Lobster Pasta – Juicy lobster perfectly paired with al dente pasta, creating pure decadence. Each bite coated in a mouthwatering buttery cream sauce with a refreshing hint of lemon is a welcomed flavor explosion. The pasta soaks up all the delicious flavors, delivering an indulgent experience that’s nothing short of exquisite.
As a seafood lover, I have experimented with countless recipes. And lobster pasta is one of the best. One of my fondest memories is enjoying it at a cozy restaurant by the beach in Italy. The incredible flavor made it an unforgettable dining experience.
While it may seem exclusively a fancy restaurant dish, you can easily make it at home. Besides, it’s the perfect recipe to impress guests, even your in-laws. Just one bite of this heavenly dish will have you wondering why you didn’t make it sooner.
Lobster Pasta—Worth the Splurge
No, lobster is not the cheapest seafood out there. But its exquisite flavor is unmatched, making it worth every penny. However, you can indulge more often by making this lobster pasta recipe yourself. So treat yourself and impress your special date with pure luxury.
Recipe Ingredients
- Pasta – Angel hair is a thin, spaghetti-like pasta perfect for light, simple sauces. You could also opt for a flat noodle like linguine or spaghetti.
- Lobster – Fresh lobster is great, but you can use frozen too. The slightly sweet meat goes perfectly with the butter sauce.
- Veggies – To start the flavors, onion, tomato, and fresh garlic caramelize to add depth.
- Seasonings – Fresh basil and crushed red pepper add a little kick and sweet earthiness. Creole and Italian seasonings also spike it up.
- Broth – Using a fish, chicken, or veggie broth infuses the lobster with flavor and adds complexity to the sauce.
- Butter – Melted butter gives the dish richness and creates a creamy sauce.
How to Make Lobster Pasta
Whole Lobster
- Boil Water – Place a trivet or steaming basket in a large stockpot and add 1½-2 inches of water. Bring the water to a rolling boil (water boiling rapidly with loads of bubbling).
- Add Lobster – Gently place the lobsters on the steaming basket. Cover the pot with a tight-fitting lid, return it to a boil as quickly as possible, and start the timer. It should take 7-8 minutes for a 1½-pound lobster. Add 2-3 minutes per each additional pound for extra-large lobsters.
- Remove – Quickly remove the lobsters from the pot and put them in a bowl of cold iced water. Let cool for a couple of minutes. Carefully remove the lobster from the bowl of water using tongs, and place it on a board or work surface.
- Remove Meat – Separate the head from the tail, crack the lobster’s claw without tearing the meat, and then remove the meat. You can break it open with a rolling pin or mallet.
- Chop the lobster into bite-sized pieces and set aside until ready to use. (Photos 1-2)
Lobster Tail
- Remove Lobster Meat – Cut the tail open on the underside using kitchen scissors. Carefully remove lobster meat from the shells without destroying it. Chop it into bite-sized pieces; set aside until ready to use.
Pasta
- Pasta – Cook the angel hair pasta (or your fave pasta) in a large pot according to box instructions, to al dente. Drain and set aside.
- Season – Generously season the lobster with Creole seasoning, Italian seasoning, or your favorite seasoning blend. Sauté for 3 -5 minutes, and set aside. (Photos 3-4)
- Saute Veggies – Add butter to the skillet, followed by onions, garlic, tomatoes, and pepper flakes. Let it cook for 2 -3 minutes, stirring occasionally to prevent burning. (Photos 5-6)
- Add Liquid – Pour in the stock and juice of one lemon. Stir until combined, and then add Creole seasoning and salt.
- Combine – Finally, add the cooked pasta to the pan. Mix thoroughly so the pasta is completely coated with the sauce. Adjust salt to taste, and add the lobster to the pan. (Photos 7-8)
- Serve – Serve warm and garnish with a lemon wedge.
Recipe Variations
- Add a couple of teaspoons of red pepper flakes or sliced chili peppers to your sauce to give it some heat.
- Use sun-dried tomatoes for a boost of sweet and savory flavor. They go great with creamy sauces.
- Make this dish a super indulgent Alfredo-style treat by adding heavy cream and some extra butter when making the sauce.
Tips and Tricks
- Use the lobster shells to make the stock because they add more lobster flavor.
- Don’t overcook the lobster for tender melt-in-your-mouth deliciousness. When the shell is bright red and the meat is white (not translucent).
- Top with freshly grated Parmesan to add a nutty, cheesy, salty punch.
