2-Ingredient Pesto Lobster Linguine with Garlic Butter

There’s something magical about the moment you twirl a fork into a plate of Pesto Lobster Linguine with Garlic Butter—the way the rich, garlicky sauce clings to every strand, the tender bites of sweet lobster, and that fresh basil punch from the pesto. I first fell in love with this dish during a summer trip to the coast, where a tiny seaside restaurant served it with crusty bread and a chilled glass of white wine. I knew right then I had to recreate it at home. Now, it’s my go-to for date nights or when I want to treat myself (because why wait for a special occasion?). Trust me, once you try this, you’ll understand why it feels like a luxurious escape in every bite.

Why You’ll Love This Pesto Lobster Linguine with Garlic Butter

This dish is pure magic—the kind that makes you feel like you’re dining at a fancy seaside bistro without leaving your kitchen. Here’s why it’s a winner:

• Restaurant-worthy in under 30 minutes: No need to fuss—this comes together faster than takeout, but tastes a million times better.
• That garlic butter sauce: It’s rich, fragrant, and clings to every strand of pasta like a dream. (Pro tip: Have extra bread ready for dipping.)
• The lobster-pesto combo: Sweet, succulent lobster meets bright, herby pesto—it’s a flavor match made in heaven.
• Impresses effortlessly: Serve this to guests, and they’ll swear you’ve been cooking all day. (Your secret’s safe with me.)

Ingredients for Pesto Lobster Linguine with Garlic Butter

Gathering the right ingredients is half the battle—and trust me, every single one here plays a starring role. Here’s what you’ll need (and why each matters):

• 2 lobster tails, shelled and chopped: Fresh is best here—look for tails with firm, translucent flesh. (Frozen works in a pinch, but thaw overnight in the fridge first.)
• 8 oz linguine pasta: The long strands are perfect for clinging to that garlic butter sauce. No linguine? Fettuccine or spaghetti will do.
• 1/4 cup packed basil pesto: Homemade is heavenly, but a good store-bought jar works too—just check the label for real basil and olive oil.
• 3 tbsp butter: Unsalted, please! We’ll control the salt ourselves.
• 2 cloves garlic, minced: Freshly minced gives the best punch—no jarred stuff here.
• 1/4 cup grated Parmesan: The nutty, salty kick that ties everything together.
• 1 tbsp olive oil: For sautéing the lobster—extra virgin adds nice flavor.
• Salt and pepper: To taste, because seasoning is everything.
• 1 tbsp lemon juice: A bright finish to cut through the richness.

See? Nothing too fussy—just simple, quality ingredients that do the heavy lifting for you.

How to Make Pesto Lobster Linguine with Garlic Butter

Okay, here’s where the magic happens—and I promise, it’s easier than you think! Just follow these steps, and you’ll have a restaurant-worthy dish in no time. (Pro tip: Have everything prepped and ready to go before you start cooking—it makes all the difference.)

Step 1: Cook the Linguine

First, bring a big pot of water to a rolling boil—don’t skimp on the water; pasta needs room to dance! Salt it generously (I use about 1 tablespoon for 4 quarts—it should taste like the sea). Toss in your linguine and cook for about 9 minutes, or until it’s al dente (that means it still has a little bite to it). Drain it, but save about 1/2 cup of that starchy pasta water—we’ll use it later to make the sauce silky.

Step 2: Sauté the Lobster

While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Don’t crank it too high—lobster cooks fast, and we don’t want rubbery bites! Add your chopped lobster tails and cook for just 3-4 minutes, stirring occasionally, until they turn opaque and slightly curled. Transfer them to a plate immediately to stop the cooking. (Trust me, they’ll finish warming through when we toss everything together.)

Step 3: Prepare the Garlic Butter Sauce

In that same skillet (now infused with lobster goodness), melt the butter over medium-low heat. Add the minced garlic and stir for about 30 seconds—just until it’s fragrant. Don’t walk away! Garlic burns in a flash, and bitter garlic is a mood-killer. As soon as you smell that toasty aroma, it’s time to move to the next step.

