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Creamy Tomato Lobster Linguine with Garlic Breadcrumbs. Buttery lobster tails tossed with linguine in a golden brown butter cherry tomato cream sauce, with garlic, thyme, chili flakes, white wine, cream, parmesan, and basil. Serve topped with butter, garlic breadcrumbs, and even more fresh basil. This is the perfect summery pasta that’s cozy enough to carry all the way into fall.
This summer, I’ve been frequently traveling between Colorado, the Midwest, and the East Coast. August will be filled with trips, too! I love it, and I’m having fun experiencing a bit of an East Coast summer.
Just the other weekend, I spent time in the Hamptons. We hosted a dinner with Wölffer Estates, a local vineyard in the area. While in the area, I had dinner in Montauk, where we ordered two bowls of their creamy lobster pasta. It was so delicious! But this wasn’t the first lobster pasta I’ve had this summer, I’ve seen the dish on so many menus. Obviously, it’s a popular summertime recipe.
It’s been so long since I’ve cooked with lobster, so I came home from my trip excited and looking forward to recreating this recipe with my own little twists.
I wanted the pasta to be simple. Just some yummy fresh cherry tomatoes with garlic in a brown butter sauce with a touch of wine and a touch of cream. The recipe even calls for already-cooked lobster meat. You can cook your own tails or pick up pre-cooked tails from the store. It’s so simple, just make a quick pan sauce and toss it all together.
These are the details
Step 1: the lobster
As mentioned, the recipe calls for cooked lobster meat. You can make things easy by grabbing cooked lobster tails from the store, or you can take a few extra minutes to cook the tails at home.
If you decide to cook the tails at home, I love to pop them out of their shells and cook the meat in a pan of butter along with the tail shell, just for the added flavor the shell provides.
Then, you can discard the shell and start making the sauce for the pasta in that same skillet—it’s seamless!
Step 2: the breadcrumbs
You don’t have to make these, but I highly recommend that you do—because they are delicious! Homemade breadcrumbs were a fairly recent discovery for me, and they’ve been a game changer.
Simply ciabatta cubes (my obsession), garlic, and butter. Mix it all together and bake until toasted, then pulse into crumbs.
Easy peasy.
Step 3: the pasta
Boil off the pasta, then just before draining save some of the water for thinning the sauce.
I love linguine or tagliatelle, but spaghetti is great too!
Step 4: the sauce
Now, add tomatoes and butter to a big skillet and let the tomatoes burst. Then, add garlic, chilies, and some fresh thyme.
Mix in a bit of wine, and then some cream.
Step 5: toss
Toss in the pasta, the parmesan, and the basil. It should all smell amazing!
Serve this with the breadcrumbs on top, maybe some extra cheese as well.
This doesn’t require much effort, but it has such a gorgeous and delicious end result.
And if you’re hosting friends for dinner? Make this, it never disappoints. Plus, it doubles as the prettiest centerpiece for any summer table!
Looking for other cherry tomato recipes, try these
Spinach Ricotta Gnocchi with Sage Butter and Cherry Tomatoes
Marinated Cherry Tomatoes with Burrata
Lastly, if you make this Creamy Tomato Lobster Linguine with Garlic Breadcrumbs, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Creamy Tomato Lobster Linguine with Garlic Breadcrumbs
Servings: 6
Calories Per Serving: 376 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 cups ciabatta bread, cubed
- 2 cloves garlic, sliced
- 4 tablespoons melted butter
- 3/4 pound linguine
- 1-2 pounds cooked lobster meat
- 6 tablespoons salted butter
- 3 cups cherry tomatoes
- 4 cloves garlic, smashed
- salt and black pepper
- chili flakes
- 2 tablespoons fresh thyme leaves
- 1/3 cup dry white wine
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1/2 cup fresh basil leaves
Instructions
- 1. To make homemade breadcrumbs. Preheat the oven to 425° F. On a baking sheet, toss the bread and garlic with butter and a pinch of salt. Bake for 10 minutes, until toasted. Pulse the toasted bread and garlic into crumbs in a food processor. 2. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup cooking water. Drain.3. Melt the butter and tomatoes in a large skillet. Cook for 8-10 minutes, until the tomatoes burst. Add the garlic, thyme, salt, pepper, and chili flakes. Cook another minute, then pour in the wine, scraping up any brown bits from the bottom of the pan. Add the cream. Season with salt and pepper. Simmer until steaming.4. Mix in the pasta, parmesan, and basil. Add the cooked lobster meat, tossing until heat through. If needed, thin the sauce with the reserved pasta cooking water. 5. Divide the pasta among plates and top with basil and breadcrumbs.
Amazing restaurant quality dish! I did make a few tweaks…….10 tablespoons of butter is alot of butter, so to make the dish a tad healthier since I was already splurging on the heavy cream, I reduced the butter. I melted two tablespoons of butter in the skillet and added the tomatoes. I also added the shells from the lobster tails at that time to impart some flavor. I had the store steam whole lobsters for me, I removed the meat and kept a few of the shells from the tails for this purpose. I did cook down the cherry tomatoes much more than shown in the video, which was personal preference. I let mine become really cooked down so they were thick and saucy with a rich concentrated tomato flavor if that makes sense, lol! I also used sourdough bread to make the homemade breadcrumbs and took a different approach to make them, again just preference because we love sourdough! I processed the fresh bread to make the crumbs and toasted them in a skillet with 1 tablespoon of olive oil and minced garlic, omitting the four tablespoons of butter all together. Lastly, I used organic imported pappardelle from Trader Joes for the pasta. Outstanding dish thank you!
Hey Betty,
Happy Sunday! So glad to hear this recipe turned out well for you, thanks for making it and sharing all that worked well for you! xT