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2 servings


0 hours 10 mins


0 hours 10 mins


0 hours 20 mins


4 Oz. Linguine

2 5 Oz. Lobster Tails, shelled and meat cut into chunks

1 6.5 Oz. Can of chopped claims, strained but save the juice

2 Green onions, chopped and separated into light colored
green/white and dark green

2 Garlic cloves, finely minced

2 Lemons, cut in half

2 Tbsp. butter

1 Tsp. olive oil

¼ Cup of the saved clam juice

¼ Tsp. Calabrian chili pepper flakes

½ Tsp. Lobster base


1. Boil a large pot of salted water.
2. Once water is boiling, lower heat to a rolling simmer and add the linguine. Stir and cook per package’s instructions.
3. Meanwhile, in a large skillet add one teaspoon of olive oil and one tablespoon of butter. Once the butter is melted, add the garlic, light green and white onion. Sauté for about 2 minutes until fragrant. Add the clam juice and the lobster base and bring to a simmer. Stir in the chili pepper flakes and the lobster chunks and clams. Then squeeze in the juice of one whole lemon. Cook for about 2-3 minutes until lobster is cooked through.
4. Drain the pasta and add the pasta to the skillet with the seafood and sauce. Toss everything together. Taste. If it needs a little more salt or pepper, add now.
5. Serve up the pasta and top with the dark green chopped scallions. Serve ½ lemon with each dish to squeeze on top. Enjoy.

NOTE: This is a fast and easy recipe with a luxury item you can buy frozen and keep in the freezer until ready to use – Lobster Tails. They are easy to work with and add such a luscious flavor to the dish. As always, you can always just use shrimp!

This can serve as an elegant, romantic meal for two (just add a bottle of white wine) or a mid-week meal. It is easy and fast but looks and tastes fussy and gourmet.

The lobster base can sometimes be hard to find in a supermarket. So grab a jar at Amazon and then just keep it in the fridge. I use it in a lot of seafood dishes, sauces and stocks. Lobster Base. See how I used it in my Seafood Crepes recipe.