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Luxurious Creamy Lobster Pasta with White Wine Sauce

Featured in Inspiring Dinner Ideas.

This restaurant-quality lobster pasta combines tender lobster meat with perfectly cooked linguine in a rich cream sauce. Fresh herbs and lemon brighten the dish, while Parmesan adds depth.

Sarah
Updated on Tue, 21 Jan 2025 10:34:09 GMT
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A plate of creamy lobster fettuccine garnished with parsley and grated cheese. Pin it
A plate of creamy lobster fettuccine garnished with parsley and grated cheese. | kitchenscroll.com

Creamy Lobster Pasta is a quick and elegant dish that combines sweet lobster, tender pasta, and a rich, velvety garlic cream sauce. Ready in under an hour, this recipe strikes the perfect balance between sophistication and comfort, making it ideal for a special occasion or a simple indulgent meal at home.

Why You'll Love It

This dish brings together the sweet, succulent flavor of lobster with a luxurious cream sauce, creating an indulgent yet comforting meal. It's simple to prepare, with just a few key ingredients, and feels special enough for date nights or celebrations. Plus, it's far more affordable than dining out at a fancy restaurant, making it a perfect treat for any occasion.

Key Ingredients for Richness

  • Lobsters: Fresh or precooked lobster adds sweet, delicate seafood flavor.
  • Pasta: Linguine or fettuccine for a long, flat base that complements the creamy sauce.
  • Olive Oil and Butter: Olive oil for sautéing and butter for richness.
  • Shallot and Garlic: Aromatics that enhance the depth of flavor.
  • White Wine: Adds acidity and deglazes the pan, incorporating flavorful browned bits into the sauce.
  • Heavy Cream: Forms the rich base of the sauce, making it smooth and indulgent.

Step-by-Step Instructions

Step 1: Cook Pasta
Cook the linguine or fettuccine in salted water according to package directions. Drain and set aside.
Step 2: Prepare Lobster
If using live lobster, boil or steam until cooked through, then remove the meat from the shells. If using precooked lobster, simply chop into bite-sized pieces.
Step 3: Make the Sauce
In a large pan, heat olive oil and butter over medium heat. Add the shallot and garlic and sauté until fragrant. Deglaze the pan with white wine and let it reduce slightly. Add heavy cream and bring to a simmer.
Step 4: Combine and Serve
Mix the cooked pasta into the sauce, adding lobster meat. Toss gently to combine and heat through. Serve immediately with freshly cracked pepper and optional Parmesan cheese.
A plate of creamy lobster pasta topped with parsley and grated cheese, accompanied by a block of cheese in the background. Pin it
A plate of creamy lobster pasta topped with parsley and grated cheese, accompanied by a block of cheese in the background. | kitchenscroll.com

Frequently Asked Questions

→ Can I use frozen lobster meat?

Yes, thawed frozen lobster meat works well. Just ensure it's fully thawed and pat it dry before adding to the sauce.

→ What wine works best for the sauce?

A dry white wine like Pinot Grigio or Chardonnay works great. If avoiding alcohol, substitute with chicken broth and a splash of lemon juice.

→ Can I make this ahead of time?

Best served fresh, but you can prepare the lobster meat ahead. Make the sauce and pasta just before serving for the best texture.

→ Why reserve pasta water?

The starchy pasta water helps thin the sauce if needed and helps it cling to the pasta better than plain water would.

→ Can I substitute the cream?

Heavy cream works best for a thick, rich sauce. Half-and-half can work but will make a thinner sauce that may not coat the pasta as well.

Creamy Lobster Pasta

Fresh lobster and pasta in a rich cream sauce with white wine, Parmesan, and herbs. An elegant pasta dish perfect for special occasions.

Prep Time
20 Minutes
Cook Time
30 Minutes
Total Time
50 Minutes

Category: Dinner Delights

Difficulty: Intermediate

Cuisine: Italian

Yield: 4 Servings (4 plates)

Dietary: ~

Ingredients

01 2 live lobsters (1½ pounds each) or 1 pound cooked lobster meat.
02 12 ounces linguine or fettuccine.
03 2 tablespoons olive oil.
04 4 tablespoons unsalted butter, divided.
05 1 small shallot, finely chopped.
06 2 garlic cloves, minced.
07 ½ cup white wine.
08 1 cup heavy cream.
09 ½ cup grated Parmesan cheese, plus more for serving.
10 ¼ teaspoon dried thyme.
11 2 sprigs tarragon.
12 1 pinch red pepper flakes (optional).
13 ½ teaspoon salt, or to taste.
14 ¼ teaspoon black pepper, or to taste.
15 ¼ cup chopped fresh parsley.
16 1 lemon (zest and juice).

Instructions

Step 01

Boil salted water. Cook lobsters 8-10 minutes until red. Cool, then remove meat from claws, knuckles, and tails. Chop meat into bite-size pieces.

Step 02

Boil salted water (can use lobster water). Cook pasta until al dente. Reserve 1 cup pasta water. Drain pasta.

Step 03

Heat oil and 2 tablespoons butter in a large skillet. Cook shallot until soft (2-3 minutes). Add garlic, cook 1 minute. Add wine, simmer 1 minute. Stir in cream. Add Parmesan gradually, stirring until melted. Mix in thyme, tarragon, red pepper flakes. Season with salt and pepper. Simmer 5 minutes until thickened.

Step 04

Add pasta to sauce, toss well. Add pasta water if needed. Stir in lobster, remaining butter, parsley, lemon zest and juice. Heat 2-3 minutes. Serve with extra Parmesan and parsley.

Notes

  1. Can substitute chicken broth for wine.
  2. Works well with shrimp instead of lobster - just cook shrimp with the shallots and garlic, remove, then add back at the end.

Tools You'll Need

  • Large pot.
  • Large skillet.
  • Colander.
  • Wire rack (if using live lobsters).

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Shellfish (lobster).
  • Dairy (cream, butter, Parmesan).
  • Wheat (pasta).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 650
  • Total Fat: 38 g
  • Total Carbohydrate: 45 g
  • Protein: 32 g