Lobster Pasta Recipe: Easy Steps to a Fancy Dish
This indulgent Lobster Pasta Recipe combines succulent lobster meat with a rich, creamy sauce infused with garlic, white wine, and fresh herbs. The perfect combination of luxury and comfort, this dish will make any meal feel like a special occasion. It's a fantastic centerpiece for date nights or celebratory dinners.
Ingredients
- 2 whole lobsters about 1.5 pounds each
- 12 oz fettuccine pasta
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 4 garlic cloves minced
- 1 small shallot finely chopped
- 1 cup heavy cream
- ½ cup dry white wine
- ½ cup freshly grated Parmesan cheese
- 1 tsp lemon zest
- Fresh parsley chopped (for garnish)
- Salt and pepper to taste
- Red pepper flakes optional, for a hint of spice
Instructions
- Boil the lobsters in salted water for 7-10 minutes, until fully cooked. Remove the meat from the shells, chop it into bite-sized pieces, and set aside. Save the shells for making seafood stock, if desired.
- Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- In a large skillet, heat olive oil and butter over medium heat. Add the minced garlic and chopped shallots, sautéing until fragrant and softened, about 2-3 minutes.
- Pour in the white wine, scraping any browned bits from the bottom of the pan. Let it simmer and reduce by half, about 3-4 minutes.
- Stir in the heavy cream and Parmesan cheese, allowing the sauce to thicken for about 5 minutes. If the sauce gets too thick, use reserved pasta water to adjust the consistency.
- Add the chopped lobster meat to the sauce, along with lemon zest. Stir gently and allow it to heat through for about 3-4 minutes.
- Add the cooked pasta to the sauce, tossing to combine everything evenly. Season with salt, pepper, and red pepper flakes, if using.
- Divide the lobster pasta between plates, garnish with freshly chopped parsley, and serve immediately.
Notes
For added flavor, you can use lobster shells to make a quick seafood stock and add it to the sauce. If you prefer a lighter dish, substitute the heavy cream with half-and-half or reduce the amount of cream.