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Lobster Linguine

This decadent and creamy linguine is only made better by topping it with warm Canadian lobster. It’s quick to make and well-deserving of a chef’s kiss.


    • 2 packages Raw Frozen Lobster Claw and Knuckle meat, by Clearwater
    • 2 Tbsp Garlic, chopped
    • 1 Shallot, minced
    • 1 Tbsp Parsley, chopped
    • 1/2 Cup White wine
    • 2 Tbsp Olive Oil
    • 2 Tbsp Butter
    • 1/2 Cup Heavy Cream (35%)
    • 1 Lemon
    • Sea Salt and Pepper to taste
    • 8 Fennel seeds*
    • Linguine pasta, cooked according to package instructions, tossed with olive oil and reserved warm



    In a sauté pan over medium high heat cook garlic, shallots, (fennel seeds if desired) in butter until aromatic but taking care not to color. Add lobster meat and wine, cover for 3-4 minutes allowing to steam. Stir and remove meat, keeping warm.


    In the same pan, add cream and simmer for a few minutes until slightly thick. Add the lobster meat back in with the sauce and add in parsley. Adjust seasoning.


    Divide pasta among 4 plates and top with lobster sauce. Garnish with a twist of lemon. Serve with salad & crusty bread.

    Chef’s note:
    Fennel has such a distinct flavour, we suggest adding at your own discretion.

    Recipe courtesy of Clearwater.