Spicy Lobster Linguine

Hooray! The Glutton Life website is one year old today! I can’t believe a whole year has passed since I posted my first recipe on this blog. To celebrate this important milestone and to pay a little homage to my first and only profile picture on this blog and my Instagram (me with a lobster on my head), I’ve got a special recipe: spicy lobster linguine! This slightly luxurious and decadent dish, consisting of lots of sweet lobster meat in a savory, slightly spicy tomato sauce served on top of silky-smooth pasta, is a perfect meal to celebrate anything with: birthdays, anniversaries, holidays, the weekend! Let’s get this party started!


nothing goes to waste

Now, I am not going to lie and pretend that lobster is just some ordinary, common ingredient that I casually use in my cooking. While I really love lobster and while it’s a significant visual element in my profile picture, I usually don’t get it a lot. Fresh live lobsters at the fish market are not only quite rare, they are expensive (at least over here in Greece)! Because fresh lobster can be a bit of an assault on the wallet, when I do get my hands on one I like to use it in such a way that really nothing goes to waste (see tip #1 and #2 at the end of this post)! I even reuse the salted water the lobster was boiled in to cook the linguine so that all of that briny flavor gets soaked up by the pasta. Some tablespoons of this double-used boiling liquid are reserved and added to the sauce in the end as well to bring everything together into one perfectly silky seafood-y dish. Thrifty (kind of) and tasty (a lot)!


Since lobster is such a rare treat, I really try to highlight and appreciate the real, subtle flavor of the succulent pieces of meat. Indeed, it would be a real waste if the flavor of such a special fresh ingredient gets lost by adding too many extra elements (so put away that double-cream and cheese!). For this recipe, I keep the ingredients of the sauce rather simple: there are some slightly tangy and sweet cherry tomatoes that perfectly complement the sweetness of the lobster, a splash of dry white wine adds some tangy freshness, some mild red chili pepper adds a little bit of zing, and a knob of butter brings that extra bit of lusciousness (lobster and butter are best buddies, after all). The other aromatics, the tiny bit of garlic and parsley, are just there to add a subtle depth to the dish without overpowering any of the flavor of the lobster. Sounds good, right?

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Tip #1: To make sure you don’t lose any of the lobster’s juices and flavors, cut the lobster in half on a cutting board placed in a baking tray. That way all the juices that may run off the cutting board will be saved by the tray.


Tip #2: Not everybody likes to deal with the shells of the lobster whilst eating. You can choose to pick the meat out of the shells after chilling and cutting the lobster in step 2 of this recipe. Then simply add the cooked lobster meat without the shells during step 5 as written. Save the shells in the freezer to make some lovely seafood stock (lobster shells are not trash!).

Tip #3: Really don’t want to splurge on a lobster? Replace the lobster with some large shrimp instead. The shrimp don’t have to be boiled, but can simply be added to the pan together with the tomatoes in step 3.


Spicy Lobster Linguine

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Slightly luxurious dish, consisting of lots of sweet lobster meat in a savory, slightly spicy tomato sauce served on top of silky-smooth pasta.
  • Difficulty:Easy
  • Prep Time:5 mins
  • Cook Time:35 mins
  • Serves:2
  • Freezable:No

Nutrition per portion

  • 600g whole lobster, live or frozen
  • 3.5l of water
  • 35g sea salt
  • 2 tablespoons virgin olive oil
  • 2 garlic cloves, finely chopped
  • 1 red chili pepper, cut into thin rings
  • 350g cherry tomatoes
  • 150ml dry white wine
  • 1 teaspoon crushed red pepper flakes
  • 20g butter
  • 250g linguine
  • 1 tablespoon flat leaf parsley, finely chopped
  1. Kill the lobster:If you have got a live lobster, kill it by quickly stabbing it in the head behind the eyes with a sharp knife and swiftly cutting down through the entire head (this destroys the nervous system).
  2. Prepare the lobster: Place a large enough pot filled with about 3.5 liters of water on medium-high heat and bring to a boil. Add about 10 grams of sea salt for every liter of water to the pot (the water should taste of the sea). When the water is boiling, gently place the lobster in the water. My 600g lobster needs to be boiled for about 6 minutes (count about 5 minutes per 500g for small to medium sized lobsters). While the lobster is boiling, fill a large bowl with cold water and some ice cubes and set aside. When the lobster is cooked, remove from the pot with tongs and dunk it in the cold water to stop the cooking process. Keep the pot with cooking water on the stove to boil the pasta in later. When the lobster is cool enough to touch, place it on a cutting board set inside a baking tray to catch all the juices. Cut the lobster in half and set aside together with the reserved juices.
  3. Prepare the sauce: Place a large frying pan over medium-high heat and add the olive oil to the pan. When the oil is hot, add the chopped garlic and chopped chili pepper and sauté for 30 seconds until fragrant. Add the cherry tomatoes and cook them until they are soft for about 8 minutes. When the tomatoes are soft, squish a little more than half of them with the back of a wooden spoon. Add the white wine and crushed red pepper flakes. Cook sauce for another 5 minutes.
  4. While the sauce is cooking, cook the pasta: bring the pot of cooking liquid from the lobster back to a boil (skim off the foam if necessary). Add the linguine and cook according to instructions on the package. Drain the pasta, but reserve about 3 tablespoons of the cooking liquid.
  5. Adding the lobster and finishing the sauce: When your sauce has cooked enough, add the butter, the halved lobster (cut-side-down), and the lobster-juices to the pan. Reheat the lobster in the sauce and cook for a final 3 - 5 minutes until all the ingredients look well incorporated.
  6. Finishing the dish: Remove the lobster halves from the pan again (if you chose to remove the shells, leave lobster inside). Add cooked pasta to the pan with the sauce. Add the reserved 3 tablespoons of cooking liquid and stir to combine well. Divide the pasta over two plates and sprinkle on some chopped fresh parsley. Finally, place lobster halves on top. Serve immediately.

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