–2 minutes on each side until they’re golden brown and slightly crusted on the outside but soft in the center. Remove the scallops and set them aside with the lobster.
3. Make the Sauce:
In the same skillet, reduce the heat to medium-low and add the remaining tablespoon of olive oil along with 2 tablespoons of butter. When the butter has melted, add the minced garlic. Sauté for about 30 seconds until fragrant. Pour in the heavy cream, stirring to combine with the garlic and butter. Add the lemon zest and juice, Parmesan cheese, and red pepper flakes (if using). Stir the sauce, allowing it to simmer gently for about 3–4 minutes, until it slightly thickens.
4. Combine and Serve:
Add the cooked linguine to the skillet, tossing it in the creamy garlic sauce until well coated. If the sauce is too thick, add a splash of reserved pasta water to loosen it to your desired consistency. Carefully fold the cooked lobster and scallops into the linguine.
Finish with a sprinkle of fresh parsley over the top. Taste for seasoning, adding more salt, pepper, or lemon juice if needed. Divide the linguine among plates and serve immediately for maximum flavor.
Recipe Summary
This Lobster & Scallop Linguine takes about 35 minutes to prepare and serve and brings a touch of elegance to any meal. Each serving is approximately 600 calories, making it a sumptuous main course with a balance of decadence and rich seafood flavors. Perfect for special occasions or simply a cozy treat-yourself night at home!
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