If you have been dreaming of a dish that combines the indulgence of lobster with the silky richness of a luxurious cream sauce, let me introduce you to my absolute favorite: the Lobster Pasta with Cream Sauce Recipe. This recipe blends tender lobster meat, aromatic herbs, and perfectly cooked pasta in a luscious, velvety sauce that feels like a special celebration on every forkful. It’s straightforward enough for a weeknight treat yet elegant enough to impress your guests, making it a go-to whenever lobster cravings strike.
Ingredients You’ll Need
The magic of this Lobster Pasta with Cream Sauce Recipe lies in its simplicity. Each ingredient plays a crucial role, whether it’s the fresh lobster for that sweet seafood essence, the heavy cream for that dreamy texture, or the bright lemon zest to keep the flavors vivid and balanced.
- Lobster tails (2 medium, 6-8 oz each): Choose fresh or thawed tails for the sweetest, most tender meat.
- Tagliolini or any long pasta (8 oz): The pasta shape is perfect for holding onto that creamy sauce.
- Heavy cream (½ cup): Creates the silky base that makes this dish unforgettable.
- Garlic (2 cloves): Adds a fragrant, savory foundation without overpowering the lobster.
- Shallot (1): Offers a subtle sweetness and depth when sautéed gently.
- Dry white wine (¼ cup): Essential for deglazing the pan and introducing a mild acidity.
- Butter (2 tbsp): Enriches the sauce and helps blend all the flavors together.
- Cherry tomatoes (½ cup, sliced lengthwise): Brings a burst of color and slight tanginess to the dish.
- Lemon zest (1 teaspoon): Lifts the whole dish with fresh citrus notes.
- Fresh lemon juice (for garnish): Adds brightness right before serving for a fresh finish.
- Tarragon (2 sprigs): An herbaceous note that complements seafood beautifully.
- Salt and Pepper (to taste): Essential seasonings that enhance every ingredient.
How to Make Lobster Pasta with Cream Sauce Recipe
Step 1: Prepare the Lobster Meat
Begin by carefully extracting the lobster meat from the tails. If you’re starting with whole lobsters, swiftly kill by slicing the back of the head, then separate the tail and claws. For lobster tails, simply cut down the shell center with kitchen shears and gently pull out the meat. Roughly chop it so every bite has a lovely texture that mingles with the pasta.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil and cook your tagliolini until just al dente — meaning the pasta should have a slight bite and not be mushy. This ensures it perfectly absorbs the cream sauce later. Drain the pasta but be sure to reserve a cup of pasta water; this starchy liquid is a secret weapon for adjusting the sauce’s consistency later.
Step 3: Sauté Aromatics and Tomatoes
In a large skillet on medium heat, warm 2 tablespoons of olive oil and gently sauté the minced shallot until it turns translucent, releasing sweetness. Add minced garlic, cooking briefly until it’s fragrant and mouthwatering. Next, toss in the halved cherry tomatoes and allow them to soften and blister, giving a lovely pop of color and a touch of natural acidity to the sauce.
Step 4: Create the Lobster Cream Sauce
Carefully pour in the dry white wine to deglaze the pan, scraping up all those flavorful browned bits from the bottom. Immediately add the chopped lobster meat, tarragon sprigs, and the heavy cream. Let everything simmer gently so the lobster cooks through and the sauce thickens slightly, marrying all the flavors seamlessly.
Step 5: Finish the Sauce
Stir in the butter little by little to emulsify the sauce and make it silky-smooth. Add the lemon zest for a burst of brightness and adjust the heat to low to keep your sauce warm without overcooking. At this point, season with salt and pepper to taste — this is where the dish really comes alive.
Step 6: Combine and Serve
Gently add the drained pasta to the skillet and toss so that every strand is luxuriously coated with the creamy lobster sauce. If the sauce feels too thick, loosen it with some reserved pasta water or a splash more cream until it reaches your ideal, luscious consistency. Finish with a generous squeeze of fresh lemon juice, and if you like, sprinkle chopped chives, red pepper flakes, or even a touch of Parmesan cheese for added flair. Serve immediately and prepare to be wowed!
How to Serve Lobster Pasta with Cream Sauce Recipe
Garnishes
A simple garnish can elevate this dish from impressive to unforgettable. Freshly chopped chives add a gentle oniony crunch, while a few red pepper flakes bring a subtle heat that contrasts beautifully with the creaminess. Don’t forget that final spritz of lemon juice and some extra zest for a zing that brightens every bite.
Side Dishes
This lobster pasta pairs wonderfully with light, refreshing sides that complement but don’t compete. Think crisp arugula salad with a lemon vinaigrette or a simple roasted asparagus dish. A warm, crusty baguette is also perfect for soaking up every last drop of creamy sauce.
Creative Ways to Present
To wow guests, serve this Lobster Pasta with Cream Sauce Recipe in individual shallow bowls, garnished with a sprig of fresh tarragon. For a fancy touch, drizzle a little herb-infused olive oil around the rim or add edible flowers for a pop of color. Even plating a lemon wedge on the side invites those delightful citrus notes to shine.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the pasta and sauce separately in airtight containers in the refrigerator for up to two days. Keeping the lobster pasta and cream sauce apart helps maintain the texture and flavor of both components.
