This Creamy Lobster Spinach Linguine recipe is a real special dish. With little heavy cream involved, the creaminess comes more so from the parmesan cheese that adds a nice kick of flavor. Who said seafood couldn’t work well with cheese? I definitely don’t concur! The star of this dish—the lobster, posses as the best kept little secret!
I must admit–lobster can be a bit pricey. However, it’s just so amazing! While I usually purchase lobster tails, I chose to switch things up a bit and try lobster claws and I must say that I love cooking the claws! I’m not sure that I’ll be turning back to lobster tails any time soon. Haha! OK, maybe that’s a stretched statement. I just found these claws to have such large chunks of meat in them and that was definitely a BONUS when making this pasta dish.
This recipe was fairly quick to make. You simply boil your lobster claws in a pot of water (seasoned with old bay seasoning because I love flavor, of course!) for about 25 minutes. Once your claws are cooked, simply drain water and let them cool for a bit before cracking the shells and removing the meat. The steps that follow are simply for cooking the linguine and making the quick sauce. Wallah. That simple!
Do keep in mind that I chose to use a block of Parmesan cheese versus the grated version that you’d get from your local supermarket. Reason being—the brick Parmesan adds an undeniable creaminess that takes this dish to a whole other level. For one, you’re able to cut off a lot more cheese as opposed to the finely grated Parmesan cheese that you would normally purchase, which is usually almost invisible like powder and takes a TON to bring forth this kind of creaminess (moreover, there isn’t anything wrong with this version, don’t get me wrong!). Trust me—you have to try this out for yourself! You can find the recipe below.
Other great Seafood recipes to try:
Creamy Lobster Spinach Linguine
- 1 package linguine pasta
- 1 cup organic low-sodium chicken stock
- 1 package lobster claws, cooked (About 2 cups lobster meat)
- 1 medium tomato, diced
- 2 cups spinach
- 1/4 cup extra virgin olive oil
- 1 tsp sea salt
- 1/4 cup heavy whipping cream
- 2 Tbsps dried parsley
- 1 tsp red pepper flakes
- 1/2 cup parmesan cheese
- 1 cup dry white wine
Firstly, cook linguine pasta according to the directions of the packaging (about 8-11 minutes) and drain.
In the meantime, bring the white wine, chicken stock stock, and red pepper flakes to a boil in a large skillet or cast iron pan. Next, add spinach and tomatoes. Cover pot while reducing the heat to low so that everything simmers for 5 minutes or so.
Add olive oil, sea salt, and dried parsley to sauce and increase heat in order to bring it to a boil. Cook for 14 minutes or until sauce is reduced to about 1/2 cup. Now, stir in the heavy cream and add lobster meat and pasta to sauce.
Cook everything for 1 minute or until sauce coats pasta, and toss frequently. Lastly, add parmesan cheese and continue to toss until cheese completely melts and sauce becomes creamy. Serve immediately.
Lobster tails can be used as substituted for lobster claws if preferred.
What’s your favorite pasta dish?
Mine—definitely this Creamy Lobster Spinach Linguine pasta.