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Creamy Tomato Lobster Linguine with Garlic Breadcrumbs
Ash Tyrrell

Creamy Tomato Lobster Linguine with Garlic Breadcrumbs

I tried this creamy tomato lobster linguine last weekend, and it was everything I’d hoped for. The silky sauce wrapped every strand of linguine in a rich blend of fresh cherry tomatoes, butter, and cream, while tender bites of lobster added that special touch of indulgence.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Appetizer
Calories: 376
Ingredients Method Notes

Ingredients
  

  • 1½ cups ciabatta bread cubed – Fresh, crusty bread works best for that golden crunch in the breadcrumbs. Avoid packaged breadcrumbs for optimal flavor.
  • 2 cloves garlic sliced – Adds a beautiful, mellow garlic aroma to the breadcrumbs.
  • 4 tablespoons melted butter – Butter creates the rich luscious binding for breadcrumbs.
  • ¾ pound linguine – This traditional pasta shape holds the creamy sauce perfectly.
  • 1 –2 pounds cooked lobster meat – Opt for fresh pre-cooked lobster tails for convenience, or cook your own for added flavor.
  • 6 tablespoons salted butter – A key ingredient to build that rich buttery sauce.
  • 3 cups cherry tomatoes – Sweet juicy tomatoes burst to create a vibrant base for the sauce.
  • 4 cloves garlic smashed – Fresh garlic enhances the depth of flavor in the sauce.
  • A pinch of salt and freshly cracked black pepper – Essential seasonings to balance everything.
  • A pinch of chili flakes – Adds subtle heat without overpowering the creamy flavors.
  • 2 tablespoons fresh thyme leaves – Brings a layer of earthy freshness to the sauce.
  • ⅓ cup dry white wine – Choose a crisp wine like Sauvignon Blanc for a touch of acidity in the sauce.
  • ½ cup heavy cream – Used to create the signature creamy texture of the sauce.
  • ½ cup grated Parmesan cheese – Always grate fresh for the best flavor and creaminess.
  • ½ cup fresh basil leaves – Gives the dish a bright pop of herbal flavor.

Method
 

  1. Start by preheating your oven to 425°F. Toss cubed ciabatta bread with sliced garlic and melted butter on a baking tray. Sprinkle a pinch of salt over it and bake for about 10 minutes until golden and crisp. Once toasted, pulse the bread and garlic in a food processor to create coarse crumbs. These add the perfect crunch when sprinkled over the pasta.
  2. Bring a pot of well-salted water to a rolling boil and cook the linguine until al dente, following the package instructions. Before draining, reserve half a cup of the pasta water, which will come in handy for thinning the sauce later.
  3. Heat butter in a large skillet over medium heat. Add cherry tomatoes, letting them cook until they start to burst and release their juices. Stir in smashed garlic, thyme, chili flakes, salt, and pepper. After about a minute, pour in the wine, using a wooden spoon to scrape up any flavorful browned bits at the bottom of the skillet. Once the wine has reduced slightly, stir in heavy cream and simmer gently.
  4. Gently toss the cooked linguine into the sauce, making sure every strand is coated. Add Parmesan cheese, fresh basil leaves, and cooked lobster meat, tossing well to heat everything through. If the sauce feels too thick, use the reserved pasta water to thin it until it reaches your desired consistency.
  5. Divide the pasta into bowls or plates. Generously sprinkle the garlic breadcrumbs on top and garnish with extra basil leaves. Serve immediately while the dish is warm and the flavors are at their peak.

Notes

  • Always use fresh ingredients. Fresh basil, garlic, and tomatoes will transform the flavor compared to using dried herbs or canned items.
  • Don’t overcook the lobster. Just heat it through; overcooking can make it rubbery.
  • Toast the breadcrumbs until they’re deep golden for a crunchier texture.
  • Adding the pasta water gradually helps you control the sauce’s thickness without diluting its flavor.