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Creamy Tomato Lobster Linguine with Garlic Breadcrumbs. Buttery lobster tails tossed with linguine in a golden brown butter cherry tomato cream sauce, with garlic, thyme, chili flakes, white wine, cream, parmesan, and basil. Serve topped with butter, garlic breadcrumbs, and even more fresh basil. This is the perfect summery pasta that’s cozy enough to carry all the way into fall.
This summer, I’ve been frequently traveling between Colorado, the Midwest, and the East Coast. August will be filled with trips, too! I love it, and I’m having fun experiencing a bit of an East Coast summer.
Just the other weekend, I spent time in the Hamptons. We hosted a dinner with Wölffer Estates, a local vineyard in the area. While in the area, I had dinner in Montauk, where we ordered two bowls of their creamy lobster pasta. It was so delicious! But this wasn’t the first lobster pasta I’ve had this summer, I’ve seen the dish on so many menus. Obviously, it’s a popular summertime recipe.
It’s been so long since I’ve cooked with lobster, so I came home from my trip excited and looking forward to recreating this recipe with my own little twists.
I wanted the pasta to be simple. Just some yummy fresh cherry tomatoes with garlic in a brown butter sauce with a touch of wine and a touch of cream. The recipe even calls for already-cooked lobster meat. You can cook your own tails or pick up pre-cooked tails from the store. It’s so simple, just make a quick pan sauce and toss it all together.
These are the details
Step 1: the lobster
As mentioned, the recipe calls for cooked lobster meat. You can make things easy by grabbing cooked lobster tails from the store, or you can take a few extra minutes to cook the tails at home.
If you decide to cook the tails at home, I love to pop them out of their shells and cook the meat in a pan of butter along with the tail shell, just for the added flavor the shell provides.
Then, you can discard the shell and start making the sauce for the pasta in that same skillet—it’s seamless!
Step 2: the breadcrumbs
You don’t have to make these, but I highly recommend that you do—because they are delicious! Homemade breadcrumbs were a fairly recent discovery for me, and they’ve been a game changer.
Simply ciabatta cubes (my obsession), garlic, and butter. Mix it all together and bake until toasted, then pulse into crumbs.
Easy peasy.
Step 3: the pasta
Boil off the pasta, then just before draining save some of the water for thinning the sauce.
I love linguine or tagliatelle, but spaghetti is great too!
Step 4: the sauce
Now, add tomatoes and butter to a big skillet and let the tomatoes burst. Then, add garlic, chilies, and some fresh thyme.
Mix in a bit of wine, and then some cream.
Step 5: toss
Toss in the pasta, the parmesan, and the basil. It should all smell amazing!
Serve this with the breadcrumbs on top, maybe some extra cheese as well.
This doesn’t require much effort, but it has such a gorgeous and delicious end result.
And if you’re hosting friends for dinner? Make this, it never disappoints. Plus, it doubles as the prettiest centerpiece for any summer table!
Looking for other cherry tomato recipes, try these
Spinach Ricotta Gnocchi with Sage Butter and Cherry Tomatoes
Marinated Cherry Tomatoes with Burrata
Lastly, if you make this Creamy Tomato Lobster Linguine with Garlic Breadcrumbs, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Creamy Tomato Lobster Linguine with Garlic Breadcrumbs
Servings: 6
Calories Per Serving: 376 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 cups ciabatta bread, cubed
- 2 cloves garlic, sliced
- 4 tablespoons melted butter
- 3/4 pound linguine
- 1-2 pounds cooked lobster meat
- 6 tablespoons salted butter
- 3 cups cherry tomatoes
- 4 cloves garlic, smashed
- salt and black pepper
- chili flakes
- 2 tablespoons fresh thyme leaves
- 1/3 cup dry white wine
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1/2 cup fresh basil leaves
Instructions
- 1. To make homemade breadcrumbs. Preheat the oven to 425° F. On a baking sheet, toss the bread and garlic with butter and a pinch of salt. Bake for 10 minutes, until toasted. Pulse the toasted bread and garlic into crumbs in a food processor. 2. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup cooking water. Drain.3. Melt the butter and tomatoes in a large skillet. Cook for 8-10 minutes, until the tomatoes burst. Add the garlic, thyme, salt, pepper, and chili flakes. Cook another minute, then pour in the wine, scraping up any brown bits from the bottom of the pan. Add the cream. Season with salt and pepper. Simmer until steaming.4. Mix in the pasta, parmesan, and basil. Add the cooked lobster meat, tossing until heat through. If needed, thin the sauce with the reserved pasta cooking water. 5. Divide the pasta among plates and top with basil and breadcrumbs.
