Description
This Buttered Lobster Pasta is a decadent yet simple dish featuring tender lobster meat tossed in a rich, creamy butter and garlic sauce served over linguine or fettuccine. Ready in just 25 minutes, it balances savory lobster flavors with Parmesan and fresh parsley, making it an elegant meal perfect for special occasions or a luxurious weeknight dinner.
Ingredients
Scale
Pasta
- 8 oz linguine or fettuccine
Lobster and Sauce
- 2 lobster tails (about 8 oz total), cooked and chopped
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- Juice of ½ lemon
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the linguine or fettuccine and cook until al dente, approximately 8-10 minutes. Drain the pasta and set aside.
- Sauté garlic in butter: In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Add lobster meat: Stir in the chopped cooked lobster tails and cook for 3-4 minutes until the lobster is thoroughly heated through.
- Make the cream sauce: Pour in the heavy cream and stir gently to combine with the lobster and butter mixture. Let it simmer for about 5 minutes, allowing the sauce to thicken slightly and develop flavor.
- Toss pasta with sauce: Add the cooked pasta to the skillet with the lobster cream sauce. Toss well to ensure the pasta is evenly coated with the sauce.
- Finish and serve: Squeeze the juice of half a lemon over the pasta, then stir in the grated Parmesan cheese and chopped fresh parsley. Serve immediately while warm and creamy.
Notes
- Use cooked lobster tails to save time; fresh or frozen can both work.
- For a lighter sauce, reduce the heavy cream amount or substitute with half-and-half.
- Grated Parmesan adds savory depth—do not skip for best flavor.
- Garnish with extra parsley or a lemon wedge for presentation.
- Pair with a crisp white wine like Sauvignon Blanc or Chardonnay.
