Cooking Classes


Linguine with Lobster in a Saffron Cream Sauce

I have never used frozen lobster tails before.  Here in this small, prairie city there is a lot of frozen fish and seafood.  So putting my snobbery aside, I tried the lobster tails.  They were delicious!

Linguine with Lobster in a Saffron Cream Sauce             serves 2

1 lobster tail
1/4 c finely diced carrot
1/4 c finely diced celery
1/4 c finely diced shallots
2 T unsalted butter
sea salt to taste
pinch of saffron
2 T finely grated Parmesan cheese
1/4 c heavy cream
1/4 c lobster stock

1.  Place the frozen lobster tail in a pot with a little water and steam until done, about 10 minutes. 

2.  Remove the lobster meat from the shell and slice into medallions.  Reserve the stock in the pot for the pasta sauce.

3.  In a saucepan, saute the mirepoix (carrots, celery, shallots) in butter until they are translucent, about 5 minutes.  Add the lobster stock and pinch of saffron.  Continue to saute for a minute or two.  Add the heavy cream and gently simmer for a minute or two.

4.  Meanwhile, cook the linguine according to package instructions.

5.  Toss in the cooked pasta and parmesan cheese to coat the pasta.  Add the pieces of cooked lobster.  Serve immediately.


  1. Boy that sounds good!!! And it would be a quick weeknight dish too :) thanks again for another great recipe Sarah!!

  2. I would love a plate of that right now!

  3. What a fantastic recipe; full of good ingredients that I love.
    Been wanting to tell you that header is so appetizing and looks so real!

  4. la sauce à l'air divine, j'en salive
    c'est une belle association de saveurs
    bonne soirée

  5. That simply look fabulous and is making my mouth water! How simple and decadent at the same time. By the way, just love Miss Sugar's taste in shopping bags, only the best!


  6. That sounds wonderful! I didn't even know you could buy frozen lobster tails!

  7. It is so quick and easy! Thanks everyone for visiting!


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