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
  • 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


  1. 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.
  2. 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.
  3. 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.