Lobster Linguini

Lobster Linguini

The Little Fish Oyster Bar

Chef Chris Kyprianou at The Little Fish Oyster Bar has the perfect match for Jost Tidal Bay—a lobster linguini that is aimed to please. The crisp acidity of the wine contrasts nicely with the creamy sauce and the natural sweetness of the lobster is complemented by the wine’s fruit elements. 

This isn’t just your typical lobster and white wine; this is the heart and soul of maritime food and wine—a pairing that will remind you of seaside sunshine. 



• 200g Dry linguini noodles or 500g fresh
• 750ml 35% cream
• 1 Green onion, thinly sliced
• 12 Slices of bacon, cut into small chunks
• Kosher salt - to taste
• Fresh cracked black pepper - to taste
• 60ml Olive oil
• 1/4 Spanish onion, cut into slices
• 1 Clove of garlic
• 4 Sprigs of parsley
• 100ml White wine
• 4 Lobster tails, chopped into chunks
• Parmesan cheese - to garnish



Begin by bringing a large pot of water to a boil. You're going to want a lot of space for your pasta to cook quickly and evenly. Add some salt to boost the pasta's flavour.

Using a big sautee pan, warm the olive oil on medium heat.

Lightly brown the bacon, and Spanish onion.

Crush the garlic with the palm of your hand and add it to the pan.

Once the garlic starts to brown, add the white wine and stir vigorously to get all the brown bits off the bottom of your pan. (this is where the flavour is hiding)

Add the lobster chunks and cream at this point. 

Reduce the sauce by 1/4 and set aside.

Cook your pasta following the directions on the packaging. 

Strain off the noodles and transfer them to the sauce.

Add as much salt and pepper as you're used to and give everything a good stir.

To finish, grate fresh Parmesan cheese and chopped parsley for freshness.

Yield: Serves 4-6