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Tender, juicy pieces of lobster tossed in a creamy tomato sauce with linguine noodles. Prepare to be amazed by this restaurant-quality lobster pasta- each bite is a dream!
Calling all seafood lovers! If you love this lobster pasta, here are a few more recipes you need to add to the dinner lineup: lobster bisque, seafood lasagna, and reader-favorite lobster tail!
Amazing Lobster Linguine
This lobster pasta is comfort food at its finest. Fresh linguine, a creamy, cheesy tomato sauce, and tender lobster pieces all tossed together. What could be better than that? It’s a blend of flavors and textures that is absolutely dreamy.
This restaurant-quality lobster pasta is fancy enough for special occasions or date night, but also simple enough to make for a weeknight dinner. Trust me, even the people that aren’t big seafood lovers in your family will be a fan! Words can’t describe how tasty this dish is. You’ve got to try it for yourself! Here is everything you’ll need:
Ingredient List
I love that this recipe uses so many simple ingredients, even though it tastes like something you would get from a fancy restaurant! Exact measurements for each can be found in the recipe card at the end of the post.
- Linguine: This long, thin pasta helps catch the delicious sauce and lobster pieces. Cook it al dente for a perfect bite. Also, reserve some pasta water before draining for the sauce!
- Lobster Meat: Cooked and cut into bite-sized pieces. Use cooked lobster tails, claws, or knuckles – any part works!
- Unsalted Butter: Adds richness and depth of flavor.
- Chopped Shallot: Adds a mild oniony flavor without overpowering the dish. Chop it finely so it’s evenly distributed.
- Garlic Cloves: Because everything is better with garlic! Fresh minced garlic works best for adding flavor to every bite.
- Tomato Paste: Concentrated tomato flavor base for the sauce.
- Heavy Cream: Creates a luxurious, creamy sauce. Full-fat cream will give you the richest flavor, but half and half can also be used for something lighter.
- Parmesan Cheese: So the sauce has delicious cheesy flavor.
- Italian Seasoning: A blend of herbs like oregano, thyme, and basil. You can adjust the amount to your preference.
- Salt and Pepper: For seasoning the lobster pasta to taste.
- Reserved Pasta Water: This starchy water helps give the sauce a silky texture and also thins it out.
- Fresh Basil and Red Pepper Flakes: Optional, but these add extra delicious flavor!
Lobster Pasta Recipe
Grab that skillet and get ready to make a dinner that everyone will be raving about. If you really want to take things up a notch, try serving it with garlic knots or homemade breadsticks! The sauce is too good not to dip.
- Precook Pasta: Cook the pasta according to package instructions. Cook the pasta to al-dente. Before draining the pasta, save some pasta water for the sauce.
- Sauté Vegetables: Heat the butter in a large skillet over medium-high heat. Add the shallot and saute until translucent. Stir in the garlic and cook for another 30 seconds.
- Add Tomato Paste: Stir in the tomato paste and then cook for 1 minute.
- Mix in Cheese and Cream: Lower the heat and slowly add in the cream and parmesan cheese. Heat through and stir until the cheese is melted.
- Add Seasonings and Pasta Water: Add the salt, black pepper, and Italian seasonings, and lemon zest. Add 1/2 cup of pasta water to thin the sauce. Then taste the sauce and add additional seasoning to your liking.
- Combine: Add the cooked lobster meat and pasta. Toss to combine with the sauce.
- Serve: Top the pasta with fresh basil, parmesan, and red pepper flakes if desired. Then serve immediately while it’s warm. Enjoy!
Tips and Variations
Use your imagination and what you have on hand to create this amazing creamy lobster pasta! You’re going to love how it turns out with any of these tips and variations.
- Pasta: I love using pasta that can really soak up the sauce and hold it in its crevices. For this lobster pasta, you can use almost any pasta you like, even spaghetti if that’s what you have on hand.
- Al Dente: Cook your pasta al dente. This means the pasta is tender but still chewy and holds its shape with a bit of firmness. This will allow the pasta to absorb the sauce and hold on to the flavor in every bite.
- Lobster Substitutions: Not a fan of lobster? No problem! You can also use other protein options like chicken, bacon, or sausage.
- Heavy Cream: You can use half and half instead of heavy cream to also cut a few calories but your sauce won’t turn out quite as rich.
- Add-ins: Try adding a handful of fresh spinach or sun-dried tomatoes to this lobster pasta. Just stir them in when you add in the lobster. It would be delicious in this recipe!
Leftover Lobster Pasta
This lobster pasta is so incredible the next day after the flavors have had time to meld together. Heat your leftovers so you have a quick and satisfying lunch!
- In the Refrigerator: Keep leftovers tightly covered in an airtight container for up to 4 days.
- To Reheat: Reheat in the microwave or on the stove. If it needs thinning add a splash of cream as it heats.
More Amazing Pasta Recipes to Try
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Lobster Pasta
Ingredients
- 10 ounces linguine pasta
- 12 ounces lobster meat, cooked and cut into bite-sized pieces
- 3 tablespoons unsalted butter
- 1 shallot, finely chopped
- 3 garlic cloves, finely chopped
- 2 tablespoons tomato paste
- 1 cup heavy cream
- ½ cup parmesan cheese
- 2 teaspoons dried Italian seasonings
- salt and pepper, to taste
- 1/2 cup reserved pasta water, or more if needed
- fresh basil and red pepper flakes, for garnish
Instructions
- Cook the pasta according to package instructions. Cook the pasta to al-dente. Before draining the pasta, save some pasta water for the sauce.
- Heat the butter in a large skillet over medium-high heat. Add the shallot and saute until translucent. Stir in the garlic and cook for another 30 seconds.
- Stir in the tomato paste and cook for 1 minute.
- Lower the heat and slowly add in the cream and parmesan cheese. Heat through and stir until the cheese is melted.
- Add the salt, black pepper, and Italian seasonings, and lemon zest. Add 1/2 cup of pasta water to thin the sauce. Taste the sauce and add additional seasoning to your liking.
- Add the cooked lobster meat and pasta. Toss to combine with the sauce.
- Top the pasta with fresh basil, parmesan, and red pepper flakes if desired. Serve immediately warm. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Your Lobster Pasta recipe calls for Lemon Zest toward the end of instructions but
nowhere does it specify how much – be it a sprinkle, teaspoon or???
I love lemon so I can add to appease my taste so no problem but just thought I’d mention it for beginners perhaps.
Have enjoyed quite a few of your recipes – thank you!!