Ingredients
- For the Seafood:
- Lobster Tails: 2 large (6-8 oz each) or 4 small (4-5 oz each), fresh or frozen (thawed) – yielding approximately 8-12 oz of lobster meat.
- Sea Scallops: 1 lb large sea scallops (about 10-20 count per pound), fresh, patted very dry. Ensure the side muscle (the “foot”) is removed if present.
- Unsalted Butter: 2 tablespoons, divided
- Olive Oil: 2 tablespoons, divided
- For the Pasta:
- Linguine or Fettuccine: 1 lb (16 oz) high-quality dry pasta. Spaghetti or even bucatini would also work well.
- Kosher Salt: For boiling pasta water (at least 1 tablespoon)
- For the Creamy White Wine Sauce:
- Unsalted Butter: 4 tablespoons (1/2 stick)
- Shallots: 2 medium (about 1/2 cup), finely minced. (If unavailable, 1/4 cup finely minced yellow onion + 1 extra clove garlic)
- Garlic: 4-5 cloves, finely minced or grated
- Dry White Wine: 3/4 cup (e.g., Pinot Grigio, Sauvignon Blanc, or an un-oaked Chardonnay. Avoid sweet wines.)
- Heavy Cream: 1 cup (for a lighter version, you can try half-and-half, but the sauce will be less rich)
- Reserved Pasta Water: 1 cup (you might not use all of it)
- Lemon: 1 large, zest of entire lemon + 1-2 tablespoons of fresh juice, to taste
- Fresh Parsley: 1/2 cup, finely chopped, plus more for garnish
- Fresh Chives: 2 tablespoons, finely chopped (optional, for garnish and subtle oniony brightness)
- Red Pepper Flakes: 1/4 – 1/2 teaspoon (optional, for a gentle kick)
- Kosher Salt: To taste
- Freshly Ground Black Pepper: To taste
- Parmesan Cheese: Freshly grated, for serving (optional, some purists avoid cheese with seafood, but a light dusting can be lovely)
Instructions
- For the Seafood:
- Lobster Tails: 2 large (6-8 oz each) or 4 small (4-5 oz each), fresh or frozen (thawed) – yielding approximately 8-12 oz of lobster meat.
- Sea Scallops: 1 lb large sea scallops (about 10-20 count per pound), fresh, patted very dry. Ensure the side muscle (the “foot”) is removed if present.
- Unsalted Butter: 2 tablespoons, divided
- Olive Oil: 2 tablespoons, divided
- For the Pasta:
- Linguine or Fettuccine: 1 lb (16 oz) high-quality dry pasta. Spaghetti or even bucatini would also work well.
- Kosher Salt: For boiling pasta water (at least 1 tablespoon)
- For the Creamy White Wine Sauce:
- Unsalted Butter: 4 tablespoons (1/2 stick)
- Shallots: 2 medium (about 1/2 cup), finely minced. (If unavailable, 1/4 cup finely minced yellow onion + 1 extra clove garlic)
- Garlic: 4-5 cloves, finely minced or grated
- Dry White Wine: 3/4 cup (e.g., Pinot Grigio, Sauvignon Blanc, or an un-oaked Chardonnay. Avoid sweet wines.)
- Heavy Cream: 1 cup (for a lighter version, you can try half-and-half, but the sauce will be less rich)
- Reserved Pasta Water: 1 cup (you might not use all of it)
- Lemon: 1 large, zest of entire lemon + 1-2 tablespoons of fresh juice, to taste
- Fresh Parsley: 1/2 cup, finely chopped, plus more for garnish
- Fresh Chives: 2 tablespoons, finely chopped (optional, for garnish and subtle oniony brightness)
- Red Pepper Flakes: 1/4 – 1/2 teaspoon (optional, for a gentle kick)
- Kosher Salt: To taste
- Freshly Ground Black Pepper: To taste
- Parmesan Cheese: Freshly grated, for serving (optional, some purists avoid cheese with seafood, but a light dusting can be lovely)
Nutrition
- Serving Size: One Normal Portion
- Calories: 750-950