If you believe in celebrating the everyday or want to wow your guests with something truly special, the Lobster Pasta with Cream Sauce Recipe is your new go-to. Marrying rich, succulent lobster with silky pasta and a luscious lemon cream sauce, this dish is pure luxury in a bowl. Yet don’t let its elegant vibe fool you—it comes together quickly and effortlessly, making it the perfect indulgence whether it’s a weeknight treat or a dinner party centerpiece.

Lobster Pasta with Cream Sauce Recipe - Recipe Image

Ingredients You’ll Need

This Lobster Pasta with Cream Sauce Recipe shines because of its simple but purposeful ingredients. Each one plays a vital role in building up layers of flavor, from the zingy brightness of lemon to the comforting richness of cream. Gather these and you’re just minutes away from an unforgettable, restaurant-worthy meal.

Linguine or Fettuccine (12 ounces): These long, flat noodles capture the creamy sauce and delicate lobster perfectly—use your favorite!
Unsalted Butter (2 tablespoons): Provides a velvety base for sautéing and deepens the richness of the whole dish.
Garlic, minced (2 cloves): Brings irresistible aroma and a gentle kick that balances the sweetness of the lobster.
Shallot, minced (1 small): Adds a subtle, sweet onion flavor without overpowering the creaminess.
Heavy Cream (1 cup): The secret to the sauce’s silky, dreamy texture—don’t skimp here for maximum indulgence.
Dry White Wine (½ cup): Brightens up the sauce and lends a pleasant acidity. Chardonnay is a classic choice.
Parmesan Cheese, grated (½ cup): Melts right in, adding savory, nutty depth and extra creaminess.
Lemon Zest (1 teaspoon): Adds a pop of citrusy aroma that lifts the whole dish.
Lemon Juice (2 tablespoons): Enhances the natural sweetness of seafood and cuts through the richness of the cream.
Salt and Black Pepper (to taste): Essential for seasoning every layer for perfect balance.
Fresh Parsley, chopped (1 tablespoon): Sprinkled at the end for color and a burst of freshness.
Cooked Lobster Meat, chopped (8 ounces): The star ingredient—succulent, tender, and sweet. Ready-cooked makes things easy!
Red Pepper Flakes (optional): For those who want a little heat in their cream sauce—just a pinch does the trick.

How to Make Lobster Pasta with Cream Sauce Recipe

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a rolling boil and add your linguine or fettuccine. Cook the pasta according to the package directions until just al dente—it will soak up even more flavor in the sauce later. Before draining, remember to reserve about half a cup of pasta water. Drain the noodles and set them aside; you’re off to a great start!

Step 2: Sauté Aromatics

While the pasta cooks, set a big skillet over medium heat and melt the butter until it begins to foam. Toss in the minced garlic and shallot, stirring gently for a minute or two until they’re fragrant and softened. This stage lays down an aromatic foundation for your Lobster Pasta with Cream Sauce Recipe.

Step 3: Build the Cream Sauce

Pour in the dry white wine and let it simmer for a few minutes to reduce slightly, evaporating the harsh notes and concentrating its flavors. Next, add the heavy cream, lemon zest, and lemon juice, stirring well. Allow the mixture to bubble softly, thickening into a luscious sauce that smells almost too good to be true.

Step 4: Add Parmesan and Season

Lower the heat and gradually stir in the grated Parmesan cheese. Keep stirring until it melts seamlessly into the cream sauce. Now, give it a taste and season with salt and freshly ground black pepper. Every bite should be a perfect balance of creamy, tangy, and salty.

Step 5: Warm the Lobster

Gently fold in the chopped cooked lobster meat, taking care not to break it up too much. Let it warm through in the sauce for just a minute or two—remember, overcooking can make lobster tough, so keep a close eye!

Step 6: Toss with Pasta and Serve

Add the cooked pasta right into the skillet and toss everything together. If it looks a little thick, splash in some reserved pasta water to help everything come together in a glossy, rich coat. Stir in freshly chopped parsley and, if you like, a sprinkle of red pepper flakes before plating your Lobster Pasta with Cream Sauce Recipe.

How to Serve Lobster Pasta with Cream Sauce Recipe

Garnishes

Garnishing adds that extra touch that turns this meal into a showstopper. A sprinkle of chopped fresh parsley provides a vibrant green contrast to the creamy sauce, while a dusting of extra Parmesan or a pinch of red pepper flakes can wake up the dish with a hint of zip. Lemon zest, shaved just before serving, brings out the citrusy notes and makes each bite pop.

