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Lobster Pasta with Cream Sauce Recipe

Lobster Pasta with Cream Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 64 reviews
  • Author: Emily
  • 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

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Add Butter and Lemon: Stir in butter to emulsify the sauce, then add lemon zest. Adjust heat to low to keep warm.
  5. 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.
  6. 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

Find it online: https://emilyquickdinners.com/lobster-pasta-with-cream-sauce-recipe/