If you’re dreaming of a seafood dinner that’s both elegant and bursting with flavor, this Lobster Pasta with Cream Sauce Recipe is everything you need. Combining succulent lobster meat with silky cream sauce and tender pasta, this dish brings a luxurious seaside feast right to your table. It’s perfect for impressing guests or treating yourself to a special night in. The fresh herbs, cherry tomatoes, and hints of lemon balance richness with brightness, making each bite a delightful experience you’ll want to savor again and again.
Ingredients You’ll Need
This Lobster Pasta with Cream Sauce Recipe calls for a handful of simple, thoughtfully chosen ingredients that come together beautifully. Each element plays a crucial role, whether adding depth, freshness, or that irresistible creamy texture.
- 2 medium Lobster tails (6-8 oz of meat): The star of the dish, providing sweet, tender seafood flavor perfect for a creamy sauce.
- 8 oz Tagliolini or other long pasta: A delicate pasta that holds the creamy sauce well without overpowering the lobster.
- ½ cup Heavy cream: Adds a luscious, velvety texture that makes the sauce irresistible.
- 2 cloves Garlic: Brings aromatic warmth and a subtle bite to the sauce.
- 1 Shallot: Offers a mild, sweet onion flavor that gently enhances the overall taste.
- ¼ cup Dry white wine: Adds brightness and depth while helping deglaze the pan for a rich sauce base.
- 2 tbsp Butter: Emulsifies the sauce, making it silky and rich.
- ½ cup Cherry tomatoes (sliced lengthwise): Provide a burst of acidity and color, balancing the creaminess perfectly.
- 1 teaspoon Lemon zest: Adds a fresh, citrusy note that lifts the whole dish.
- Fresh lemon juice (for garnish): Gives a finishing touch of zestiness to brighten every bite.
- 2 sprigs Tarragon: Imparts a subtle anise-like flavor that complements the lobster beautifully.
- Salt and Pepper to taste: Essential for seasoning and enhancing each ingredient’s natural flavors.
How to Make Lobster Pasta with Cream Sauce Recipe
Step 1: Prepare the Lobster
Begin by carefully removing the lobster meat from the shell. If you’re using whole lobsters, swiftly kill by cutting down the back of the head, then twist off the tail and claws and extract the meat. For tails only, cut along the shell and gently pull out the meat. Chop the lobster into bite-sized pieces to ensure every forkful has a perfect balance of lobster and sauce.
Step 2: Cook the Pasta
Bring a large pot of salted water to a rolling boil and cook your tagliolini or preferred pasta until al dente. This means the pasta should be tender but still have a slight bite, which will be perfect for mixing with the creamy lobster sauce. Drain the pasta, but don’t forget to reserve about a cup of the pasta water; this starchy liquid is magic for adjusting the sauce consistency later.
Step 3: Prepare the Sauce
In a large skillet over medium heat, warm 2 tablespoons of olive oil and add the finely minced shallot. Sauté until translucent and fragrant, about 2-3 minutes. Add minced garlic and cook just until you catch its irresistible aroma. Toss in the cherry tomatoes, letting them blister and soften, releasing a bit of tangy sweetness. Pour in the dry white wine to deglaze the pan, scraping up all the delicious browned bits stuck to the bottom, then add the lobster meat, tarragon sprigs, and heavy cream. Let everything simmer gently, allowing the lobster to finish cooking and infuse the sauce with its flavor.
Step 4: Add Butter and Lemon Zest
Once the sauce is thickened and flavorful, stir in the butter. This step emulsifies the sauce into a luscious, smooth mixture that clings beautifully to the pasta. Sprinkle the teaspoon of lemon zest in, which brightens the richness and adds a zesty lift that feels refreshing and balanced.
Step 5: Combine Pasta and Sauce
Now it’s time for the grand mix! Add the cooked pasta directly into the skillet, tossing it gently with the sauce to coat every strand with that dreamy creaminess. Season with salt and pepper to taste, and if you find the sauce too thick, use some reserved pasta water or a splash more cream to get the perfect consistency. The pasta should be silky and luscious but not soupy.
Step 6: Garnish and Serve
Finish off your Lobster Pasta with Cream Sauce Recipe with a generous squeeze of fresh lemon juice over the top. You can add more lemon zest, chopped fresh chives for a mild oniony crunch, a sprinkle of red pepper flakes for warmth, or even a little Parmesan if you want that Italian touch. Serve immediately and revel in the beautiful combination of flavors.
How to Serve Lobster Pasta with Cream Sauce Recipe
Garnishes
When it comes to garnishes, less is often more. Freshly chopped chives or a sprinkle of finely chopped tarragon can enhance the herbal notes already in the dish. A touch of red pepper flakes adds just a gentle kick that contrasts beautifully with the creamy sauce. And don’t skip the final squeeze of lemon juice—it brings that citrus brightness that transforms this dish into something truly special.
Side Dishes
This decadent Lobster Pasta pairs wonderfully with light, crisp sides to balance out the richness. A simple arugula salad with lemon vinaigrette, crusty garlic bread for soaking up every drop of sauce, or steamed asparagus with a drizzle of olive oil are ideal companions. These fresh sides keep the meal feeling balanced and elevate the entire dining experience.
