Linguine With Lobster and Avocado Recipe (2024)

Cooked this tonight and it was outstanding! I made a few adjustments that I thought increased flavors. 1) Since I bought raw lobster tails, I pulled the meat off the shell and made a quick stock with the shells and a couple of bay leaves. I then used this stock instead of the pasta water to make the sauce. 2) I splurged on truffle salt and added a small dash to bump up the umami flavor. 3) I seated the lemon before juicing and tossed the zest in.
Next time I might experiment with saffron.

Wonderful; we loved it, but next time I'll buy shrimp I can taste instead of $12 lobster tail that disappeared in the dish.

Very good road map, added shallots, asparagus and a handful of sun dried tomatoes, skipped the cilantro and the scallions
cooked pasta risotto style in lobster stock...may I say it was outstanding?

add 1 Tsp. "old Bay seasoning.

What about using 2/3 cup of the lobster steaming water instead of the pasta water and/or cook the linguini in the lobster water?

I substituted crab and tagliatelle for the lobster and linguini; worked a charm. The flavours of the lemon and coriander were superb with the crab. Went well with a cold semi-sweet white wine from Valais.

According to a lobster guy I bought from in Maine, a lobster that size yields about 1/2 lb. of meat.

This was fabulous! We don't eat shellfish, so I substituted monkfish for the lobster and it worked wonderfully. Served it with a crunchy sweet salad - jicama and mango - which was a nice balance with the avocado creaminess. This recipe is going into regular rotation at our house.

Well, it took us four long years to get back to Maine, but here we are. Lobster meat is higher than it was in 2019, no duh, but worth the splurge imo. $33 for half a pound, at a place near Yarmouth.The dish is also great with scallops or monkfish, as others have written, which is what we did at home in the interim. But I still love it best with lobster.

We made this with a Nicaraguan twist in a tiny fishing village where some ingredients had to be substituted. We used fresh-caught spiny green lobster, boiled, cooled and shucked. But with no linguine or grape tomatoes to be had, we substituted wih spaghetti and chopped local romas. The avocados here are huge; half of one was enough. Lemons are foreign to Nicaragua, but the lime tree out back gave us enough to do the job. Overall, a tremendous meal, richly local.

What a hit. Had multiple ripe avocados from neighbors and this was the perfect way to use them up. Used Trader Joe’s frozen mixed seafood, thawed and thrown in to cook at the very last minute. Tried boiling my pasta in the skillet and ended up with zero pasta water and very sticky pasta that did thicken the sauce nicely. No hot peppers as extremely sensitive mouths. Did use some chicken stock both to initially cook the onions without oil & to thin the sauce as needed. Rich and flavorful

Following the advice of others, I used shallots, and made stock with the lobster shells, using half a large sweet yellow onion and dry thyme. I skipped the green onion and cilantro, for convenience. I had just two small tails, 8oz at most, and used fresh linguini, 4oz. This plate of pasta was delicious! Also, it is reminiscent of a seafood pasta I had in Trieste 20 years ago. It makes sense to me that folks have said this works well with other types of seafood.

Love this recipe. Zested the lemon before juicing and added towards the end. Used kitchen pepper that has a variety of pepper and spice - great addition. Jalapeño added a nice warmth.

The pasta part of this was excellent. I did double the avocado and cooked the linguini in lobster bouillon, and then followed the recipe exactly. I had no idea how delicious the avocado would be cooked as a sauce. I would definitely use shrimp, salmon, or crabmeat next time instead of lobster but that’s a preference . Really enjoyed this meal!

Used shrimp. It was good.

It's our annual Maine vacation recipe, but sadly no Maine this year. Still delicious, though, even to the south and west, with a W. Mass. supermarket lobster. Fresh, local tomatoes and jalapeño sure helped, and good pasta. Still, shedding tears for the ME vacation that didn't happen, and looking ahead to local lobstah next year.

MY COVID-19 VERSION2 avocados, because you can't get perfect ones right nowthe lemon juice, EVOO salt and pepper the sameno linguine in the pantry, 16 oz of elbow mac insteadfrom our local Mexican Grocery Store, 1 pint of Salsa Fresca... it has the onions, jalapenos and tomatoes in it alreadyI had a 16 can of canned crab tucked in the back o the fridge as a celebration treat... tonight's as good as any, eh?Who has scallions this late in the grocery cycle anyway?Now, cilantro I got.

Quite good, though the diced lobster largely disappears as an identifiable flavor in the dish. I’m not a lobster fanatic, but it’s an expensive ingredient to play such a supporting role. Next time, I’ll broil another tail and leave it in much larger chunks to scatter on the finished servings.

Made this with extra veggies, super fresh pasta and even spent 90 extra minutes making a lobster stock to cook the pasta in and...even after all that this still lacked much depth of flavor. I ended up adding a bunch of crushed red pepper to give it some kick. Pretty expensive meal for such meh flavor.

This is a great recipe, a keeper! Used half pound fresh pasta, half pound cooked lobster meat from deli, 2 regular fresh tomatoes chopped and substituted fresh basil for cilantro. Served with dry rose from West Coast. Perfect for two.

Very tasty. I doubled the recipe but used the meat from three whole lobsters. Our dinner guests had three helpings each!

According to a lobster guy I bought from in Maine, a lobster that size yields about 1/2 lb. of meat.

Reviewers note that shrimp can be substituted. Maybe cook the pasta in lobster or shrimp stock made from shells for extra flavor.