Buttered Lobster Pasta
This buttery lobster pasta features a rich butter-and-cream sauce paired with fresh lobster meat, making it a luxurious yet simple dish perfect for special occasions or weeknight dinners.
Ingredients
For the Base
- 8 oz linguine or fettuccine
For the Sauce
- 4 tbsp unsalted butter Use unsalted to control salt levels.
- 4 cloves garlic, minced Avoid browning the garlic.
- 1 cup heavy cream Can be replaced with half-and-half for a lighter dish.
- 1/2 cup freshly grated Parmesan cheese Freshly grated melts better than pre-grated.
- Juice of 1 lemon lemon Fresh lemon juice is recommended for best flavor.
For the Lobster & Finish
- 1 cup fresh lobster meat, cooked Use cooked lobster from shells, frozen lobster tail meat, or shrimp as a substitute.
- 2 tbsp fresh parsley, chopped For garnish and fresh flavor.
- to taste Salt and pepper Adjust seasoning according to your taste.
Instructions
Preparation
- Chop garlic and parsley, grate the Parmesan, measure the cream, butter, and lobster. Fill a large pot with water and salt it well for the pasta. Reserve 1 cup of pasta water before draining.
Cooking Pasta
- Boil the linguine or fettuccine in salted water until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
Making the Sauce
- In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté just until fragrant — about 30–45 seconds. Do not let the garlic brown.
- Gradually stir in the heavy cream and add the grated Parmesan, whisking until the sauce is smooth. If the sauce is too thick, thin it using the reserved pasta water, a little at a time. Season with salt and pepper to taste.
Combining
- Add the cooked lobster meat to the skillet and squeeze in the juice of 1 lemon. Warm the lobster through on low heat for 1–2 minutes — just enough to heat without cooking further.
- Add the drained pasta to the skillet and toss to coat with the sauce. Use a splash of reserved pasta water if needed to get the sauce to cling evenly.
- Turn off the heat and garnish with chopped parsley. Serve immediately.
Notes
For best results, use room-temperature butter and cream. Adjust seasoning after adding cheese, and toss the pasta in the skillet off the heat for one minute to let the sauce cling without breaking.