This lobster pasta is creamy, bright, and simple to make at home. Sweet chunks of lobster meet silky pasta in a sauce of garlic, white wine, and heavy cream. The tomatoes add a fresh pop of color and acidity. The dish smells of garlic and buttered lobster, and the sauce clings to each strand of linguine for a satisfying, rich bite. If you like seafood with a restaurant feel but home-cook ease, this is for you — and you can try a spicier cousin with a Cajun twist here: Cajun seafood Alfredo with lobster and crab.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
- Difficulty Level: Medium
Nutrition Information
- Calories per serving: ~470 kcal
- Protein: ~31 g
- Carbohydrates: ~56 g
- Fat: ~18 g
- Fiber: ~3 g
- Sugar: ~4 g
- Sodium: ~650 mg
Why Make This Lobster Pasta
This lobster pasta feels special without much fuss. It cooks fast, so it works for a cozy weeknight or an elegant weekend meal. The lobster gives sweet, firm bites. The cream makes the sauce silky. Tomatoes add brightness so the dish never tastes flat. It looks impressive on the plate but uses simple pantry staples. You get restaurant flavor at home with little cleanup.
How to Make Lobster Pasta
Start by cooking the pasta and preparing the sauce in one skillet. Sauté garlic briefly to release aroma, then add tomatoes and white wine for a quick deglaze. The cream makes a rich base that lightly coats the pasta. Gently fold in cooked lobster last so it warms without overcooking. Toss everything with a splash of reserved pasta water to bind the sauce. Finish with fresh herbs and a sprinkle of Parmesan for a salty, nutty note.
Ingredients:
- 8 oz linguine or fettuccine
- 1 lb lobster meat, cooked and chopped
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup heavy cream
- 1/4 cup white wine
- Salt and pepper to taste
- Fresh basil or parsley for garnish
- Parmesan cheese, grated (optional)
Directions:
Step 1: Preparation
Cook the linguine or fettuccine according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain and set pasta aside. Pat the lobster meat dry with paper towels so it warms cleanly in the sauce. Mince garlic and halve the cherry tomatoes while the pasta cooks.
Step 2: Mixing
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté briefly until fragrant, about 30–45 seconds. Avoid browning the garlic — it should smell sweet and aromatic. Add the halved cherry tomatoes and stir, letting them soften and release juices.
Step 3: Cooking
Pour in the white wine and let it simmer for 2–3 minutes to reduce and concentrate flavor. Stir in the heavy cream and lower the heat. Let the cream reduce slightly until it thickens to a silky sauce, about 2–4 minutes. Add the chopped lobster meat just to warm through; do not boil. The lobster should feel tender and slightly firm.
Step 4: Finishing
Add the cooked pasta to the skillet and toss gently to coat in the sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it and help the sauce cling to the noodles. Season with salt and freshly ground black pepper to taste. Garnish with torn basil or parsley and grated Parmesan, if using. Serve immediately while hot.
How to Serve Lobster Pasta
Serve in shallow bowls so the sauce pools under the pasta. Add a lemon wedge for bright acidity and a light green salad for crunch. Pair with a crisp white wine like Sauvignon Blanc or a light Chardonnay. For a festive dinner, serve with crusty bread to mop up the sauce and a side of steamed asparagus or roasted cherry tomatoes.
How to Store Lobster Pasta
- Refrigerator: Cool to room temperature, place in an airtight container, and refrigerate up to 2 days. Reheat gently on the stove with a splash of cream or water to refresh the sauce.
- Freezer: Cream-based sauces separate when frozen. For best results, freeze lobster meat separately (up to 3 months) and store sauce and pasta separately if you must freeze. Thaw overnight in the fridge and reheat gently.
- Make-ahead tip: Prepare the sauce and lobster, keep pasta aside, then toss together just before serving for the best texture.
Expert Tips for Perfect Lobster Pasta
- Use cooked lobster meat and warm it gently. Overcooking makes lobster tough.
