Easy Creamy Lobster Pasta

The Easy Creamy Lobster Pasta is a luxurious yet approachable dish that brings gourmet dining right to your kitchen. Perfect for a special occasion or simply to treat yourself, this recipe offers a surprisingly straightforward path to an incredibly satisfying meal, proving that elegance doesn't have to be complicated.

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Cook Time 30

Course: Main Course

Ingredients Equipment Method Notes

Ingredients

12 oz Linguine or Tagliatelle For optimal sauce cling.
2 (1-1.5 lb) Cooked Lobsters Meat removed and chopped into bite-sized pieces (approx. 1 lb lobster meat total). You can buy pre-cooked lobster tails for ease.
2 tbsp Unsalted Butter Essential for sautéing.
2 cloves Garlic, minced Adds aromatic depth.
1 shallot, finely diced Provides a delicate, sweet onion flavor.
1/2 cup Dry White Wine Such as Sauvignon Blanc or Pinot Grigio, for deglazing and complexity.
1.5 cups Heavy Cream The foundation of our luscious sauce.
1/2 cup Grated Parmesan Cheese Freshly grated for best melting and flavor.
1/4 cup Freshly Chopped Parsley For garnish and a burst of freshness.
1/4 tsp Red Pepper Flakes (optional): For a subtle kick.
Salt and Freshly Ground Black Pepper to taste: To season the dish perfectly.
1/4 cup Pasta Water (reserved): Important for adjusting sauce consistency.

Equipment

Large pot,
Large Skillet or Dutch Oven
Wooden spoon

Method

1. Prepare the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Before draining, reserve about 1/2 cup of the starchy pasta water. Drain the pasta and set aside.
12 oz Linguine or Tagliatelle, 1/4 cup Pasta Water
2. Sauté Aromatics: While the pasta cooks, melt the unsalted butter in a large skillet or Dutch oven over medium heat. Add the minced garlic and finely diced shallot, and cook for 2-3 minutes until softened and fragrant, being careful not to brown the garlic.
2 tbsp Unsalted Butter, 2 cloves Garlic, minced, 1 shallot, finely diced
3. Deglaze with Wine: Pour in the dry white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Allow the wine to simmer and reduce by half, which should take about 3-4 minutes. This step concentrates the flavors and removes the harsh alcohol notes.
1/2 cup Dry White Wine
4. Create the Cream Sauce: Reduce the heat to low and stir in the heavy cream. Bring it to a gentle simmer, then add the grated Parmesan cheese and red pepper flakes (if using). Stir continuously until the cheese has melted and the sauce is smooth and slightly thickened. Season with salt and freshly ground black pepper to taste. Remember that the Parmesan cheese will add some saltiness.
1.5 cups Heavy Cream, 1/2 cup Grated Parmesan Cheese, 1/4 tsp Red Pepper Flakes, Salt and Freshly Ground Black Pepper
5. Combine Lobster and Sauce: Gently fold in the chopped lobster meat into the cream sauce. Heat through for just 1-2 minutes; overcooking the lobster will make it tough.
2 (1-1.5 lb) Cooked Lobsters
6. Combine Pasta and Sauce: Add the cooked and drained linguine directly into the skillet with the lobster and sauce. Toss everything together until the pasta is evenly coated with the rich, creamy sauce. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water at a time until you reach your desired consistency.
12 oz Linguine or Tagliatelle, 1/4 cup Pasta Water
7. Serve and Garnish: Divide the Easy Creamy Lobster Pasta among serving bowls. Garnish generously with fresh chopped parsley. Serve immediately and enjoy the exquisite flavors.
1/4 cup Freshly Chopped Parsley

Notes

Allow leftovers to cool completely before transferring to an airtight container. Refrigerate promptly, and consume within 1-2 days. Can be frozen for up to 1 month, though texture may change.