If you are craving a dish that feels indulgent yet elegant, let me introduce you to this Lobster Pasta with Cream Sauce Recipe. It’s a celebration of tender lobster meat tossed with silky pasta and enveloped in a luxurious cream sauce that’s bursting with bright lemon notes, fresh herbs, and just the right touch of garlic. Whether it’s for a special occasion or a weekend treat, this recipe transforms simple ingredients into a dinner that will have everyone asking for seconds — and feeling truly wowed.
Ingredients You’ll Need
Don’t let this recipe intimidate you; the ingredients are straightforward and work together like old friends, each adding a distinct flavor or texture that brings the dish to life.
- Lobster tails (2 medium): Use fresh or thawed lobster tails for the sweetest, most succulent meat that’s the star of the dish.
- Tagliolini or long pasta (8 oz): The delicate strands soak up the cream sauce beautifully without overpowering the lobster’s flavor.
- Heavy cream (½ cup): Adds that irresistibly smooth and rich texture to the sauce.
- Garlic (2 cloves): Infuses the sauce with a fragrant, savory base.
- Shallot (1): Provides a subtle sweetness and depth that complements the seafood perfectly.
- Dry white wine (¼ cup): Adds acidity and a touch of complexity when deglazing and building the sauce.
- Butter (2 tbsp): Finishes the sauce with glossy richness and a velvety mouthfeel.
- Cherry tomatoes (½ cup, sliced lengthwise): Bring bursts of freshness and color contrast on the plate.
- Lemon zest (1 tsp): Lends a bright, citrusy aroma that elevates every bite.
- Fresh lemon juice (for garnish): A splash at the end to balance the cream’s richness with sunshine in every spoonful.
- Tarragon (2 sprigs): Herbaceous and slightly anise-flavored, it’s the subtle herb that ties all the flavors together.
- Salt and pepper (to taste): Essential for seasoning and bringing out each ingredient’s best notes.
How to Make Lobster Pasta with Cream Sauce Recipe
Step 1: Prepare the Lobster
Start by gently removing the lobster meat from shells. If you’re working with live lobster, cut down the back of the head once quickly and humanely, then twist off the tail and claws. Use kitchen shears to split the shell and carefully extract the meat, chopping it roughly for later. For pre-cooked lobster tails, simply cut down the shell center and lift out the tender meat.
Step 2: Cook the Pasta
Bring a large pot of salted water to a rolling boil and cook your tagliolini or other long pasta until just al dente. This ensures it has that perfect bite and won’t get mushy later when combined with the sauce. Drain the pasta but reserve a cup of the starchy pasta water — it’s a secret weapon to adjust the sauce’s consistency later.
Step 3: Prepare the Sauce
Heat 2 tablespoons of olive oil over medium heat in a large skillet. Start by sautéing the minced shallot until it turns translucent and sweet. Add minced garlic next, letting it release its aroma without browning. Toss in the cherry tomatoes, cooking just until they blister slightly, adding a fresh juicy pop. Pour in the dry white wine, scraping up all those browned bits from the pan — this little step builds layers of flavor. Now add your chopped lobster meat, fresh tarragon, and heavy cream. Let everything simmer gently until the lobster is warmed through and tender.
Step 4: Add Butter and Lemon
Stir in the butter slowly to emulsify and thicken the sauce, creating a silky texture that clings to the pasta beautifully. Sprinkle in the lemon zest for a lively citrus brightness that cuts through the rich creaminess. Keep the sauce warm over low heat, ready to marry with your pasta.
Step 5: Combine Pasta and Sauce
Add the cooked pasta directly into the skillet, tossing it expertly to coat every strand with the luscious cream and lobster mixture. Season with salt and freshly cracked black pepper to your preference. If the sauce feels too thick, gradually stir in some reserved pasta water or a splash more cream until it reaches your ideal consistency.
Step 6: Garnish and Serve
Finish the dish with a fresh squeeze of lemon juice—this final zing lifts the flavors to perfection. Add extra lemon zest if you want more brightness, and consider sprinkling chopped chives, red pepper flakes, or even a touch of Parmesan cheese for added depth and flair. Serve immediately for the best experience.
How to Serve Lobster Pasta with Cream Sauce Recipe
Garnishes
Simple yet thoughtful garnishes can transform your presentation and the flavor profile. Fresh lemon juice and zest are musts, adding vibrant notes. Chopped chives bring a subtle oniony crunch. Red pepper flakes introduce just enough heat to excite your palate. If you’re a cheese lover, a light dusting of Parmesan offers a salty, nutty counterpoint to the seafood.
