Lobster Pasta

5 from 1 vote

Need the perfect recipe for a special occasion? This luscious and creamy lobster pasta is bursting with flavor and is a show stopper. This restaurant-quality dish comes together with simple ingredients in less than an hour!

Prep Time10

Cook Time35

Total Time45

Course: Main Course, Pasta

Cuisine: American

Servings: servings

Calories: 505kcal

Author: Briana

Equipment

large skillet or saucepan
wooden spoon

Ingredients

lobster shells
8 ounces white wine (Pinot grigio or sauvignon blanc are good choices. Seafood stock can also be used.)
4 tablespoons unsalted butter
8 cloves garlic, minced
1 large yellow onion, minced
1 teaspoon kosher salt (to taste)
½ teaspoon black pepper (to taste)
½ teaspoon smoked paprika (optional and to taste)
¼ teaspoon red pepper flakes (optional and to taste)
2 cups heavy whipping cream
zest of 1 lemon
6 ounces parmesan cheese, freshly grated
6 medium butter poached lobster tails (this is about half of the recipe provided, and roughly 1.5 - 2 pounds of lobster meat. Claw meat can also be used.)
2 teaspoons fresh thyme (optional)
1 pound linguine cooked in salted water (or pasta of choice)
⅓ cup reserved pasta water (as needed to thin)
juice of 1 lemon
handful of fresh basil, cut into ribbons
Garnish with more parmesan, salt, pepper, fresh basil, thyme, and lemon wedges.

Instructions

Skip this step if using seafood stock. Add lobster shells and white wine to a large skillet or large saucepan over medium-high heat. Bring the wine to a slight boil, then reduce the heat to low, and cover. Simmer for 7-10 minutes, until the wine has reduced by about half and the lobster shells are bright red. Strain the liquid and shells through a metal sieve, into a small bowl or container. Reserve the wine lobster stock.
To the same skillet, melt butter over medium-low heat. Add the onion, garlic, smoked paprika, and red pepper flakes, with a pinch of salt. Cook until the onions have begun to soften, about 3-5 minutes, then deglaze the pan with the wine lobster stock, followed by the heavy cream. Reduce the heat to low, and stir. Add in lemon zest.
Add parmesan in small handfuls over low heat. Stir constantly until a creamy sauce forms. Add in the thyme and basil, followed by the chunks of lobster meat and any of the butter or liquids they were cooked in. Remove from the heat.
Add the cooked pasta to the sauce, followed by some pasta water to thin the sauce, and help it stick to the noodles. Toss to combine. Add in the lemon juice, and adjust the seasonings to taste.
Garnish with more basil, thyme, parmesan cheese, salt, pepper, and lemon wedges. Enjoy!
Store leftovers in an airtight container in the fridge for up to 4 days.

Notes

Seafood stock can be used instead of white wine.
Season to taste. If making this recipe for the first time, add seasonings slowly and add more to taste.
Don't overcook the pasta. In fact, you should undercook it by 2-3 minutes since we will be adding it to the sauce. Undercooking the pasta will ensure it's a great texture and not too soft by the time the whole dish comes together.
Don't allow the mixture to boil at all once the cream or cheese is added, or the sauce will curdle.
When adding cheese, do so slowly, over very low heat, and stir constantly. Parmesan cheese will begin to harden again in the sauce if it becomes overheated. It's always best to heat cheese low and slow.

Nutrition