We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Boil a large pot of salted water for the pasta.
Prepare the seafood by washing and patting dry. Season generously with salt and pepper.
Toast the breadcrumbs in butter and olive oil with the garlic until golden and fragrant; set aside.
Add the pasta to the boiling water and cook until just al dente. Reserve 1 cup of pasta cooking liquid before draining.
Melt the butter and olive oil over medium-high heat in a large skillet.
Add the lobster and shrimp and cook until pink and just cooked through. Remove and keep warm.
Add the minced garlic and cook 1-2 minutes until fragrant.
Add the lemon juice and zest, scraping up any flavorful bits. Fold in the mascarpone until it melts, then the Parmesan, and remove from the heat.
Toss the drained pasta with the creamy seafood mixture over medium-low heat, thinning the sauce with reserved pasta water if necessary.
Serve topped with chopped parsley and the toasted garlic breadcrumbs.
Want to keep this recipe for later? We can email it to you!
The breadcrumbs are non-negotiable; they add the signature crunch against the creamy sauce.
Use the reserved pasta water if the sauce feels too thick - it is the key to a silky coating.
Substitutions: skip the mascarpone for a lighter take; replace lobster with scallops or crab; use spaghetti or bucatini instead of linguine.
Variations: add a pinch of red pepper flakes for gentle heat; stir in a splash of white wine for classic depth; swap parsley for basil for a Mediterranean twist.
Make ahead: not recommended - serve immediately after tossing because of the cream and seafood.
Can I make this dish ahead of time?
It is not recommended to make this dish ahead of time. Serve immediately after tossing because of the cream and seafood.
What can I use instead of mascarpone?
You can skip the mascarpone for a lighter take or use cream cheese as a substitute.
How do I store leftovers?
Store leftovers in an airtight container for up to 2 days. Reheat gently with a splash of water or broth, and keep the breadcrumbs separate so they stay crunchy.
Can I use a different type of pasta?
Yes, you can use spaghetti or bucatini instead of linguine or fettuccine.
What can I substitute for lobster?
You can replace lobster with scallops or crab for a different seafood option.
