Скачать или смотреть Christmas Eve Dinner | Lobster Pasta Recipe in Description ⬇️

SERVINGS

8–10 servings

PREP TIME

30 minutes

COOK TIME

45 minutes

TOTAL TIME

~1 hour 15 minutes

INGREDIENTS
Pasta

3 packs linguine (about 24–30 oz total)

Steamed Lobster

3 whole live lobsters

5 lobster tails

Creole Butter Parmesan Sauce

2–2½ cups unsalted butter

2 shallots, finely diced

6 cloves garlic, minced

Zest of 1 lemon

1½–2 tsp Tony Chachere’s Creole Seasoning (to taste)

1½–2 cups reserved pasta water

1½–2 cups freshly grated Parmesan cheese

Juice of 1 lemon

Freshly cracked black pepper (optional)

INSTRUCTIONS
1. Steam the Lobster

Bring a large pot with a steaming basket to a boil.

Add lobsters and lobster tails, cover, and steam.

Cook time depends on size:

~10–12 minutes for 1½ lb lobsters

Tails until shells are bright red and meat is opaque

Remove and let cool slightly.

Crack shells and remove all meat from tails, claws, and knuckles.

Roughly chop into large chunks and set aside.

2. Cook the Linguine

Bring a large pot of well-salted water to a rolling boil.

Cook linguine until just al dente.

Reserve at least 2 cups pasta water, then drain.

3. Build the Sauce

In a large wide saucepan over medium heat, melt the butter.

Add diced shallots and cook 2–3 minutes until soft and translucent.

Add garlic and cook 30–60 seconds, just until fragrant.

Stir in lemon zest.

Add the chopped lobster meat and gently warm it through, letting it soak up the butter.

4. Season & Emulsify

Sprinkle in Tony Chachere’s Creole Seasoning.

Reduce heat to low.

Add cooked linguine directly to the pan.

Pour in 1–1½ cups pasta water and toss to emulsify.

5. Finish

Slowly add Parmesan cheese, tossing continuously until melted and glossy.

Add more pasta water as needed to loosen the sauce.

Finish with fresh lemon juice.

Taste and adjust with Creole seasoning if needed.

Optional: cracked black pepper.

6. Serve

Plate immediately.

Finish with extra Parmesan if desired.