Creamy Tomato Lobster Linguine with Garlic Breadcrumbs.

Creamy Tomato Lobster Linguine with Garlic Breadcrumbs. Buttery lobster tails tossed with linguine in a golden brown butter cherry tomato cream sauce, with garlic, thyme, chili flakes, white wine, cream, parmesan, and basil. Serve topped with butter, garlic breadcrumbs, and even more fresh basil. This is the perfect summery pasta that’s cozy enough to carry all the way into fall.

This summer, I’ve been frequently traveling between Colorado, the Midwest, and the East Coast. August will be filled with trips, too! I love it, and I’m having fun experiencing a bit of an East Coast summer.

Just the other weekend, I spent time in the Hamptons. We hosted a dinner with Wölffer Estates, a local vineyard in the area. While in the area, I had dinner in Montauk, where we ordered two bowls of their creamy lobster pasta. It was so delicious! But this wasn’t the first lobster pasta I’ve had this summer, I’ve seen the dish on so many menus. Obviously, it’s a popular summertime recipe.

It’s been so long since I’ve cooked with lobster, so I came home from my trip excited and looking forward to recreating this recipe with my own little twists.

I wanted the pasta to be simple. Just some yummy fresh cherry tomatoes with garlic in a brown butter sauce with a touch of wine and a touch of cream. The recipe even calls for already-cooked lobster meat. You can cook your own tails or pick up pre-cooked tails from the store. It’s so simple, just make a quick pan sauce and toss it all together.

These are the details

Step 1: the lobster

As mentioned, the recipe calls for cooked lobster meat. You can make things easy by grabbing cooked lobster tails from the store, or you can take a few extra minutes to cook the tails at home.

If you decide to cook the tails at home, I love to pop them out of their shells and cook the meat in a pan of butter along with the tail shell, just for the added flavor the shell provides.

Then, you can discard the shell and start making the sauce for the pasta in that same skillet—it’s seamless!

Step 2: the breadcrumbs

You don’t have to make these, but I highly recommend that you do—because they are delicious! Homemade breadcrumbs were a fairly recent discovery for me, and they’ve been a game changer.

Simply ciabatta cubes (my obsession), garlic, and butter. Mix it all together and bake until toasted, then pulse into crumbs.

Easy peasy.

Step 3: the pasta

Boil off the pasta, then just before draining save some of the water for thinning the sauce.

I love linguine or tagliatelle, but spaghetti is great too!

Step 4: the sauce

Now, add tomatoes and butter to a big skillet and let the tomatoes burst. Then, add garlic, chilies, and some fresh thyme.

Mix in a bit of wine, and then some cream.

Step 5: toss

Toss in the pasta, the parmesan, and the basil. It should all smell amazing!

Serve this with the breadcrumbs on top, maybe some extra cheese as well.

This doesn’t require much effort, but it has such a gorgeous and delicious end result.

And if you’re hosting friends for dinner? Make this, it never disappoints. Plus, it doubles as the prettiest centerpiece for any summer table!

Looking for other cherry tomato recipes, try these

Spinach Ricotta Gnocchi with Sage Butter and Cherry Tomatoes

Caprese Pesto Pasta Bake

Marinated Cherry Tomatoes with Burrata

Lastly, if you make this Creamy Tomato Lobster Linguine with Garlic Breadcrumbs, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!