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Buttered Lobster Pasta

A rich and creamy buttery lobster pasta that's quick to make, perfect for special occasions and pairs beautifully with a light salad or crusty bread.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Seafood
Calories: 650
Ingredients Method Notes

Ingredients
  

Pasta and Lobster
  • 8 ounces linguine or fettuccine pasta Any long pasta works well.
  • 2 tails lobster, cooked and meat removed Use thawed if frozen.
  • 1 tablespoon olive oil For sautéing the lobster.
Sauce
  • 4 tablespoons unsalted butter For a rich flavor.
  • 3 cloves garlic, minced Be careful not to burn.
  • 1/4 cup heavy cream Use fresh for best flavor.
  • 1/2 cup chicken or seafood broth Adds depth to the sauce.
  • 1/4 cup chopped fresh parsley For garnish and flavor.
  • 1 to taste Salt and pepper Adjust according to preference.
  • Juice of 1 lemon For brightness.
  • Grated to taste Parmesan cheese For serving.

Method
 

Preparation
  1. In a large pot, bring salted water to a boil.
  2. Add the linguine or fettuccine and cook according to package instructions until al dente.
  3. Drain the pasta and set it aside.
  4. Heat olive oil in a large skillet over medium heat.
  5. Add the cooked lobster meat and sauté for 2-3 minutes until heated through.
  6. Remove the lobster from the skillet and set aside.
Sauce Preparation
  1. In the same skillet, melt the butter over medium heat.
  2. Add the minced garlic and sauté until fragrant, about 1 minute.
  3. Pour in the heavy cream and chicken or seafood broth.
  4. Stir well and let the mixture simmer gently for 3-4 minutes to thicken slightly.
  5. Stir in chopped fresh parsley, salt, pepper, and lemon juice to taste.
  6. Mix thoroughly to combine all elements of the sauce.
Combine
  1. Return the drained pasta and sautéed lobster to the skillet.
  2. Toss everything together carefully to coat the pasta evenly with the buttery cream sauce.
  3. Plate the pasta immediately, ensuring generous portions of lobster meat.
  4. Sprinkle grated Parmesan cheese over the top before serving.

Notes

Cool leftovers quickly and store in an airtight container in the fridge for up to 2 days. Reheat gently on low heat with a splash of cream or broth to loosen the sauce. Do not freeze cooked lobster pasta; the texture will change and become rubbery.