This creamy Lobster Pasta is decadent, rich, and just heavenly! With lobster meat, a white wine cream sauce, cherry tomatoes, this dish has tons of flavor. It's so easy to toss together and is sure to be a hit!
This dish is made from two of my deep loves, shellfish & creamy pasta. With fresh lobster and simple ingredients, you've got yourself a damn good dinner! This elegant lobster pasta recipe is perfect for valentine's day, a cool summer night dinner, your next date night, or any special occasion!
I used lobster tails for this recipe for their affordability and the ease with which you can get the meat out. However, if you're feeling adventurous and want to break down the whole live lobsters, go for it!
🎥 Watch the video of this recipe
Why you'll love this Lobster Pasta
- Rich & Vibrant! The garlicky butter sauce with fresh pasta, chunks of lobster meat, and flavorful tomatoes makes this decadent and bright.
- Easy to Cook. Lobster pasta might not sound easy, but it really is so simple!
- Fancy Meal on a Budget. This may not seem true, but lobster tails are pretty affordable, and everything else is very cheap!
🥘 What you need for this recipe
Ingredients and Substitutions:
- Lobster - I like to use the meat from lobster tails for this recipe, as they are more affordable and easy to access the meat. However, if you're up for the challenge of using a whole lobster, go for it! You can also buy pre-shelled lobster meat, but it can be expensive. But, lobster claw meat is a delicacy that would take this to the next level!
- Pasta - I highly recommend using a fresh pasta here. I used a store-bought fresh tagliolini. It absorbs the sauce a bit better. But boxed is fine too, just opt for a high quality pasta. Bucatini, linguine, or tagliatelle would be great options!
- Heavy Cream - I don't recommend substituting for a lower-fat option. For less dairy, I think coconut milk or coconut cream might work too!
- Butter - Use a high quality salted butter!
- Shallots - I love using shallots and I do not recommend omitting or substituting. However, if necessary, a small white or sweet onion is fine.
- Garlic - Use fresh garlic cloves, don't use the jarred garlic.
- White Wine - A cheap white wine (or even a champagne!) is great for this. Dry white wine works best.
- Cherry Tomatoes - Cherry or grape tomatoes are great! Use all red or multicolor. For an alternative, you could dice 1 large tomato.
- Tarragon - Fresh minced tarragon puts this recipe over the top! It is herbaceous and I HIGHLY recommend. If you can't get it, basil is great too!
- Lemon Zest - Don't skimp! Fresh lemon zest is so important.
Tools and Equipment:
- Kitchen Shears
- Large saucepan
- Medium pot
- Cutting board
- Sharp knife
- Pair of tongs
📋 How to make Lobster Pasta
Step 1: Prepare Ingredients
Begin by breaking down the lobster. If you're breaking down a whole, live lobster, begin by taking a sharp knife and cutting down–hard–on the line at the top of the head (I know, its gruesome). This kills the lobster immediately and prevents any further suffering. From there, twist off the tail, then the claws, and proceed to remove the shell using a pair of scissors. Alternatively, after killing the lobster, boil it whole until cooked through.
If using lobster tails from the grocery store or fish market, just take kitchen shears and cut down the middle of the shell from top to the end of the tail. Do this on the top and bottom sides of the lobster tail. Then, gently pull the lobster tail meat out. Give the meat a rough chop.
Mince the garlic and shallot, along with the fresh tarragon. Zest the lemon and slice the cherry tomatoes in half lengthwise.
Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Drain and reserve a cup of pasta water just in case.
Step 2: Build the Sauce
In a large skillet over medium heat, add about 2 tablespoons of olive oil and the mince shallots. Sweat until translucent, then add the minced garlic. Once softened, add the cherry tomatoes and toss until they begin to blister. Then, add the white wine (off of the flame, but while pan is still hot) and use a wooden spoon to scrape any bits off of the pan.
Add in the uncooked lobster meat, the minced tarragon, and the heavy cream. Sauté lobster meat until cooked through.
If you are using boxed pasta, rather than fresh, reduce the amount of cream by HALF, adding more as needed.
Add butter and emulsify, along with lemon zest. Simmer on low.
Step 3: Finishing Touches
Add the cooked pasta to the sauce and toss to combine. Season with salt and pepper and, if necessary, add any more pasta water or cream until the sauce is the consistency you like.