Step 4: Combine Everything

Now, the grand finale! Add the drained linguine to the skillet with the garlic butter. Toss it gently with tongs to coat every strand. Dollop in the pesto and sprinkle the Parmesan, tossing again. If the sauce seems too thick, splash in some of that reserved pasta water—a tablespoon at a time—until it’s glossy and perfect. Finally, fold in the lobster and lemon juice. Taste and adjust salt and pepper if needed. Serve immediately (maybe with an extra sprinkle of Parmesan, because why not?).

Tips for Perfect Pesto Lobster Linguine with Garlic Butter

Want to take this dish from great to unforgettable? Here are my tried-and-true tricks:

• Fresh lobster is worth it: Splurge on live lobster tails if you can—the sweetness can’t be beat. (If using frozen, pat them very dry before cooking to avoid a watery sauce.)
• Pesto to taste: Start with 1/4 cup, then add more after tossing—some brands pack more punch than others.
• Don’t skip the lemon: That squeeze at the end brightens all the rich flavors. Zest some peel over top for extra flair!
• Serve hot: This dish waits for no one—plate it straight from the pan while the sauce is still silky.

Serving Suggestions for Pesto Lobster Linguine with Garlic Butter

This dish deserves a little fanfare! I love serving it with a crisp white wine—Pinot Grigio or Sauvignon Blanc work beautifully—and a simple arugula salad dressed with lemon. Don’t forget warm, crusty bread for soaking up every last drop of that garlic butter sauce. (Trust me, you’ll want to.)

Storage and Reheating

Leftovers? (Though I doubt there will be many!) This pesto lobster linguine keeps beautifully in the fridge for 2-3 days in an airtight container. When reheating, go low and slow—microwave in 30-second bursts with a splash of water or warm gently in a skillet over medium-low heat. The garlic butter sauce might thicken, so stir in a teaspoon of water or olive oil to bring back that silky texture. Pro tip: The lobster stays tenderest when reheated separately if possible.

Nutritional Information

Just so you know, these numbers are estimates—your actual counts might vary depending on brands and how generous you are with that Parmesan! For one hearty serving, you’re looking at roughly:

• 620 calories (worth every single one)
• 38g protein (hello, lobster!)
• 28g fat (mostly the good kind from olive oil and butter)
• 50g carbs (pasta dreams come true)

It’s surprisingly balanced for something that tastes this indulgent. Now go enjoy—nutritional guilt is not allowed with this dish!

FAQs About Pesto Lobster Linguine with Garlic Butter

Got questions? I’ve got answers! Here are the ones I hear most often (and had myself when I first made this dish):

Can I use frozen lobster tails?
Absolutely! Just thaw them overnight in the fridge—never at room temperature—and pat them very dry before cooking. Frozen tails work great, though fresh will always have that extra sweetness.

How can I make this dairy-free?
Easy swaps: Use vegan butter (I like Miyoko’s) and skip the Parmesan or use nutritional yeast instead. Just check your pesto label—some brands sneak in dairy!

What if I don’t have linguine?
No stress! Fettuccine, spaghetti, or even bucatini would be delicious. Just stick with long pasta—it holds onto that glorious garlic butter sauce best.

Can I add other seafood?
Oh yes—shrimp or scallops would be fantastic additions! Just adjust cooking times (shrimp take 2-3 minutes per side, scallops about 90 seconds).

Why reserve pasta water?
That starchy liquid is magic! It helps the pesto and butter cling to the pasta beautifully. Without it, your sauce might be too thick or separate.

Share Your Creation

Made this Pesto Lobster Linguine? I’d love to see your masterpiece! Tag me on Instagram or drop a comment below—tell me how it turned out or what fun twists you added. Happy cooking!

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