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–+ servings

Creamy Lobster Pasta

Tender lobster tossed with linguine in a silky garlic, tomato, white wine, and cream sauce—an easy restaurant-style dinner ready in about 30 minutes.
Amanda
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 4 servings

Equipment

  • Large pot (6-quart or larger)
  • Colander
  • Large skillet or sauté pan (12-inch preferred)
  • Tongs
  • Wooden spoon
  • Knife and cutting board
  • Measuring cups and spoons
  • Lobster crackers and picks (if using whole lobster)

Ingredients

  • 1 1/2 lb lobster meat cooked; or use lobster tails/whole lobster and cook first
  • 1 lb linguine or fettuccine
  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic minced
  • 1 cup cherry tomatoes halved
  • 1/2 cup dry white wine Pinot Grigio or Sauvignon Blanc
  • 1 cup heavy whipping cream
  • 1 red chili sliced (optional, for heat)
  • salt to taste
  • black pepper to taste
  • 1/4 cup fresh parsley chopped, for garnish
  • 2 tbsp fresh basil chopped, for garnish
  • lemon wedges for serving

Instructions

  • Bring a large pot of salted water to a boil. Cook the linguine until al dente according to the package directions. Reserve 1 cup of pasta water, then drain.
  • While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook about 1 minute until fragrant (do not brown).
  • Add the cherry tomatoes and cook 2 minutes, stirring. Pour in the white wine and simmer 1–2 minutes to reduce slightly.
  • Stir in the heavy cream (and sliced red chili, if using). Simmer 5–7 minutes, stirring often, until the sauce thickens slightly.
  • Add the cooked lobster meat to the sauce and gently fold to warm through. Season with salt and black pepper to taste.
  • Add the drained pasta to the skillet and toss to coat. Splash in reserved pasta water a little at a time as needed until the sauce is silky and clings to the noodles.
  • Remove from heat and top with parsley and basil. Serve immediately with lemon wedges for squeezing over the pasta.

Notes

Use cooked lobster meat for the quickest dinner. If starting with raw lobster or tails, cook just until opaque to avoid a rubbery texture. Choose a dry white wine (not sweet). Leftovers keep up to 2 days; reheat gently on the stove with a splash of cream or pasta water.

Nutrition

Calories: 820kcal | Protein: 48g | Saturated Fat: 15g | Cholesterol: 240mg | Sodium: 620mg