Savor the luxury of a restaurant-quality dish right in your own kitchen with this delicious and creamy Lobster Pasta with Cream Sauce. Dive into the delightful combination of tender lobster, rich cream, and perfectly cooked pasta that makes every bite a celebration.
Why You’ll Love This Recipe
- Decadent Flavor: The rich cream sauce perfectly complements the sweet lobster meat, creating an indulgent experience.
- Simple Elegance: With easy-to-find ingredients, you can create a gourmet meal that impresses every dinner guest.
- Versatile and Customizable: Tailor the recipe to your taste with optional ingredients like parmesan or red pepper flakes.
- Quick and Easy: From start to finish, you’ll have this elegant dish ready in under an hour.
Ingredients You’ll Need
This Lobster Pasta with Cream Sauce requires only a handful of simple ingredients that each play a crucial role in building the final dish’s luxurious flavor. Every component, from the shallots to the tarragon, enriches the sauce’s texture and aroma.
- Tagliolini Pasta: Opt for fresh pasta if possible for a silky texture that holds the sauce beautifully.
- Lobster Tails: Fresh lobster is best for flavor, but frozen will do in a pinch for this decadent dish.
- Heavy Cream: Provides the necessary richness to the sauce, making it irresistibly creamy.
- Shallot: Adds a subtle onion-like sweetness to balance the creaminess.
- Dry White Wine: Deglazes the pan and adds a light acidity that enhances the lobster’s sweetness.
- Cherry Tomatoes: They offer a burst of freshness and color to the plate.
Variations
One of the beauties of Lobster Pasta with Cream Sauce is how easily it adapts to personal preferences or dietary requirements. Customize your pasta dish with these simple variations.
- Add Some Heat: Sprinkle in red pepper flakes for a subtle kick that complements the creamy sauce.
- Make it Cheesy: Stir in grated parmesan for an extra layer of flavor and creaminess.
- Herbs Galore: Swap tarragon for basil or parsley to change the herb profile to your liking.
How to Make Lobster Pasta with Cream Sauce
Step 1: Prepare the Lobster
If starting with whole lobsters, you’ll want to break them down by removing the tails and shells. For lobster tails, simply cut through the shell to release the meat, then chop it into bite-sized pieces, making it ready to mingle with the creamy sauce.
Step 2: Build the Sauce
In a skillet, cook shallots in olive oil until they’re fragrant and translucent. Add garlic and let its aroma fill the kitchen. Introduce cherry tomatoes and wine, creating a base that enriches with every simmer. Finally, stir in cream, lobster, and tarragon, letting it all come together until the lobster is tender.
Step 3: Combine and Serve
Toss the cooked pasta with your creamy lobster mixture, adding pasta water as needed to reach a sauce consistency that clings perfectly to every strand. Finish with butter and a hint of lemon zest, then plate your elegant creation.
Pro Tips for Making Lobster Pasta with Cream Sauce
- Select Your Lobster Wisely: Fresh lobster delivers the most flavor; however, if using frozen lobster tails, allow them to thaw fully to maintain their texture.
- Wine Selection: Choose a dry white wine like Sauvignon Blanc—it adds a touch of acidity without overpowering the delicate lobster taste.
- Use Fresh Herbs: Fresh tarragon elevates the dish’s taste to another level; try to avoid dried herbs if possible.
- Control the Sauce’s Consistency: Adjust the thickness with pasta water until the sauce is creamy but not too heavy.
How to Serve Lobster Pasta with Cream Sauce
Garnishes
A sprinkle of fresh lemon zest or chopped chives can make all the difference. They not only add a pop of color but also enhance the dish’s aromas and flavors.
Side Dishes
Pair your pasta with a side of crisp, garlicky bread and a light salad with vinaigrette—this balances out the richness of the cream sauce.
Creative Ways to Present
For an elegant presentation, serve the pasta in wide, shallow bowls and garnish with a curl of lemon peel. A grating of fresh parmesan around the plate’s edge adds that final touch of sophistication.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lobster Pasta with Cream Sauce in an airtight container in the refrigerator for up to two days. When you’re ready to enjoy it again, ensure it retains its delicious taste.
Freezing
Freezing isn’t recommended as the texture of the cream sauce and pasta may suffer after thawing. However, if needed, freeze portions in airtight containers, and consume within one month.
Reheating
To reheat, gently warm the pasta in a skillet over low heat with a splash of cream or milk. Stir frequently to avoid overcooking the lobster and to maintain a luscious, creamy consistency.
FAQs
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Can I use a different type of pasta?
Absolutely! Tagliatelle or fettuccine are superb alternatives that hold the creamy sauce just as well as tagliolini.
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What if I don’t have tarragon?
No worries, fresh parsley or basil can be used instead. Each will bring its unique flavor profile to the dish.
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How do I know when the lobster is cooked?
Lobster meat turns opaque and firm to the touch when it’s fully cooked—typically just a few minutes in the pan will do.
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Is it okay to use frozen lobster meat?
Yes, frozen lobster is a viable option. Ensure it is properly thawed in the refrigerator before cooking to achieve the best texture.
Final Thoughts
Transforming ordinary pasta into a luxurious experience is effortlessly achieved with this Lobster Pasta with Cream Sauce. Invite friends to your table and watch as this creamy delight turns an ordinary evening into a memorable occasion.
Print
Lobster Pasta with Cream Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: French-American Seafood
Description
Enjoy a luxurious Lobster Pasta with Cream Sauce, featuring succulent lobster meat combined with a rich and creamy sauce, complemented by cherry tomatoes, garlic, shallots, and fresh herbs for a decadent seafood pasta dish.
Ingredients
Seafood
- 2 med Lobster tails (6-8 oz of meat)
Pasta
- 8 oz Tagliolini or other long pasta
Sauce
- 1/2 cup Heavy cream
- 2 cloves Garlic
- 1 Shallot
- 1/4 cup Dry white wine
- 2 tbsp Butter
- 1/2 cup Cherry tomatoes sliced lengthwise
- 1 teaspoon Lemon zest
- Fresh lemon juice (for garnish)
Herbs & Aromatics
- 2 sprigs Tarragon
- Salt and Pepper to taste
Instructions
- Prepare the Lobster: If using a live lobster, kill it quickly by cutting down the back of the head, then twist off the tail and claws, removing the shell with scissors. Alternatively, for lobster tails, cut down the middle of the shell from top to end using kitchen shears, then gently extract the meat and chop it roughly.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Drain, reserving a cup of pasta water, then set aside.
- Prepare the Sauce: In a large skillet over medium heat, add 2 tablespoons of olive oil and sauté the minced shallot until translucent. Add garlic, cooking until fragrant. Toss in cherry tomatoes and blister slightly. Carefully add white wine and scrape the pan to deglaze, then add chopped lobster meat, tarragon, and heavy cream. Simmer until the lobster is cooked through.
- Add Butter and Lemon: Stir in butter to emulsify the sauce, then add lemon zest. Adjust heat to low to keep warm.
- Combine Pasta and Sauce: Add cooked pasta to the skillet and toss to coat. Season with salt and pepper, adding reserved pasta water or more cream as needed for desired consistency.
- Garnish and Serve: Finish with a squeeze of fresh lemon juice, additional lemon zest, chopped chives, red pepper flakes, and optional Parmesan cheese. Serve immediately.
Notes
- Save lobster shells for making lobster stock—boil shells with aromatics for a flavorful broth.
- Use fresh pasta for best results; if using boxed, halve the cream and adjust as needed.
- Pairs well with crusty bread and a glass of champagne for an elegant meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 240 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 46 mg
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