Description
This creamy lobster pasta is a luxurious and flavorful dish featuring tender lobster meat tossed in a rich Parmesan cream sauce with hints of lemon, garlic, and fresh herbs. Perfect for a special occasion or decadent weeknight dinner, the pasta is cooked al dente and combined with a silky sauce made by sautéing shallots and garlic, deglazing with white wine, then simmering heavy cream and Parmesan cheese with thyme and tarragon. Finished with a touch of butter, parsley, and lemon zest, this recipe offers a perfect balance of richness and brightness with the sweet lobster as the star.
Ingredients
Scale
Lobster and Pasta
- 2 live lobsters (about 1 1/2 pounds each) or 1 pound cooked lobster meat
- 12 ounces linguine or fettuccine
Sauce
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 1 small shallot, finely chopped
- 2 garlic cloves, minced
- 1/2 cup white wine
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 teaspoon dried thyme
- 2 sprigs tarragon
- 1 pinch red pepper flakes (optional)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 1/4 cup chopped fresh parsley
- Zest of 1 lemon
- 1 tablespoon lemon juice
Instructions
- Prepare lobster meat: If using cooked lobster meat, chop it into bite-sized pieces and set aside. If using live lobsters, bring a large pot of well-salted water to a boil, add the lobsters, and cook for 8-10 minutes until bright red. Remove and cool on a wire rack. Extract lobster meat from claws, knuckles, and tails, then chop into bite-sized pieces.
- Cook pasta: Bring a pot of well-salted water to a boil (using the lobster cooking water if available for extra flavor). Cook linguine or fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set pasta aside.
- Sauté aromatics: In a large skillet over medium heat, add olive oil and 2 tablespoons of butter. Once the butter melts, add finely chopped shallot and sauté for 2-3 minutes until soft. Add minced garlic and cook for about 1 minute until fragrant.
- Deglaze and add cream: Pour in white wine and scrape the bottom of the pan to loosen browned bits. Let the wine simmer for 1 minute, then slowly stir in heavy cream, mixing well.
- Melt cheese and add herbs: Gradually add Parmesan cheese in small handfuls, stirring until melted before adding more. Stir in dried thyme, tarragon sprigs, and optional red pepper flakes.
- Season and simmer sauce: Add salt and freshly ground black pepper to taste. Bring the sauce to a gentle simmer and cook for about 5 minutes until slightly thickened.
- Toss pasta in sauce: Add drained pasta to the skillet with the sauce. Toss to coat thoroughly. If the sauce is too thick, gradually add reserved pasta water until desired consistency is achieved.
- Combine lobster and finish: Gently stir in chopped lobster meat, remaining 2 tablespoons of butter, chopped parsley, lemon zest, and lemon juice. Cook for 2-3 minutes until lobster is heated through.
- Serve: Taste and adjust seasoning if needed. Serve pasta topped with additional Parmesan cheese and fresh parsley. Enjoy your creamy lobster pasta!
Notes
- Use fresh live lobsters if possible for the best flavor, but cooked lobster meat works well for convenience.
- Reserve some pasta cooking water to adjust sauce consistency as needed.
- Adjust the amount of red pepper flakes to control spiciness or omit for a milder dish.
- Tarragon adds a unique herbal note but can be replaced with fresh basil if unavailable.
- Serve immediately to enjoy the cream sauce at its best texture and taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: lobster pasta, creamy lobster pasta, seafood pasta, linguine with lobster, lobster recipe, creamy pasta sauce, Italian seafood dish
