Description
Buttered Lobster Pasta is a luxurious and indulgent dish that combines succulent lobster meat with a rich, buttery sauce and perfectly cooked pasta. The sweetness of the lobster pairs wonderfully with the creamy, garlicky butter sauce, creating a comforting and elegant meal. Whether for a special occasion or a treat-yourself dinner, this dish is sure to impress.
Ingredients
Scale
For the Lobster:
- 2 lobster tails (about 6–8 oz each), cooked and meat removed from shells
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Pasta:
- 8 oz linguine, fettuccine, or spaghetti
- Salt (for pasta water)
For the Butter Sauce:
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
- 1/4 cup dry white wine (optional, for flavor)
- 1/2 cup heavy cream
- Zest of 1 lemon
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Freshly grated Parmesan cheese (optional, for serving)
Instructions
- Cook the Lobster:
Bring a large pot of salted water to a boil. Place the lobster tails in the water and cook for 5-7 minutes, or until the lobster meat is opaque and firm. Remove the lobster from the pot, allow it to cool slightly, and then remove the meat from the shells. Cut the lobster meat into bite-sized chunks and set aside. - Cook the Pasta:
In the same pot of salted water, cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining the pasta. Drain the pasta and set it aside. - Make the Butter Sauce:
In a large skillet, melt 4 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the red pepper flakes (if using) and cook for another 30 seconds.
If using white wine, pour it into the skillet and let it simmer for 2-3 minutes to reduce slightly. Then add the heavy cream, lemon zest, and lemon juice, stirring to combine. Let the sauce simmer for 2-3 minutes until it thickens slightly. Taste and adjust the seasoning with salt and pepper. - Combine the Pasta and Lobster:
Add the cooked pasta to the skillet with the butter sauce, tossing to coat the pasta evenly in the sauce. Add the lobster chunks and gently toss to combine, heating the lobster through. If the sauce is too thick, add a little reserved pasta water to loosen it up. - Serve:
Divide the pasta among plates and garnish with freshly chopped parsley. If desired, top with freshly grated Parmesan cheese.
Notes
- For extra flavor, you can add a splash of lobster stock or seafood broth to the sauce.
- If you don’t have lobster tails, you can use pre-cooked lobster meat or substitute with shrimp for a similar texture.
- This dish pairs wonderfully with a light green salad or roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing, Tossing, Saucing
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 700
- Sugar: 3g
- Sodium: 400mg
- Fat: 40g
- Saturated Fat: 24g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g3
- Protein: 32g
- Cholesterol: 150mg