The Best Lobster Pasta Recipe
There is a very strong love of all things seafood over here and that includes lobster! This amazing lobster pasta recipe is not overly complicated, but it combines some of our favorite things: seafood, plus pasta! The secret to our light and creamy sauce is using the same water to cook the pasta and lobster. Then use that flavor-packed lobster stock to create the creamy, buttery sauce that coats every strand of pasta. In essence, it is a somewhat lighter version of the ever-popular lobster mac and cheese. A savory and decadent, sure-fire way to wow your guests….. or just treat yourself!
Looking for Another Seafood Pasta Recipe?
Then you definitely need to try our Seafood Fettuccine!
Key Ingredients + Substitutions
See the recipe card below for the full listing of ingredients, instructions, + estimated nutrition information.
- Lobster Tails: fresh lobster tails are obviously the best, but typically we can only find frozen lobster tails. They work just fine, but be sure to thaw them in cold water before cooking.
- Pasta: we love pappardelle pasta, but any type of pasta would be great!
How To Make Lobster Pasta
Pro Tip – Reserve Pasta Water
After cooking the lobster tails and pasta in the same water, it is going to be full of delicious flavor and starch that shouldn’t be wasted. Simply use a glass measuring cup to scoop up some of that pasta water before draining the noodles. It is our secret ingredient for the sauce!
Best Ways To Serve Lobster Pasta
This flavorful pasta really doesn’t need much! We highly recommend some fresh parmesan cheese and a sprinkling of fresh herbs, like parsley or fresh basil, but we have found it’s best to keep it simple. Or if you like a little kick of heat, try some red pepper flakes! On the side, we love a big slice of grilled bread to soak up some of that delicious sauce.
Recipe FAQ
In this recipe card, we boiled the lobster tails so that we would have a flavor-packed water (or lobster stock) to cook the pasta in. No need to do anything to the lobster tails prior to cooking. Once they are cooked, use a kitchen shears to cut down the tail and then pull out the meat.
Absolutely! If you have any lobster pasta leftover, place it in an airtight container, and keep in the fridge for 3-4 days. Simply reheat in the microwave.
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Lobster Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Pasta
- Method: Stove Top
- Cuisine: American
Description
This Lobster Pasta recipe is a rich, delicious pasta recipe that is perfect for any special occasion!
Ingredients
- (2) 6-8oz lobster tails
- 6–8 oz pappardelle pasta
- 2–3 tablespoons butter (regular or plant-based)
- 1 teaspoon garlic, minced
- 1/2 cup parmesan cheese, finely shredded (more, if desired)
- 1/2 teaspoon kosher salt (or to taste)
- serving: shaved parmesan cheese + fresh cracked pepper
Instructions
- Cook Lobster Tails: Fill a large pot 2/3 full with water and add salt; bring to boil. Add lobster tails and let simmer 8-12 minutes or until fully cooked. Remove and set aside to cool slightly. Use a small strainer or slotted spoon to pull out any floating pieces of lobster/lobster shell.
- Cook Pasta: Continue to let water simmer and add pasta. Cook the pasta al dente according to package instructions. Save 1 cup of pasta/lobster water and then drain pasta (do not rinse) in a colander.
- Prep Lobster Meat: While the pasta cooks, remove lobster meat from the shells and cut into bite-sized pieces. Set aside.
- Combine: Using the same large pot used to boiled water OR a different cast-iron skillet (as pictured), bring to medium-high heat, add 2 tablespoons of butter, and let melt. Add garlic and move around pan until fragrant, approx. 1 minute. Add cooked pasta to the pan and toss in the butter (make sure the pasta is nice and hot). Remove from heat and add parmesan cheese. Move around until cheese has melted; add splashes of the reserved pasta water to help the cheese melt and to make a thin sauce. Add lobster chunks in and toss to combine. Taste and add any kosher salt and ground black pepper, as desired (I added approx. 1/2 teaspoon salt).
- Serve: Enjoy immediately with additional shaved parmesan and fresh cracked black pepper.
Notes
- Gluten-Free: feel free to use a gluten-free pasta, if you prefer.
- Dairy-Free: simply use a plant-based butter.
- Storage: leftover pasta can be kept in an airtight container in the fridge for 3-4 days.
Nutrition
- Serving Size: 6 oz
- Calories: 567
- Sugar: 2.5 g
- Sodium: 1008.5 mg
- Fat: 18.9 g
- Carbohydrates: 64.7 g
- Protein: 32.6 g
- Cholesterol: 150.8 mg
Originally posted May 2, 2016. Recipe has been retested and photos updated.
Marianne Reed says
I made this lobster pasta today, and it was absolutely amazing! I followed the recipe and contemplated making a few adjustments. I thought, next time I prepare the recipe, I will add a bit of lemon juice and lump crabmeat. Thank you for sharing Erin, you have a new follower!! 😊
Erin says
Yay! So happy to hear you enjoyed it, Marianne! And so glad to have you in our community!!
Alphabet says
Incredible dish!! I made it for a birthday dinner. Everyone had seconds and a couple of people said it might be the best thing they have ever eaten!!