Lobster pasta makes a special meal for any time of the week with succulent lobster meat tossed in a bed of creamy rich sauce and tender linguine.
Why this recipe works
Lobster pasta is a dish commonly reserved for special occasions, but it’s simple enough to whip together at home whenever you’re craving an indulgent seafood pasta.
Aside from the obvious sell points of this dish, it’s a great way to use up leftover steamed or baked lobster tails and can easily be customized using your favorite pasta. So whether you’re looking for a decadent dish to make for Valentine’s Day or a different option for your weeknight meal, we’ve got you covered.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
LOBSTER – We used 4 lobster tails. However, if you prefer more lobster in your pasta, you can up the tails to 6. If you are using already cooked lobster meat, be sure to add seafood stock to your shopping list since you won’t be boiling the lobster yourself (hence where your seafood stock comes from!).
PASTA – We opted for linguine, but feel free to substitute with angel hair, spaghetti, or fettuccine.
SAUCE – Onion, celery, bell peppers, and garlic add flavor on top of the creamy base of this sauce. Heavy whipping cream is the key to richness, but if needed, you can substitute with half and half.
How to Make Lobster Pasta
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Cook linguine pasta according to package directions. Drain and rinse with cool water to stop the cooking process. Toss noodles with 2 teaspoons of olive oil to keep them from sticking together. Cover and set aside.
- Using kitchen shears, cut down the center of the lobster shell to the tail, do not cut the tail. Turn lobster over and loosen the meat from the shell, leaving the meat connected near the head end.
- Fill a stock pot 2/3 full and bring to a rolling boil over medium-high heat. Drop in the Kosher salt and stir to combine. You want the water to be very salty. Add lobster to the boiling salt water. Cook for one minute (no need to bring back to a boil), turn off heat and leave in water for 2 minutes.
- Use tongs to remove lobster to a cutting board. Do NOT discard cooking water yet. Remove 1 1/4 cups of the cooking water (seafood stock) and discard (or save and freeze) the rest. Save the stock pot for a later step.
- Remove the meat from the shell and chop into bite-sized chunks. Set aside.
Making The Sauce
- Heat olive oil in a deep sided skillet over medium-high heat until shimmering. Add garlic and saute 1 minute or until fragrant. Add onion, green bell pepper, and celery and cook for 3-4 minutes to soften.
- Sprinkle in garlic salt and onion powder. Stir to combine. Add 1 1/4 cup of the seafood stock (water you boiled the lobster in) and the heavy whipping cream to the skillet. Stir together and bring to a boil.
- Turn heat down on the sauce to simmer and use an immersion blender to break down the big chunks. Turn off heat. Place colander over the empty stock pot. Strain the sauce through colander to remove the vegetable chunks.
- To the sauce in the stock pot over medium-high heat, whisk in the parmesan cheese.
- Make a slurry from the cornstarch and water and add it to the stock pot. Bring sauce to a boil then reduce to a simmer. Simmer for 10-15 minutes or until sauce begins to the thicken.
- Add cooked linguine noodles to the sauce, toss in the lobster chunks.
Frequently Asked Questions & Expert Tips
Store leftovers in an air-tight container kept in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat or in the microwave until warmed through. Add a splash of water or heavy whipping cream to remoisten if needed.
Serving Suggestions
Server lobster pasta with crusty bread for dipping and a leafy dinner salad on the side. Enjoy warm with a garnish of finely chopped parsley.
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Lobster Pasta
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- ½ pound linguine pasta 8 ounces
- 16 ounce lobster tail Four (4 ounce) lobster tails
- 4 Tablespoons Kosher salt
Sauce
- ¼ cup chopped onion
- 2 stalks celery trimmed and diced
- ½ green bell pepper diced
- 2 Tablespoons olive oil
- ½ Tablespoon minced garlic
- ½ Tablespoon garlic salt
- 1 ½ teaspoons onion powder
- 1 ½ cups heavy whipping cream
- ¼ cup grated parmesan cheese
- 2 teaspoons cornstarch
- ¼ cup water
Before You Begin
- We used 4 lobster tails. However, if you prefer more lobster in your pasta, you can up the tails to 6. If you are using already cooked lobster meat, be sure to add seafood stock to your shopping list since you won’t be boiling the lobster yourself (hence where your seafood stock comes from!).
- You can use linguine, angel hair, spaghetti, or fettuccine.
Instructions
- Cook linguine pasta according to package directions. Drain and rinse with cool water to stop the cooking process. Toss noodles with 2 teaspoons of olive oil to keep them from sticking together. Cover and set aside.
Cooking the Lobster
- Using kitchen shears, cut down the center of the lobster shell to the tail, do not cut the tail. Turn lobster over and loosen the meat from the shell, leaving the meat connected near the head end.
- Fill a stock pot 2/3 full and bring to a rolling boil over medium-high heat. Drop in the Kosher salt and stir to combine. You want the water to be very salty. Add lobster to the boiling salt water. Cook for one minute (no need to bring back to a boil), turn off heat and leave in water for 2 minutes.
- Use tongs to remove lobster to a cutting board. Do NOT discard cooking water yet. Remove 1 1/4 cups of the cooking water (seafood stock) and discard (or save and freeze) the rest. Save the stock pot for a later step.
- Remove the meat from the shell and chop into bite-sized chunks. Set aside.
Making the Sauce
- Heat olive oil in a deep sided skillet over medium-high heat until shimmering. Add garlic and saute 1 minute or until fragrant. Add onion, green bell pepper, and celery and cook for 3-4 minutes to soften.
- Sprinkle in garlic salt and onion powder. Stir to combine. Add 1 1/4 cup of the seafood stock (water you boiled the lobster in) and the heavy whipping cream to the skillet. Stir together and bring to a boil.
- Turn heat down on the sauce to simmer and use immersion blender to break down the big chunks. Turn off heat. Place colander over the empty stock pot. Strain the sauce through colander to remove the vegetable chunks.
- To the sauce in the stock pot over medium-high heat, whisk in the parmesan cheese.
- Make a slurry from the cornstarch and water and add it to the stock pot. Bring sauce to a boil then reduce to a simmer. Simmer for 10-15 minutes or until sauce begins to the thicken.
- Add cooked linguine noodles to the sauce, toss in the lobster chunks.
Expert Tips & FAQs
- Store leftovers in an air-tight container kept in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat or in the microwave until warmed through. Add a splash of water or heavy whipping cream to remoisten if needed.
Nutrition
Chef Antoine Davis
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