Indulgent Creamy Lobster Pasta (Printer-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
2 live lobsters (about 1 1/2 pounds each) or 1 pound cooked lobster meat
02 -
12 ounces linguine or fettuccine
03 -
2 tablespoons olive oil
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4 tablespoons unsalted butter, divided
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1 small shallot, finely chopped
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2 garlic cloves, minced
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1⁄2 cup white wine
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1 cup heavy cream
09 -
1⁄2 cup grated Parmesan cheese, plus more for serving
10 -
1⁄4 teaspoon dried thyme
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2 sprigs tarragon
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1 pinch red pepper flakes, optional
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1⁄2 teaspoon salt, or to taste
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1⁄4 teaspoon freshly ground black pepper, or to taste
15 -
1⁄4 cup chopped fresh parsley
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zest of 1 lemon
17 -
1 tablespoon lemon juice
# Let's Cook!:
01 -
If using cooked lobster meat, simply chop it and set it aside. If using live lobsters, bring a large pot of well-salted water to a boil. Add the lobsters and cook for about 8-10 minutes or until they are bright red. Remove the lobsters and let them cool on a wire rack. When cool, extract the meat from the claws, knuckles, and tails, chop into bite-sized pieces, and set aside
02 -
Bring a pot of well-salted water to boil (use the lobster water for extra flavor, if possible). Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside
03 -
In a large skillet over medium heat, add the olive oil and 2 tablespoons of butter. Once the butter has melted, add the shallot and sauté until soft, about 2-3 minutes. Add the garlic and stir until fragrant, about 1 minute
04 -
Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer for a minute, then slowly add the heavy cream and stir well
05 -
Add the Parmesan cheese in small handfuls, stirring well between each addition until melted. Mix in the thyme, tarragon, and red pepper flakes (if using). Season with salt and pepper, bring to a simmer and cook for 5 minutes until slightly thickened
06 -
Add the drained pasta to the skillet with the sauce, tossing to coat well. If the sauce is too thick, add a splash of pasta water and stir. Add more as needed until the desired consistency is reached
07 -
Gently stir in the chopped lobster meat, remaining 2 tablespoons of butter, parsley, lemon zest, and lemon juice. Cook until the lobster is heated through, about 2-3 minutes, and adjust the seasoning if necessary
08 -
Serve the pasta with additional Parmesan cheese and a sprinkle of fresh parsley
# Cook's Notes:
01 -
Using lobster cooking water for pasta adds extra flavor
02 -
Pasta water can be used to adjust sauce consistency
03 -
For extra flavor, save lobster shells to make stock for future recipes