Lobster: it’s the ultimate luxury ingredient. Lobsters generally aren’t cheap and cooking them can be complicated. But with its mild, yet rich flavour, a little bit of lobster can be a tasty addition to pastas, salads, and many other dishes. Many of us avoid lobster because of the cost and the unappealing concept of boiling the lobsters alive, but lobster is actually a versatile ingredient that’s fairly easy to cook with. Plus, a little can go a long way.

This recipe uses frozen lobster tails, which I find can be easier to find and more appetizing than live lobsters. You can substitute with fresh lobster meat — just cook a lobster (or two) in the traditional method and remove the meat from the shell.

  • c
    4 lobster tails (thawed if frozen)
  • c
    450 g linguine
  • c
    olive oil for cooking
  • c
    1/2 red onion
  • c
    2 garlic cloves, minced
  • c
    6 red radishes, thinly sliced
  • c
    pinch red pepper flakes
  • c
    1/2 cup whipping cream
  • c
    1/2 cup white wine
  • c
    1/2 tsp dried thyme
  • c
    salt and pepper to taste
  • c
    2 cups roughly torn spinach
  • c
    1 cup frozen peas, thawed
  • c
    1/4 cup chopped parsley
  • c
    grated Parmesan cheese for serving
  • Directions
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    • Steam the lobster tails by placing them in a skillet and pouring in enough water so that the shells are submerged about halfway. Bring the water to a simmer, then cover and continue to simmer for about five minutes, or until the lobster meat is opaque all the way through. Remove the tails from the pan and dunk them into a bowl of cold water to stop the cooking process. Take the lobster meat out of the shells, roughly chop, and reserve.2. Cook the linguine according to package instructions. Reserve the cooking water.
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    3. While the pasta is cooking, heat a splash of olive oil in a large skillet over medium-high heat and sauté the onions for about four minutes, or until they just begin to soften. Add the garlic, radishes, and red pepper flakes and cook for two or three more minutes, or until the radishes begin to soften.
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    4. Add the white wine, cream, and a splash of pasta liquid, season with thyme and salt and pepper, and simmer for five minutes so that the flavours mingle with the cream and the sauce thickens slightly.
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    5. Add the spinach, peas and parsley to the pan, with another ladle full of pasta water to thin out the sauce. Cook until the spinach begins to wilt and add the lobster meat, cooking for an additional minute or until the lobster is heated through.
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  • Pour sauce over cooked pasta and toss. Serve with grated Parmesan cheese.
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