Tomato and Butter Lobster Linguine

Valentines Day is almost here!  Did you make plans already?  Are you planning a dinner at home for someone you love?  We ALWAYS make a special dinner at home.  When my husband and I started dating we probably went out two or three times during this time of the year before we learned how busy and overpriced everything was.  Since then, we both have enjoyed spending the day at home creating a feast in the kitchen together with a couple of drinks before, during, and after our meal ;).  I’d have it no other way.

Today I bring you a Tomato and Butter Lobster Linguine recipe that is all about comfort and simplicity with a simple buttery lemon & herb sauce.

To complete the meal, I’ve paired up with some of my food blogging buddies to bring you a full course meal for the big day.  Each one of us has created a Valentine’s Day worthy recipe to include in your planning.  So, don’t worry my friends, we got you covered.  Follow the #FoodieBeMine hashtag on social media to see what else is on the menu.

Listos?!

Good.

All the big players in this recipe are included in the ingredients picture above, however, I didn’t feel it was necessary to include the salt and olive oil since they are basic pantry staples that most people already have.  As always, the printable recipe will have the full list of ingredients.

Now if you’ve read up to this point and are thinking to yourself cracking open a lobster is a scary task, you’d be surprised to know it isn’t as difficult as it seems.  Cooking and opening a whole lobster on the other hand…that takes some serious determination.  But we don’t need to worry about that on Valentine’s day.  Trust me!  The last thing you want for your date night at home is to have your date struggling to open his or her lobster and see pieces of lobster shell flying across the table.  Let’s not even talk about how messy your hands will get.

That, my friends, is why this is such an awesome recipe.  It’s a lobster meal without the mess!

With a lobster tail, all you have to do is grab a chef’s knife and split the tail in half down the middle (lengthwise). Start by piercing the bottom of the tail where the meat begins, and gently begin to roll the knife down firmly.  Please be careful!  Pull open the shell, and gently pull the meat out little by little until you’ve reached the end of the tail.  Make sure you have a good hold of each section you are pulling.

Don’t they look pretty?!!  My only regret was not having at least one more lobster tail.  Next time!

After you’ve separated the meat from the shell, gently rinse the lobster meat in cold water to remove any pieces of the shell.  Place them on a paper towel, pat them dry and set them aside for a bit.

Begin cooking the pasta according to the instructions on the package.  I typically drizzle some olive oil in the water and add a generous pinch of salt before it starts to boil.

Meanwhile, prep the remaining ingredients.  You’ll want to have these ready in advance because the sauce cooks fast.

Once everything is ready, chop the lobster meat into bite-sized pieces.  Season with sea salt, set that aside and check on the pasta.

When the pasta is done, reserve about 1 cup of the pasta water before draining it.  Set both the drained pasta and pasta water aside.

Heat a large saute pan on medium heat and add about 1 tablespoon extra virgin olive oil.  Add the lobster pieces and saute for one minute.

After a minute, remove and set that aside.

In the same pan add the lemon juice, shallot, and sprig of winter savory.  Warm them together for about one to two minutes.  Don’t let the lemon juice evaporate before adding the tomato!

Add the diced tomato.  Cook another minute or two until they start to become soft and turn lighter in color.

Add the butter and parsley.  Cook until the butter is completely melted.

Then add about half a cup of the reserved pasta water and stir well.

Add about 1/4 teaspoon sea salt.  You can also add pepper or garlic salt at this point if you like.  Just make sure to taste it before you do.

Simmer on medium-low for about three minutes.

Finally, return the lobster to the pan, give it a good stir making sure to coat the lobster in the sauce well, and turn off the heat.  Let it all rest for a few minutes.  At this point you can remove the sprig of savory or leave it in the pot until just before serving.  Just be sure not to serve it!

This would be a good time to start getting the table ready, drinks, etc.  Serve the pasta on individual plates first, then top with the sauce and lobster by the spoonful.

Don’t forget to follow the hashtag #FoodieBeMine for more fabulous Valentine’s Day dinner ideas.

Here’s what’s on the menu so far:

Pimento Queso Dip with Heart Shaped Tortilla Chips from Mama Harris’ Kitchen

Arugula Salad with Seasonal Fruits from Adriana’s Best Recipes

Spiked Strawberry Limeade from Food.Love.Tog

Tuxedo Mocha Brownies from Chewsy Lovers

Print

Tomato and Butter Lobster Linguine

Prep Time 25 minutes

Cook Time 15 minutes

Total Time 40 minutes

Servings 2 -3

Author Stephanie Chavez

Ingredients

• 2 lobster tails
• 1 tablespoon olive oil
• 1 tablespoon minced shallot
• 2 tablespoons fresh lemon juice
• 1 sprig winter savory
• 1 cup diced tomato pulp & seeds removed
• 4 tablespoons butter
• 1 1/2 tablespoon minced flat leaf parsley
• 1/2 cup reserved pasta water
• salt pepper, or garlic salt to taste

Instructions

1. Begin by prepping the lobster tails. Using a chef’s knife, split the tail in half down the middle (lengthwise). Start by piercing the bottom of the tail where the meat begins, and gently begin to roll the knife down firmly. Please be careful! Pull open the shell and gently pull the meat out little by little (front to back) until you have reached the end of the tail. Make sure you have a good hold of each section you are pulling. Rinse the meat under cold water then pat dry with a paper towel. Cut the lobster filets into bite-sized pieces, season with sea salt and set aside.
2. Begin cooking the pasta according to the instructions on the package. I typically drizzle some olive oil in the water and add a generous pinch of salt before it starts to boil. While the pasta is cooking, prepare the remaining ingredients as described in the ingredients list. When the pasta is done, reserve about 1 cup of the pasta water before draining it. Set both the drained pasta and pasta water aside.
3. Heat a large saute pan over medium heat and add about 1 tablespoon extra virgin olive oil. Add the lobster pieces and saute for one minute. After a minute, remove and set that aside.
4. In the same pan add the lemon juice, shallot, and sprig of winter savory. Warm them together for about one to two minutes. Don’t let the lemon juice evaporate! Add the diced tomato. Cook another minute or two until they start to become soft and turn lighter in color. Add the butter and parsley. Cook until the butter is completely melted. Then add about half a cup of the reserved pasta water and stir well. Add about 1/4 tsp sea salt. You can also add pepper or garlic salt at this point if you like. Just make sure to taste it before you do. Simmer on medium-low for about three minutes.
5. Finally, return the lobster to the pan, give it a good stir making sure to coat the lobster in the sauce well, then turn off the heat. Let it all rest for a few minutes. At this point you can remove the sprig of savory or leave it in the pot until just before serving. Just be sure not to serve it!
6. This would be a good time to start getting the table ready, drinks, etc. Serve the pasta on individual plates first, then top with the sauce and lobster by the spoonful.