This easy and romantic lobster pasta with saffron cream sauce is ready in 30 minutes and is the perfect date night dinner!
Who says romantic dinners require hours in the kitchen? Lobster pasta is here to save the day (and time). This pasta dish is creamy, fresh tasting, and easy to prepare! That’s my kind of dish!
You’re going to love this pasta recipe
- The saffron cream sauce. The sauce really is the boss, it’s creamy, light, and the saffron adds a light but irreplaceable flavor that will knock your socks off. Did I mention saffron is an aphrodisiac?!
- The lobster is on point. It might be the inner Bostonian creeping in, but Maine lobster is everything! The lobster is juicy, sweet, and cooks in minutes.
- It’s ready in 30 minutes. Lobster cooks super fast, which is why I love it for this recipe. The pasta and cream sauce is made at the same time and is ready in about 10 minutes. So easy, so fast, so delicious!
Lobster pasta with saffron cream sauce ingredients
- Linguine– I just bought an electric pasta maker and semolina flour to make my own pasta. It takes about 15 minutes from start to finish and the pasta is unbelievably delicious- I highly recommend it! You can choose your favorite boxed pasta, I prefer linguine for this pasta recipe.
- Butter– Salted butter adds the perfect rich flavor to this pasta recipe.
- Shallots– Shallots have a sweeter, less intense flavor than onions, which compliments the sweetness of the lobster and saffron beautifully.
- Garlic– Chopped garlic and the shallots are sautèd together and the aroma is insane- now just imagine the flavor!!
- Saffron– You can find saffron in most well stocked grocery stores in the spice aisle.
- Heavy cream– The base of this saffron cream sauce is heavy cream.
- White wine– Dry white wine adds depth in flavor.
- Lemon– I like to use Meyer lemons because they are less bitter and the zest is floral and delicious. We’ll be using both juice and zest for this recipe.
- Maine lobster– You can find Maine lobsters in most grocery stores in the seafood department. You can also use frozen lobster tail if fresh lobster is not available.
Buy Maine lobster
The difference between Maine lobsters and spiny back lobsters is in the claws. Maine lobsters have the large claws which (in my opinion) has the best, most succulent meat. If you like claw meat, opt for Maine lobster.
I LOVE homemade pasta but I’ve bought a lot of pasta making gadgets to figure out which one works best for me. Aside from handmaking the pasta without a machine, I cannot say enough good stuff about the Hamilton Beach pasta machine.
This pasta machine takes all the guess work out for you. It has an internal scale that measures how much flour, water, and egg you use to ensure the pasta comes out perfect.
The pasta cooks perfectly because the semolina flour allows the pasta to cook to al dente. Al dente is when the pasta is slightly undercooked so the center is a bit chewy and crunchy. It’s simply the best!
How to make lobster pasta with saffron cream sauce
- Cook the lobster. Bring a large pot of salted water to a roaring boil. Place the lobster in the pot head first and cook for 8-10 minutes per lb of lobster (12 minutes for 1.5 lb lobster, which is my golden number for weight). Alternatively, you can ask your grocery store to steam the lobster for you so it’s already cooked when you are ready to make this pasta recipe. Once the lobster is done cooking, drain it, then crack the shell and remove the meat. Rough chop the lobster meat to bite sized pieces.
- Cook the pasta. While the lobster is cooking, bring a large pot of salted water to a boil. Cook the pasta according to package instructions to al dente. Drain the pasta and set it to the side.
- Make the cream sauce. While the pasta is cooking, place a large pan over medium heat. Melt the butter in the pan, then add the shallots and garlic and sautè for 2 minutes. Add the white wine and lemon juice, then let it simmer for 2 minutes. Add the saffron and heavy cream, then bring it to a light boil. Add the lemon zest and salt to flavor. Add the pasta and lobster to the pan and toss to evenly coat. Serve and mangia!
How to store and reheat
In the fridge
Place this lobster pasta in an airtight container and place it in the fridge for up to 2 days.
You can reheat this pasta recipe by placing it in the microwave for 2 minutes. You can also warm it up on the stove top by placing it in a pan and heating it over medium heat for 5-10 minutes.
Lobster Pasta with Saffron Cream Sauce
- 2 large pots
- 1 large pan
- 1 1.5 lb Maine lobster
- 10 oz linguine
- 2 tbsp salted butter
- 1 small shallot diced
- 2 cloves of garlic finely chopped
- 1/2 cup dry white wine like Pinot Grigio
- 2 tbsp lemon juice
- 1 1/2 cups heavy cream
- 1 tsp lemon zest
- 1 tsp saffron
- 1/2 tsp salt
- Cook the lobster. Bring a large pot of generously salted water to a roaring boil. Place the lobster in the pot head first and cook for 12-15 minutes (8-10 lbs per lb). Remove the lobster from the water and crack the shell to remove the meat. Rough chop the lobster into bite sized pieces. Set it to the side.
- Cook the pasta. While the lobster cooks, bring a large pot of salted water to a roaring boil. Cook the pasta to al dente according to package instructions. Drain the pasta, then set it to the side.
- Make the saffron cream sauce. Melt the butter over medium heat in a large pan. Add the chopped shallots and garlic cloves to the pan and sautè them for 2 minutes. Add the white wine and lemon juice and simmer for 2 minutes. Add the heavy cream, lemon zest, saffron, and salt to the pan and bring it to a simmer.
- Combine the ingredients. Add the pasta and lobster to the pan and toss so everything is evenly coated. Serve and mangia!
Nutrition values are estimates, for exact values consult a nutritionist.
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