Creamy Lobster Pasta Recipe

overhead shot of platter of lobster cream sauce pasta

Course: Main Course, Main Dish

Cuisine: Italian

Keyword: creamy lobster pasta, lobster pasta recipe

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings:

Calories: 815kcal

Author: Jessica Formicola

Creamy lobster pasta with succulent lobster meat, garlic, roast tomatoes, and lemon. Ready in 30 minutes—an elegant lobster pasta recipe for weeknights or date night.

Print Recipe

Equipment

Large Skillet

Ingredients

1 pound favorite pasta , cooked al dente and hot
3 tablespoons unsalted butter
1 pound raw lobster meat*
1/3 cup red onion , minced
3-4 cloves fresh garlic , minced
1 1/2 cups half & half
1/4 cup tomato paste
3/4 cup Parmesan cheese , freshly shredded
2 tablespoons flat leaf parsley , chopped
1 teaspoon coarse sea salt
1/2 teaspoon ground black pepper
1-2 teaspoons lemon zest (1 lemon)
1 cup roasted tomatoes
2 tablespoons scallions , chopped

Instructions

Cook the pasta according to the box instructions using very liberally salted water. Right before straining, reserve 1 cup of starchy pasta water.
In a large skillet, melt the 3 tablespoons unsalted butter over medium heat. When melted, add the chopped 1 pound raw lobster meat*. Cook until translucent, approximately 2-3 minutes, then remove from the skillet using a slotted spoon. Set aside. If using cooked lobster, skip adding the lobster, just melt the butter and move to step #3.
With the butter still in the pan, add the minced 1/3 cup red onion, sauteing for 2-3 minutes. Stir in the minced 3-4 cloves fresh garlic, cooking another 1 minute.
Stir in the 1 1/2 cups half & half, 1/4 cup tomato paste and the reserved pasta water** until the tomato paste is incorporated into the half mixture and it starts to form small bubbles.
Stir in the 3/4 cup Parmesan cheese until melted and sauce starts to thicken. Reduce heat to low or turn off (depending on the strength of the burner). Stir in the chopped 2 tablespoons flat leaf parsley , 1 teaspoon coarse sea salt, 1/2 teaspoon ground black pepper , 1-2 teaspoons lemon zest (1 lemon), 1 cup roasted tomatoes and cooked lobster meat. Toss to coat and combine.
Add the cooked 1 pound favorite pasta, tossing to coat in the sauce.
Sprinkle with the chopped 2 tablespoons scallions and serve immediately.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

*Lobster meat can be cooked, for example leftovers from another dish, just skip step 1.

** If you forgot to reserve pasta water, no problem! Mix 1/4 teaspoon of cornstarch or flour with 1 cup of water and add a pinch of salt. Stir it really well and add it at the same time. You can also just use white wine.

Leftovers & Reheating: Refrigerate leftover creamy lobster pasta in an airtight container for 2–3 days. Reheat gently over low heat with a splash of cream, milk, or pasta water, stirring until the sauce loosens and turns silky again—avoid boiling so the cream doesn’t break and the lobster stays tender.

Freezing: Freezing isn’t ideal because cream sauces and seafood can separate and turn grainy after thawing.

Nutrition