Name: Creamy Lobster Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American / Italian-Inspired
Ingredients: 12 oz (340 g) fettuccine or linguine; 1 lb (450 g) cooked lobster meat, chopped; 2 tbsp unsalted butter; 1 tbsp olive oil; 1 shallot, finely minced; 2 cloves garlic, minced; 1/4 tsp red pepper flakes (optional); 1/2 cup dry white wine; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; Zest of 1 lemon; 2 tbsp lemon juice; 2 tbsp fresh parsley, chopped; Salt and black pepper, to taste

Why You’ll Love This Recipe

I love how this pasta brings restaurant-quality flavor into my kitchen with surprisingly little effort. The rich cream sauce infused with garlic, white wine, and lemon pairs beautifully with the sweet lobster. It’s sophisticated but still easy to pull together, making it one of my go-to fancy meals.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 oz (340 g) fettuccine or linguine
1 lb (450 g) cooked lobster meat, chopped
2 tablespoons unsalted butter
1 shallot, finely minced
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
1/2 cup dry white wine (e.g., Chardonnay or Sauvignon Blanc)
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
Zest of 1 lemon
2 tablespoons lemon juice
2 tablespoons fresh parsley, chopped
Salt and freshly ground black pepper, to taste
1 tablespoon olive oil

Directions

I cook the pasta in a large pot of salted boiling water until al dente. I drain it and reserve about 1/2 cup of the pasta water.
In a large skillet over medium heat, I melt the butter with olive oil. I add the minced shallot and sauté until translucent, about 2 minutes.
I stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
I pour in the white wine, scraping up any browned bits, and let it simmer for 2–3 minutes until slightly reduced.
Lowering the heat to medium-low, I stir in the heavy cream. I bring it to a gentle simmer, then add the Parmesan and stir until smooth and creamy.
I add the lobster meat, lemon zest, and lemon juice. I let it simmer for 2 minutes to warm the lobster through. I season with salt, pepper, and more red pepper flakes if needed.
I toss the cooked pasta into the sauce, adding reserved pasta water a little at a time to reach the desired consistency.
I remove the skillet from heat and stir in fresh parsley. I taste and adjust the seasoning if necessary.
I serve the pasta immediately, garnished with extra Parmesan and parsley.

Servings and timing

This recipe makes 4 servings. Prep time is 15 minutes, cook time is 15 minutes, and the total time is about 30 minutes. Each serving contains approximately 550 kcal.

Variations

I sometimes add a handful of spinach or peas for a pop of color and freshness. If I’m out of lobster, I’ve substituted with shrimp or crab meat for an equally tasty result. For extra richness, I add a splash more cream or a touch of mascarpone.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I gently warm it in a skillet over low heat, adding a splash of cream or milk to loosen the sauce. I avoid microwaving to keep the lobster tender.

FAQs

Can I use frozen lobster meat?

Yes, I often use frozen lobster meat. I make sure it’s fully thawed and drained before adding it to the sauce.

What type of pasta works best?

Fettuccine and linguine are my top picks, but I’ve also used tagliatelle or pappardelle with great results.

Can I make it without wine?

Absolutely. I replace the wine with seafood stock or a mix of chicken broth and lemon juice for a similar effect.

How do I prevent the cream sauce from curdling?

I keep the heat at medium-low and stir constantly after adding cream. Gentle simmering prevents separation.

Is this recipe good for entertaining?

Definitely. I find it to be an elegant crowd-pleaser that looks impressive but comes together easily.

Conclusion

This Creamy Lobster Pasta is one of my favorite ways to enjoy a luxurious, seafood-forward meal without leaving home. The rich garlic-parmesan sauce and tender lobster make every bite feel special, whether I’m hosting guests or treating myself.