Description
This gourmet lobster pasta features tender lobster meat in a luscious creamy lemon sauce, tossed with perfectly cooked linguine or fettuccine. Infused with garlic, shallots, Parmesan, and a hint of white wine, it’s an elegant Italian-inspired seafood dish perfect for special occasions or a decadent weeknight meal.
Ingredients
Scale
Pasta and Lobster
- 12 oz linguine or fettuccine
- 2 lobster tails (about 8 oz each)
Sauce
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 1/4 cup dry white wine
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- salt and black pepper to taste
- 1 tablespoon chopped fresh parsley
- crushed red pepper flakes (optional)
To Serve
- extra Parmesan cheese
- lemon wedges
Instructions
- Cook the Lobster: Bring a large pot of salted water to a boil. Add the lobster tails and cook for 4–5 minutes until shells turn bright red and lobster meat is opaque. Remove the tails, let cool slightly, then carefully remove the lobster meat from the shells and chop into bite-sized pieces.
- Cook the Pasta: In the same boiling water, cook the linguine or fettuccine according to package instructions until al dente. Drain the pasta and set it aside.
- Prepare the Sauce: Heat the butter and olive oil in a large skillet over medium heat. Add the finely chopped shallot and cook for about 2 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Deglaze and Simmer: Pour in the dry white wine and let it simmer for 2–3 minutes until slightly reduced. Lower the heat and stir in the heavy cream, grated Parmesan, lemon zest, and lemon juice.
- Thicken the Sauce: Allow the sauce to simmer gently for 3–4 minutes, stirring frequently, until it thickens to a creamy consistency. Then add the chopped lobster meat to the skillet and cook for 1–2 minutes to warm it through.
- Toss Pasta with Sauce: Add the drained pasta to the skillet and gently toss until the noodles are evenly coated with the creamy lobster sauce. Season with salt, black pepper, and red pepper flakes if using.
- Serve: Garnish the pasta with chopped fresh parsley, extra Parmesan cheese, and serve alongside lemon wedges for squeezing over the top.
Notes
- For an even more luxurious dish, add a splash of truffle oil to the sauce or substitute mascarpone cheese for part of the heavy cream.
- Pair this pasta with a crisp white wine such as Chardonnay or Sauvignon Blanc for a perfect complement.
