Creamy seafood linguine with lobster

Ingredients

• 2 mediumpre-cooked frozen lobsters
• 200 g (7 oz)frozen raw shrimp or king prawns, headless and shelled
• 50 g (2 oz)butter, for frying the shrimp
• 2 clovesgarlic, finely chopped or minced
• 75 g (2½ oz)butter, for the sauce
• 250 ml (1 cup)milk
• 125 ml (½ cup)single or pouring cream
• 25 g (3 tablespoons)cornflour
• ½ teaspoonsalt, to taste
• Not specifiedlinguine
• To tasteblack pepper
• As neededsalt, for the pasta water

Instructions

1. 1

   Defrost seafood

   Defrost the shrimp and lobsters before you start preparing them.

2. 2

   Prepare lobster

   Remove the meat from the lobster tails and claws, then cut it into bite-sized pieces.

3. 3

   Clean shrimp

   If the shrimp are unshelled, peel and clean them.

4. 4

   Chop shrimp

   Cut each shrimp into 3 or 4 pieces, depending on its size.

5. 5

   Soften garlic

   Heat 50 g butter in a wok or frying pan. Add the garlic and cook gently until it has softened.

6. 6

   Cook shrimp

   Add the shrimp and cook until pink and cooked through.

7. 7

   Set shrimp aside

   Take the shrimp out of the pan and set it aside.

8. 8

   Melt sauce butter

   Melt an additional 75 g butter in the same pan.

9. 9

   Thicken sauce

   Stir the cornflour into the milk until there are no lumps. Add this mixture to the butter and stir over a low heat until thickened.

10. 10

    Season sauce

    Season with salt and black pepper to taste.

11. 11

    Add seafood

    Pour in the cream and stir well. Add the shrimp and lobster pieces, then keep stirring until everything is heated through.

12. 12

    Cook linguine

    Bring a pan of salted water to the boil, add the linguine and cook it to your preferred doneness. Drain it in a colander.

13. 13

    Plate and serve

    Arrange a mound of linguine on each plate and top it with the seafood sauce.

What is creamy seafood linguine?

Linguine is a long, flattened pasta commonly used with seafood sauces in Italian cooking. This version brings together lobster and shrimp in a creamy, butter-based sauce.

Lobster adds sweet, tender pieces, while garlic gives the shrimp a savoury start. Cornflour thickens the milk and butter before cream is stirred in.

Nutrition and macros by portion

The nutrition label shows one serving as written: 683 calories, 36g protein, 19g carbs, 53g fat.

The linguine supplies most of the carbohydrates, while butter and cream contribute much of the fat. Lobster, shrimp and milk provide protein; serve the pasta with a green salad or vegetables to round out the plate.

Preparing the seafood

Defrost first: thaw the frozen lobster and shrimp before removing lobster meat or chopping the shrimp. This helps the ingredients cook and warm more evenly.

Bite-sized pieces: cut the lobster and shrimp into manageable pieces so they can be served easily with the linguine.

Building the sauce

Soften the garlic: cook it gently in the butter rather than letting it brown, which can give it a harsh flavour. Add the shrimp once the garlic has softened.

Smooth thickening: stir the cornflour into cold milk until lump-free before adding it to the pan. Keep the heat low and stir as the sauce thickens.

Getting the texture right

Cook the shrimp until pink and cooked through, then remove it from the pan so it is ready to return to the sauce. The lobster is pre-cooked, so add it at the end and heat it through rather than cooking it for a long time.

The sauce should thicken before the cream and seafood go in. Stir well after adding the cream, shrimp and lobster so the pieces are coated.

Timing the pasta

Pasta first: bring the salted water to the boil and cook the linguine to your preferred doneness. The method does not give a pasta quantity or cooking time, so follow the packet guidance for the amount you are using.

Serve promptly after draining and topping the pasta, while the sauce is hot and the seafood is warmed through.

What to serve with it

A simple green salad or steamed green vegetables make a fresh contrast to the rich sauce. Put them alongside the pasta rather than mixing them into the pan.

The recipe does not specify a garnish or extra seasoning at the table, but you can offer black pepper for those who would like more.

Recipe notes & tips

• Defrost the seafood before beginning the cooking steps.
• Keep the garlic over a gentle heat so it softens without browning.
• Stir the cornflour into the milk thoroughly before adding it to the pan.
• Use low heat while the sauce thickens and stir frequently.
• Warm the pre-cooked lobster in the sauce only until heated through.
• Cook the linguine according to the packet instructions, as the recipe gives no quantity or timing.

Variations

• Add chilli: stir a little chilli into the garlic butter for gentle heat.
• Use prawns: choose king prawns in place of shrimp, as the ingredient list allows.
• Add lemon: finish with a squeeze of lemon for a brighter flavour.
• Include herbs: scatter chopped parsley over the plated pasta.
• Use another pasta: serve the sauce with another long pasta shape if linguine is unavailable.

Common mistakes to avoid

• Browning the garlic: cook it gently until softened to avoid a bitter flavour.
• Lumpy sauce: mix the cornflour completely into the milk before adding it to the butter.
• High heat: keep the sauce over low heat as it thickens so it is easier to control.
• Overcooking the lobster: add the pre-cooked pieces near the end and heat them through.
• Guessing the pasta timing: use the packet directions because the recipe does not give a cooking time.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan until hot throughout; add a small splash of milk if the sauce has thickened in the fridge.

Frequently asked questions