Lobster Pasta Recipe
This Lobster Pasta Recipe features rich, creamy sauce with flavorful lobster meat, perfect for a quick and exquisite dinner.
Equipment
- large pot
- Cooking pan
Ingredients
- 0.5 lb pasta like spaghetti, linguini, or bucatini
- 2 tablespoon unsalted butter
- 12-14 oz lobster meat claw meat, tail meat, or a mix of both
- pinch salt
- pinch fresh cracked black pepper
- 0.5 teaspoon fresh minced tarragon
- 1-2 teaspoon fresh minced parsley
- 1 tablespoon minced chives
Sauce
- 4-5 garlic cloves
- ⅓ cup reserved pasta water from cooking pasta
- ½ cup heavy whipping cream
- 1 cup fresh grated Parmesan cheese
- 0.5 teaspoon fresh minced tarragon
- 1 teaspoon fresh minced parsley
- 1 tablespoon minced chives
- pinch salt
- ¼ teaspoon fresh cracked black pepper
Instructions
- Prepare and measure out all of the ingredients before starting to cook, because it's a pretty quick recipe. Read through the instructions first as well!
- Bring a large pot of water to boil and salt it well. Cook pasta in salted water according to the package instructions, strain, and set aside. Make sure to reserve at least a ⅓ cup of water after pasta is cooked, before straining.
- Preheat a large cooking pan over medium heat and when it's hot, add butter to the pan.
- Add lobster meat to the pan along with some salt and pepper, ½ tsp. of tarragon, 1 tsp. of parsley, and 1 tbsp. of chives. Toss lobster meat with all the added ingredients and butter and cook it for just a minute or two, until it's hot.
- Take the lobster meat out of the pan and set aside while you prepare the sauce.
- Add minced garlic to the pan and let it sauté until fragrant.
- Pour in reserved pasta cooking water and let it come to a gentle simmer. Lower the heat to medium-low.
- Stir in heavy whipping cream, parmesan cheese, herbs, pepper, and a little salt. Gently stir everything together and let it heat through. Taste to see if there is enough salt.
- Add cooked pasta and toss to combine.
- Mix in lobster meat and serve!
Notes
You can use gluten-free pasta to make this dish. Heavy whipping cream gives the best consistency; substitutions may alter results. Store leftovers in an air-tight container in the refrigerator for 3 to 4 days. Do not freeze as cream-based sauces do not hold up well in the freezer.
Nutrition
Serving: 1servingCalories: 1263kcalCarbohydrates: 91gProtein: 105gFat: 51gSaturated Fat: 30gTrans Fat: 1gCholesterol: 686mgSodium: 2633mgPotassium: 1264mgFiber: 4gSugar: 4gVitamin A: 1815IUVitamin C: 5mgCalcium: 1041mgIron: 4mg
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