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Creamy Lobster Pasta

This one-pan Creamy Lobster Pasta combines tender lobster with smooth pasta in a rich, buttery sauce, perfect for a cozy dinner or 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: Italian, Seafood
Calories: 600
Ingredients Method Notes

Ingredients
  

Lobster Preparation
  • 2 tails 2 lobster tails (about 8 oz each) Use fresh lobster for best flavor.
Pasta Ingredients
  • 12 oz 12 oz fettuccine or linguine pasta Linguine is recommended for a traditional presentation.
Sauce Ingredients
  • 2 tablespoons 2 tablespoons olive oil Use extra virgin olive oil for enhanced taste.
  • 3 cloves 3 cloves garlic, minced Toast the garlic for a richer flavor.
  • 1 cup 1 cup heavy cream Substitutes like half-and-half can be used but will alter texture.
  • 1/2 cup 1/2 cup dry white wine (such as Sauvignon Blanc) Provides acidity and depth to the sauce.
  • 1/4 cup 1/4 cup chicken broth (or lobster stock, if available)
  • 2 tablespoons 2 tablespoons unsalted butter Adds richness to the sauce.
  • 1/2 cup 1/2 cup grated Parmesan cheese Freshly grated cheese is preferred.
  • 1 tablespoon 1 tablespoon fresh lemon juice Adds brightness to the dish.
  • 1 tablespoon 1 tablespoon fresh parsley, chopped (for garnish) Use for garnish before serving.
  • Salt and pepper, to taste
  • 1/2 teaspoon 1/2 teaspoon red pepper flakes (for a little heat) Adjust to your spice preference.

Method
 

Preparation
  1. Use kitchen scissors to cut the top of the lobster shell lengthwise, exposing the meat. Remove the lobster meat and cut it into bite-sized chunks. Set aside.
  2. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 8-10 minutes). Drain, reserving about 1 cup of pasta water.
Cooking
  1. In a large skillet, heat olive oil over medium heat. Add lobster pieces and sauté until cooked through (about 2-3 minutes). Remove and set aside.
  2. In the same skillet, sauté minced garlic for about 1 minute. Add white wine and simmer until reduced by half (approx. 3 minutes). Then add chicken broth and reduce by half (another 2-3 minutes).
  3. Lower the heat and stir in cream, butter, and Parmesan until the sauce thickens. Season with salt, pepper, and red pepper flakes if desired.
  4. Add the cooked lobster back to the skillet, then toss in the cooked pasta. Stir until everything is coated in the sauce, adding reserved pasta water if too thick.
Serving
  1. Plate the pasta and top with parsley and extra Parmesan. Serve hot with a glass of white wine or salad.

Notes

This dish is best enjoyed fresh, but leftovers can keep in the fridge for about 2-3 days in an airtight container. You can prepare the lobster and sauce in advance and add the pasta when you're ready to serve.