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Bowl of creamy Lobster Pasta topped with fresh herbs and large chunks of lobster meat next to a lemon wedge.

Creamy Lobster Pasta with Lemon Cream Sauce

Indulge in a luxurious and incredibly flavorful creamy lobster pasta, featuring tender lobster meat tossed with al dente pasta in a bright lemon-infused cream sauce.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Italian, Seafood
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

For the Lobster & Pasta
  • 2 large Lobster Tails 8-10 oz each, raw, or 10-12 oz cooked lobster meat
  • 12 oz Linguine or Fettuccine or pasta of choice
  • 2 tbsp Olive Oil
  • 1 tsp Salt for pasta water, plus more to taste
For the Lemon Cream Sauce
  • 2 tbsp Unsalted Butter
  • 1 medium Shallot finely minced
  • 3 cloves Garlic minced
  • 1/2 cup Dry White Wine e.g., Pinot Grigio, Chardonnay
  • 1.5 cups Heavy Cream
  • 1/2 cup Lobster Broth or Seafood Stock (or chicken/vegetable broth if lobster shells are unavailable)
  • 1 large Lemon zested and juiced (approx. 3-4 tbsp juice)
  • 1/2 cup Grated Parmesan Cheese plus more for serving
  • 1/4 tsp Red Pepper Flakes optional, for a hint of heat
  • 1/4 tsp Black Pepper freshly ground, plus more to taste
  • 1/4 cup Fresh Parsley chopped, for garnish
  • 2 tbsp Fresh Chives chopped, for garnish

Equipment

  • Large Pot
  • Large Skillet or Sauté Pan
  • Tongs
  • Whisk
  • Zester
  • Citrus Juicer

Method
 

Prepare the Lobster
  1. If using raw lobster tails: Bring a large pot of lightly salted water to a boil. Add lobster tails and cook for 5-7 minutes, or until bright red and cooked through. Remove from water and immediately plunge into an ice bath to stop cooking. Once cool enough to handle, remove the meat from the shells, discard shells (or save for stock), and chop the lobster meat into bite-sized pieces. Set aside.
  2. If using pre-cooked lobster meat: Ensure it's thawed if frozen. Chop into bite-sized pieces and set aside.
Cook the Pasta
  1. While the lobster is cooking (or cooling), bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Before draining, reserve about 1 to 1.5 cups of the starchy pasta water. Drain the pasta and set aside.
Make the Lemon Cream Sauce
  1. In a large skillet or sauté pan, melt the butter with the olive oil over medium heat. Add the minced shallot and cook for 2-3 minutes until softened and translucent.
  2. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant, being careful not to burn the garlic.
  3. Pour in the dry white wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes, allowing the wine to reduce by about half.
  4. Stir in the heavy cream and lobster/seafood stock (or other broth). Bring the sauce to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until it thickens slightly. Stir in the lemon zest.
  5. Reduce the heat to low. Add the chopped lobster meat and lemon juice to the sauce. Stir gently to combine and heat through for 1-2 minutes.
Combine and Serve
  1. Add the drained pasta to the skillet with the sauce and lobster. Toss thoroughly to coat the pasta evenly. If the sauce is too thick, add reserved pasta water, 1/4 cup at a time, until it reaches your desired consistency.
  2. Stir in the grated Parmesan cheese until melted and fully incorporated into the sauce.
  3. Season with salt and freshly ground black pepper to taste. Remember Parmesan is salty, so taste before adding too much salt.
  4. Garnish with fresh chopped parsley and chives. Serve immediately with extra Parmesan cheese on the side, if desired.

Notes

For an even richer lobster flavor, you can simmer the lobster shells (if using raw tails) in water with some aromatics (like onion, carrot, celery) for 20-30 minutes to make a quick homemade lobster stock to use in the sauce.