Lobster and Scallop Garlic Butter Linguine (Printable View)
Decadent pasta with lobster, scallops, and garlic butter sauce finished with herbs and lemon.
# Ingredient List:
→ Seafood
01 - 2 lobster tails (about 8 oz each), meat removed and cut into bite-sized pieces
02 - 12 large sea scallops, patted dry
→ Pasta
03 - 12 oz linguine
→ Garlic Butter Sauce
04 - 5 tbsp unsalted butter
05 - 2 tbsp extra virgin olive oil
06 - 5 cloves garlic, finely minced
07 - 1 small shallot, finely chopped
08 - 1/4 tsp red pepper flakes (optional)
09 - Zest and juice of 1 lemon
10 - 1/4 cup dry white wine
11 - 1/4 cup chopped fresh parsley
12 - Salt and freshly ground black pepper, to taste
→ Garnish
13 - Lemon wedges
14 - Additional chopped parsley
# How to Prepare:
01 - Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - While the pasta cooks, heat 2 tbsp butter and the olive oil in a large skillet over medium-high heat.
03 - Season the scallops lightly with salt and pepper. Sear them in the hot skillet for 1–2 minutes per side until golden and just cooked through. Remove and set aside.
04 - Add the lobster pieces to the skillet, cooking for 2–3 minutes until opaque and just cooked. Remove and set aside with the scallops.
05 - Lower the heat to medium. Add the remaining 3 tbsp butter, garlic, shallot, and red pepper flakes (if using). Sauté for 1–2 minutes until fragrant but not browned.
06 - Pour in the white wine and let it simmer for 2–3 minutes until reduced by half.
07 - Add the lemon juice and zest. Return the scallops and lobster to the skillet. Toss gently to coat in the sauce.
08 - Add the drained linguine and some reserved pasta water as needed to create a glossy sauce. Toss in the chopped parsley and season with salt and pepper to taste.
09 - Serve immediately, garnished with extra parsley and lemon wedges.
# Expert Suggestions:
01 -
- Restaurant quality pasta that costs half the price and tastes even better fresh
- The sauce comes together in minutes but looks and tastes like you spent hours on it
- Perfect for dinner parties because most of the work happens in one pan
02 -
- Dry your scallops with paper towels until they feel tacky or they will steam instead of sear
- Have everything prepped before you start cooking because the final steps happen fast
- Do not overcrowd the pan when searing the seafood
03 -
- Room temperature seafood cooks more evenly than cold from the fridge
- Finish with an extra knob of cold butter right before serving for that restaurant sheen