Believe it or not, you can make restaurant-quality creamy lobster pasta in a flash.
Elegant yet approachable, this dish comes together in less than an hour. And it’s the perfect blend of simplicity and sophistication.
Between the sweet lobster, tender pasta, and a rich garlic cream sauce, this is too good for words.
Why You’ll Love This Creamy Lobster Pasta
Not convinced yet? Here are more reasons you’ll love this restaurant-worthy yet easy lobster pasta recipe:
Elegant Comfort Food. Succulent lobster and a rich, creamy wine sauce make this dish feel indulgent, but it’s super comforting.
Easy to Make. Just cook some pasta, boil some lobster, and make a quick sauce. How easy is that?
Perfect for Special Occasions. It feels indulgent enough for a date night recipe or celebration, but it won’t break the bank. In fact, it’s way cheaper than dining out!
Ingredients
Let’s take a look at the key components you need to make this dish. The full measurements are listed at the bottom.
- Lobsters – Whether live or precooked, lobsters give the dish a sweet seafood flavor.
- Pasta – Linguine or fettuccine serves as the perfect base. The long, flat shape is ideal for the creamy sauce.
- Olive Oil and Butter – Use butter for richness and olive oil for the high smoke point.
- Shallot and Garlic – These aromatics add fragrance and savory flavors that complement the lobster.
- White Wine – Adds a bit of acidity and depth. It also deglazes the pan and incorporates all the delicious, browned bits into the sauce.
- Heavy Cream – The base of the sauce that makes it extra rich and smooth.
- Parmesan Cheese – Offers a salty, nutty flavor that elevates the sauce.
- Seasonings – Salt, thyme, tarragon, red pepper flakes, and black pepper work in harmony to add layers of flavor.
- Garnish – Fresh parsley adds a pop of color and freshness. Meanwhile, lemon zest and juice brighten up the dish with a touch of acidity.
How to Make Lobster Pasta
If you’ve never cooked lobster before, I highly recommend getting pre-cooked meat from the fish counter.
It’ll cut the prep time down, and you don’t have to worry about cracking any shells.
Either way, this dish starts with cooked lobster meat:
1. Prep the lobster. Use chopped cooked meat, or boil live lobsters for 8-10 minutes. Let it cool, then remove and chop the meat.
2. Parcook the pasta to just al dente according to package directions. Drain, reserving some pasta water.
3. Sauté the aromatics and make the sauce. Cook the shallots and garlic, then add the wine and scrape off any brown bits. Then, add the cream, cheese, herbs, and seasonings.
4. Toss everything together. Add the drained pasta and toss until evenly coated in the sauce. Then add the chopped lobster, butter, lemon juice, and zest. Heat for 2-3 minutes until warmed through. Add pasta water if it needs thinning out.
5. Plate, garnish, and serve. Garnish each portion with parsley and parmesan. Enjoy!
Tips for the Best Pasta
Here are some tips to ensure perfect creamy lobster pasta every time.
- Season the pasta water. Salt the water generously so your pasta is flavorful from the inside out. It should taste like salt water.
- Cook the pasta to al dente. You want it chewy, not mushy. And remember, it will keep cooking in the sauce.
- Reserve plenty of pasta water. It’s the secret to a silky sauce that clings to every noodle. Save more than you think you’ll need, just in case.
- Handle the lobster gently. Stir it carefully to keep those precious chunks of lobster intact.
- Add Parmesan gradually. To avoid clumps, sprinkle in the cheese slowly. Allow it to melt smoothly into the sauce, then add more.
- Watch the garlic. Burnt garlic will ruin the sauce, so sauté just until fragrant. That might only be 30 seconds.
- No white wine? Chicken broth works well too. Or use seafood stock! Speaking of…
- Save the lobster shells for stock. Stash the shells in the freezer and use them to make stock when you have the time. You can add veggie cut-offs and shrimp tails/heads, too, for more flavor.
Recipe Variations
Shake things up with these creative twists on this classic lobster pasta recipe.
- Creamy tomato lobster pasta – Sauté 1 cup of chopped tomatoes with the onions until they’re soft. Add the garlic, and follow the rest of the recipe as instructed.
- Use shrimp instead – It’s a great substitute for lobster, adding a similar seafood richness.
- Spice it up – Toss in some red chilies, cayenne, or crushed red pepper flakes.
- Try different pasta shapes – I think this is best with noodles. But feel free to experiment with penne, linguine, or orecchiette.
- Incorporate vegetables – Green it up with baby spinach, asparagus, or peas for a pop of color and nutrition. Or mix in some sautéed garlic butter mushrooms.
- Add a dash of truffle oil – Just before serving, drizzle a bit of truffle oil over the top for an earthy and luxurious finish.
How to Store and Reheat
Lobster doesn’t reheat well (it turns rubbery), and the pasta will absorb most of the sauce as it sits in the fridge.
