Creamy Lobster Pasta

Treat yourself to a decadent meal with this Creamy Lobster Pasta, a dish that brings together the sweet, succulent taste of lobster and the rich, velvety texture of a creamy sauce.

Infused with garlic, fresh herbs, and a touch of lemon, every bite bursts with flavor. The delicate lobster meat pairs perfectly with perfectly cooked pasta, making this recipe an elegant yet easy option for any occasion.

Whether you’re celebrating or simply craving something special, this creamy pasta will transport your taste buds to the coast with its luxurious, indulgent taste.

Perfect for impressing your guests or enjoying a gourmet meal at home.

How To Make Creamy Lobster Pasta?

Preparation Times: 15 minutes

Cooking Times: 20 minutes

Course: Main Course

Cuisine: Italian, Seafood

Yield: Serves 4

Equipment Needed

• Large pot for boiling pasta
• Large skillet or sauté pan
• Knife and chopping board
• Tongs or slotted spoon for removing lobster
• Grater (for Parmesan, optional)
• Serving bowls

Ingredients

• 2 lobster tails (fresh or thawed from frozen)
• 1 lb fettuccine pasta (or linguine for a slightly different twist)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 small shallot, finely chopped
• 1 cup heavy cream
• 1/2 cup dry white wine
• 1/4 cup lobster stock (or seafood broth, optional, for extra flavor)
• 2 bay leaves
• 1 tablespoon butter
• 1/2 lemon juice
• 1 teaspoon dried oregano
• Fresh parsley, chopped (for garnish)
• Salt and freshly ground black pepper, to taste
• Freshly grated Parmesan cheese (optional, for serving)

Instructions

1. Prepare the Lobster

• Start by cooking the lobster tails. Bring a large pot of salted water to a boil. Add the lobster tails and cook for about 5-6 minutes, until the shells turn bright red and the meat is opaque.
• Once done, remove the lobster tails and let them cool slightly. Once cool enough to handle, remove the meat from the shells, and chop it into bite-sized pieces. Set aside.

2. Cook the Pasta

• In the same pot of salted water, cook the fettuccine (or linguine) according to the package instructions until al dente. Drain, reserving a little pasta water for later. Set the pasta aside.

3. Sauté the Aromatics

• Heat the olive oil in a large skillet over medium heat. Add the minced garlic and chopped shallot, sautéing for about 2-3 minutes until fragrant and soft.

4. Make the Sauce

• Add the white wine to the skillet, scraping up any bits from the bottom of the pan. Let it cook for 2-3 minutes, reducing slightly.
• Stir in the lobster stock (if using), bay leaves, and dried oregano. Bring to a simmer and let cook for another 3-4 minutes to meld the flavors.
• Lower the heat and add the heavy cream and butter. Stir until the butter has melted and the cream is well combined.

5. Combine Pasta and Lobster

• Add the chopped lobster meat to the skillet and cook for 2-3 minutes until heated through.
• Add the cooked pasta to the skillet, tossing everything together to coat the pasta in the creamy sauce. If the sauce seems too thick, add a little of the reserved pasta water to reach your desired consistency.

6. Finish the Dish

• Squeeze fresh lemon juice over the pasta and season with salt and freshly ground black pepper to taste.
• Remove the bay leaves and discard.

7. Serve

• Serve the creamy lobster pasta in bowls, garnishing with freshly chopped parsley and optional grated Parmesan cheese for added richness.

Nutrition Facts Of Creamy Lobster Pasta

• Calories: 650
• Protein: 35g
• Carbohydrates: 56g
• Fat: 32g
• Fiber: 3g
• Cholesterol: 145mg

Serving Suggestions

❖ Garlic bread: A crunchy, buttery side that complements the creamy pasta.

❖ Side salad: A simple green salad with a light vinaigrette can balance the richness of the pasta.

❖ White wine: Pair this dish with a chilled glass of dry white wine (like Sauvignon Blanc or Chardonnay) for a sophisticated touch.

Tips and Variations

✔ Lobster cooking: Be careful not to overcook the lobster. It should be tender and juicy, not rubbery.

✔ Sauce consistency: If the sauce gets too thick, simply add some reserved pasta water to adjust the consistency.

✔ Spicy kick: Add a pinch of red pepper flakes to the sauce for a spicy twist.

✔ Different pasta: You can swap out the fettuccine for any pasta you prefer—linguine, spaghetti, or even pappardelle.

