• Total Time: 1 hour
  • Yield: 4-6 1x


  • 8 ounces lobster meat (from 2 one-pound lobsters)
  • 1 pound linguine
  • 1/2 cup brandy (or dry white wine)
  • 1 onion, finely chopped
  • 1 tablespoon tomato paste
  • 12 ounces heavy cream
  • 3 tablespoons butter
  • Salt, to taste
  • Black pepper, to taste
  • Parmigiana-reggiano, grated

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  1. Prepare the lobsters:
  2. Rinse the lobsters under cold water and make sure that they are still alive. You can steam or boil the lobster. I prefer steaming.
  3. To boil, bring a large pot of salted, water to a boil, quickly submerge the lobsters head first. Cook a one-pound lobster for about 12 minutes.
  4. Alternatively, you can steam the lobster for about 7 minutes, over two inches of boiling water, setting the lobster on a rack and covering the pot. Allow to cool, then crack the claws and cut the tail to remove the meat.
  5. Cut the meat into bite size pieces.
  6. Prepare the sauce:
  7. In a large skillet, heat the oil over medium heat, add the onion and allow to turn golden and add the tomato paste.
  8. Add the lobster meat and cook for a couple of minutes. Then add the brandy and allow to evaporate.
  9. Next add the cream and salt and pepper. Cook the sauce for about 5-10 minutes or until slightly reduced.
  10. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente, drain it, and add it to the pan with the lobster.
  11. Serve immediately with a sprinkle of Parmigiano.