Creamy Lobster Pasta
This easy lobster pasta is coated in a creamy parmesan garlic sauce and tossed with fresh basil and tomatoes. Juicy lobster kicks this pasta dish up a notch!
Table of Contents
Creamy lobster pasta
If you like creamy pasta dishes, check out my Tuscan salmon and pasta, shrimp and bacon scampi, or my creamy lemon orzo with salmon.
Lobster pasta is an easy dish to put together but tastes like a 5 star plate. It is loaded with fresh Roma tomatoes, basil, and juicy chunks of lobster. It’s then tossed in a creamy garlic sauce which ties it all together. It’s simple and delicious!
This lobster pasta is a fabulous weekday dinner that can even be prepared ahead of time. I have a few tips and tricks to make this dinner even faster- under 30 minutes!
Lobster pasta ingredients
- Fresh Maine lobster– Maine lobster is known to be full of meat and has the best, sweetest meat.
- Spaghetti pasta– You can use whatever pasta you like for this recipe. Spaghetti just happens to be my favorite to pair with a silky cream sauce!
- Heavy cream– Cream builds the base of the garlic cream sauce.
- Basil– Fresh basil adds a hint of peppery freshness to the lobster pasta.
- Roma tomatoes– Roma tomatoes are great for cooking with because they are fleshy and flavorful.
- Prosciutto– The crispy pan fried prosciutto bits adds a salty, delicious flavor.
- Parmesan cheese– All delicious pasta dishes are topped with parmesan cheese!
- Garlic– Fresh garlic is sautèd in the prosciutto grease, it’s a heavenly smell and flavor!
Chef’s tips
Where to find and pick out lobster
You can find fresh lobster in most well stocked grocery stores that have a seafood department. You can even ask the seafood department to steam the losbter for you, which takes only 10 minutes and produces the best flavor and texture.
If you cannot find fresh, live lobster, you can opt for frozen lobster tail, although it tends to be expensive. This recipe uses live lobster, so cook the frozen lobster tail according to package instructions.
How to cook lobster
You can steam or boil the lobster for this lobster pasta recipe.
Steamed lobster renders more juicy, flavorful meat, so it’s the preferred method. You can steam a lobster by filling the bottom 3″ of a pot with water. Place a steamer basket in the pot and bring it to a boil. Place the lobster in the steaming basket and steam it for 10 minutes for a 1 lb lobster.
To boil a lobster, bring a large pot of generously salted water to a boil. Place the lobster in the pot head first, then cook for 8-10 minutes for a 1 lb lobster.
Make it even faster
You can prepare this dish by having the seafood department at your local grocery store steam the lobster for you. By the time you take the lobster home, it’ll be cool enough to handle and crack open. You can store the lobster meat in the fridge for up to 2 days before you make this lobster pasta.
How to make lobster pasta
- Cook the lobster. You can steam the lobster or boil it. To boil a lobster, bring a large pot of water and a generous amount of salt to a roaring boil. Place the lobster in the boiling water head first, then cook for 8 min for a 1 lb lobster. Remove the lobster from the water, then allow it to cook.
- Break down the lobster. Begin to remove the lobster meat by twisting off the claws, then twist the tail off of the body. Use a claw cracker to open the claws and tail to render the meat. Chop the lobster meat into bite sized pieces and place it to the side.
- Cook the pasta. Bring a large pot of generously salted water to a roaring boil. Add the pasta and cook to al dente, according to package instructions. Drain the pasta and place it to the side.
- Make the cream sauce. Cut the prosciutto into small chunks. Place a medium pan over medium heat with a splash of olive oil. Once the pan is hot, fry the prosciutto pieces until they are crispy. Remove the prosciutto from the pan, then add the chopped garlic and sautè until it’s fragrant. Add the all purpose flour and stir until the garlic is coated. Add the heavy cream and basil to the pan, then simmer for 10 minutes. In the last 3 minutes of cooking, add the chopped basil and a pinch of parmesan cheese.
- Combine it all together. Toss the pasta and the lobster in the sauce, then cook for another 2 minutes until everything is heated evenly. Serve and mangia!
How to store and reheat
You can store this lobster pasta in an airtight container in the fridge for 1-2 days. To reheat this dish, you can place it in the microwave for 1-2 minutes or place it in a non stick pan over medium heat for 5 minutes.
More Delicious Seafood Favs
- Shrimp and Tortellini with Beurre Blanc
- Italian Stuffed Whole Pompano
- Lox and Bagels Platter
- Rhode Island Style Calamari
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Creamy Lobster Pasta
Equipment
- Large pan
- Large pot
- Tongs
Ingredients
- 1 1/2 lb lobster steamed, meat harvested
- 4 slices prosciutto chopped
- 1 tbsp olive oil
- 3 cloves garlic chopped
- 1 tbsp all purpose flour
- 1 cup heavy cream
- 1/4 cup fresh basil chopped
- 3 tbsp grated parmesan cheese
- 8 oz linguine pasta
- 1 Roma tomato halved, deseeded, sliced
Instructions
- Cook the lobster. You can steam the lobster or boil it. To boil a lobster, bring a large pot of water and a generous amount of salt to a roaring boil. Place the lobster in the boiling water head first, then cook for 8 min for a 1 lb lobster. Remove the lobster from the water, then allow it to cook.
- Break down the lobster. Begin to remove the lobster meat by twisting off the claws, then twist the tail off of the body. Use a claw cracker to open the claws and tail to render the meat. Chop the lobster meat into bite sized pieces and place it to the side.
- Cook the pasta. Bring a large pot of generously salted water to a roaring boil. Add the pasta and cook to al dente, according to package instructions. Drain the pasta and place it to the side.
- Make the cream sauce. Cut the prosciutto into small chunks. Place a medium pan over medium heat with a splash of olive oil. Once the pan is hot, fry the prosciutto pieces until they are crispy. Remove the prosciutto from the pan, then add the chopped garlic and sautè until it's fragrant. Add the all purpose flour and stir until the garlic is coated. Add the heavy cream and basil to the pan, then simmer for 10 minutes. In the last 3 minutes of cooking, add the chopped basil and a pinch of parmesan cheese.
- Combine it all together. Toss the pasta and the lobster in the sauce, then cook for another 2 minutes until everything is heated evenly. Serve and mangia!
Nutrition
Nutrition values are estimates, for exact values consult a nutritionist.
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You mentioned flour…but flour is not included in the ingredients. How much flour do I add?
So sorry! Just a tablespoon!
I’ve been craving lobster pasta recently, so I’m glad I came across this recipe. Sometimes when I’m lazy, I will buy pre-picked lobster meat online so that I do not have to cook a whole lobster myself. Either way, fresh lobster is a great addition to a rich pasta dish.