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.

Dive into a bowl of this Creamy Lobster Pasta recipe where tender, buttery lobster meets a dreamy cream sauce, all tossed with perfectly cooked pasta. It’s the ultimate comfort food with a fancy twist, and also so easy to make in just 30 minutes.

What makes our lobster pasta so good is that we boil the lobster tails and pasta in the same water, and then use that flavorful liquid to emulsify the tomato sauce. This is our secret method for adding so much more flavor to dish than the other recipes out there.

Together, lobster and pasta are the perfect comfort food for date nights at home or when you just want to treat yourself to something special. Why go out when you can bring restaurant vibes right to your table? We take you through all of the steps of how to easily cook lobster tails for a lobster cream sauce that’s so good you’ll want to eat it with a spoon!

My family loves this recipe any time of the year. It’s a fancy recipe that’s made affordable when you make it yourself. Let’s get cooking, your taste buds are in for a treat!

Why You’ll Love this Recipe

• Restaurant-quality pasta recipe right at home. Forget getting dressed up and paying for an expensive meal out, when you can make this decadent pasta recipe affordably right at home.
• 10 ingredient pasta. With just a handful of the freshest ingredients as well as pantry staples, this lobster pasta comes together in 30 minutes.
• Comfort food the whole family will love. This is a dish for impressing family and friends. No matter your cooking skill, it’s easy to make with our tips and instructions.

Jenn’s Tip: We prefer buying fresh lobster tails from the fish counter the day we’re going to make the recipe. But you can also buy frozen and thaw them in the fridge overnight before cooking.

Ingredients

• Lobster tails: Look for tails that are 6 ounces each in size. We prefer fresh for ease, but you can buy frozen and thaw them completely prior to cooking.
• Spaghetti: We always have some in our pantry. You could also use bucatini or linguine.
• Canned Italian cherry tomatoes: These have so much flavor and are the base to the sauce.
• Shallots: Adds a hint of onion sweetness to the base of the recipe.
• Garlic: Infuses the sauce with that signature Italian flavor.
• Calabrian chili pepper: This is optional, but if you like spice, then definitely add.
• White wine: Wine is used to deglaze the pan and adds a layer of flavor that is so rich to the creamy lobster sauce.
• Heavy whipping cream: The key ingredient to making the pasta creamy. You can use half and half for a lighter option.
• Fresh tarragon: Adds fresh licorice flavor that pairs with the lobster meat so well.
• Fresh basil: We can never forget the basil, it’s the signature fresh flavor that rounds out the whole recipe.
• Extra-virgin Olive oil: Cooking oil for the pasta, be sure to buy a high-quality brand, it makes a difference.

How to Make this Lobster Pasta Recipe

• Step 1: 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.

• Step 2: 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.
• Step 3: 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.

• Step 4: Add the canned cherry tomatoes: 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.

• Step 5: 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.

Expert Tips

• 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.
• 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.
• 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.
• 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.

Storage

Store any creamy lobster pasta 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.

FAQs

More Delicious Pasta Recipes

• Pasta e Piselli (pasta and peas)
• Smoked Salmon Pasta