Ingredients:

  • 1 lb spaghetti or linguine
  • 1 tbsp salt
  • 2 tbsp unsalted butter
  • 2 medium shallots, minced
  • 3 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 16 oz lobster bisque
  • 1/2 cup heavy cream
  • 1/4 cup freshly grated Parmesan cheese
  • 1 lb langostino lobster tails, thawed and rinsed
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 tbsp fresh parsley, chopped
  • salt and black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Note: Stop 1 minute before the package says to avoid overcooking during the toss.
  2. Reserve 120ml of starchy pasta water before draining. Serious Eats' testing shows that this water is the key to a glossy sauce.
  3. Melt the butter in a large skillet over medium heat. Add the minced shallots and sauté for 3-4 minutes until translucent and fragrant.
  4. Stir in the garlic and red pepper flakes, cooking for 30 seconds until the garlic smells toasted but isn't brown.
  5. Pour in the lobster bisque and heavy cream. Stir constantly and bring to a gentle simmer for 3-5 minutes until the sauce thickens slightly and looks glossy.
  6. Stir in the Parmesan cheese until fully melted and integrated.
  7. Fold in the thawed langostino tails and heat gently for 2-3 minutes. Do not let them boil, or they will toughen.
  8. Toss in the cooked pasta, coating every strand in the sauce.
  9. Stir in lemon juice, lemon zest, and chopped parsley. Season with salt and black pepper to taste.