Go Back
Creamy Lobster Pasta

Creamy Lobster Pasta

Evelyn
Restaurant-quality Creamy Lobster Pasta with tender lobster chunks in a rich garlic cream sauce. This elegant seafood pasta recipe is perfect for date night or special occasions.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner
Cuisine Italian, Seafood
Servings 4 servings
Calories 687 kcal

Equipment

  • Large skillet
  • Large pot for pasta
  • Wooden spoon
  • Cheese grater
  • Measuring cups and spoons

Ingredients
  

  • 1 pound cooked lobster meat cut into bite-sized chunks
  • 12 ounces fettuccine or linguine pasta
  • 3 tablespoons unsalted butter divided
  • 2 tablespoons olive oil
  • 1 medium shallot finely diced
  • 4 cloves garlic minced
  • 3 tablespoons tomato paste
  • 1 cup heavy cream
  • 1/2 cup dry white wine
  • 1/2 cup Parmesan cheese freshly grated
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh basil chopped
  • 1 teaspoon lemon zest
  • 1/2 teaspoon red pepper flakes
  • Salt and black pepper to taste
  • 1 cup pasta water reserved, as needed

Instructions
 

  • Cook the pasta according to package directions until al dente. Before draining, reserve 1 cup of pasta water.
  • Sauté aromatics: Heat 1 tablespoon butter with olive oil in a large skillet over medium heat. Add shallot and cook 2-3 minutes until softened. Add garlic and cook 30 seconds until fragrant.
  • Build the sauce base: Stir in tomato paste and cook 1-2 minutes, letting it caramelize slightly. Pour in white wine and reduce by half, scraping up browned bits.
  • Add cream and cheese: Pour in heavy cream and bring to a gentle simmer. Cook 3-4 minutes until thickened. Reduce heat to low and whisk in Parmesan until melted and smooth.
  • Add lobster and finish: Gently fold in lobster meat and warm through for 2 minutes maximum. Add remaining butter, parsley, basil, lemon zest, and red pepper flakes. Season with salt and pepper.
  • Combine and serve: Toss cooked pasta directly into the skillet, adding pasta water as needed to create a silky sauce. Serve immediately while hot.

Notes

  • Don't overcook the lobster or it will become tough and rubbery
  • Keep heat low once cream and cheese are added to prevent breaking
  • Reserve extra pasta water before draining for adjusting sauce consistency
  • Fresh lobster tails can be boiled for 8-10 minutes, then cooled and chopped
  • For best results, use high-quality Parmesan cheese and grate it yourself
Keyword Creamy Lobster Pasta