Lobster Pasta Recipe

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Course: Dinner/Entree, Pasta

Cuisine: American

Method: Stove Top

This Lobster Pasta recipe is a rich, delicious pasta recipe that is perfect for any special occasion!

Cook Lobster Tails: Fill a large pot ⅔ full with water and add ½ teaspoon kosher salt; bring to boil. Add 2 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 same water simmer and add 6-8 ounces pappardelle 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 1 teaspoon 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 ½ cup 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. ½ teaspoon salt).
Serve: Enjoy immediately with additional shaved parmesan and fresh cracked black pepper.

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.

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