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Lobster Pasta Recipe

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Elegant lobster pasta featuring tender lobster and al dente noodles tossed in a silky garlic, tomato, butter, and white wine sauce. Fresh lemon and herbs keep the rich seafood pasta bright and flavorful.

Ingredients

  • Lobster tails
  • Linguine or spaghetti
  • Extra-virgin olive oil
  • Unsalted butter
  • Garlic cloves, minced
  • Shallot, finely chopped
  • Cherry tomatoes, halved
  • Dry white wine
  • Fresh lemon juice
  • Lemon zest
  • Red pepper flakes
  • Fresh parsley, chopped
  • Fresh basil, optional
  • Salt
  • Freshly ground black pepper
  • Reserved pasta water

Instructions

  1. Bring a large pot of generously salted water to a boil. Cook the pasta until just al dente according to the package directions. Reserve about 1 cup of pasta cooking water before draining.
  2. While the pasta cooks, remove the lobster meat from the shells and cut it into large bite-sized pieces.
  3. Heat the olive oil and half of the butter in a large skillet over medium heat. Add the lobster and cook briefly until opaque and just cooked through. Transfer the lobster to a plate to prevent overcooking.
  4. Add the shallot to the same skillet and cook for 2–3 minutes until softened. Add the garlic and red pepper flakes and cook for about 30 seconds, until fragrant.
  5. Add the cherry tomatoes and cook for several minutes until softened and beginning to release their juices.
  6. Pour in the dry white wine and simmer for 2–3 minutes, allowing the liquid to reduce slightly.
  7. Add the drained pasta to the skillet with a splash of reserved pasta water. Toss until the noodles are evenly coated with the sauce.
  8. Return the cooked lobster to the skillet and add the remaining butter, fresh lemon juice, and lemon zest.
  9. Gently toss over low heat for about 1 minute. Gradually add additional pasta water as needed until the sauce is glossy and coats the noodles.
  10. Remove from the heat and stir in the fresh parsley and optional basil. Taste and adjust the salt, black pepper, lemon juice, and red pepper flakes before serving.

Notes

  • For Creamy Lobster Pasta, add heavy cream after reducing the white wine and simmer gently until slightly thickened.
  • For a richer tomato sauce, add crushed tomatoes or tomato passata with the cherry tomatoes and simmer until slightly reduced.
  • Shrimp, scallops, or crab meat can be added for additional seafood flavor.
  • For a spicier pasta, increase the red pepper flakes or add finely chopped fresh chili.
  • To make the recipe without wine, substitute seafood stock, vegetable broth, or reserved pasta water and add extra lemon juice for acidity.
  • Linguine can be replaced with spaghetti, fettuccine, bucatini, or another pasta that holds the sauce well.
  • If using already cooked lobster meat, skip the initial lobster cooking step and gently warm the meat in the sauce near the end.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • Reheat gently in a skillet over low to medium-low heat with a splash of water, broth, or cream. Avoid overheating the lobster because it can become tough.

Nutrition

Find it online: https://thefamilycooking.com/lobster-pasta-recipe/