Fresh lobster offers the best flavor, but high-quality frozen lobster tails work beautifully too. Just make sure to thaw them completely in the refrigerator before cooking.

FAQS

Conclusion

Creamy Lobster Pasta is the ultimate indulgence for seafood lovers, delivering a perfect blend of richness and freshness.

With its smooth, flavorful sauce and tender lobster, this dish is sure to impress any guest or elevate your weeknight dinner. Easy to prepare yet decadent, it’s a guaranteed way to enjoy a taste of luxury in every bite.

Creamy Lobster Pasta

Creamy Lobster Pasta combines succulent lobster with a rich, creamy sauce, creating a luxurious yet simple dish. Infused with garlic, parmesan, and lemon, it delivers a perfect balance of flavors. Ideal for special occasions or a cozy dinner, this recipe offers a delicious taste of elegance in every bite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Calories 650 kcal

Equipment

• Large pot for boiling pasta
• Large skillet or sauté pan
• Knife and chopping board
• Tongs or slotted spoon for removing lobster
• Grater (for Parmesan, optional)
• Serving bowls

Ingredients

  

• 2 lobster tails fresh or thawed from frozen
• 1 lb fettuccine pasta or linguine for a slightly different twist
• 2 tablespoons olive oil
• 3 cloves garlic minced
• 1 small shallot finely chopped
• 1 cup heavy cream
• 1/2 cup dry white wine
• 1/4 cup lobster stock or seafood broth, optional, for extra flavor
• 2 bay leaves
• 1 tablespoon butter
• 1/2 lemon juice
• 1 teaspoon dried oregano
• Fresh parsley chopped (for garnish)
• Salt and freshly ground black pepper to taste
• Freshly grated Parmesan cheese optional, for serving

Instructions

 

• Start by cooking the lobster tails. Bring a large pot of salted water to a boil. Add the lobster tails and cook for about 5-6 minutes, until the shells turn bright red and the meat is opaque. Once done, remove the lobster tails and let them cool slightly. Once cool enough to handle, remove the meat from the shells, and chop it into bite-sized pieces. Set aside.
• In the same pot of salted water, cook the fettuccine (or linguine) according to the package instructions until al dente. Drain, reserving a little pasta water for later. Set the pasta aside.
• Heat the olive oil in a large skillet over medium heat. Add the minced garlic and chopped shallot, sautéing for about 2-3 minutes until fragrant and soft.
• Add the white wine to the skillet, scraping up any bits from the bottom of the pan. Let it cook for 2-3 minutes, reducing slightly. Stir in the lobster stock (if using), bay leaves, and dried oregano. Bring to a simmer and let cook for another 3-4 minutes to meld the flavors. Lower the heat and add the heavy cream and butter. Stir until the butter has melted and the cream is well combined.
• Add the chopped lobster meat to the skillet and cook for 2-3 minutes until heated through. Add the cooked pasta to the skillet, tossing everything together to coat the pasta in the creamy sauce. If the sauce seems too thick, add a little of the reserved pasta water to reach your desired consistency.
• Squeeze fresh lemon juice over the pasta and season with salt and freshly ground black pepper to taste. Remove the bay leaves and discard.
• Serve the creamy lobster pasta in bowls, garnishing with freshly chopped parsley and optional grated Parmesan cheese for added richness.

Notes

Fresh lobster offers the best flavor, but high-quality frozen lobster tails work beautifully too. Just make sure to thaw them completely in the refrigerator before cooking.

Keyword Creamy Lobster Pasta, Seafood Recipe

Brazen

Welcome to Arora’s Sauce Recipe, where every drop tells a story of tradition, innovation, and a boundless love for culinary arts. My name is Brazen, and I am the founder and chief sauce creator at Arora’s Kitchen. Born into a family with a rich heritage of culinary arts, I grew up surrounded by the aromas of spices and the sounds of simmering pots, which ignited my passion for cooking from a young age.
Inspired by generations of culinary expertise, I embarked on a professional quest to capture these fleeting aromas and flavors in bottles of sauce that could bring a gourmet experience to every meal.
As the founder of Arora’s Sauce Recipe, my mission is to inspire your culinary adventures with the finest sauces. Whether you’re a professional chef or a home cook, our sauces are crafted to elevate your cooking with every spoonful.
Thank you for choosing Arora’s Sauce Recipe. Here’s to a journey filled with flavor, passion, and unforgettable meals.