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
-
2 lobster tails (fresh or frozen)
-
12 oz pasta (spaghetti, fettuccine, or linguine)
-
2 tablespoons unsalted butter
-
1 tablespoon olive oil
-
3 cloves garlic, minced
-
1/2 cup dry white wine (optional, or use chicken broth)
-
1 cup heavy cream
-
1/2 cup grated Parmesan cheese
-
1/2 teaspoon red pepper flakes (optional, for heat)
-
Salt and pepper, to taste
-
Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
-
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.
