Menu Spotlight: Lobster Linguine

Rich, bright, and built by a chef who knows Gulf Coast seafood.

The Edison’s Lobster Linguine, paired with a crisp cool glass of chardonnay.

Chef Morgan has strong roots in Pensacola and spent time cooking along Florida’s Emerald Coast, including at The Great Southern Café on 30A, where coastal ingredients take center stage. That Gulf influence shows up clearly in dishes like our Lobster Linguine.

We start with pan-seared langoustine tails. Langoustines are often described as the refined cousin of lobster. Smaller, sweeter, and incredibly tender. When seared in the pan, their natural sweetness intensifies and the edges take on a delicate caramelization.

The pasta is coated in our velvet sherry lobster cream, a rich, silky sauce layered with deep shellfish flavor. Fresh tomatoes bring brightness and balance, cutting through the cream and keeping the dish lively from the first bite to the last.

Crisp bread arrives alongside the plate for the obvious reason: that lobster cream is too good to leave behind.

If you’re coming to The Edison for dinner and want something indulgent, this is the dish to order.