Maine Lobster Pasta Plate
Maine coast tradition reading sweet lobster meat tossed through linguine in a sherry tomato cream sauce with shallot and tarragon, plated with extra lobster claw on top and toasted breadcrumbs for the weekend Down East pasta dinner of clean indulgence.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cube 360g lobster meat into 2cm pieces, reserve both whole claws. Dice 300g tomato. Finely chop 60g shallot and mince 6 garlic cloves. Pick tarragon and parsley leaves. Zest both lemons, halve them. Grate 40g Parmesan. Toast 40g panko with 2 tbsp olive oil and red pepper flakes over medium 3–4 minutes, stirring until golden, set aside.
Boil
Bring large pot of well-salted water to boil over high, 5 minutes. Cook 200g linguine 9 minutes until al dente. Reserve 240ml pasta water before draining.
Build 1
Melt 60g butter with 2 tbsp olive oil in large heavy skillet over medium 90 seconds. Add shallot 2–3 minutes until softened, then garlic and tarragon 30 seconds, then tomato paste 60 seconds until brick red.
Build 2
Pour 4 tbsp dry sherry, simmer 60 seconds. Add diced tomato 2–3 minutes until broken down. Pour in 240ml cream, lemon zest from both lemons, 0.75 tsp salt, and black pepper; simmer 3–4 minutes until sauce thickens slightly.
Build 3
Add cubed lobster and reserved claws off heat 90 seconds. Squeeze in juice from both lemons. Drop drained linguine into pan and toss 60–90 seconds, splashing pasta water as needed to loosen.
Plate
Twirl pasta into two wide bowls. Set one whole claw on each portion, scatter toasted panko and parsley over both, finish with Parmesan and remaining 0.75 tsp salt divided between plates. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.