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Creamy Tomato Lobster Linguine with Garlic Breadcrumbs Recipe

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3.8 from 6 reviews

This Creamy Tomato Lobster Linguine with Garlic Breadcrumbs is a decadent seafood pasta dish combining tender lobster meat with a rich, creamy tomato sauce. Tossed with fresh basil, parmesan, and al dente linguine, it's finished with crunchy homemade garlic breadcrumbs for a delightful texture contrast. Perfect for an elegant weeknight dinner or special occasion meal, this recipe takes just 30 minutes from start to finish.

Ingredients

Garlic Breadcrumbs

  • 1 1/2 cups ciabatta bread, cubed
  • 2 cloves garlic, sliced
  • 4 tablespoons melted butter
  • Pinch of salt

Pasta and Sauce

  • 3/4 pound linguine
  • 1-2 pounds cooked lobster meat
  • 6 tablespoons salted butter
  • 3 cups cherry tomatoes
  • 4 cloves garlic, smashed
  • Salt and black pepper, to taste
  • Chili flakes, to taste
  • 2 tablespoons fresh thyme leaves
  • 1/3 cup dry white wine
  • 1/2 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • 1/2 cup fresh basil leaves

Instructions

  1. Prepare Garlic Breadcrumbs: Preheat your oven to 425°F. Toss the ciabatta bread cubes and sliced garlic with melted butter and a pinch of salt on a baking sheet. Bake for about 10 minutes until the bread is toasted and golden. Once cooled slightly, pulse the mixture in a food processor until fine breadcrumbs form. Set aside.
  2. Cook Linguine: Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta completely.
  3. Make Tomato Cream Sauce: In a large skillet, melt 6 tablespoons of salted butter over medium heat. Add the cherry tomatoes and cook for 8-10 minutes until the tomatoes burst and release their juices. Stir in smashed garlic, fresh thyme leaves, salt, black pepper, and chili flakes; cook for an additional minute to release the flavors. Pour in the dry white wine, scraping the bottom of the pan to loosen any browned bits. Let it simmer briefly, then add the heavy cream. Season the sauce with salt and pepper and simmer until the sauce is steaming and slightly thickened.
  4. Combine Pasta and Lobster: Add the cooked linguine, grated parmesan, and fresh basil leaves to the skillet with the sauce. Toss to coat the pasta evenly. Gently fold in the cooked lobster meat and heat through. If the sauce is too thick, add some reserved pasta cooking water a little at a time until desired consistency is reached.
  5. Serve: Divide the creamy lobster linguine among serving plates. Top each plate with fresh basil leaves and a generous sprinkle of homemade garlic breadcrumbs for a crispy finish. Serve immediately and enjoy.

Notes

  • Use cooked lobster meat to save time; fresh cooked lobster or frozen lobster tail meat works well.
  • Adjust chili flakes according to your spice preference.
  • Reserve pasta water to adjust the sauce consistency for a silky texture.
  • For a dairy-free alternative, substitute butter and cream with plant-based options.
  • Serve with a crisp green salad and a glass of white wine for a complete meal.

Find it online: https://cookedbygrace.com/creamy-tomato-lobster-linguine-with-garlic-breadcrumbs-recipe/