Creamy Lobster Pasta
A restaurant-style lobster pasta with tender lobster meat, garlic, white wine, Parmesan, and a silky cream sauce brightened with lemon.
Equipment
- Large Pot For boiling the linguine in well-salted water.
- Large skillet or saute pan Wide enough to toss the pasta and sauce gently with the lobster.
- Tongs Useful for tossing the pasta in the sauce.
- Microplane or fine grater For lemon zest and finely grating Parmesan.
Ingredients
For the Pasta
- 12 oz dried linguine
- 12 oz cooked lobster meat cut into large bite-size pieces
For the Sauce
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1/4 cup shallot finely minced
- 4 garlic cloves minced
- 1 pinch red pepper flakes
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1 tsp lemon zest
- 1/2 tsp kosher salt plus more for pasta water and to taste
- 1/4 tsp black pepper plus more for serving
- 3/4 cup Parmesan cheese finely grated, plus more for serving
- 1 tsp lemon juice
- 2 tbsp parsley or chives chopped
Instructions
Cook the Pasta
- Bring a large pot of well-salted water to a boil. Add the linguine and cook until just shy of al dente, about 8 to 10 minutes. Reserve 1 1/4 cups of pasta water before draining.
Build the Sauce
- In a large skillet over medium heat, melt the butter with the olive oil. Add the minced shallot and cook for 2 to 3 minutes until softened and glossy. Stir in the garlic and red pepper flakes and cook for 30 seconds.
- Pour in the white wine and simmer for 2 to 3 minutes until reduced by about half.
- Lower the heat to medium-low and stir in the heavy cream, lemon zest, kosher salt, and black pepper. Simmer gently for 2 minutes. Add the Parmesan a handful at a time, whisking between additions until smooth.
Finish the Pasta
- Add the drained pasta to the skillet and toss for 1 to 2 minutes. Add reserved pasta water a splash at a time until the sauce clings to the pasta in a silky layer.
- Reduce the heat to low. Add the cooked lobster meat and lemon juice, then fold gently for about 1 minute, just until the lobster is warmed through.
- Taste and adjust seasoning. Turn off the heat and add the chopped parsley or chives. Serve with extra Parmesan, black pepper, and more lemon zest if desired.
Notes
Do not overcook the lobster. Add it only at the end over low heat so it stays tender. Use reserved pasta water to loosen the sauce until glossy and silky. Leftovers keep in the refrigerator for up to 2 days and reheat best gently in a skillet with a splash of cream, milk, or water.