This dish was made exceptionally easy by ordering my lobster pieces steamed. I ordered from Luke’s Lobster in Portland Maine and it arrives frozen presteamed. All you need to do is thaw it. The quality is exceptional. Otherwise, you could have your fish monger steam the lobster and clean it yourself, but that involves a bit more effort. The sauce is simple and not overpowering so the lobster can take center stage.
- 1 lb steamed lobster pieces
- 1 lb linguine
- 4 tablespoons unsalted butter
- 4 strips thick cut bacon, cooked and crumbled, reserve 1 tablespoon of bacon fat
- 2 tablespoons olive oil, plus more for serving
- 4 shallots, finely diced
- 3 garlic cloves, minced
- 1-2 teaspoons crushed red pepper (adjust to taste)
- Kosher salt and pepper
- 1/2 cup dry white wine
- 1 cup chicken stock
- Juice of 1 lemon
- 1/2 cup finely chopped Italian parsley
- Parmesan for serving
In a large skillet, melt 2 tablespoons butter, bacon fat and 1 tablespoon of olive oil over medium-high heat. Saute the shallots, garlic, and crushed red pepper flakes (if using) for a few minutes until the shallots are translucent. Season with a bit of salt and pepper. Add wine, stock and lemon juice and bring to a boil for a minute or two. Add remaining butter and then add steamed lobster to the pan along with the parsley and keep warm. Stir well and season with salt and pepper..
While sauce is cooking, prepare linguine according to package directions to al dente, reserving about a half a cup of cooking liquid. Drain the pasta, return to cooking pan and ladle about a 1/2 cup of sauce and some pasta reserved pasta water into drained pasta to coat the linguine. Next combine remaining sauce with the pasta and lobster and stir to incorporate. Divide pasta in serving bowls, top with crumbled bacon, extra parsley and parmesan if using and drizzle a bit more olive oil on top and serve immediately. Enjoy!