That’s why this recipe is best made and devoured on the same day.
But if you have a ton of leftovers, here’s how to store and reheat them:
To Store: Transfer cold leftover lobster and sauce to an airtight container and refrigerate for up to 3 days. Discard leftover pasta.
To Reheat: Warm leftover lobster and sauce in a 350°F oven. Cover it with foil and add a splash of milk, if needed. Cook for about 10 minutes. Serve with fresh pasta for the best results!
Note: this creamy lobster pasta won’t freeze well.
The lobster will end up rubbery, and the pasta will turn to mush. Plus, the cream sauce is likely to split after thawing.
What to Serve with Lobster Pasta
Elevate your next pasta dinner with sides that complement its flavor perfectly.
- T-Bone Steak – Nothing says indulgence like surf and turf. A perfectly grilled T-bone steak alongside lobster pasta makes for an unforgettable meal.
- Garlic Bread – Crispy and fluffy garlic bread is ideal for soaking up that creamy sauce.
- Roasted Asparagus – Its slight bitterness and crispy texture contrast with the pasta’s richness just right.
- Jennifer Aniston Salad – Fresh, crunchy, and packed with flavors, this salad offers a refreshing side to the creamy pasta.
Of course, this dish is more than hearty to enjoy on its own. And you can pair it with whatever strikes your fancy.
Let me know what you choose in the comments below!
More Pasta Recipes To Try
Fettuccine Alfredo
Cowboy Spaghetti
Shrimp Alfredo
Rotel Chicken Spaghetti
Shrimp Scampi
Creamy Lobster Pasta
4
servings20
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minutesBelieve it or not, you can make this creamy lobster pasta in a flash. Elegant yet approachable, it’s the perfect blend of simplicity and sophistication.
Ingredients
2 live lobsters (about 1 1/2 pounds each) or 1 pound cooked lobster meat
12 ounces linguine or fettuccine
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
- If using cooked lobster meat, simply chop it and set it aside.
- If using live lobsters, bring a large pot of well-salted water to a boil. Add the lobsters and cook for about 8-10 minutes or until they are bright red. Remove the lobsters and let them cool on a wire rack. When cool, extract the meat from the claws, knuckles, and tails, chop into bite-sized pieces, and set aside.
- Bring a pot of well-salted water to boil (use the lobster water for extra flavor, if possible). Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- In a large skillet over medium heat, add the olive oil and 2 tablespoons of butter. Once the butter has melted, add the shallot and sauté until soft, about 2-3 minutes. Add the garlic and stir until fragrant, about 1 minute.
- Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer for a minute, then slowly add the heavy cream and stir well.
- Add the Parmesan cheese in small handfuls, stirring well between each addition until melted. Mix in the thyme, tarragon, and red pepper flakes (if using).
- Season with salt and pepper, bring to a simmer and cook for 5 minutes until slightly thickened.
- Add the drained pasta to the skillet with the sauce, tossing to coat well. If the sauce is too thick, add a splash of pasta water and stir. Add more as needed until the desired consistency is reached.
- Gently stir in the chopped lobster meat, remaining 2 tablespoons of butter, parsley, lemon zest, and lemon juice.
- Cook until the lobster is heated through, about 2-3 minutes, and adjust the seasoning if necessary.
- Serve the pasta with additional Parmesan cheese and a sprinkle of fresh parsley. Enjoy!
Notes
- Substitute chicken broth for white wine.
- Use large shrimp instead of lobster. Sauté it with the shallots and garlic, remove it from the pan, and make the sauce as instructed. Add them back at the end.
Why can you not set your site up so I can print out the recipes ?
Hi Michael!
If you scroll to the recipe card at the bottom, you’ll see a “PRINT” button on the bottom right corner of the image. It’s on the image itself, above where you see the Prep and Cook times.
Hope this helps!
I made this with shrimp, lobster, and added spinach. It was absolutely delicious!
Hi Stacey, that sounds absolutely delicious! I will have to try it with shrimp next time for sure. Thanks for the suggestion!
love your recipes
simple n quick for a busy nite dinner..healthy..n budget conscious for ..new cooks with family..🥰
So glad you’re enjoying the recipes! <3
Hi. I am making this for the first time for Christmas Eve. I am trying it before I serve it to my guests. Can I add bacon, pancetta or gunchale to it?
Hi Kim!
I think this would be super tasty with some bacon, pancetta, or guanciale!
I suggest cooking it in the skillet first, then removing it to a plate while you continue with step 4 (cooking the shallots).
Add it back to the dish with the lobster meat so it mingles in with everything 🙂
Thank you so much. I never used tarragon and i really don’t use thyme. I am having a lot of people so I am worried about that. Can I leave those 2 ingredients out? Also, is there an adjustment on your recipe so I can adjust for 20 people? Thank you.