Make-Ahead Instructions
Blanch the lobster by boiling them for a couple of minutes and then dumping it in ice water for 3 minutes. Remove the meat from the shell and store it for up to two days before making the pasta.
Serving and Storage Instructions
Serve lobster pasta as soon as it comes together in the pan because it’s better while it’s hot and saucy.
Store leftover lobster pasta in an appropriate container in the fridge for 2-3 days. Reheat in a saute pan with a little simmering water until barely warm so it doesn’t overcook. Add some extra butter and salt to taste.
Since this recipe doesn’t have cream, it’s perfect for freezing too. Save your delicious masterpiece in the freezer for 3 months.
FAQs
Yes, you can. Any shellfish, like shrimp or scallops, would work great in this recipe. Even chunks of your favorite white fish would be delicious.
Hands down, garlic and butter sauce is the winner for lobster! Of course, heavy cream added at the end always makes things better.
It’s easy to add too much liquid. Add it (stock or pasta water) in small amounts and let the sauce simmer before adding more. That way, you can judge when you have just enough liquid for the perfect sauce.
What to Serve With Lobster Pasta
Fresh-baked bread is the best! Garlic knots are the perfect compliment and are great for dipping in that delicious cream sauce. And sauteed zucchini or balsamic-baked Brussels sprouts are beautiful sides to create a balanced meal.
More Creamilicious Pasta Recipes to Try
Conclusion
Whether hosting a dinner party or treating yourself to a cozy night in, this fabulicious lobster pasta recipe is an absolute showstopper. Who did you treat with this decadent dish? Let me know in the comments. 🤩
Lobster Pasta
Ingredients
- ⅓ pound (150g) angel hair pasta
- 1 pound (450g) lobster meat (or a 2-3 pound whole lobster or tail)
- 1 teaspoon Creole seasoning (or Italian Seasoning) adjust to preference
- 3-4 tablespoons unsalted butter
- ½ medium onion, diced
- 1-2 medium tomatoes, diced
- 2 teaspoons garlic, minced
- ½ teaspoon crushed red pepper flakes
- 2 tablespoons fresh basil, chopped
- 1 whole lemon, juiced
- ¾-1 cup broth (seafood, vegetarian, or chicken)
- Salt and pepper to taste
Instructions
Whole Lobster
- Place a trivet or steaming basket in a large stockpot and add 1½-2 inches of water.
- Bring the water to a rolling boil (water boiling rapidly with loads of bubbling).
- Gently place the lobsters on the steaming basket. Cover the pot with a tight-fitting lid, return to a boil as quickly as possible, and start the timer. It should take about 7-8 minutes for 1½ pound lobster. Add 2-3 minutes per pound for each additional pound for extra-large lobsters.
- Quickly remove the lobster from the pot, put it in a bowl of ice water, and let it cool for a few minutes.
- Carefully remove the lobster from the bowl of water; you may use tongs and place it on a board or working surface.
- Separate the head from the tail, crack the lobster's claw without tearing the meat, and then remove the meat. You can break it open with a rolling pin or mallet.
- Chop the lobster meat into bite-sized pieces and set aside until ready to use.
Lobster Tail
- Use kitchen scissors to cut open the tail's underside. Carefully remove lobster meat from the shells without destroying it. Chop the lobster meat into bite-sized pieces and set aside until ready to use
- Proceed with the lobster pasta.
Pasta
- Start by boiling pasta in a large pot, according to the box instructions. Drain and set aside.
- Generously season the lobster with Creole seasoning, Italian seasoning, or your favorite seasoning. Sauté for about 3-5 minutes, set aside.
- Add butter to the skillet. Followed by onions, garlic, tomatoes, and pepper flakes.
- Let it simmer for 2-3 minutes, stirring occasionally to prevent burning.
- Pour in the stock and lemon juice. Stir until combined. Add Creole (or Italian) seasoning and salt.
- Finally, add pasta to the pan and thoroughly mix so the pasta absorbs the sauce. Adjust seasonings and salt to taste.
- Return the lobster to the pan. Serve warm, garnished with a lemon wedge.
Tips & Notes:
- Use the lobster shells to make the stock because they add more lobster flavor.
- Don’t overcook the lobster for tender melt-in-your-mouth deliciousness. When the shell is bright red and the meat is white (not translucent).
- Top with freshly grated Parmesan to add a nutty, cheesy, salty punch.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
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