Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 16 oz lobster tails ((about 4 small, shell-on lobster tails)); 12 oz linguine ((uncooked)); 4 Tbsp butter; 2 cups cherry tomatoes; ½ tsp crushed red pepper flakes ((optional)); 1 Tbsp garlic cloves ((3-4 cloves, thinly sliced)); 2 Tbsp sun-dried tomatoes ((chopped or julienne, with the oil)); 1 cup heavy whipping cream; 1 tsp fresh oregano ((finely chopped)); ½ teaspoon salt ((to taste)); ¼ teaspoon ground black pepper ((to taste)); 2 cups fresh baby spinach & arugula mix; ½ cup Parmesan cheese ((finely grated, more for garnish)); ¼ cup Romano cheese ((finely grated)); fresh chives ((optional, garnish))

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https://bakeitwithlove.com/creamy-tuscan-lobster-linguine/

Easy Creamy Tuscan Lobster Linguine: Comfort Food! +VIDEO | Bake It With Love

Craving a restaurant-quality seafood night? 🌊🍝 This creamy Tuscan lobster linguine brings pure luxury straight to your kitchen! #lobster #pasta #dinner

Rezept

Dinner Recipes Main Course Main Dish Pasta Seafood

Zubereitungszeit ca. 40 MinutenVorbereitung ca. 20 MinutenKochzeit ca. 20 Minuten

Zutaten:

16 oz lobster tails ((about 4 small, shell-on lobster tails))
12 oz linguine ((uncooked))
4 Tbsp butter
2 cups cherry tomatoes
½ tsp crushed red pepper flakes ((optional))
1 Tbsp garlic cloves ((3-4 cloves, thinly sliced))
2 Tbsp sun-dried tomatoes ((chopped or julienne, with the oil))
1 cup heavy whipping cream
1 tsp fresh oregano ((finely chopped))
½ teaspoon salt ((to taste))
¼ teaspoon ground black pepper ((to taste))
2 cups fresh baby spinach & arugula mix
½ cup Parmesan cheese ((finely grated, more for garnish))
¼ cup Romano cheese ((finely grated))
fresh chives ((optional, garnish))

Arbeitsschritte:

Boil 16 oz lobster tails in salted water for 2 minutes until shells are bright red (meat will be almost undercooked). Cool for 5 minutes.
Cut down the center of the (the belly, or underside) shells to remove meat, discard the digestive tract, and slice lengthwise in two halves then crosswise into ½-inch pieces. Cover and chill.
Return the water to a boil. Cook 12 oz linguine until al dente, about 12 minutes. Drain, reserving ¾ cup of pasta water. Tip: Cook pasta in a second pot simultaneously to save time!
Melt 4 Tbsp butter in a large skillet over medium heat. Cook 2 cups cherry tomatoes and ½ tsp crushed red pepper flakes (if using) for 5 minutes until tomatoes burst. Stir in 1 Tbsp garlic cloves and 2 Tbsp sun-dried tomatoes; cook 1 minute until fragrant.
Pour in 1 cup heavy whipping cream, 1 tsp fresh oregano, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Bring to a simmer, then stir in the 2 cups fresh baby spinach & arugula mix until wilted (1 to 2 minutes).
Increase heat to medium-high. Add pasta and toss constantly for 3 minutes until the sauce coats the noodles. Stir in reserved pasta water a little at a time to reach your desired consistency.
Remove from heat. Stir in the lobster, ½ cup Parmesan cheese, and ¼ cup Romano cheese until the cheese is melted and the lobster is warmed through (about 1 minute).
Garnish with extra cheese and fresh chives, then serve.