I’ve been gatekeeping my secret ingredient to perfect lobster rolls and pastas with zero effort — Luke’s Lobster’s frozen premium lobster and claw meat in the frozen seafood section of Whole Foods! Keep a box or two on hand at all times and you will never be sorry.
Serves 8
2 pounds fresh linguine
2 boxes Luke’s premium lobster meat (from the frozen section of Whole Foods!)
2 tablespoons good olive oil
4-6 cloves garlic, minced (depending on how garlicky you prefer your dishes!)
4 heirloom tomatoes, roughly chopped
¼ cup white wine
1 stick unsalted butter
1 bag fresh English peas
Sea salt and black pepper
2 tablespoons chopped chives, to garnish
Red pepper flakes, to garnish
In a large saucepan, heat olive oil over medium heat. Add chopped tomatoes (with their juices) and garlic. Stir and simmer until tomatoes are crushed and begin to form a light sauce, about 10 minutes.
Meanwhile, bring a large pot of salted water to a boil. Cook linguine. Reserve 1/2 cup of pasta water and strain the linguine. Toss in a bit of olive oil to prevent the noodles from sticking.
Turn up the saucepan burner to medium high and add the white wine. Deglaze the pan and stir, about one minute. Turn the heat back down to medium. Melt in half a stick (or 4 tablespoons) of butter and a generous pinch of sea salt into the tomatoes. Then, stir in fresh peas. After 2 minutes, add lobster meat. Continue to simmer and stir until all ingredients are warmed through and peas are slightly softened (but still bright!).
Transfer linguine and 1/4 cup pasta water to the saucepan. Toss until the pasta and sauce are fully combined. Taste and add another pat of butter and salt and pepper if needed. The lobster tends to soak up the butter, so don’t be conservative! I think we added a full stick by the end.
Garnish and serve.
