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Lobster Pasta

A luxurious and creamy lobster pasta dish that's surprisingly easy to prepare, perfect for special occasions or a cozy dinner.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

For the lobster stock
  • 750 g lobster tails (meat removed) Save shells for broth
  • 3.5 tbsp olive oil For searing lobster shells
  • 3 stalks celery, chopped Adds flavor to the broth
  • 2 medium carrots, chopped Adds sweetness
  • 2 medium onions, halved Flavor base for broth
  • 1 tbsp tomato paste Enhances color and flavor
  • 1 tbsp black peppercorns Whole for broth
  • 4 pieces bay leaves Adds aromatic flavor
  • 6 cups water For making the stock
For the pasta
  • 500 g linguine Cooked to al dente
  • 75 g salted butter For sautéing lobster meat
  • 1 medium shallot, diced Adds sweetness and depth
  • 2 cloves garlic, sliced For flavor
  • 500 g cherry tomatoes Fresh for a burst of flavor
  • ½ cup white wine For deglazing and flavor
  • 1 cup lobster stock (homemade) Use stock made from lobster shells
  • 150 ml heavy cream Adds creaminess
  • Fresh parsley chopped For garnish

Method
 

Brew the lobster stock
  1. Remove lobster meat from the tails and chop it into chunks. Keep the shells for more flavor.
  2. Sear the lobster shells in olive oil over medium heat.
  3. Add the chopped celery, carrots, onions, and tomato paste to the pan.
  4. Pour in the water, add black peppercorns and bay leaves, then let it simmer for 1 hour.
  5. Strain the broth to remove the shells and large vegetable pieces.
Prepare the pasta
  1. In the same pot, melt the butter and cook the chopped lobster meat for about 5 minutes, then set aside.
  2. Sauté the shallots and garlic in the same pot until fragrant.
  3. Add the cherry tomatoes and cook down for about 10 minutes.
  4. Deglaze the pan with white wine and let it reduce slightly.
  5. Add the homemade lobster stock and let it simmer.
  6. Stir in the heavy cream and bring to a bubble.
  7. Cook the linguine for 2-3 minutes shy of the package instructions. Reserve 1 cup of pasta water.
  8. Combine the pasta with the sauce, adjusting the consistency with reserved pasta water.
  9. Fold in the sautéed lobster, taste and adjust seasoning, then serve topped with fresh parsley and extra black pepper.

Notes

This dish can be stored in an airtight container in the fridge for 3-4 days. Reheat gently and add a splash of water or cream if it gets too thick. For a spicy variation, add crushed red pepper, or substitute lobster with shrimp. Zucchini noodles can be used for a lighter option.