linguine
- 340g linguine
Lobster linguine with courgette & cherry tomatoes
Jason Wright
25th June 2026
Lobster linguine with courgette & cherry tomatoes
35 min
Jason Wright’s lobster linguine with courgette and cherry tomatoes from Lost Shore Surf Resort is a luxurious summer pasta recipe that combines sweet lobster, fresh courgette, blistered cherry tomatoes and a light lemon cream sauce.
Finished with basil and served with linguine, this elegant seafood pasta is ideal for chefs and ambitious home cooks looking for a refined lobster pasta recipe with strong seasonal appeal and restaurant-style presentation.
Serves 2.
Ingredients
lobster
- 2 lobster tails (steamed or boiled, meat chopped)
sauce
- 2 medium courgettes, thinly sliced or grated
- 220g cherry tomatoes, halved
- 3 tbsp unsalted butter
- 2–3 cloves garlic, minced
- 120ml heavy cream
- 60ml dry white wine
- juice and zest of 1 fresh lemon
- 15g fresh basil, chopped
- salt, black pepper, and a pinch of red pepper flakes
Method
pasta
Boil the linguine in heavily salted water until one minute shy of al dente. Drain, reserving 120ml of the starchy pasta water.
tomatoes
Melt 1 tablespoon of butter with a splash of olive oil in a large skillet over medium-high heat.
Add the cherry tomatoes and cook until they begin to blister and soften.
courgette
Add the sliced or grated courgette and garlic to the pan. Sauté until the courgette becomes tender and begins to break down.
sauce
Pour in the white wine and scrape up any browned bits. Stir in the heavy cream, lemon juice, lemon zest, and red pepper flakes. Cook gently for 2–3 minutes.
finish
Add the cooked linguine to the skillet and toss to coat thoroughly. Add a splash of the reserved pasta water if the sauce needs loosening.
Fold in the chopped lobster meat and remaining butter. Cook for another 2 minutes until warmed through.
Remove from the heat and stir in the fresh basil. Season with salt and black pepper. Spoon into warmed bowls and enjoy straight away.
Built by Chefs. Powered by You.
For 18 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
