Creamy seafood linguine with lobster
Creamy seafood linguine with lobster has to be one of my all-time favourite seafood pasta recipes. Sweet, juicy lobster chunks and succulent garlic shrimp, swimming in a mouthwatering creamy sauce, served on a bed of perfectly cooked linguine. What’s not to love?
Servings: 2 people
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Equipment
- Wok or frying pan
- Lobster cracker
- Colander
- Saucepan
Ingredients
- 2 medium pre-cooked frozen lobsters
- 7 ounce (200g) frozen raw shrimp (or king prawns) headless and shelled
- 2 ounce (50g) butter for frying the shrimp
- 2 cloves garlic finely chopped or minced
- 2½ ounce (75g) butter for sauce
- 1 cup (250ml) milk
- ½ cup single or pouring cream
- 3 tablespoons (25g) cornflour
- ½ teaspoon salt to taste
Instructions
- Defrost the shrimp and the lobsters
- Remove the meat from the lobster tails and claws and chop into bite-sized pieces
- Peel and clean the shrimp (if using unshelled)
- Chop the shrimp into 3 or 4 pieces (depending on the size)
- Heat 50g butter in a wok or frying pan and add the garlic. Saute slowly to allow the garlic to soften.
- Add the shrimp and continue to cook until the it has turned pink and is cooked through.
- Remove the shrimp from the wok and set aside.
- In the same pan, melt an additional 75g butter.
- Mix the cornflour into the milk and stir to remove any lumps. Add to the butter and stir over a low heat until thickened.
- Season with salt and black pepper to taste
- Pour in the cream, stir well, then add the shrimp and lobster pieces and continue stirring until welll heated through.
- Bring a pan of salted water to the boil. Then add the pasta and allow to boil until cooked to your taste. Drain through a colander.
- Place a mound of linguine on a plate, top with the sauce, and enjoy.
Notes
You can defrost the shrimp and lobster in the fridge, or if you are in a hurry you can put them in a bowl of cold water.
This recipe only uses meat from the lobster tail and claws.
Try to get frozen raw shrimp that has already been shelled and cleaned.
You can freeze the cooked sauce - just let it cool and pour into an airtight container. Defrost in the fridge then re-heat in a saucepan until piping hot. Do not re-freeze.
Make a larger quantity by doubling the ingredients for the sauce, and EITHER doubling the prawn/lobster OR add 250g defrosted cooked seafood mix to the sauce with the shrimp and lobster.
Calories do not include the linguine.
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Nutrition
Calories - 683kcal | Carbohydrates - 19g | Protein - 35.5g | Fat - 52.7g | Saturated Fat - 32.7g | Cholesterol - 441mg | Sodium - 1135mg | Potassium - 434mg | Fiber - 1.5g | Sugar - 7.1g | Calcium - 308mg | Iron - 1mg
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
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