Creamy Lobster Pasta
Looking for a dish that’s as indulgent as it is easy to make?
This Creamy Lobster Pasta is your go-to!
With juicy lobster, a rich white cream sauce, and a burst of fresh cherry tomatoes, it’s the kind of meal that feels special yet comes together quickly.
Perfect for date night, a cozy dinner, or any time you want to treat yourself to something truly decadent.
Get ready to impress with every bite!
For Creamy Lobster Pasta
- Lobster Tails – I’ve used 2 medium lobster tails (6-8 oz of meat). You can use fresh or frozen lobster tails depending on what’s available.
- Tagliolini Pasta – This recipe works best with long pasta like tagliolini, but you can use other types of long pasta such as spaghetti or fettuccine.
- Heavy Cream – Adds richness and smoothness to the sauce, making it creamy and indulgent.
- Shallot – Minced, for a delicate onion flavor that enhances the sauce without overpowering it.
- Garlic – Freshly minced garlic adds depth and fragrance to the sauce.
- Lemon Juice – Adds a touch of acidity that balances the richness of the cream.
- Cherry Tomatoes – Halved, they provide sweetness and a burst of freshness to the dish.
- Fresh Tarragon – Minced, this herb adds a subtle anise flavor that complements the lobster perfectly.
- Lemon Zest – Adds a zesty and fresh citrus kick to balance the richness of the sauce.
- Butter – For a smooth, silky sauce that enriches the flavor.
- Salt and Pepper – To taste, to bring all the flavors together.
Creamy Lobster Pasta
Indulge in the luxurious, rich flavors of this creamy lobster pasta! With succulent lobster meat, a cream sauce, and sweet cherry tomatoes, this dish is the perfect combination of elegance and comfort.
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Servings: 3 people
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Ingredients
- 8 oz Tagliolini or any long pasta
- 2 medium lobster tails (6-8 oz of meat)
- ½ cup heavy cream
- 1 shallot, minced
- 2 cloves garlic, minced
- 2 tbsp lemon juice
- ½ cup cherry tomatoes, halved
- 2 sprigs tarragon, minced
- 1 tsp lemon zest
- 2 tbsp butter (or more, as desired)
- Salt and pepper, to taste
- Fresh lemon zest or lemon juice
- Chopped chives
- Red pepper flakes
- Parmesan cheese (optional)
- Prepare the Lobster:
If using whole live lobsters, start by killing the lobster humanely. Use a sharp knife to make a firm cut down the line at the top of the head. Twist off the tail and claws, then carefully remove the shell using kitchen shears. Alternatively, if you have lobster tails from the store, simply cut along the top and bottom of the shell with kitchen shears and gently pull out the meat. Chop the lobster meat roughly into bite-sized pieces. - Prep Vegetables and Herbs:
Mince the shallot, garlic, and fresh tarragon. Zest the lemon and slice the cherry tomatoes in half. - Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain, reserving about 1 cup of pasta water in case you need it later. - Make the Sauce:
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced shallots and cook until translucent. Add the garlic and cook until fragrant. Toss in the cherry tomatoes and cook until they begin to blister. Remove from heat and add the lemon juice (off the flame, but with the pan still hot), using a wooden spoon to scrape up any bits stuck to the pan. - Cook the Lobster and Cream:
Add the lobster meat, tarragon, and heavy cream to the pan. Stir and cook until the lobster is cooked through. If using boxed pasta, reduce the amount of cream by half and add more as needed for a smoother sauce. - Finish the Sauce:
Stir in the butter and lemon zest, letting it emulsify into the sauce. Simmer on low heat to bring everything together. - Combine Pasta and Sauce:
Add the cooked pasta to the skillet and toss to coat in the creamy sauce. Adjust the consistency with reserved pasta water or additional cream, if needed. Season with salt and pepper to taste. - Garnish and Serve:
Garnish with fresh lemon zest or juice, chopped chives, and red pepper flakes. Optional: top with Parmesan cheese.
- Don’t forget to save the lobster shells! You can make a flavorful lobster stock by boiling them with water and aromatics.
- For a complete meal, serve with a slice of crusty bread and a glass of champagne!
- Fresh pasta is recommended for this dish, but if using boxed pasta, reduce the cream amount by half and adjust as needed.
- Can I use frozen lobster tails?
Yes, frozen lobster tails work just as well. Just make sure to fully thaw them before cooking to get the best texture and flavor. Easy as that! - How do I make the sauce thicker if it’s too runny?
If the sauce feels too thin, just let it simmer for a bit longer to reduce and thicken. Or, add a splash of the pasta water you saved—it’ll help bring everything together - Can I use a different kind of pasta?
Absolutely! While tagliolini is the classic choice, feel free to use any long pasta like spaghetti, fettuccine, or linguine—whatever you have on hand will work great! - How do I keep the cream from curdling?
To avoid curdling, just keep the heat low once you add the cream. Gently simmer the sauce, and make sure to remove it from the heat before adding the lobster meat for the smoothest texture.