Garnish with more lemon zest or lemon juice, fresh chopped chives, and red pepper flakes. Parmesan cheese is optional on top.
💭 Expert Tips & Tricks
- Save the lobster shells for lobster stock! Just store clean shells in an airtight container and, later, boil with water and aromatics until you have a fragrant, red stock!
- Serve this with a slice of crusty bread and a cold glass of champagne!
- I recommend using fresh pasta in this recipe. If using boxed pasta, reduce the amount of heavy cream by half, then add more as needed!
Storage & Reheating Tips:
- Store in the Fridge: Wait until the pasta comes to room temperature and store in the refrigerator in an airtight container for 4-5 days.
- Store in the Freezer: Store in a freezer-safe airtight container for up to about 3 months.
- How to Reheat: Always inspect leftovers for impurities or mold by using your eyes and nose. Reheat by adding to a nonstick pan with a dash of olive oil over medium heat until heated through. Garnish with fresh parmesan.
Recipe FAQs
You can use milk in place of heavy cream, but it won't be as thick as it should be. Consider whisking in 1 tablespoon of flour or cornstarch to each cup of milk added to help thicken.
To avoid chewy lobster, make sure you don't overcook it! Overcooking can come from boiling for too long, or cooking for too long. To avoid this, add the raw lobster meat as late as possible to a dish, so it cooks through, but not too much.
If you boil or steam lobster in the shell, it is best to place in an ice water bath once cooked. Adding to ice water will shock it and stop the cooking process, which will help avoid overcooked, chewy lobster.
Related Recipes
Love a recipe you've tried? Please leave a 5-star🌟 rating in the recipe card below and/or a review in the comments section further down the page. Don't forget to tag me on Instagram, Pinterest, and Facebook when you try one of my recipes!
Lobster Pasta with Cream Sauce
Equipment
- Kitchen Shears
- Large saucepan
- Medium pot
- Cutting Board
- Sharp Knife
- Pair of tongs
Ingredients
- 8 oz Tagliolini or other long pasta
- 2 med Lobster tails (6-8 oz of meat)
- ½ cup Heavy cream
- 1 Shallot
- 2 cloves Garlic
- ¼ cup Dry white wine
- ½ cup Cherry tomatoes sliced lengthwise
- 2 sprigs tarragon
- 1 teaspoon lemon zest
- Salt to taste
- Pepper to taste
Instructions
- Begin by breaking down the lobster. If you're breaking down a whole, live lobster, begin by taking a sharp knife and cutting down–hard–on the line at the top of the head (I know, its gruesome). This kills the lobster immediately and prevents any further suffering. From there, twist off the tail, then the claws, and proceed to remove the shell using a pair of scissors. Alternatively, after killing the lobster, boil it whole until cooked through.
- If using lobster tails from the grocery store or fish market, just take kitchen shears and cut down the middle of the shell from top to the end of the tail. Do this on the top and bottom sides of the lobster tail. Then, gently pull the lobster tail meat out. Give the meat a rough chop.
- Mince the garlic and shallot, along with the fresh tarragon. Zest the lemon and slice the cherry tomatoes in half lengthwise.
- Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Drain and reserve a cup of pasta water just in case.
- In a large skillet over medium heat, add about 2 tablespoons of olive oil and the mince shallots. Sweat until translucent, then add the minced garlic. Once softened, add the cherry tomatoes and toss until they begin to blister. Then, add the white wine (off of the flame, but while pan is still hot) and use a wooden spoon to scrape any bits off of the pan.
- Add in the uncooked lobster meat, the minced tarragon, and the heavy cream. Sauté lobster meat until cooked through.
- If you are using boxed pasta, rather than fresh, reduce the amount of cream by HALF, adding more as needed.
- Add butter and emulsify, along with lemon zest. Simmer on low.
- Add the cooked pasta to the sauce and toss to combine. Season with salt and pepper and, if necessary, add any more pasta water or cream until the sauce is the consistency you like.
- Garnish with more lemon zest or lemon juice, fresh chopped chives, and red pepper flakes. Parmesan cheese is optional on top.
Video
Notes
- Save the lobster shells for lobster stock! Just store clean shells in an airtight container and, later, boil with water and aromatics until you have a fragrant, red stock!
- Serve this with a slice of crusty bread and a cold glass of champagne!
- I recommend using fresh pasta in this recipe. If using boxed pasta, reduce the amount of heavy cream by half, then add more as needed!
Leave a Reply