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Perfect Baked Lobster Tail Recipe with Parmesan Cream Sauce Linguine for Two

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A quick and elegant baked lobster tail recipe paired with a luscious parmesan cream sauce linguine, perfect for a cozy date night for two.

Ingredients

Scale
  • 2 medium-sized lobster tails (6–8 ounces each), thawed if frozen
  • 4 tablespoons unsalted butter, melted
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • 6 ounces linguine pasta
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon fresh parsley, chopped
  • Pinch of red pepper flakes (optional)

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Using kitchen scissors, carefully cut down the top shell lengthwise of each lobster tail, stopping just before the tail fin. Gently pull the shell apart to expose the meat, then lift the meat slightly and rest it on top of the shell.
  3. Brush the lobster meat with melted butter mixed with half the minced garlic. Season with salt and pepper.
  4. Place the lobster tails in a baking dish and bake for 12-15 minutes until the meat is opaque and just firm to the touch.
  5. While baking, bring a large pot of salted water to a boil and cook the linguine according to package instructions (usually 8-10 minutes). Drain, reserving about ½ cup of pasta water.
  6. In a medium saucepan, melt 2 tablespoons butter over medium heat. Add the remaining garlic and sauté for 1-2 minutes until fragrant but not browned.
  7. Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low and stir in Parmesan cheese gradually until melted and smooth. Add lemon juice, salt, and pepper to taste.
  8. If the sauce is too thick, whisk in reserved pasta water a tablespoon at a time until you reach a silky consistency.
  9. Toss the cooked linguine in the parmesan cream sauce, ensuring every strand is coated. Add red pepper flakes if desired.
  10. Plate the linguine and top with the baked lobster tails. Garnish with chopped fresh parsley.

Notes

Use the piggyback method to cook lobster tails evenly and beautifully. Avoid overcooking lobster to prevent rubbery texture. Use freshly grated Parmesan for smooth sauce. Add reserved pasta water gradually to adjust sauce consistency. For dairy-free, substitute heavy cream with coconut cream and Parmesan with nutritional yeast. Gluten-free pasta can be used as a substitute for linguine.

Nutrition

Keywords: lobster tail, baked lobster, parmesan cream sauce, linguine, seafood pasta, easy dinner, date night recipe

Find it online: https://tempotaste.com/perfect-baked-lobster-tail-recipe-with-parmesan-cream-sauce-linguine-for-two-easy-and-delicious/