Description
This luscious Lobster Pasta recipe combines tender lobster meat with a creamy, herb-infused sauce served over perfectly cooked pasta. Ready in just 30 minutes, it’s an elegant dish that cooks quickly, ideal for a special weeknight dinner or impressing guests with minimal fuss.
Ingredients
Pasta
- 1/2 lb pasta (spaghetti, linguini, or bucatini)
Lobster and Herbs
- 12-14 oz lobster meat (claw, tail, or a mix)
- 1/2 tsp fresh minced tarragon (plus extra later)
- 1-2 tsp fresh minced parsley
- 1 tbsp minced chives
- Pinch salt
- Pinch fresh cracked black pepper
Sauce Ingredients
- 2 tbsp unsalted butter
- 4-5 garlic cloves, minced
- 1/3 cup reserved pasta cooking water
- 1/2 cup heavy whipping cream
- 1 cup fresh grated Parmesan cheese
- Additional 1/2 tsp fresh minced tarragon
- 1 tsp fresh minced parsley
- 1 tbsp minced chives
- Salt, to taste
- 1/4 tsp fresh cracked black pepper
Instructions
- Prepare Ingredients: Measure and prepare all ingredients before starting because this recipe cooks quickly. Read through all the steps first to ensure smooth cooking.
- Cook Pasta: Bring a large pot of water to a boil and generously salt it. Cook the pasta according to package instructions until al dente. Reserve 1/3 cup of pasta cooking water before draining. Set pasta aside.
- Heat Pan and Add Butter: Preheat a large pan over medium heat. Once hot, add unsalted butter and let it melt.
- Cook Lobster Meat: Add lobster meat to the pan along with salt, pepper, 1/2 teaspoon minced tarragon, 1 teaspoon minced parsley, and 1 tablespoon minced chives. Toss to coat in butter and herbs, cooking for 1-2 minutes until lobster is warmed through. Remove lobster from pan and set aside.
- Sauté Garlic: Add minced garlic to the pan and sauté until fragrant, about 30 seconds to 1 minute, taking care not to burn it.
- Add Pasta Water and Simmer: Pour in the reserved pasta cooking water and bring to a gentle simmer. Reduce heat to medium-low.
- Make Cream Sauce: Stir in heavy whipping cream, grated Parmesan cheese, the remaining 1/2 teaspoon tarragon, 1 teaspoon parsley, 1 tablespoon chives, 1/4 teaspoon cracked black pepper, and salt to taste. Gently mix and heat until sauce is warmed through and slightly thickened.
- Toss Pasta: Add the cooked pasta into the pan with the sauce and toss well to coat the noodles evenly.
- Combine Lobster: Fold the warmed lobster meat back into the pasta mixture and toss gently to combine.
- Serve: Plate the lobster pasta immediately while warm and enjoy your elegant, creamy seafood dish.
Notes
- Reserve pasta water as it helps thin and bind the sauce perfectly.
- Use fresh herbs for the best flavor, but dried can be substituted if fresh aren’t available.
- Lobster meat cooks quickly—avoid overcooking to keep it tender.
- If you prefer, swap heavy cream for half-and-half for a lighter sauce, but the texture will be less rich.
- Add a squeeze of lemon juice or zest at the end for an optional bright citrus kick.
- Parmesan cheese should be freshly grated for optimal melt and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
