One good lobster and linguine recipe is Epicurious’ lobster pasta with herbed cream sauce. To make this recipe, first salt a large pot of water, and then bring it to a boil.
Add three 1 3/4-pound live lobsters to the boiling water, and cook them for approximately 12 minutes. Use tongs to remove them, and place them on a rimmed baking sheet. Remove the tail and claw meat, and set it aside. If there is any roe, set it aside in a separate bowl. Cover the meat and roe, and let them set in the refrigerator. Clean out the remaining shells, discarding any green matter, or tomalley, and set them aside.
Pour 3 tablespoons of olive oil into a large pot over high heat. Sauté the lobster shells in the oil for about three minutes, and then turn the heat down to low. Stir in 1/4 cup of tomato paste, and continue to stir for about three minutes. Mix in 2 chopped large plum tomatoes, 1/3 cup of dry white wine, 2 tablespoons of white wine vinegar and 2 sliced cloves of garlic. Add 2 fresh sprigs each of tarragon, thyme and Italian parsley.
Pour in 6 cups of whipping cream, and boil it for two minutes. Reduce the heat to a simmer, and cook the ingredients for another 20 minutes. Strain the sauce into a bowl, squeezing out the solid ingredients to press out all possible liquid. Dispose of everything but the strained cream.
Transfer the cream to a sauce pan, add the lobster meat, and crumble in any roe. Warm the sauce over low heat. Prepare 1 1/2-pounds of linguine per the package instructions, and then strain it. Toss the linguine in the sauce, and cook it for about four minutes. Season with salt and pepper to taste.