This is a sponsored post written by me on behalf of Safeway. All opinions are 100% mine.
Creamy, buttery white wine sauce, silky linguine, crispy pancetta and succulent lobster. Coming together in less than 30 minutes, this creamy lobster pasta is an easy date night dish!
taste and texture
The stars of this dish are the lobster and white wine, with supporting players: red pepper, garlic, gruyere and pancetta. And we have a combination of fats that add to the overall creaminess of the dish: fat rendered from pancetta, creme fraiche and butter.
Everything comes together in a seafood-forward creamy pasta dish that’s best paired with crispy toasted sourdough bread and a glass of Chardonnay.
shopping at Safeway
Safeway is my one-stop shop this Valentine’s season! This visit, I was immediately greeted by a big display of fresh roses in the floral department – I grabbed a dozen right then and headed to the produce department for chocolate covered strawberries, garlic, and Italian parsley.
Deli had pancetta and gruyere, dairy came through with creme fraiche and butter and I found a display of fresh pasta nearby (pro-tip: refrigerated pasta usually takes 2 minutes to cook versus the 9-11 for dried).
I bought my lobster tails from the seafood counter (feel free to ask them questions about cuts/preparation – they have been very helpful in my experience) and grabbed a bottle of Chardonnay.
I shopped at Safeway in my local area, but you can also find quality Valentine’s Day meal essentials at the Albertsons Companies family of stores, including Albertsons, ACME Markets, Jewel-Osco, Randalls, Shaw’s Supermarket, Star Market, Tom Thumb and Vons.
Safeway also offers Grocery Delivery and DriveUp & Go™ for convenient ways to shop!
how to prepare and cook lobster tails
Lobster is one of those things that seem daunting to a new home cook, and the pressure to not ruin a pricey grocery item is high. But it doesn’t have to be! Armed with the right tools and instructions, cooking lobster at home is easy peasy.
You’ll need a strong pair of kitchen shears, an oven or broiler capable of 500°F, a sheet pan and a basting brush.
To prep, start by butterflying the lobster tails.
If you do plan to serve the lobster in the shell like they do in restaurants, cut through the top of the shell all the way to just before the tail.
Gently insert your fingers and separate the meat from the inside of the shell, then pull apart the middle of the cut shell and slowly and carefully lift the meat through in one piece.
Close the shell and place the meat on top – it should still be connected to the shell at the tail.
If you don’t plan to serve the lobster in the shell (like this recipe) cut all the way through the flesh and shell straight down to the tail, giving you two separate halves.
To cook, set your oven to broil at 500°F and arrange the lobster tails on a sheet pan flesh side up. Season with salt and pepper and baste with about 2 Tbsp of melted butter. Broil 8-10 minutes or just until opaque – watch and remove quickly to avoid overcooking.
And whether serving alone or adding to a recipe, lobster is best when used fresh and immediately. Avoid prepping too early or the meat will discolor (if raw) or become tough upon reheating.
suggested ways to serve
This pasta is super rich, so serving it with a lighter dessert like chocolate covered strawberries is my preferred method. But for a more extravagant-but-still-easy dessert, try a mini bundt cake topped with ice cream and strawberry sauce.
The recipe for my super easy strawberry sauce is as follows:
- 1/2 lb fresh strawberries, hulled and chopped
- 2 Tbsp lemon juice
- 2 Tbsp granulated sugar
- 1/4 tsp vanilla extract
Put it all in a small saucepan and let it simmer on medium-low for about 30 – 35 minutes, or until it coats the back of a spoon. A thinner sauce will come out more pink while a thicker sauce is a deep red.
And my biggest tip for making practically any dessert appear fancier? Gold sprinkles!
As for wine pairings, lobster is great with a buttery Chardonnay, but Sauvignon Blanc and Riesling are also solid picks – just go with your personal taste!
Thanks for reading and be sure to check out Safeway where you’ll find the highest quality Valentine’s Day essentials in the Seattle area.
until next time. xPrint
- 9 oz linguine
- 1 Tbsp olive oil
- 4 oz diced pancetta
- 1/2 tsp red pepper flakes
- 4 cloves garlic, minced
- 1/2 cup white wine*
- 4 cooked lobster tails, chopped
- 1/4 cup minced Italian parsley, plus more for garnish
- 1/4 cup creme fraiche
- 1/4 cup unsalted butter
- 2 oz gruyere, shredded, plus more for garnish***
- salt and pepper to taste
- Boil linguine according to package directions and reserve 1/2 cup pasta water.
- In a large skillet set to medium heat, heat the olive oil until it shimmers.
- Add the pancetta and cook until crispy, 2-4 minutes.
- Add the red pepper flakes and saute one minute.
- Add the minced garlic and saute one more minute, stirring constantly so the garlic doesn’t brown.
- Pour in the white wine and deglaze the pan (scrape up the browned bits), then add the cooked lobster and saute 2 minutes.
- Stir in the Italian parsley, creme fraiche, unsalted butter, gruyere, and salt and pepper then add the linguine and toss to coat. If the mixture is too dry or thick, add 1 Tbsp reserved pasta water at a time until you reach a creamy consistency.
- Serve immediately with toasted sourdough bread.
- large skillet
- pot for boiling noodles
- strainer or tongs
*Chardonnay works wonderfully in this recipe and pairs well with it too. Sauvignon Blanc and Riesling are also good picks.
**See post for tips on cooking lobster tails.
*** Roughly 1/4 cup. Fresh Parmesan and Pecorino are good alternatives.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stove
- Cuisine: Italian American
Keywords: lobster pasta, lobster linguine, seafood pasta, seafood linguine, creamy noodles, date night, valentine’s day