Creamy Lobster Pasta Recipe
This Creamy Lobster Pasta Recipe is a decadent restaurant-quality pasta recipe made easy right at home. With 10 fresh ingredients, you will have a flavorful Italian dinner that will impress family and friends. Make it for a date night or a dinner party, it's something truly special.
Equipment
- 1 Large Pot
Ingredients
- 2 6 oz. Lobster tails
- 8 oz. Spaghetti
- 1 16 oz. Can Italian cherry tomatoes
- 2 Shallots, finely chopped
- 1 clove Garlic, peeled and smashed
- 1/2 tsp. Calabrian chili pepper, optional
- 1/4 cup White wine
- 1/2 cup Heavy whipping cream
- 1 Fresh tarragon
- 1 Fresh basil
- 1 Salt and pepper, to taste
- 1 Olive oil
Instructions
- Prepare the Lobster: Bring a large pot of salted water to a boil. Add the lobster tails and cook for 5-6 minutes until the shells are bright red and the meat is opaque. Remove the lobster tails and let them cool slightly. Once cooled, remove the meat from the shells, chop into bite-sized pieces, and set aside.
- Cook the Pasta: In the same pot, cook the spaghetti according to package instructions until al dente. Reserve ½ cup of pasta water before draining. Set the pasta aside.
- Make the Sauce: In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped shallots and sauté for 2-3 minutes until softened. Add the smashed garlic clove and cook for another minute until fragrant.Stir in the Calabrian chili pepper (if using), then pour in the white wine, letting it simmer for 2 minutes to reduce slightly. Add the canned cherry tomatoes and cook for 5-7 minutes, breaking them down with a spoon until the sauce thickens. Reduce the heat to low, and stir in the heavy whipping cream, allowing it to simmer for 2-3 minutes until the sauce is creamy and well combined.
- Combine and Serve: Add the cooked lobster pieces to the skillet and stir to coat in the creamy sauce. Cook for 2-3 minutes until the lobster is warmed through. Add the drained spaghetti to the skillet, tossing to combine with the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up. Season with salt and pepper to taste, then stir in the chopped tarragon and basil. Serve the pasta immediately, garnishing with extra fresh herbs if desired.
Notes
Storage:
Store any leftovers in an airtight container in the fridge for up to three days. Reheat on the stovetop in a skillet or in the microwave for a couple of minutes until just warmed through. You don't want to overcook the pasta or the lobster.
We don't recommend freezing this recipe as it will change the texture.
Tips:
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- Be cautious not to overcook the lobster. This will make it rubbery, follow the cooking instructions and look for the lobster to turn bright red and opaque. This is when you know it's finished cooking.
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- Cook the pasta to al dente. This means the pasta will have a little bit of chew but will not be mushy. Follow the box instructions for the al dente cook time.
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- Reserve some starchy pasta water to bind the sauce to the noodles. This is the most important technique in cooking authentic Italian pasta. The starchy pasta water binds the tomato sauce and the noodles together and also seasons the whole recipe with delicious salty, lobster flavor.
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- Add the cream at the end. It's the last ingredient for the sauce. If the cream is added too early, you risk having it curdle and 'breaking' the sauce.
Nutrition
Calories: 326kcalCarbohydrates: 44gProtein: 8gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 34mgSodium: 30mgPotassium: 175mgFiber: 2gSugar: 3gVitamin A: 457IUVitamin C: 0.3mgCalcium: 37mgIron: 1mg
Tried this recipe?Let us know how it was!