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Buttered Lobster Pasta: A Decadent Recipe for Seafood Lovers

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Indulge in a luxurious Lobster Pasta featuring tender linguine or fettuccine in a creamy garlic sauce, fresh cherry tomatoes, and a hint of lemon. Perfect for special occasions or a delightful weeknight dinner!

Ingredients

Scale
  • 8 ounces of linguine or fettuccine pasta
  • 2 tablespoons of unsalted butter
  • 2 tablespoons of olive oil
  • 3 cloves of garlic, minced
  • 1 small shallot, finely chopped
  • 1/2 teaspoon of red pepper flakes
  • 1 cup of cherry tomatoes, halved
  • 1 cup of heavy cream
  • 1/2 cup of freshly grated Parmesan cheese
  • 1 pound of cooked lobster meat, chopped into bite-sized pieces
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for garnish
  • Zest of 1 lemon
  • Juice of 1 lemon

Instructions

  1. Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil over high heat.
  2. Add the linguine or fettuccine to the boiling water and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally.
  3. Before draining, reserve about 1 cup of the pasta cooking water.
  4. Drain the pasta in a colander and set aside without rinsing.
  5. In a large skillet, heat the butter and olive oil over medium heat. Add the minced garlic and chopped shallot, sauté for 2-3 minutes until fragrant.
  6. Stir in the red pepper flakes and cook for an additional 30 seconds.
  7. Add the halved cherry tomatoes and cook for about 5 minutes until softened.
  8. Reduce heat to low, pour in the heavy cream, and stir to combine. Heat through for 2-3 minutes.
  9. Gradually whisk in the Parmesan cheese until melted and creamy. Adjust thickness with reserved pasta water if needed.
  10. Taste and season with salt and pepper as needed.
  11. Gently fold in the chopped lobster meat and heat through for 2-3 minutes.
  12. Stir in the lemon zest and juice to brighten the flavors.
  13. Add the drained pasta to the skillet and toss gently to coat. Adjust consistency with reserved pasta water if necessary.
  14. Taste and adjust seasoning if needed.
  15. Twirl the pasta onto plates or into bowls, ensuring plenty of lobster and sauce in each serving.
  16. Sprinkle with freshly chopped parsley and additional Parmesan if desired.
  17. Enjoy the dish hot and creamy.
  18. Consider adding a sprinkle of extra red pepper flakes for heat or a drizzle of olive oil for richness.

Notes

  • Ensure the lobster meat is cooked before adding it to the sauce to avoid overcooking.
  • This dish pairs well with a crisp white wine or a light salad.

Find it online: https://softtasty.com/buttered-lobster-pasta/