Creamy Lobster Tail Pasta

The Creamy Lobster Tail Pasta is a luxurious yet surprisingly simple dish that brings the elegance of fine dining right to your kitchen. This Creamy Lobster Tail Pasta recipe is perfect for special occasions or when you simply crave an indulgent meal, offering a rich, seafood-infused experience that's both satisfying and easy to prepare.

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Cook Time 40

Course: Main Course

Cuisine: Italian, Seafood

Ingredients Equipment Method Notes

Ingredients

2 Lobster Tails (4-6 ounce) Fresh or frozen, thawed if frozen.
12 ounces Linguine or Fettuccine Pasta Or your preferred pasta shape.
2 tablespoons Olive Oil Extra virgin preferred.
2 cloves Garlic Minced.
1/2 small Yellow Onion Finely diced.
1/4 cup Dry White Wine (e.g., Pinot Grigio, Sauvignon Blanc) or chicken broth for alcohol-free.
1 cup Heavy Cream For that rich, creamy texture.
1/2 cup Lobster or Seafood Broth Or chicken broth.
1/4 cup Grated Parmesan Cheese Plus more for serving.
2 tablespoons Fresh Parsley Chopped, for garnish.
1/4 teaspoon Red Pepper Flakes Optional, for a touch of heat.
Salt and Black Pepper To taste.
1 tablespoon Unsalted Butter For cooking lobster.
Lemon Wedges For serving.

Equipment

Large pot,
Large Skillet or Dutch Oven
Kitchen Shears
Wooden spoon
Cutting board

Method

1. **Prepare the Lobster Tails:** Thaw lobster tails if frozen. Using kitchen shears, cut down the center of the top of the shell, from the wide end down to the tail. Carefully pull the lobster meat out of the shell, leaving it attached at the tail fin. Place the meat on top of the shell. Pat dry with paper towels. Season lightly with salt and pepper.
2 Lobster Tails, Salt and Black Pepper
2. **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 1/2 cup of pasta water before draining.
12 ounces Linguine or Fettuccine Pasta, Salt and Black Pepper
3. **Sauté Aromatics:** While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add minced garlic and diced yellow onion. Sauté for 3-4 minutes, or until softened and fragrant, being careful not to burn the garlic.
2 tablespoons Olive Oil, 2 cloves Garlic, 1/2 small Yellow Onion
4. **Cook the Lobster:** Add unsalted butter to the skillet with the aromatics. Place the prepared lobster tails (meat side down) into the skillet. Cook for 2-3 minutes per side, or until the lobster meat turns opaque and is cooked through. Remove the lobster from the skillet and set aside on a cutting board. Once slightly cooled, roughly chop the lobster meat into bite-sized pieces.
1 tablespoon Unsalted Butter, 2 Lobster Tails
5. **Deglaze and Build the Sauce:** Pour the dry white wine (or broth) into the hot skillet. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 1-2 minutes until slightly reduced.
1/4 cup Dry White Wine
6. **Create the Creamy Base:** Stir in the heavy cream and lobster or seafood broth. Bring the sauce to a gentle simmer, then reduce the heat to low. Stir in the grated Parmesan cheese and red pepper flakes (if using). Season the sauce with salt and black pepper to taste. Continue to simmer gently for 3-5 minutes, allowing the sauce to thicken slightly.
1 cup Heavy Cream, 1/2 cup Lobster or Seafood Broth, 1/4 cup Grated Parmesan Cheese, 1/4 teaspoon Red Pepper Flakes, Salt and Black Pepper
7. **Combine Pasta and Sauce:** Add the cooked and drained pasta to the creamy sauce. Toss to coat evenly. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
12 ounces Linguine or Fettuccine Pasta
8. **Add Lobster and Serve:** Gently fold in the chopped lobster meat. Cook for another minute or two, just to heat the lobster through.
2 Lobster Tails
9. **Garnish and Enjoy:** Garnish with fresh chopped parsley and a sprinkle of additional Parmesan cheese. Serve immediately with lemon wedges on the side.
2 tablespoons Fresh Parsley, 1/4 cup Grated Parmesan Cheese, Lemon Wedges

Notes

Store leftovers in an airtight container for 2-3 days. Reheat gently with a splash of liquid. Freezing is not recommended.