- Reserve pasta water. A little starchy water helps the sauce cling to noodles.
- Don’t burn the garlic. Cook it until fragrant, not browned.
- Taste as you season. Lobster and Parmesan add salt, so season gradually.
- Use good-quality cream for a silkier finish. Light cream thins too much.
- If you prefer lighter sauce, substitute half-and-half but reduce quicker to concentrate flavor.
- Add fresh herbs at the end for bright color and aroma.
- If lobster is frozen, thaw in the fridge and pat dry before adding.
Delicious Variations
- Tomato-forward: Add a crushed tomato base and finish with basil for a lighter, tangy sauce.
- Garlic-butter lobster: Swap olive oil for butter and add a squeeze of lemon for a classic flavor.
- Spicy Cajun: Add a pinch of Cajun seasoning and sliced smoked sausage for heat and depth.
- Pesto lobster: Toss the pasta with basil pesto and fold in lobster for a fresh green twist.
- Shellfish mix: Add shrimp or crab for a mixed seafood pasta.
- Dairy-free: Use coconut cream or a cashew cream substitute and plenty of lemon and herbs.
Frequently Asked Questions
Q: Can I use frozen lobster meat?
A: Yes. Thaw frozen lobster meat in the refrigerator overnight. Pat it dry before adding to the warm sauce so it heats quickly without releasing excess water. If the meat seems very watery, dry it on paper towels to preserve texture.
Q: How can I lighten the sauce?
A: Use half-and-half or a mix of milk and a small knob of butter instead of heavy cream. Cook the sauce slightly longer to reduce and concentrate flavor so it still coats the pasta well.
Q: Can I make this ahead of time?
A: You can make the sauce and lobster ahead and refrigerate for up to one day. Reheat gently and toss with freshly cooked pasta just before serving. Avoid mixing pasta with cream sauce far in advance; it will thicken and lose texture.
Q: What pasta works best?
A: Linguine or fettuccine are ideal because their flat ribbons hold the cream sauce well. Spaghetti or bucatini also work. Use the shape you like, but adjust cooking times per the package.
Q: How do I prevent the lobster from becoming rubbery?
A: Add lobster to the sauce at the end and heat only briefly. Lobster cooks quickly; aim to warm it through rather than cook it again. High heat and long cooking time make it tough.
Q: Is it safe to reheat seafood?
A: Yes, if stored properly. Reheat gently on low heat until just warmed through. Do not repeatedly reheat seafood; eat leftovers within 2 days for best safety and quality.
Conclusion
This lobster pasta gives you rich, creamy flavor with bright tomato and fresh herb notes. It’s fast to pull together and feels special — perfect for a romantic dinner or a treat-yourself night. For another excellent take on lobster pasta you can compare techniques with, see Lobster Pasta Recipe | Bon Appétit. Give it a try and enjoy the sweet, tender lobster with every forkful.
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Creamy Lobster Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Seafood
Description
A creamy and bright lobster pasta with a rich garlic, white wine, and heavy cream sauce.
Ingredients
- 8 oz linguine or fettuccine
- 1 lb lobster meat, cooked and chopped
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup heavy cream
- 1/4 cup white wine
- Salt and pepper to taste
- Fresh basil or parsley for garnish
- Parmesan cheese, grated (optional)
Instructions
- Cook the linguine or fettuccine according to package instructions until al dente. Reserve 1/2 cup of the cooking water, then drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30–45 seconds.
- Add the halved cherry tomatoes and stir, letting them soften and release juices.
- Pour in the white wine and let it simmer for 2–3 minutes to reduce.
- Stir in the heavy cream and reduce heat. Let it thicken, about 2–4 minutes.
- Add the lobster meat to warm through, then toss in the cooked pasta. Use reserved pasta water to loosen the sauce if necessary.
- Season with salt and pepper, and garnish with fresh basil or parsley and grated Parmesan, if desired.
Notes
For best texture, avoid burning the garlic, and gently warm the lobster to prevent it from becoming tough.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 60mg
