I have to admit, making Steak and Lobster Linguine Recipe at home felt a little fancy at first, but it turned out to be surprisingly simple! The combination of tender, juicy steak with sweet, buttery lobster over perfectly cooked pasta is nothing short of indulgent. I love how the rich, wine-infused butter sauce brings everything together.
This dish is perfect for special occasions or when you just want to treat yourself. After making it, I realized you don’t need a restaurant to enjoy surf and turf at its finest. You can also enjoy similar simple indulgence with an easy crepes recipe for dessert after your dinner.
Ingredients
Here’s what you’ll need to create this luxurious dish:
- Lobster tails – fresh if possible for the sweetest flavor; pre-cooked works too, just add them at the end.
- Beef tenderloin – choose a well-marbled cut for juiciness; partially freezing it helps for thin slicing.
- Linguine pasta – traditional linguine is perfect, but any long pasta will work. You can also try it with other pasta styles like in the pasta chips recipe for a fun twist.
- White wine – I prefer Pinot Grigio, but Chardonnay or Rosé are great options; choose a wine you’d drink.
- Butter – brings richness to the sauce; unsalted lets you control seasoning.
- Heavy cream – adds silkiness to the sauce; full-fat gives the best texture.
- Old Bay seafood seasoning – enhances the lobster flavor beautifully.
- Salt and black pepper – season to taste.
- Chopped parsley – for garnish and a pop of color.
Note: several serving as a note of full line under the ingredients quantity.
Variations
This recipe is very flexible:
- Swap lobster with shrimp or crab for a more budget-friendly version.
- Use pork tenderloin or another beef cut if tenderloin is too expensive.
- For a dairy-free version, replace butter and cream with plant-based alternatives.
- Try adding garlic or chili flakes for extra flavor kick.
- Any pasta you love can replace linguine for different textures.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Equipment You Need
- Large skillet – for searing steak and cooking lobster in the sauce.
- Aluminum foil – helps keep lobster moist while cooking.
- Chef’s knife – for slicing steak and chopping parsley.
- Cutting board – for safe prep of meat and seafood.
- Large pasta pot – to boil linguine to perfect al dente.
- Colander – to drain pasta efficiently.
- Measuring cups and spoons – for precise sauce ingredients.
- Tongs – to toss pasta in the sauce without breaking it.
How to Make Steak and Lobster Linguine Recipe
Prepare the Pasta
Cook the linguine in salted boiling water until al dente, then drain and set aside. I like reserving a little pasta water to adjust sauce consistency.
Cook the Steak
Sear the tenderloin slices in a hot skillet with butter until browned on each side. For extra tenderness, I slice the meat thinly while it’s partially frozen and always cut across the grain.
Prepare the Lobster
Boil or steam lobster tails until just cooked, then cut them in half lengthwise. I always brush them with butter for extra flavor before adding to the pasta.
Make the Sauce
In the same skillet, melt butter and add white wine, cream, Old Bay seasoning, and a pinch of salt and pepper. Let it simmer gently to thicken slightly.
Combine Pasta, Steak, and Lobster
Toss linguine in the sauce, then gently fold in steak slices and lobster pieces. I find heating everything together for a minute lets the flavors meld perfectly.
Garnish and Serve
Sprinkle chopped parsley on top and a few extra dots of butter for shine. I love serving this in a wide shallow bowl to show off the surf and turf combo.
Additional Tips for Making This Recipe Better
- I always partially freeze my steak before slicing; it makes cutting thin pieces so much easier.
- Use fresh lobster whenever possible; the flavor is noticeably better than frozen.
- Reserve some pasta water to loosen the sauce if it becomes too thick.
- I like using a good quality white wine I would drink, not just a cheap cooking wine—it elevates the flavor.
- Don’t overcook the lobster or steak; they finish cooking slightly in the sauce.
How to Serve Steak and Lobster Linguine Recipe
This dish looks stunning on a white or dark plate to contrast the lobster color. I serve it with a sprinkle of fresh parsley and a drizzle of butter sauce. Pair with a crisp white wine and some crusty bread for a complete, restaurant-style meal at home.
Nutritional Information
Here’s a rough idea of what each serving contains:
- Calories: ~600 per serving – rich but worth the indulgence.
- Protein: ~45g – from both steak and lobster.
- Carbohydrates: ~50g – mainly from linguine pasta.
- Fat: ~30g – thanks to butter and cream in the sauce.
Make Ahead and Storage
Storing
You can refrigerate leftover pasta in an airtight container for up to 2 days. I recommend reheating gently on low heat to avoid overcooking the lobster.
Freezing
I don’t usually freeze this dish as lobster texture can suffer, but steak and pasta can be frozen separately for up to a month.
Reheating
Reheat slowly in a skillet with a splash of cream or pasta water to bring back the sauce’s silkiness. I avoid microwaving as it can dry out both lobster and steak.
Why You’ll Love This Recipe
This steak and lobster linguine is a winner for so many reasons:
- Easy to make: despite looking fancy, it’s simple and quick.
- Flavor-packed: the buttery wine sauce perfectly complements both proteins.
- Flexible: swap proteins or pasta to suit your taste and budget.
- Perfect for special occasions: looks like a restaurant dish with minimal effort.
- Customizable: add herbs, spices, or even lemon zest to match your preference.