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Creamy Lobster Pasta

This Creamy Lobster Pasta combines succulent lobster with a rich, velvety sauce over fettuccine or linguine for an elevated yet easy dinner experience.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Seafood
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces lobster tails (about 8 oz each) Use fresh lobsters for best flavor.
  • 12 oz fettuccine or linguine pasta You can swap for penne if desired.
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced Toasting the garlic adds extra flavor.
  • 1 cup heavy cream
  • 1/2 cup dry white wine Sauvignon Blanc is recommended.
  • 1/4 cup chicken broth (or lobster stock)
  • 2 tablespoons unsalted butter
  • 1/2 cup grated Parmesan cheese Add more for serving if desired.
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh parsley, chopped (for garnish)
  • to taste Salt and pepper
  • 1/2 teaspoon red pepper flakes (optional) Adds a nice kick.

Method
 

Preparation
  1. Cut the top of the lobster shell lengthwise, exposing the meat. Remove the meat, cut into bite-sized chunks, and set aside.
  2. Boil salted water, add pasta, and cook until al dente. Drain, reserving 1 cup of pasta water.
Cooking
  1. Heat olive oil in a skillet, and sauté lobster pieces until cooked through, then set aside.
  2. In the same skillet, sauté garlic, add white wine and reduce by half, then add chicken broth and reduce.
  3. Stir in cream, butter, and Parmesan until thickened.
Combining
  1. Add lobster and pasta to the skillet, stirring until coated. Use reserved pasta water if too thick.
  2. Plate the dish, garnishing with parsley and extra Parmesan. Enjoy hot with white wine or salad.

Notes

Leftovers can be stored in the fridge for 3-4 days in an airtight container. For best taste, eat it fresh. When reheating, add a splash of cream or pasta water.