Lobster and Scallop Garlic Butter Linguine (Printable)

Decadent pasta with lobster, scallops, and garlic butter sauce finished with fresh herbs and lemon.

# What You'll Need:

→ Seafood

01 - 2 lobster tails (approximately 8 oz each), meat removed and cut into bite-sized pieces
02 - 12 large sea scallops, patted thoroughly dry

→ Pasta

03 - 12 oz linguine

→ Garlic Butter Sauce

04 - 5 tbsp unsalted butter
05 - 2 tbsp extra virgin olive oil
06 - 5 cloves garlic, finely minced
07 - 1 small shallot, finely chopped
08 - 1/4 tsp red pepper flakes
09 - Zest and juice of 1 lemon
10 - 1/4 cup dry white wine
11 - 1/4 cup chopped fresh parsley
12 - Salt and freshly ground black pepper, to taste

→ Garnish

13 - Fresh lemon wedges
14 - Additional chopped fresh parsley

# Method:

01 - Bring a large pot of salted water to a rolling boil. Cook linguine according to package directions until al dente. Reserve 1/2 cup pasta cooking water before draining thoroughly. Set aside.
02 - While pasta cooks, combine 2 tbsp butter and olive oil in a large skillet over medium-high heat until shimmering.
03 - Lightly season scallops with salt and pepper. Place in hot skillet and sear for 1-2 minutes per side until golden brown crust forms and just cooked through. Transfer to plate and reserve.
04 - Add lobster pieces to same skillet and cook 2-3 minutes until meat turns opaque and just cooked through. Remove from pan and set aside with scallops.
05 - Reduce heat to medium. Add remaining 3 tbsp butter, garlic, shallot, and red pepper flakes. Sauté 1-2 minutes until fragrant and garlic is pale golden, being careful not to brown.
06 - Pour in white wine and simmer 2-3 minutes until reduced by half, stirring occasionally to incorporate any browned bits from pan bottom.
07 - Add lemon juice and zest to skillet. Return seared scallops and lobster to pan. Gently toss to coat seafood in sauce, being careful not to break up delicate pieces.
08 - Add drained linguine to skillet, tossing with tongs to coat evenly. Add reserved pasta water as needed to achieve glossy, well-emulsified sauce. Fold in chopped parsley. Adjust seasoning with salt and pepper to taste.
09 - Divide among warmed plates. Garnish generously with additional fresh parsley and lemon wedges. Serve while hot.

# Expert Hints:

01 -
  • Restaurant quality seafood pasta that comes together in under an hour
  • The garlic butter sauce clings to every strand of linguine perfectly
  • Impresses dinner guests without requiring advanced techniques
02 -
  • Never crowd the pan when searing scallops or they will release moisture and steam instead of developing a golden crust
  • The pasta water is crucial for emulsifying the butter into a silky sauce that coats each strand
03 -
  • Buy dry scallops not wet ones for better searing and less water release
  • Use a microplane for the lemon zest to avoid bitter white pith

Go Back