Freezing
Freezing lobster pasta isn’t generally recommended because the cream sauce can break and the pasta become mushy. However, if you must freeze, separate the lobster meat from the sauce and pasta. Freeze them individually in freezer-safe containers for up to one month. Thaw overnight in the fridge before reheating gently.
Reheating
When reheating, do it slowly on the stovetop over low heat, stirring often. Add a splash of cream or reserved pasta water to revive the sauce’s smooth texture and prevent it from curdling. Avoid reheating in a microwave if possible, to keep the sauce silky and the lobster tender.
FAQs
Can I use frozen lobster tails for this recipe?
Absolutely! Frozen lobster tails work perfectly as long as you thaw them completely before cooking. This ensures even cooking and prevents the meat from becoming tough or rubbery.
What type of pasta is best for this Lobster Pasta with Cream Sauce Recipe?
Long, thin pasta like tagliolini, linguine, or fettuccine are ideal. They hold the cream sauce beautifully and pair well with the delicate texture of lobster meat.
Can I substitute heavy cream with a lighter option?
While you can try using half-and-half or a mix of milk and cream, heavy cream gives this recipe that rich, luxurious texture that really makes the dish special. Lighter alternatives may result in a thinner sauce that lacks that indulgent mouthfeel.
Is it necessary to use white wine in the sauce?
White wine adds a subtle acidity that balances the richness of the cream and lobster perfectly. If you prefer not to use alcohol, a splash of seafood broth or even lemon juice can be a good substitute.
How quickly can I make this recipe on a busy weeknight?
This Lobster Pasta with Cream Sauce Recipe is surprisingly quick, taking about 45 minutes from start to finish. With some prep and multitasking, you can have an elegant meal on the table even on a busy evening.
Final Thoughts
There’s just something so utterly satisfying about this Lobster Pasta with Cream Sauce Recipe that makes every bite feel like a celebration. It’s rich, comforting, and yet refreshingly bright thanks to the lemon and tarragon. I truly hope you’ll give it a try soon and experience the joy of making such a special meal in your own kitchen. Trust me, once you do, it’ll become one of your favorite dishes to share with friends and family.
Print
Lobster Pasta with Cream Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 3 to 3.3 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Lobster Pasta with Cream Sauce is a luxurious seafood dish featuring tender lobster meat tossed in a delicate, creamy white wine sauce with fresh herbs and cherry tomatoes. Perfect for a special dinner, this recipe combines al dente tagliolini pasta with a rich, buttery sauce enhanced by lemon zest and fresh tarragon for a bright, flavorful finish.
Ingredients
Seafood
- 2 medium Lobster tails (6–8 oz of meat)
Pasta
- 8 oz Tagliolini or other long pasta
Sauce
- ½ cup Heavy cream
- 2 cloves Garlic, minced
- 1 Shallot, minced
- ¼ cup Dry white wine
- 2 tbsp Butter
- ½ cup Cherry tomatoes, sliced lengthwise
- 1 teaspoon Lemon zest
- 2 sprigs Tarragon, chopped
Seasoning and Garnish
- Fresh lemon juice (for garnish)
- Salt and Pepper to taste
- Optional: chopped chives, red pepper flakes, Parmesan cheese
Instructions
- Prepare the Lobster: If using live lobster, quickly kill by cutting down the back of the head, then twist off the tail and claws and remove the shell with scissors. For lobster tails, cut down the middle of the shell lengthwise and gently extract the meat, chopping roughly.
- Cook the Pasta: Bring a large pot of salted water to a boil, cook pasta according to package instructions until al dente, then drain and reserve one cup of pasta water. Set pasta aside.
- Sauté Aromatics and Tomatoes: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté minced shallot until translucent, then add garlic and cook until fragrant. Add cherry tomatoes and blister them slightly.
- Deglaze and Add Lobster: Pour in dry white wine and scrape the pan to deglaze. Add the chopped lobster meat, tarragon, and heavy cream. Simmer gently until the lobster is fully cooked and the sauce thickens slightly.
- Emulsify the Sauce: Stir in butter to give the sauce a silky texture and add lemon zest for brightness. Keep the sauce warm on low heat.
- Toss Pasta with Sauce: Add the cooked pasta to the skillet and toss well to coat all strands in the creamy sauce. Adjust the consistency by adding reserved pasta water or extra cream if necessary. Season with salt and pepper to taste.
- Final Touches and Serve: Finish the dish with a squeeze of fresh lemon juice, additional lemon zest, chopped chives, red pepper flakes, and optionally sprinkle with Parmesan cheese. Serve immediately while warm and flavorful.
Notes
- Using fresh lobster gives the best flavor, but cooked lobster meat can be substituted.
- Reserve pasta water to adjust the sauce consistency without thinning the flavor.
- Optional garnishes like chives, red pepper flakes, and Parmesan enhance flavor complexity.
- Be careful not to overcook lobster to keep it tender and juicy.
- This dish pairs well with a light white wine such as Sauvignon Blanc or Pinot Grigio.
