Lobster and Roasted Tomato Linguine

Name: Lobster and Roasted Tomato Linguine
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 4
Ingredients: 12 ounces linguine; 2 tablespoons olive oil; 2 cloves garlic, minced; 2 cups cherry tomatoes, halved; 1 cup cooked lobster meat, chopped; 1/2 cup dry white wine; 1/4 cup fresh basil, chopped; Salt and pepper, to taste; Grated Parmesan cheese, for serving

Highlighted under: Celebration Table Recipes

I love making Lobster and Roasted Tomato Linguine for special occasions. The combination of tender lobster, sweet roasted tomatoes, and linguine creates a deliciously elegant dish that's surprisingly simple to prepare. This recipe reflects my passion for flavorful ingredients, and as I blend everything together, the aromas fill the kitchen, making it hard to resist tasting along the way. Trust me, once you savor this dish, it will become a favorite in your home, just like it has in mine.

Created by

Mario

Last updated on 2026-01-22T12:10:29.480Z

Making Lobster and Roasted Tomato Linguine was an adventure I embarked on last summer. I wanted to impress my friends with something a little different but still manageable. Roasting the tomatoes until they're caramelized enhances their flavor beautifully. I quickly learned how crucial it is to keep the pasta al dente, as it takes on the fantastic flavors from the rich lobster sauce.

One tip I discovered was to reserve some pasta water. It’s an incredible addition that helps bind the sauce and linguine together nicely, achieving that perfect creamy consistency without needing heavy cream. The first time I made this, my guests were raving!

Why You'll Love This Recipe
Decadent lobster pairs wonderfully with sweet roasted tomatoes
A symphony of flavors that elevate your dining experience
Quick yet impressive dish perfect for entertaining

Choosing and Preparing Lobster

When selecting lobster for your linguine, look for bright and lively shells, which indicate freshness. If you’re short on time, pre-cooked lobster meat can be a great shortcut; you'll just need to chop it into bite-sized pieces. If using whole lobsters, steam them before removing the meat. This method keeps the meat tender while imparting a subtle briny flavor that complements the sweetness of the roasted tomatoes.

Be careful with the timing when cooking lobster. Overcooking can lead to rubbery meat. Ideally, for a quick steam, about 8-10 minutes for 1.5-pound lobsters should suffice. Once removed from the shell, make sure to discard any green tomalley, which can add an unpleasant flavor if included. Taste the meat as you work; it should have a delicate sweetness that enhances the overall dish.

Roasting Tomatoes to Perfection

The roasting process intensifies the natural sugars in cherry tomatoes, yielding a burst of flavor. Be sure to spread the tomatoes out in a single layer on the baking sheet. This ensures they roast evenly rather than steam. You’ll know they’re ready when they soften and the edges start to caramelize, usually around 20 minutes in a preheated oven. For added depth, consider drizzling balsamic vinegar over the tomatoes before roasting.

Don't forget about the seasoning while roasting! A sprinkle of coarse sea salt accentuates the tomatoes' sweetness, while freshly cracked black pepper adds a slight heat. For a touch of heat, you can incorporate crushed red pepper flakes. The end result should be beautifully browned tomatoes with slightly wrinkled skins that contribute a rich, sweet-sour note to your linguine.

Elevating the Sauce

While making the sauce, the white wine not only adds acidity but also acts as a deglazing agent, lifting any lovely bits stuck to the skillet from the sautéed garlic. You want to let the wine reduce by half, which will intensify its flavor while removing the harsh alcohol note. Stirring continuously during this process helps create a unified sauce that clings beautifully to the linguine.

For a creamier texture, try adding a splash of heavy cream to the sauce after incorporating the lobster and tomatoes. This simple addition can transform the dish into a luxurious experience. Additionally, feel free to experiment with herbs; thyme or parsley would complement the lobster without overpowering its delicate flavor.

Ingredients

For the Linguine

12 ounces linguine
2 tablespoons olive oil
2 cloves garlic, minced

For the Sauce

2 cups cherry tomatoes, halved
1 cup cooked lobster meat, chopped
1/2 cup dry white wine
1/4 cup fresh basil, chopped
Salt and pepper, to taste
Grated Parmesan cheese, for serving

Instructions

Prepare the Linguine

In a large pot, bring salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain and set aside.

Roast the Tomatoes

Preheat the oven to 400°F (200°C). Toss the halved cherry tomatoes with olive oil, salt, and pepper in a baking dish. Roast for 20 minutes until soft and caramelized.

Make the Sauce

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Pour in the white wine, allowing it to reduce by half. Stir in the roasted tomatoes and lobster meat, cooking for another 5 minutes. Adjust seasoning.

Combine and Serve

Add the cooked linguine to the skillet with the sauce. If needed, stir in reserved pasta water until the desired consistency is reached. Mix in fresh basil before serving with grated Parmesan.

Pro Tips

Make sure to use fresh lobster for the best flavor. You can also substitute shrimp if lobster is not available.

Make-Ahead Tips

This Lobster and Roasted Tomato Linguine can be partially prepared ahead of time. You can roast the tomatoes a day in advance and store them in an airtight container in the refrigerator. This not only enhances their flavor but also makes the preparation quicker on the day of serving. When you’re ready, simply reheat the tomatoes gently before adding them to the sauce.

If you have leftover lobster, it's best to use it within 1-2 days. Ensure it's stored properly in the fridge. If you're making this dish for a special occasion, consider cooking the pasta just before serving. Under-cook it slightly (about 1-2 minutes less), and finish cooking it in the sauce for maximum flavor absorption.

Serving Suggestions

Pairing this dish with a crisp salad tossed with lemon vinaigrette complements the richness of the pasta beautifully. Think of arugula with shaved Parmesan or a simple mixed green salad with a tangy dressing. The freshness helps to balance the decadence of lobster and pasta.

For added texture, consider serving this dish with a side of crusty garlic bread. The bread will soak up any leftover sauce, ensuring none of that delicious flavor goes to waste. As for wine, a chilled glass of Sauvignon Blanc or a light Pinot Grigio works wonderfully with the meal, enhancing the dish's highlights without overshadowing the lobster.

Questions About Recipes

→ Can I use frozen lobster for this recipe?

Yes, frozen lobster can be used, but make sure to thaw it properly before cooking.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat on the stovetop.

→ Can I substitute other pastas?

Absolutely! Fettuccine or penne would work as great substitutes.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc complements the flavors of the lobster and tomatoes beautifully.