Craving something fancy and different without driving to the coast or breaking the bank? This down-home Lobster Linguine recipe brings a taste of the sea to your southwestern Indiana kitchen—using easy-to-find ingredients and Hoosier-friendly shortcuts. Whether you have got canned lobster, shrimp, or even imitation crab, this dish turns a simple weeknight into something special.
The simple ingredients you can actually find in southwestern Indiana [Serves 2–3]:
- 8 oz linguine (or spaghetti if that’s what you have)
- 1 (6–8 oz) can of frozen or refrigerated lobster meat, thawed (Can’t find lobster? Use cooked shrimp or imitation lobster—still tasty.)
- 2 tbsp vegetable oil or olive oil
- 6 tbsp butter
- 3–4 garlic cloves, minced (or 1 tsp garlic powder in a pinch)
- Pinch or two of red pepper flakes (optional)
- 1/4 cup chicken broth
- Zest and juice of 1 lemon (or 1–2 tbsp bottled lemon juice)
- Salt and pepper
- Handful of chopped fresh parsley (or a shake of dried if that’s what’s on the shelf)
Directions:
Boil the noodles: Cook the linguine in a big pot of salted water until just right—not mushy — whish takes usually 8-10 minutes. Drain it, but save a coffee cup of the water before you pour it out.
Cook the “lobster”: Heat the oil in a big skillet over low-medium to medium heat. Add the lobster meat (or shrimp/whatever you’re using) and cook just until it’s warmed through—don’t overcook it or it’ll get rubbery quick. Set it aside for a minute.
Make the buttery garlic sauce: In the same skillet, melt the butter. Add the garlic and red pepper flakes, if using. Cook for about a minute—just until the kitchen starts smelling really good. Pour in the broth and simmer it down for another minute or two.
Mix it all together: Add the lobster back to the skillet, then toss in the cooked noodles. Pour in a little of the pasta water you saved—just enough to make it silky, not soupy. Add lemon juice and zest. Stir well.
Taste & finish: Add salt, pepper, and parsley. Stir again and serve hot. Maybe with a slice of garlic or Texas toast and maybe some green beans on the side too.
A Tip for Hoosiers:
If you’re feeding picky eaters or stretching the budget, mix in a little cream cheese or a splash of heavy cream to make it more like a creamy seafood pasta.
Final Thoughts:
It ain’t Red Lobster; it’s better—because you made it yourself!
Whether you’re feeding the family or just fixing something for yourself, we’ve got more recipe favorites waiting on The Lintonian’s Recipes Page. From skillet suppers to old-fashioned Sunday desserts, come see what’s cookin’ — and don’t be a stranger! 👉 Browse our full recipe collection here.