This lobster pasta recipe is creamy, rich, and is a restaurant-worthy dish that can be made at home in under 30 minutes! Tender pasta, lobster and tomatoes tossed in a creamy garlic Alfredo sauce.
Skip the seafood and make a classic Chicken Alfredo pasta instead!
CREAMY LOBSTER PASTA
Nothing says elegant, high-quality restaurant is more than this creamy Lobster Pasta recipe! Tender pasta, lobster, and juicy tomatoes tossed in a creamy garlic Parmesan Alfredo sauce. This pasta dish is easy, comforting and elegant. The perfect way to turn dinner into something special. Make this for your loved ones on Valentines Day or any other occasion.
WHAT YOU NEED-
- Pasta– I prefer to use long pasta for this Alfredo dish, but short pasta will also work great. Pastas like fettuccine, angel hair, linguine, bucatini, rotini, penne, cavatappi, etc. are great for this recipe.
- Oil– To sauté the oil and tomatoes, this recipe calls for oil. Either olive oil, canola oil, or vegetable oil will work.
- Onions– Either red onion, yellow onion or shallots will work great for this recipe. The kick of onions totally elevates this pasta.
- Garlic– You can’t forget the fresh garlic; it is a must! Use either freshly minced garlic or jarred garlic.
- Tomatoes– The added cherry tomatoes go so well with the lobster. It gives you bright and fresh flavor. You can even swap sun dried tomatoes or peppers if preferred.
- Lemon– The recipe calls for lemon zest and juice, for additional vibrant and zesty flavor. You can skip the lemon if preferred.
- Lobster– I used the frozen cooked Langostino tails for this dish, but for the best results you can use lobster tails. Either cooked or raw lobster meat can be used for this dish. If you are using frozen lobster, be sure to thaw it before making this pasta.
- Alfredo Sauce– For the Alfredo sauce, the recipe calls for butter, all-purpose flour, freshly grated parmesan, whole milk and seasonings (salt, pepper, garlic, paprika, and Old Bays seasonings).
- Greens– You can’t forget the freshly chopped greens in this dish! Either freshly chopped cilantro or parsley will work great. The greens are totally optional.
HOW TO MAKE LOBSTER PASTA RECIPE
Not only is this creamy lobster pasta recipe elegant and delicious, but it is also so easy to make!
- Cook the pasta according to package instructions. Drain and keep warm. (If you plan it well, the pasta will be ready to go straight into the sauce.)
- In a skillet, sauté the onions until tender and translucent.
- Add tomatoes, lobster meat, lemon juice, lemon zest, and minced garlic to the skillet and cook until lobster is opaque. (Season with salt and pepper to taste.)
- Melt the butter in the skillet and mix in the flour. Add milk, parmesan and seasonings to the skillet and mix to combine.
- Bring the sauce to light simmer and continue simmering just until thickened.
- Toss in the cooked pasta and greens into the sauce mixture and mix until well combined.
- Garnish with additional greens and parmesan.
- Serve immediately with desired sides.
REMOVING MEAT FROM TAILS– You can totally buy lobster tails and remove the meat from the tails and make this dish!
- With kitchen shears, cut the top of the shell lengthwise.
- Pull apart the sell and remove the meat from the casing, it should come out in one piece,
- Remove the vein from the meat and chop into bite-sized pieces.
SERVING IDEAS
Pair this pasta with the right sides for the ultimate five-star dinner!
QUESTIONS YOU MIGHT HAVE:
Yes! Swap the lobster for shrimp, crab, or scallops if you don’t prefer lobster.
You can totally use frozen lobster, just be sure to thaw the meat before making this dish.
No, if you don’t like tomatoes, you can totally leave it out!
If you feel like the sauce is bland, add more seasonings until the preferred flavor is reached.
No worries! Just add a splash of milk and continue mixing. Keep adding milk until desired wetness is reached.
Add the leftover pasta into an airtight container and store it in the fridge for up to 3-4 days! I love leftover Alfredo pasta for lunch the next day!
When reheating, add the pasta, 1-2 Tbsp of milk and freshly shredded parmesan cheese to a skillet and cook until reheated. The added milk and cheese will help you get creamy pasta, not dry and oily pasta.
OTHER PASTA RECIPES-
If you love pasta, give these other delicious pasta recipes a try!
Creamy Lobster Pasta Recipe
Ingredients
- 12 oz long pasta
- 1 Tbsp olive oil
- 1/3 cup finely chopped onion or shallots
- 3 fresh garlic cloves minced
- 1/2 cup cherry tomatoes halved
- 1 Tbsp lemon zest
- 2 tsp lemon juice
- 8 oz fresh lobster meat pre-cooked or raw
- 4 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- 1 1/2 cup whole milk
- 2/3 cup parmesan cheese shredded
- 1 tsp salt
- ½ tsp ground black pepper
- ½ tsp garlic powder
- ¼ tsp paprika
- 1 tsp old bay seasoning or Cajun seasoning
- fresh chopped greens optional
Instructions
- Cook the pasta according to package instructions. Strain the pasta once cooked and set aside, covering to keep warm. (If you start cooking the pasta at the same time as you begin the sauce, it should be done right in time to add straight into the sauce.)12 oz long pasta
- Meanwhile, heat a large skillet with a drizzle of oil on medium heat. Add chopped onions and sauté for 2-3 minutes, until onions are translucent.1 Tbsp olive oil, 1/3 cup finely chopped onion , or shallots
- Add halved tomatoes, lobster meat, lemon zest, lemon juice, and minced garlic to the skillet and sauté for 2-3 minutes. Season with salt and pepper to taste. (If you are using raw lobster meat, cook until the lobster is pink and opaque.)1/2 cup cherry tomatoes, halved, 1 Tbsp lemon zest, 2 tsp lemon juice, 8 oz fresh lobster meat, pre-cooked or raw, 3 fresh garlic cloves , minced
- Then add butter to the center of the skillet and allow it to melt. Once melted, add flour and mix until combined.4 Tbsp unsalted butter, 2 Tbsp all-purpose flour
- Pour in the milk, parmesan cheese, salt, pepper, garlic powder, paprika, and old bay seasoning and whisk until combined.1 1/2 cup whole milk, 2/3 cup parmesan cheese , shredded, 1 tsp salt, ½ tsp ground black pepper, ½ tsp garlic powder, ¼ tsp paprika, 1 tsp old bay seasoning, or Cajun seasoning
- Bring the sauce to a simmer and allow it to thicken. As soon as it thickens, add the cooked pasta and freshly chopped greens to the dish and toss until well combined. (If you like your pasta on the saucier side, add a little bit more milk to make it creamier.)
- Garnish with additional greens and grated parmesan.fresh chopped greens, optional
- Serve warm with desired sides.
Leave a Reply