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Buttered Lobster Pasta with Cherry Tomatoes

A luxurious and easy-to-make dish featuring perfectly cooked pasta in a rich creamy sauce with succulent lobster and bright cherry tomatoes, perfect for impressing guests.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz linguine or fettuccine
  • 2 pieces lobster tails
  • 3 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

Cooking the Pasta
  1. Boil the linguine according to the package instructions. Drain and set aside.
Preparing the Lobster
  1. In a pot, boil the lobster tails for about 5-7 minutes until cooked. Remove the meat from the shells and chop into bite-sized pieces.
Making the Sauce
  1. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute.
  2. Toss in the cherry tomatoes and cook until they begin to soften.
  3. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until smooth.
Combining Ingredients
  1. Add the chopped lobster meat to the skillet, then toss in the cooked pasta. Season with salt and pepper to taste.
  2. Finish with a sprinkle of fresh parsley before serving.

Notes

For extra flavor, add lemon zest or swap lobster for shrimp. This dish can be stored in an airtight container in the fridge for up to 3 days or frozen for 2 months.