This post may contain affiliate links.
This creamy Lobster Pasta is a deeply savory and luxurious meal. It comes together quickly and is a treat for seafood lovers. It’s butter, elegant, garlicky and downright indulgent with the melt in your mouth lobster. A date night favorite for my husband and I. I used thawed frozen lobster for affordability and ease of cooking.
Cook Lobster Pasta Like A Pro
There are a few tips I like to give for this yummy indulgent dish!
- Use fresh lobster or use frozen lobster. Both are great but frozen is much quicker and more affordable. Be sure to read the thawing instructions on the back of the package.
- Do not overcook the lobster! When you buy it frozen, it’s already cooked so you want to be sure to add it close to last just to bring it to temperature.
- If you don’t want to use wine, no problem! a fresh squeeze of lemon juice will do the trick. But I do want to mention the alcohol burns off while it’s simmering and adds a beautiful flavor.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Lobster Meat. You can use fresh lobster if you’re coastal and have it available at the seafood counter. I opt for frozen lobster chunks and defrost them.
- Heavy Cream. This makes the sauce so much more luxurious and silky.
- Shallots & Garlic are a must, they bring out the flavor in the broth.
- White Wine. Use a dry variety like a chardonnay. It deglazes the pan and the alcohol will burn off. If you don’t want to use wine, use some fish broth or lemon juice in place.
- Chili Garlic Sauce. This gives the dish a little kick and brighter flavor. You can omit if you don’t have it on hand but it’s wonderful with it.
- Pasta. Use any long form pasta, I use linguini or fehttuchini.
Steps To Make Creamy Lobster Pasta
Ready to cook? Let me walk you through the recipe. For your convenience, there is a full ingredient list and detailed instructions in the printable recipe card below.
- Start your pasta. Salt the water well. Once it cooks down be sure to save that pasta water for later
- Sauté the aromatics. Start with a little oil, add the shallots and garlic. Next bloom the tomato pasta and seasonings. *for a thicker sauce, add 1 tablespoon of flour to the pan to make a roux. mix well.
- Deglaze the pan with wine.
- Add in the chili garlic sauce & pasta water. Simmer.
- Add heavy cream.
- Layer in lobster & hot pasta. Turn off the heat, mix and serve.
Recipe Pairings
This is a filling, wonderful meal on it’s own but I LOVE it with these sides:
Looking for more delicious recipes? I have you covered
Lobster Pasta
This creamy Lobster Pasta is a deeply savory and luxurious meal. It comes together quickly and is a treat for seafood lovers.
Equipment
- Large pot for boiling water
- deep skillet
Ingredients
- 8-10 oz linguine pasta, dry, about half the box
- 1 cup salted pasta water
- 1 Tbsp unsalted butter
- 2 shallots, finely diced
- 4 cloves garlic, finely diced
- 1 Tbsp all purpose flour, optional, see notes
- 1½ Tbsp tomato paste
- 1 Tbsp chili garlic sauce
- ½ tsp dried basil
- ¼ tsp dried oregano
- ¼ tsp red pepper flakes
- ¼ tsp salt & pepper, each
- ¼ cup dry white wine
- ⅓ cup heavy cream
- 2-3 cups cooked lobster
- parsley, minced , for garnish
Instructions
- Boil the pasta. Add it to a large pot of boiling water thats well salted. Cook the pasta al dente according to the package. *don't forget to save 1 cup of the pasta water before draining.
- Heat a skillet on medium high heat, add the butter, onions and garlic, sauté for about 1 minute, add the seasonings and the flour (if using). Mix well.
- add the tomato paste, chili garlic sauce. Let that bloom for about 1 minute, deglaze the pan with the wine and pasta water. Let everything simmer for about 4 minutes.
- add the heavy cream, lobster and take it off the heat. Add the cooked pasta while it's wam toss everything together and serve, garnish with parsley and spoon extra sauce over the dish is desired.
Notes
- Use fresh lobster or use frozen lobster. Both are great but frozen is much quicker and more affordable. Be sure to read the thawing instructions on the back of the package.
- Do not overcook the lobster! When you buy it frozen, it’s already cooked so you want to be sure to add it close to last just to bring it to temperature.
- If you don’t want to use wine, no problem! a fresh squeeze of lemon juice will do the trick. But I do want to mention the alcohol burns off while it’s simmering and adds a beautiful flavor.
- Use 1 Tablespoon of all purpose flour when sautéing the onions and garlic, this will thicken the broth and make a roux. This is optional!
Nutrition
Serving: 1 cup of lobster pasta | Calories: 409kcal | Carbohydrates: 58g | Protein: 16g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 70mg | Sodium: 548mg | Potassium: 320mg | Fiber: 3g | Sugar: 4g | Vitamin A: 510IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
I really hope you enjoy this as much as we did!