Description
This Lobster Pasta with Cream Sauce is a luxurious and comforting Italian-American dish featuring tender lobster meat tossed in a rich, creamy sauce made with garlic, shallots, white wine, and Parmesan. Served over perfectly cooked fettuccine or linguine, it’s an elegant yet accessible recipe ideal for special occasions or a gourmet weeknight meal.
Ingredients
Scale
Pasta
- 12 ounces fettuccine or linguine
Sauce
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Seafood and Garnish
- 1/2 pound cooked lobster meat (claw and tail), chopped
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine or linguine and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
- Sauté Aromatics: Heat a large skillet over medium heat and melt the butter with the olive oil. Add the minced garlic, chopped shallot, and red pepper flakes if using. Sauté for 2 to 3 minutes until fragrant and softened.
- Deglaze with Wine: Pour in the dry white wine and allow it to simmer for 2 to 3 minutes until it reduces by half, enhancing the sauce’s depth of flavor.
- Make the Cream Sauce: Stir in the heavy cream, grated Parmesan cheese, salt, and black pepper. Let the sauce simmer gently for 3 to 4 minutes until it thickens slightly.
- Add Lemon Flavor: Incorporate the lemon juice and lemon zest into the sauce, balancing the richness with a bright, citrus note.
- Incorporate Lobster Meat: Gently fold in the chopped cooked lobster meat, cooking for 1 to 2 minutes just until warmed through to preserve its delicate texture.
- Combine with Pasta: Add the drained pasta to the skillet, tossing gently to coat the noodles evenly with the creamy lobster sauce. If the sauce feels too thick, stir in a little of the reserved pasta water until reaching the desired consistency.
- Garnish & Serve: Sprinkle chopped fresh parsley over the pasta and serve immediately for the best flavor and texture.
Notes
- Use fresh lobster meat or high-quality frozen lobster for optimal taste.
- Serve this pasta with garlic bread and a crisp side salad to complete the meal.
- For variation, substitute lobster with shrimp or crab meat.