Side Dishes
This rich and flavorful lobster pasta deserves sides that complement without overshadowing. Crisp, lightly dressed arugula or mixed greens provide bright, peppery contrasts. A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully with the seafood and cream sauce. For carbs, garlic bread or a crusty baguette is perfect for soaking up every last bit of that luscious sauce.
Creative Ways to Present
Serve your Lobster Pasta with Cream Sauce Recipe in shallow bowls to showcase the colors and allow easy twirling of pasta. Garnish each plate individually with fresh tarragon sprigs and halved cherry tomatoes for a gourmet touch. For a dramatic effect, serve atop edible flowers or lemon slices to elevate the visual appeal, making your dinner truly special.
Make Ahead and Storage
Storing Leftovers
You can store any leftover lobster pasta in airtight containers in the refrigerator for up to 2 days. Because the dish features seafood and cream, it’s best enjoyed fresh but properly chilled leftovers can still deliver a delicious meal next day.
Freezing
Freezing lobster pasta with cream sauce is not recommended, as the cream sauce may separate and the pasta texture can become mushy. If you must freeze, store lobster meat separately and make a fresh cream sauce when ready to enjoy.
Reheating
Reheat leftovers gently on low heat in a skillet, adding a splash of cream or reserved pasta water to rejuvenate the sauce. Avoid microwaving at high power to keep textures intact and flavors fresh.
FAQs
Can I use canned lobster meat instead of fresh tails?
While fresh lobster meat delivers the best flavor and texture, you can use canned lobster in a pinch. Just be sure to drain it well and add it towards the end to avoid overcooking.
What pasta type works best for this recipe?
Tagliolini or other long, thin pastas like linguine work wonderfully as they catch the sauce beautifully without overwhelming the delicate lobster pieces.
Is it possible to make this dish dairy-free?
Yes! Substitute heavy cream with full-fat coconut milk or a dairy-free cream alternative, and use olive oil instead of butter for a delicious dairy-free twist.
How do I know when the lobster is cooked?
When lobster meat turns opaque and firm, it’s cooked through. Overcooking can make it tough, so simmer gently just until heated.
Can I prepare parts of this recipe in advance?
You can prep lobster meat and chop shallots and garlic ahead of time to streamline cooking, but combining pasta and sauce works best just before serving to preserve freshness.
Final Thoughts
This Lobster Pasta with Cream Sauce Recipe is truly one of those meals that feels like a special occasion in every bite. With its rich yet balanced flavors, it’s a perfect way to show off a touch of culinary flair without fuss. I encourage you to try it soon—you’ll find it’s more approachable than you might think and incredibly rewarding to serve family or friends. Enjoy every creamy, lobster-filled forkful!
Print
Lobster Pasta with Cream Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A luxurious Lobster Pasta with a rich creamy sauce featuring succulent lobster meat, fresh cherry tomatoes, tarragon, and a hint of lemon, tossed with tender tagliolini. Perfect for an indulgent seafood dinner in just 45 minutes.
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
- Fresh lemon juice (for garnish)
- 2 sprigs Tarragon
- Salt and Pepper to taste
Instructions
- Prepare the Lobster: If using a live lobster, quickly kill it by cutting down the back of the head and twisting off the tail and claws. Remove the shell with scissors. For lobster tails, cut down the middle of the shell with kitchen shears and gently extract the meat, then chop roughly.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the tagliolini until al dente as per package instructions. Drain, reserving one cup of pasta water, and set aside.
- Prepare the Sauce: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the minced shallot until translucent, then add the garlic and cook until fragrant. Add the sliced cherry tomatoes and allow them to blister slightly. Carefully pour in the dry white wine to deglaze the pan, scraping any browned bits off the bottom.
- Add Lobster and Cream: Stir in the chopped lobster meat, tarragon sprigs, and heavy cream. Simmer gently until the lobster is fully cooked through and the sauce has thickened slightly.
- Add Butter and Lemon: Stir in the butter to emulsify and enrich the sauce, then add the lemon zest. Reduce heat to low to keep the sauce warm without breaking.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet with the sauce and toss thoroughly to coat. Season with salt and pepper to taste. If needed, add some reserved pasta water or additional cream to achieve the desired consistency.
- Garnish and Serve: Finish with a squeeze of fresh lemon juice, extra lemon zest, chopped chives, red pepper flakes, and optional Parmesan cheese. Serve immediately while warm and enjoy.
Notes
- Fresh lobster meat can also be substituted with pre-cooked lobster for a quicker preparation.
- Reserve pasta water to adjust sauce consistency and enhance creaminess.
- Use dry white wine like Sauvignon Blanc or Pinot Grigio for best results.
- This dish pairs beautifully with a crisp white wine and a light green salad.
- Make sure not to overcook the lobster to keep it tender and juicy.
