Why You’ll Love This Recipe
Lobster Pasta is a dish that feels indulgent but is surprisingly simple to make. The sweetness of the lobster contrasts beautifully with the rich, buttery sauce, while the pasta acts as the perfect base to bring everything together. With just a few high-quality ingredients, this dish comes together quickly and is sure to make any meal feel extra special. It’s the perfect way to elevate your dining experience at home.
Ingredients
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2 lobster tails (fresh or frozen)
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12 oz pasta (spaghetti, fettuccine, or linguine work best)
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2 tablespoons unsalted butter
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1 tablespoon olive oil
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3 cloves garlic, minced
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1/2 cup dry white wine (optional, or use chicken broth)
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1 cup heavy cream
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1/2 cup grated Parmesan cheese
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1/2 teaspoon red pepper flakes (optional, for a bit of heat)
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Salt and pepper, to taste
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Fresh parsley, chopped (for garnish)
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Lemon wedges (for serving)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Cook the pasta:
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Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water for later.
2. Prepare the lobster:
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If using frozen lobster tails, thaw them completely in the refrigerator before cooking.
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Using kitchen scissors, carefully cut down the top shell of the lobster tails and pull back the shell to expose the meat. Remove the lobster meat from the shells, and cut it into bite-sized pieces.
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Optionally, you can also leave the lobster tails in their shells and cut them into half-lengths for presentation.
3. Cook the lobster:
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In a large skillet, heat the butter and olive oil over medium heat. Add the lobster pieces and cook for about 3-4 minutes, turning them halfway through, until the lobster is just cooked through and opaque. Remove the lobster from the skillet and set it aside.
4. Make the sauce:
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In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
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Add the white wine (or chicken broth) to the skillet, stirring to scrape up any bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
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Lower the heat, then add the heavy cream and bring to a gentle simmer. Cook for another 3-4 minutes, allowing the sauce to thicken slightly.
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Stir in the Parmesan cheese, red pepper flakes (if using), salt, and pepper. Adjust seasoning to taste.
5. Combine the pasta and lobster:
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Add the cooked pasta to the skillet, tossing it in the creamy sauce to coat the noodles. If the sauce is too thick, add the reserved pasta water a little at a time to achieve the desired consistency.
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Gently fold in the cooked lobster pieces and heat through for 1-2 minutes.
6. Serve:
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Serve the Lobster Pasta hot, garnished with fresh parsley and lemon wedges on the side. Enjoy the creamy, savory flavors of this indulgent dish!
Servings and Timing
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Servings: 2-4
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Prep Time: 10 minutes
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Cook Time: 20 minutes
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Total Time: 30 minutes
Variations
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Add vegetables: For extra flavor and texture, you can add vegetables like spinach, asparagus, or cherry tomatoes to the pasta. Sauté them with the garlic before adding the wine or broth.
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Spicy lobster pasta: If you prefer a spicier dish, add more red pepper flakes, or stir in a little bit of hot sauce when making the sauce.
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Lobster with tomato sauce: For a different flavor, you can make a tomato-based sauce instead of the creamy one. Use crushed tomatoes and a bit of garlic, basil, and olive oil for a lighter variation.
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Lobster and shrimp pasta: You can combine lobster with shrimp for a surf-and-turf twist on this pasta. Cook the shrimp the same way as the lobster.
Storage/Reheating
Lobster Pasta is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of cream or pasta water to restore the sauce’s creaminess.
FAQs
Can I use lobster meat from the shell?
Yes, you can use pre-cooked lobster meat if you have it on hand. Simply chop it into bite-sized pieces and add it to the sauce in the final step, just to heat it through.
Can I use frozen lobster tails?
Yes, frozen lobster tails work perfectly fine. Just make sure to thaw them completely before cooking, and follow the same steps for preparation and cooking.
Can I make this dish ahead of time?
While this dish is best served fresh, you can prepare the sauce and lobster in advance. Store the lobster and sauce separately in the refrigerator, and combine with freshly cooked pasta when ready to serve.
What wine should I use for the sauce?
A dry white wine such as Sauvignon Blanc, Pinot Grigio, or Chardonnay works best for this recipe. If you prefer not to use wine, you can substitute it with chicken broth or a bit of lemon juice for acidity.
How do I know when the lobster is cooked?
Lobster is done when it turns opaque and the flesh is firm to the touch. It cooks very quickly, so be careful not to overcook it, as lobster can become tough if left on the heat too long.
Conclusion
Lobster Pasta is a luxurious and delicious dish that brings the flavors of the ocean straight to your table. With its creamy sauce, tender lobster, and perfectly cooked pasta, it’s an elegant yet simple meal that’s sure to impress. Whether you’re celebrating a special occasion or treating yourself to something indulgent, this dish is the perfect way to enjoy the rich, sweet flavors of lobster in a comforting, satisfying pasta dish
Lobster Pasta
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2-4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Lobster Pasta is a decadent, indulgent dish featuring sweet lobster meat combined with creamy garlic butter sauce and perfectly cooked pasta. This luxurious meal is easy to make and perfect for special occasions, romantic dinners, or a treat to yourself. The delicate lobster pairs beautifully with a rich sauce, creating a comforting yet elegant dish that’s sure to impress.
Ingredients
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2 lobster tails (fresh or frozen)
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12 oz pasta (spaghetti, fettuccine, or linguine)
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2 tablespoons unsalted butter
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1 tablespoon olive oil
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3 cloves garlic, minced
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1/2 cup dry white wine (optional, or use chicken broth)
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1 cup heavy cream
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1/2 cup grated Parmesan cheese
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1/2 teaspoon red pepper flakes (optional, for heat)
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Salt and pepper, to taste
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Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
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Cook the pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water. -
Prepare the lobster:
If using frozen lobster tails, thaw them completely in the refrigerator. Cut down the top shell of the lobster tails and pull back the shell to expose the meat. Remove the lobster meat from the shells and cut it into bite-sized pieces. For a nice presentation, you can also leave the lobster tails in their shells and cut them into half-lengths. -
Cook the lobster:
Heat the butter and olive oil in a large skillet over medium heat. Add the lobster pieces and cook for 3-4 minutes, turning halfway through until opaque. Remove the lobster from the skillet and set aside. -
Make the sauce:
In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
Pour in the white wine (or chicken broth) to deglaze the pan, stirring to scrape up any bits from the bottom. Let it simmer for 2-3 minutes.
Lower the heat, then add the heavy cream and bring to a gentle simmer. Cook for another 3-4 minutes to thicken slightly.
Stir in the Parmesan cheese, red pepper flakes (if using), salt, and pepper. Adjust seasoning to taste. -
Combine the pasta and lobster:
Add the cooked pasta to the skillet, tossing it in the creamy sauce to coat. If the sauce is too thick, add reserved pasta water little by little to achieve the desired consistency.
Gently fold in the lobster pieces and heat through for 1-2 minutes. -
Serve:
Serve the Lobster Pasta hot, garnished with fresh parsley and lemon wedges on the side. Enjoy the rich, savory flavors of this indulgent dish!
Notes
Add vegetables: Enhance the dish with spinach, asparagus, or cherry tomatoes by sautéing them with garlic before adding wine or broth.Spicy version: Add more red pepper flakes, or a dash of hot sauce for extra heat.Lobster with tomato sauce: For a lighter version, swap the creamy sauce for a tomato-based one using crushed tomatoes, garlic, basil, and olive oil.Lobster and shrimp: Combine lobster and shrimp for a surf-and-turf twist on the classic.