Side Dishes

This rich Lobster Pasta with Cream Sauce Recipe is best accompanied by lighter sides that won’t steal the spotlight. Think a simple arugula salad tossed with lemon vinaigrette, or a crisp, tangy slaw. Some garlic bread or a warm baguette is always a hit for scooping up every last bit of the luscious sauce.

Creative Ways to Present

Dishing up this pasta in individual shallow bowls or plates helps it look like you ordered from an upscale Italian bistro. For extra flair, twirl a generous mound of pasta with tongs and place lobster pieces right on top. Finish each plate with a swirl of cream, extra parsley, and a lemon wedge for squeezing—guests will be wowed before that first bite.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, transfer them to an airtight container as soon as dinner’s over. The cream sauce will solidify a bit in the fridge, but it’ll still taste divine when gently reheated within two days. Try to store the lobster, pasta, and sauce together for easy warming.

Freezing

While it’s possible to freeze the Lobster Pasta with Cream Sauce Recipe, keep in mind that creamy sauces can sometimes separate when thawed. If you do freeze it, divide into single portions and store in well-sealed freezer-safe containers for up to one month. Thaw in the fridge overnight before reheating for best texture.

Reheating

To revive your leftovers, place the pasta and sauce in a skillet over low heat, adding a splash of milk, cream, or reserved pasta water to loosen things up if needed. Stir gently and heat just until everything is warmed through—avoid boiling, which can make the lobster tough and the sauce split.

FAQs

Can I use frozen lobster meat?

Absolutely! Thaw frozen lobster meat overnight in the refrigerator, then pat it dry before adding it to your Lobster Pasta with Cream Sauce Recipe. It cuts down on prep time without sacrificing flavor.

What’s a good substitute for lobster?

Shrimp and scallops both work beautifully. Just cook them gently in place of the lobster, following the same timing so they stay tender, not rubbery.

Is it possible to make the sauce lighter?

Yes! Replace heavy cream with half-and-half for a lighter version, but remember the sauce may be a bit thinner. A sprinkle of extra Parmesan can help thicken it up without losing that signature creaminess.

What kind of pasta pairs best with this sauce?

Linguine and fettuccine are traditional favorites for the Lobster Pasta with Cream Sauce Recipe, as they hold onto the sauce well. But feel free to use whatever you have on hand—angel hair or pappardelle work too!

Can I make the sauce ahead of time?

You can absolutely prepare the cream sauce a day ahead, keeping it chilled until you’re ready to cook the pasta. Gently reheat and add the lobster and pasta just before serving for maximum freshness.

Final Thoughts

I can’t recommend this Lobster Pasta with Cream Sauce Recipe enough—it’s the kind of meal you’ll want to make again and again, whether you’re hoping to impress your friends or just want to treat yourself. Dive in, savor every creamy, lemony bite, and don’t be surprised if it becomes the highlight of your recipe box!

Lobster Pasta with Cream Sauce Recipe

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4.7 from 27 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a luxurious dining experience with this Lobster Pasta with Cream Sauce recipe. Succulent lobster meat tossed with al dente pasta in a rich and creamy sauce, accented with hints of lemon and Parmesan. This dish is perfect for a special occasion or a gourmet weeknight meal.

Ingredients

Scale

Pasta:

12 ounces linguine or fettuccine

Cream Sauce:

2 tablespoons unsalted butter
2 cloves garlic (minced)
1 small shallot (minced)
1 cup heavy cream
½ cup dry white wine (such as Chardonnay)
½ cup grated Parmesan cheese
1 teaspoon lemon zest
2 tablespoons lemon juice
Salt and black pepper to taste

Additional:

1 tablespoon chopped fresh parsley
8 ounces cooked lobster meat (chopped into bite-sized pieces)
Optional red pepper flakes for garnish

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Instructions

Cook the Pasta: Boil salted water and cook pasta until al dente. Reserve ½ cup of pasta water.
Prepare the Sauce: Melt butter, sauté garlic and shallot. Add wine, cream, lemon zest, and juice. Simmer until thickened.
Finish the Dish: Stir in Parmesan, season with salt and pepper. Add lobster, warm through. Toss pasta in the sauce and serve garnished with parsley and red pepper flakes.