Name: Creamy Lobster Pasta
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Modern French
Ingredients: 500g lobster tails.; 2 cups heavy cream.; 2/3 cup white wine.; 1/2 onion.; 4 crushed garlic cloves.; 2 bay leaves.; 1 sprig fresh dill.; 1/2 teaspoon whole peppercorns.; 1 teaspoon salt.; 1 tablespoon butter.; 2 minced garlic cloves.; 2 teaspoons fresh lemon juice.; 500g pasta.

Lobster-topped pasta in a creamy sauce with fresh herbs. | tastyhush.com

My lobster pasta is a real treat I save for special get-togethers or dinners with friends. The velvety sauce infused with lobster flavors and those melt-in-your-mouth chunks of meat turn this dish into an unforgettable food journey that wows everyone at my table.

The wonder behind this dish

What makes this amazing is getting every bit of flavor from the lobster by using both shells and meat. The flavor-packed creamy sauce needs time and passion, but wow, the end result tastes like something from a fancy restaurant. It's what I cook when I really want to knock my guests' socks off.

Shopping list

Lobster tails: 500g, I always go for fresh lobster for that unbeatable taste.
Heavy cream: 50cl for a silky smooth sauce.
White wine: 15cl, I usually pick a dry Sauvignon.
Onion: Half of one, sliced super thin.
Garlic: 4 cloves smashed for infusing, 2 minced for the sauce.
Fresh herbs: Bay leaf and dill for those gentle flavor notes.
Peppercorns: Just a touch to gently lift the flavor.
Butter: A good chunk for the sauce.
Lemon: A few drops for brightness.
Pasta: 500g of spaghetti or linguine.
Salt and pepper: For the final seasoning touch.

Step by step instructions

Creating the flavor base: First, I shell my lobsters. Then I steep the shells with cream, wine, onion, crushed garlic and herbs for about 30 minutes. I strain everything carefully.
Making the sauce: In a nice pan, I melt butter with the chopped garlic. I pour in my infused cream and a squeeze of lemon. I let it gently bubble away.
Cooking the lobster: I cut the meat into nice big pieces and gently cook them in the sauce for about 3-5 minutes.
Boiling the pasta: I cook my pasta until it's just firm in heavily salted water. I save some of that starchy cooking water for my sauce.
Putting it all together: I toss my pasta with the creamy sauce, adding pasta water if needed to get the right thickness. A final taste check, some herbs on top, and it's done.

Linguine pasta in creamy sauce with chunks of lobster, topped with fresh dill. | tastyhush.com

My tips for success

For the richest flavors, I often make my infusion the night before. Fresh lobster really makes all the difference in this dish. I always keep my sauce warm while the pasta cooks, and that starchy pasta water is my secret weapon for a perfectly smooth sauce.

Frequently Asked Questions

→ How do you pick fresh lobster?: Choose fresh lobsters with firm, translucent meat. For frozen ones, thaw slowly in the fridge to keep the right texture.
→ Can I make the sauce ahead of time?: Yes, you can make the creamy base up to a day before. Keep it in the fridge and gently warm it up before adding the lobster.
→ What’s the best pasta to use?: Long pasta like linguine or spaghetti pairs wonderfully with the creamy sauce and lobster.
→ How do I keep the sauce from getting too thin?: Reduce the sauce well before adding the pasta. Using starchy pasta water will also make it creamier.
→ How should I store leftovers?: It’s best enjoyed fresh, but if needed, refrigerate for up to a day. Warm it gently with a bit of cream to refresh the sauce.

Creamy Lobster Pasta

Pasta coated in a smooth, lobster-shell-infused sauce, topped with tender lobster bites and fresh herbs.

Prep Time

10 Minutes

Cook Time

40 Minutes

Total Time

50 Minutes

By: Maria

Category: Pasta

Difficulty: Difficult

Cuisine: Modern French

Yield: 4 Servings (4 portions)

Dietary: ~

Ingredients

01 500g lobster tails.

02 2 cups heavy cream.

03 2/3 cup white wine.

04 1/2 onion.

05 4 crushed garlic cloves.

06 2 bay leaves.

07 1 sprig fresh dill.

08 1/2 teaspoon whole peppercorns.

09 1 teaspoon salt.

10 1 tablespoon butter.

11 2 minced garlic cloves.

12 2 teaspoons fresh lemon juice.

13 500g pasta.

Instructions

Step 01

Use kitchen shears to cut along the back of the lobster tails, then take out the meat.

Step 02

Put cream, wine, onion, crushed garlic, herbs, and lobster shells into a large pot. Toss in the salt and pepper, bring it to a boil. Cover the pot, lower the heat, and let it simmer for 10 minutes. Turn the heat even lower and leave it for another 20 minutes to soak up the flavors.

Step 03

Run the mixture through a fine strainer and set the liquid aside.

Step 04

Warm up the butter in a big skillet, toss in the minced garlic, and sauté for about 30 seconds. Pour in the infused cream and mix in a splash of lemon juice. Let it gently cook for 5 minutes.

Step 05

Chop the lobster meat into pieces and add them to the sauce. Let it simmer for about 3–5 minutes, just until the meat is cooked through.

Step 06

Boil the pasta in salted water until it's just tender but still firm. Save a cup of the pasta water before draining, then add the pasta to the sauce along with some of that reserved water.

Step 07

Stir everything well, season more with salt, pepper, and lemon juice to your taste. Sprinkle chopped fresh herbs on top before serving.

Notes

Steeping the lobster shells in the cream gives the dish a rich depth of flavor.

Using pasta water helps bring the sauce together with a better texture.

Tools You'll Need

Large pot.

Big skillet.

Fine mesh strainer.

Kitchen shears.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

Shellfish.
Dairy.
Gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Calories: 742
Total Fat: 38 g
Total Carbohydrate: 65 g
Protein: 42 g

Rich Lobster Treat