Lobster Pasta Recipe
Lobster pasta is a delicious combination of tender shellfish, linguine, and garlic cream sauce. Make this seafood recipe in only 30 minutes!
Servings: 2
Calories: 1263kcal
Ingredients
- 1/2 lb pasta like spaghetti, linguini, or bucatini
- 2 tbsp unsalted butter
- 12-14 oz lobster meat - claw meat, tail meat, or a mix of both*
- pinch salt
- pinch fresh cracked black pepper
- 1/2 tsp fresh minced tarragon
- 1-2 tsp fresh minced parsley
- 1 tbsp minced chives
Sauce:
- 4-5 garlic cloves
- 1/3 cup water reserved after cooking pasta
- 1/2 cup heavy whipping cream
- 1 cup fresh grated Parmesan cheese
- 1/2 tsp fresh minced tarragon
- 1 tsp fresh minced parsley
- 1 tbsp minced chives
- salt
- 1/4 tsp fresh cracked black pepper
Instructions
- Prepare and measure out all of the ingredients because it's a pretty quick recipe.
- Cook pasta in salted water according to the package instructions, strain, and set aside. Make sure to reserve 1/3 cup of water after pasta is cooked.
- Preheat a large cooking pan over medium heat and when it's hot, add butter to the pan.
- Add lobster meat to the pan along with some salt and pepper, 1/2 tsp. of tarragon, 1 tsp. of parsley, and 1 tbsp. of chives. Toss lobster meat with all the added ingredients and butter and cook it for just a minute or two, until it's hot.
- Take the lobster meat out of the pan and set aside while you prepare the sauce.
- Add minced garlic to the pan and let it sauté until fragrant.
- Pour in reserved pasta cooking water and let it come to simmer. Stir in heavy whipping cream, Parmesan cheese, herbs, pepper, and a little salt. Gently stir everything together and let it heat through. Taste to see if there is enough salt.
- Add cooked pasta and toss to combine.
- Mix in lobster meat and serve!
Video
Notes
- Lobster Meat: You can get already cooked and shelled lobster meat at some grocery stores or cook your own. It will take 2 1.5-1.75 lb whole lobsters to get 12-14 oz of lobster meat. Of you can use 3-4 lobster tails (depending on the size).
- Cream Substitution: Heavy whipping cream will give you the best rich and creamy consistency. If you have to, you can substitute half and half but I would not recommend using anything with less fat than that.
Lactose free – there is a great lactose free half and half option that I often use by Organic Valley brand. I works very well.
Milk Alternative – if you need to use an alternative to milk, use plant based butter (Green Valley Creamery is a personal favorite) and plant based heavy whipping cream. Plant based/vegan heavy whipping cream is harder to find and you have to make sure to get one that is meant for cooking not just making whipped cream - Gluten Free: All you have to do is use your favorite gluten free pasta to make this dish. All other ingredients are already gluten free but do double-check the labels to make sure
Nutrition
Calories: 1263kcal | Carbohydrates: 91g | Protein: 105g | Fat: 51g | Saturated Fat: 30g | Trans Fat: 1g | Cholesterol: 686mg | Sodium: 2633mg | Potassium: 1264mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1815IU | Vitamin C: 5mg | Calcium: 1041mg | Iron: 4mg