This post was originally published on July 31, 2024
So good and it’s my favorite pasta meal I’ve made!
Thanks so much, Jenna! So glad to hear you enjoyed this recipe, thank you for giving it a try! Enjoy the short week:) x
Question! Trying this recipe tonight, which garlic goes with which part in directions it didn’t specify and butter too ? And do you have a recommendation for how to cook the lobster for this so it doesn’t get rubbery lol
Hi Hali,
The 2 gloves of garlic and 4T of butter are going to go in step 1. The 4 gloves of garlic and 6T of butter are going in step 3. It depends If you are using a whole lobster or just the tails! Let me know how I can help! xx
This recipe is a keeper. My very picky mother in law loved it, as did the rest of the folks who ate it! I had some fresh parsley to use up and added that. The breadcrumbs are a must have, the crunchy texture was wonderful and I’ll be using this trick often. Thanks for another great recipe!
Hey Nicole,
Wonderful! I appreciate you making this recipe and your comment, love to hear it turned out well! Xx
Everything about this dish was perfection. Thanks, Tieghan!!!
Hey Alyssa,
Happy Sunday!! So glad to hear that this recipe turned out well for you, thanks for making it! xT
Absolutely loved this recipe 🤩 I adjusted slightly to make it gluten free, I used fresh gf fettuccine and gf ciabatta bread and it turned out amazing! Will definitely be making this again!
Hey Alyson,
Wonderful! So glad to hear this recipe was enjoyed, thanks for making it! Have a great weekend:)
Another delicious recipe!! I have some food allergies so I adjusted a couple items the recipe but followed everything else. This is another recipe that I will add to my meal rotation! It was so flavorful and easy to make. My husband has been very impressed with all the new recipes I’m making from HBH! I’m allergic to lobster so I substituted shrimp; used gluten free pasta, and substituted part of the cream with a vegan cream sauce (made with almond milk, cauliflower, and raw cashews – its delicious and turns out very creamy- you wouldn’t know its made with cauliflower)
Hey Jan,
Wonderful! I appreciate you trying this recipe and your comment! So glad to hear it turned out well! x
What would you recommend as a non alcoholic substitute for the wine? I was thinking about using chicken broth instead.
Hi Dawn,
Yes, chicken broth would be a great option for you! Please let me know if you have any other questions, I hope you love this recipe! xT
Can you use shrimp instead of lobster?
Hey Rita,
Sure, shrimp would also be delicious here! Please let me know if you give this dish a try, I hope you love it! xx
I had everything on hand except the lobster but I substituted langostino tails from TJ’s and it was delicious. So glad I made the breadcrumbs. It was the perfect buttery garlic topping. My husband even said “it’s a keeper” recipe.
Hey Teresa,
Happy Friday! Thrilled to hear that you enjoyed this recipe, thanks for your comment and making it! Xx
I have lived on the coast of Maine my entire life and I have never seen anyone cook a raw lobster outside the shell. Why?
I made it tonight and it was delicious! Plate licking good..
Thanks so much, Lori:) Love to hear that this dish was a hit! I appreciate you giving it a try! xT
This was beyond delicious. My favorite recipe from HBH, and I’ve made many!
Hey Leigh Ann,
Awesome! So glad to hear that this recipe turned out well for you, thanks a bunch for trying it out! xT
Anchovy and garlic breadcrumbs would be even better. Can’t wait to make!
Thanks, Peg! I hope you love this dish! xx
This was beyond delicious. My favorite recipe from HBH, and I’ve made many!
I’m not seeing pasta listed in your ingredients. How much, please?
Hey there,
You are going to use 3/4 pound of dried linguine pasta. Please let me know if you have any other questions! xT
Your recipe reads 3/4 lb. Can you clarify?
This looks amazing! I’m planning on making this tonight for dinner, but I have a question. The recipe as written serves six, but you didn’t include the amount of pasta. I’m assuming one pound of dried linguine, so this would be one part of a number of courses served to guests. Am I correct? I’m only making it for me and my honey, so a small salad completes a meal for two. Thanks for sharing this. I’m looking forward to tonight’s feast!
Hey Lee,
Thanks so much for pointing this out, sorry for any confusion! Yes, you will use 3/4 pound of dried linguine. I hope you love this dish, let me know how it turns out for you! xT