Cajun Lobster Pasta

This Cajun Lobster Pasta recipe brings the vibrant flavors of the bayou right to your dinner table, offering a luxurious yet approachable meal that's perfect for any occasion. It's a quick and easy way to enjoy a gourmet seafood dish with a spicy kick, making it an ideal choice for both weeknight dinners and special gatherings. This Cajun Lobster Pasta is designed to be effortlessly delicious, allowing even novice cooks to create a restaurant-quality experience at home.

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Total Time 30

Course: Dinner, Main Course

Cuisine: American, Cajun

Ingredients Equipment Method Notes

Ingredients

1 lb linguine or fettuccine
2 (8-ounce) lobster tails thawed and diced
2 tablespoons olive oil
1 medium yellow onion finely chopped
1 red bell pepper finely chopped
2 cloves garlic minced
1 cup heavy cream
1/2 cup chicken broth (or seafood broth)
2 tablespoons Cajun seasoning
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
1/2 cup grated Parmesan cheese plus more for garnish
2 tablespoons fresh parsley chopped
Salt and freshly ground black pepper to taste
Lemon wedges for serving

Equipment

Large pot,
Large skillet
Dutch oven

Method

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the linguine or fettuccine and cook according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
1 lb linguine or fettuccine
Prepare the Lobster: While the pasta cooks, pat the diced lobster tails dry with a paper towel. Season lightly with a pinch of salt and pepper.
2 (8-ounce) lobster tails, Salt and freshly ground black pepper
Sauté Aromatics: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and red bell pepper. Sauté for 5-7 minutes, or until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
2 tablespoons olive oil, 1 medium yellow onion, 1 red bell pepper, 2 cloves garlic
Sear the Lobster: Push the vegetables to one side of the pan. Add the remaining 1 tablespoon of olive oil to the empty space. Add the seasoned lobster pieces and sear for 2-3 minutes per side, until they turn opaque and slightly golden. Remove the lobster from the skillet and set aside. It will finish cooking in the sauce.
2 tablespoons olive oil, 2 (8-ounce) lobster tails
Build the Sauce: In the same skillet, reduce the heat to medium-low. Pour in the heavy cream and chicken broth. Stir in the Cajun seasoning, smoked paprika, and cayenne pepper (if using). Bring the sauce to a gentle simmer, stirring occasionally, and allow it to thicken slightly, about 3-5 minutes.
1 cup heavy cream, 1/2 cup chicken broth (or seafood broth), 2 tablespoons Cajun seasoning, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper
Combine and Finish: Add the cooked and drained pasta to the skillet with the sauce. Toss well to coat the pasta evenly. Stir in half of the grated Parmesan cheese. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
1 lb linguine or fettuccine, 1/2 cup grated Parmesan cheese
Add Lobster and Serve: Gently fold in the seared lobster pieces and chopped fresh parsley. Cook for another 1-2 minutes, just long enough to heat the lobster through. Taste and adjust seasoning with salt and pepper as needed.
2 (8-ounce) lobster tails, 2 tablespoons fresh parsley, Salt and freshly ground black pepper
Garnish and Enjoy: Serve the Cajun Lobster Pasta immediately, garnished with extra grated Parmesan cheese and a fresh lemon wedge on the side.
1/2 cup grated Parmesan cheese, Lemon wedges

Notes

To properly store your leftover Cajun Lobster Pasta, allow it to cool completely before transferring it to an airtight container. Refrigerate promptly, and it will stay fresh for up to 2-3 days. For optimal taste and texture, avoid freezing the pasta, as the creamy sauce can separate and the lobster might become rubbery upon thawing.