Description
Believe it or not, you can make this creamy lobster pasta in a flash. Elegant yet approachable, it’s the perfect blend of simplicity and sophistication.
Ingredients
Scale
- 2 live lobsters (about 1 1/2 pounds each) or 1 pound cooked lobster meat
- 12 ounces linguine or fettuccine
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 1 small shallot, finely chopped
- 2 garlic cloves, minced
- 1/2 cup vegetable broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 teaspoon dried thyme
- 2 sprigs tarragon
- 1 pinch red pepper flakes, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 1/4 cup chopped fresh parsley
- zest of 1 lemon
- 1 tablespoon lemon juice
Instructions
- Step: If using cooked lobster meat, simply chop it and set it aside.
- Step: 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.
- Step: 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.
- Step: 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.
- Step: Pour in the vegetable broth and scrape up any browned bits from the bottom of the pan. Let the broth simmer for a minute, then slowly add the heavy cream and stir well.
- Step: 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).
- Step: Season with salt and pepper, bring to a simmer and cook for 5 minutes until slightly thickened.
- Step: 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.
- Step: Gently stir in the chopped lobster meat, remaining 2 tablespoons of butter, parsley, lemon zest, and lemon juice.
- Step: Cook until the lobster is heated through, about 2-3 minutes, and adjust the seasoning if necessary.
- Step: Serve the pasta with additional Parmesan cheese and a sprinkle of fresh parsley.
Notes
Use vegetable broth or chicken broth for the liquid base. Use large shrimp instead of lobster if preferred.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 720 kcal
- Sugar: 6 g
- Sodium: 880 mg
- Fat: 36 g
- Saturated Fat: 19 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 145 mg
Keywords: creamy lobster pasta, seafood pasta, date night dinner, Italian pasta