Description
Decadent yet easy lobster pasta tossed in a creamy garlic butter parmesan sauce, perfect for date night or any special occasion. Restaurant-quality flavor with simple steps and minimal equipment.
Ingredients
Scale
- 2 medium lobster tails (about 8 oz total), thawed if frozen
- 8 oz dry pasta (linguine, spaghetti, fettuccine, or pappardelle)
- 4 tbsp unsalted butter
- 4–5 large garlic cloves, minced
- 3/4 cup parmesan cheese, finely grated
- 1/2 cup heavy cream
- Zest of 1 lemon
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley, chopped
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- Optional: Pinch of red pepper flakes
Instructions
- Thaw lobster tails if frozen (overnight in the fridge or under cold water for 30 minutes). Using kitchen shears, cut the shell down the middle and gently pull out the meat. Chop into bite-sized chunks. Optionally, reserve shells for simmering in the sauce.
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente (8–10 minutes). Reserve 1/2 cup pasta water, then drain. Do not rinse pasta.
- In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant but not browned, about 1 minute. Optionally, add lobster shells and simmer for 2–3 minutes for extra flavor, then remove shells.
- Add lobster chunks to the skillet. Season with salt and pepper. Sauté gently until meat turns opaque and firm, about 2–3 minutes. Remove lobster from pan and cover to keep warm.
- Lower heat and pour in heavy cream. Stir, scraping up any bits from the pan. Add lemon zest, lemon juice, and half the parmesan. Whisk until sauce is silky and slightly thickened. Taste and adjust salt and pepper.
- Add drained pasta to the skillet. Toss with tongs, adding reserved pasta water as needed to loosen the sauce. Stir in lobster meat and sprinkle with fresh parsley and red pepper flakes if using.
- Serve immediately in bowls. Top with remaining parmesan, extra parsley, and more lemon zest if desired.
Notes
Don’t overcook the lobster—remove from heat as soon as it turns opaque. Reserve pasta water to adjust sauce consistency. Toss lobster shells in butter for extra flavor. Use fresh garlic and real parmesan for best results. Add veggies or swap seafood for variations. For gluten-free, use gluten-free pasta.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: About 1/2 recipe (1
- Calories: 520
- Sugar: 3
- Sodium: 650
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 58
- Fiber: 3
- Protein: 26
Keywords: lobster pasta, garlic butter, parmesan, date night, seafood pasta, easy lobster recipe, Valentine’s Day, creamy pasta, special occasion, linguine