Creative Ways to Present
For a stunning presentation, twirl the pasta neatly onto warmed plates using a fork and spoon, creating perfect nests of golden pasta nestled in the creamy lobster sauce. Scatter a few whole herbs or cherry tomato halves artistically around the edges to add color and vibrancy. Serving in shallow bowls instead of deep plates can also help showcase the sauce’s luscious texture, making every bite visually irresistible before you even taste it.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the lobster pasta in an airtight container in the refrigerator for up to 2 days. Keep in mind that the texture of the lobster may become slightly firmer after chilling, but the flavors will remain deliciously intact.
Freezing
This Lobster Pasta with Cream Sauce Recipe is best enjoyed fresh, as freezing can alter the delicate texture of the lobster and cream sauce. If you must freeze portions, separate the pasta and sauce before freezing to maintain the best quality, but fresh preparation is highly recommended.
Reheating
When reheating, do so gently on the stove over low heat, adding a splash of cream or reserved pasta water to loosen the sauce if it thickens too much. Avoid using high heat or the microwave to prevent overcooking the lobster, which can become rubbery.
FAQs
Can I use frozen lobster tails for this recipe?
Absolutely! Frozen lobster tails work perfectly for this recipe. Just thaw them completely in the refrigerator overnight and follow the same preparation steps. Fresh or frozen lobster will both bring great flavor to your cream sauce.
What pasta works best with this cream sauce?
Long, thin pastas like tagliolini or linguine are ideal because they catch the creamy sauce beautifully without overpowering the delicate lobster. However, feel free to use your favorite pasta shapes based on what you have on hand.
Is white wine necessary in the sauce?
White wine adds a wonderful acidity and depth that enhances the overall flavor, but if you prefer not to cook with alcohol, a splash of chicken broth or clam juice can be used as a substitute to keep the sauce flavorful.
Can I make this recipe dairy-free?
To make a dairy-free version, substitute heavy cream with coconut cream or a creamy plant-based alternative, and use olive oil instead of butter. While the taste will differ slightly, you’ll still enjoy a rich and luscious sauce.
How spicy is this dish?
The Lobster Pasta with Cream Sauce Recipe is not inherently spicy, but you can add red pepper flakes or a dash of chili oil to suit your taste and give the dish a gentle warming kick.
Final Thoughts
If you’ve been searching for a seafood pasta that feels both indulgent and approachable, I wholeheartedly encourage you to give this Lobster Pasta with Cream Sauce Recipe a go. It’s a dish that turns simple ingredients into a memorable meal, perfect for celebrations or cozy dinners at home. Once you try it, I promise it will become one of your favorites to share with those you love.
Print
Lobster Pasta with Cream Sauce Recipe
- Total Time: 45 minutes
- Yield: 3 servings 1x
Description
This Lobster Pasta with Cream Sauce recipe combines succulent lobster tails with a rich, creamy sauce and tender pasta for an elegant yet approachable meal. The sauce is flavored with garlic, shallots, cherry tomatoes, fresh tarragon, and a splash of dry white wine, finished with butter and lemon zest to create a luxurious balance of flavors. Perfect for special occasions or a decadent weeknight dinner, this dish delivers restaurant-quality taste with straightforward preparation.
Ingredients
Seafood and Pasta
- 2 medium Lobster tails (6–8 oz of meat)
- 8 oz Tagliolini or other long pasta
Sauce
- ½ cup Heavy cream
- 2 cloves Garlic, minced
- 1 Shallot, minced
- ¼ cup Dry white wine
- 2 tbsp Butter
- ½ cup Cherry tomatoes, sliced lengthwise
- 1 teaspoon Lemon zest
- 2 sprigs Tarragon
Garnish and Seasoning
- Fresh lemon juice (for garnish)
- Salt and Pepper to taste
- Optional: chopped chives, red pepper flakes, Parmesan cheese
- 2 tablespoons Olive oil (for sautéing)
Instructions
- Prepare the Lobster: If using live lobster, quickly kill by cutting down the back of the head, then remove the tail and claws, extracting the meat carefully with scissors. For lobster tails, cut down the middle of the shell lengthwise with kitchen shears and gently remove the meat. Roughly chop the lobster meat.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the tagliolini pasta and cook according to package instructions until al dente. Drain the pasta, reserving one cup of pasta water, and set aside.
- Prepare the Sauce: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced shallots and sauté until translucent, about 2-3 minutes. Add minced garlic and cook until fragrant, about 30 seconds. Add cherry tomatoes and cook until they start to blister.
- Deglaze and Add Lobster: Pour in dry white wine and scrape the bottom of the skillet to deglaze and loosen any browned bits. Add the chopped lobster meat, tarragon sprigs, and heavy cream. Simmer gently until the lobster is heated through and the sauce slightly thickens, about 3-4 minutes.
- Emulsify the Sauce: Stir in butter to enrich and emulsify the sauce. Add lemon zest and reduce heat to low to keep warm.
- Combine Pasta and Sauce: Add the drained pasta into the skillet with the sauce. Toss to coat the pasta evenly. Season with salt and pepper to taste. Add reserved pasta water or extra cream as needed to achieve the desired consistency of the sauce.
- Garnish and Serve: Finish the dish with a squeeze of fresh lemon juice, additional lemon zest, and optional garnishes such as chopped chives, red pepper flakes, and Parmesan cheese. Serve immediately while warm.
Notes
- Using fresh tarragon adds a wonderful aromatic flavor, but you can substitute with parsley if unavailable.
- If you prefer, substitute the tagliolini with linguine, fettuccine, or spaghetti.
- Reserve pasta water is key for adjusting sauce consistency without diluting flavor.
- For a lighter version, substitute half-and-half for heavy cream.
- Take care not to overcook the lobster to maintain tenderness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
