A plate of pasta with cherry tomatoes and lobster in a tomato-based sauce, served with a bottle of Mionetto and a wine glass on a wooden surface.

Lobster Linguine

What would the New Year be without a little something bubbly? My recipe for Lobster Linguine is cooked with Mionetto Prosecco, resulting in a decadent sauce that is sure to set your New Year off right. This recipe is a classic for me during the holiday season; it’s also very easy to make but looks just gorgeous on the table. A few secrets to this recipe are allowing the olive oil to infuse with parsley stems and whole unpeeled garlic cloves. It adds a ton of flavor without competing with the lobster’s delicate flavor. a

Illustration of the pasta queen golden crown with five rounded points and a row of circular decorations at the base.

Lobster Linguine

Serves servings

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Ingredients

1 pound linguine
Salt as needed
3 tablespoons olive oil
2 whole unpeeled garlic cloves
4-5 parsley stems
1 whole lobster split lengthwise
Scruuunch pepper
1 cup cherry tomatoes halved
½ cup Mionetto Prosecco
Juice of ½ lemon or more to taste
¼ cup chopped fresh parsley

Method

Bring 6 quarts of water to a boil. Once boiling, generously salt the water so it tastes like a well-seasoned soup. Once boiling, add linguine and cook to very al dente
While the water comes to a boil, place a large sauté pan over medium heat. Add olive oil, garlic and parsley stems and sizzle gently for about 2 minutes or until it starts to smell very fragrant.
Add the lobster, cut side down, and cook for 2 minutes. Flip lobster over, then add cherry tomatoes, salt and pepper and cook for 2 minutes more. Add Prosecco and lemon juice, then cover and cook for about 2 to 3 minutes or until the lobster meat is cooked through (it will look opaque).
Remove the lobster from the pan and use a fork to remove and shred the meat from the shell. Remove and discard garlic cloves and parsley stems. Lightly chop the lobster meat into bite-sized pieces, then return to the saute pan along with the chopped fresh parsley. Add the al dente pasta along with a ladle of the tears of the gods (i.e, pasta water!) and cook for 1 to 2 minutes more over a whisper of a flame until the pasta has absorbed the beautiful sauce.
Serve with a cold glass of prosecco and whisper to yourself, just gorgeous, as you toast to the New Year.