Description
A delicious and rich lobster pasta recipe that’s quick and easy to prepare, perfect for a special occasion or dinner.
Ingredients
Scale
- 1/2 lb (225g) pasta like spaghetti, linguini, or bucatini, cooked al dente
- 2 tbsp (28g) unsalted butter
- 12–14 oz (340-396g) lobster meat, claw meat, tail meat, or a mix of both
- pinch salt
- pinch fresh cracked black pepper
- 1/2 tsp (1g) fresh minced tarragon
- 1–2 tsp (1-2g) fresh minced parsley
- 1 tbsp (15g) minced chives
- 4–5 (4-5 cloves) garlic cloves
- 1/3 cup (80ml) water reserved after cooking pasta
- 1/2 cup (120ml) heavy whipping cream
- 1 cup (100g) fresh grated Parmesan cheese
- 1/4 tsp (1g) fresh cracked black pepper
Instructions
- Cook the Lobster: Start by boiling the lobster for a few minutes until it is bright red and fragrant. Be cautious of the steam. The goal is to ensure it is tender and not rubbery; do not let it sit in the water too long.
- Sauté Garlic & Butter: In a pan, melt some butter and toss in chopped garlic. The kitchen will begin to smell dreamy with that buttery, garlicky fragrance. Cook until the garlic turns golden, being careful not to burn it.
- Add Pasta & Sauce: Once the garlic is golden, toss in your cooked pasta and a splash of sauce. It will mingle and get an inviting sheen. If it is too tight, whisk in some reserved pasta water gradually.
- Fold in Lobster: Gently fold in the lobster meat, allowing it to soak up the sauce. Heat it through, but do not overcook it as this will turn it rubbery.
- Garnish & Serve: Garnish your dish with fresh herbs or a sprinkle of cheese. Plate it up while it is hot, as the flavors are at their best right out of the pan.
Notes
- Keep leftovers in an air-tight food storage container in the refrigerator for 3 to 4 days.
- If lobster meat seems rubbery, heat it gently in the sauce for just a couple of minutes to warm through without overcooking.
- If pasta sauce feels thick, a tablespoon of reserved pasta water can help gradually loosen it to your desired consistency.
- When using frozen lobster, thaw it in the refrigerator the night before to maintain texture and flavor for your lobster pasta.
- For optimal flavor, taste the sauce before serving and adjust with a pinch of herbs or cheese if it feels bland.
- If prepping in advance, cooking the lobster a day ahead allows the flavors to deepen; just keep it refrigerated until use.
Nutrition
- Serving Size: 1 serving
- Calories: 1263
- Sugar: 4g
- Sodium: 2633mg
- Fat: 51g
- Saturated Fat: 30g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 91g
- Fiber: 4g
- Protein: 105g
- Cholesterol: 686mg