How to Make Giada's Lobster Linguine | Giada's Holiday Handbook | Food Network

Giada's Holiday Handbook is the ultimate resource for creative and doable entertaining ideas. In each episode, Giada tackles an entertaining or holiday-focused theme, and offers a clever plan for pulling off the perfect party.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Creamy Lobster Linguine
3 tablespoons extra-virgin olive oil
2 slices bacon, chopped
3 shallots, minced
2 cloves garlic, chopped
1/4 teaspoon red pepper flakes
1/2 teaspoon kosher salt
2 cups tomato puree
1/4 cup heavy cream
1 pound linguine
1/4 cup freshly grated parmesan cheese, plus more for garnish
1 cup baby arugula, roughly chopped
1/4 cup fresh tarragon, roughly chopped
1/2 cup fresh basil, roughly chopped, plus more for garnish
1 cup frozen peas, thawed
2 1 1/2-pound lobsters, steamed, meat removed and roughly chopped

Directions

Heat a large straight-sided skillet over medium heat. Add the olive oil and bacon and cook 8 minutes, or until the bacon is beginning to crisp. Add the shallots, garlic and red pepper flakes and cook an additional 3 minutes, or until fragrant. Add the salt, tomato puree and heavy cream and stir to combine. Reduce the heat to low and simmer 5 minutes.

Bring a large pot of salted water to a boil. Cook the linguine 1 minute less than the suggested cooking time, about 10 minutes.

Using tongs, remove the pasta from the water and add directly to the pan with the sauce. Sprinkle the cheese directly on the naked pasta and then toss to coat in the sauce. Add up to 1 cup of pasta water, as needed, to loosen the sauce. Stir in the arugula, tarragon, basil, peas and lobster and simmer an additional minute, or until everything is heated through. Garnish with additional parmesan and basil, if desired.

Recipe courtesy of Giada De Laurentiis for Food Network Magazine

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.

#CreamyLobsterLinguine #GiadasHolidayHandbook #FoodNetwork

How to Make Giada's Lobster Linguine | Giada's Holiday Handbook | Food Network

[Averythingbut]

When I cook lobster pasta, i always make sure to cook the lobster shells and the head in olive oil and garlic. Take out the shells, and pour tomatoes etc and then cream and the lobster meat right before you take it off the heat. The shells are where the flavor is, and it will give the sauce a whole another depth.

[sadiam.]

That is a beautiful kitchen view! So serene. A girl could only wish to have something like that (:

[tmcmellon]

I made it tonight and it's amazing, I made it right from her recipe with no changes.

[wendeeefloyd]

Ahhhh she threw away the tomato purée without rinsing out the leftovers! There was still goodness in there what the heck

[johnthomann]

The garlic and lobster work well together if the lobster is on sale.

[danielbillingsley]

I just couldn’t add a beautiful heap of lobster like that to a tomato cream sauce. Would prefer it with just the butter, oil, garlic and chili flakes.

[gregormiller]

No such thing as too much garlic. I put garlic in my eggs:)...I also like to roast a few bulbs, make some garlic butter and spread on a lobster tail and broil.

[Shaniloka]

I love lobster and that looks delicious!

[margaretscalisce]

Spaghetti and lobster go well together! I never had that before, I had spaghetti with clam sauce! Love MS

[esthergonzalez]

Thank you so much for this delicious recipe. My family LOVE IT💜

[Jaspanda_P]

IT'S 3 AM AND I'M OVER HERE FAWNING OVER THESE DISHES ON THIS CHANNEL

[cianaleemartin]

Loved this dish, gotta love Giadas cooking

[nochblad]

A few days ago I was a guest at a restaurant on Lake Como and we had lobster with spaghetti in a tomato sauce - not too distant from the recipe above. I have noted three major similarities - the pasta seems over cooked although she says it is not; there is far too much tomato sauce; and there is very little lobster in comparison to the quantity of pasta and sauce. I would also add that the additional herb ingredients are superfluous.

The fewer ingredients the better.

[NCloyd]

Thanks Giada for making Fabulous foos!❤️

[syrinx]

Why are people so upset about seafood with cheese? So what if it’s some old “rule” of cooking. Is it suddenly toxic when you combine the two? Who cares about the rules. If it tastes good and you like it just do it.

[Cutie-loves-cupcake]

I got a lot of good recipes from her she's one of my favorite chef long with Barefoot Contessa

[MichaelEngeldinger]

Tom brown is in heaven, that just struck me, he was the nicest person

[sergiovillani]

Bellissimo piatto!
Congratulazioni Giada!
Buon appetito!

[michaelad]

OMGAWD PLEASE LOOKS DELISH, CRAVING PASTA MUCH NOW

[lidiavelazquez]

Langosta. Eso nos sobra acá en la costa maya. Gracias a Dios👍👍