This is an uncomplicated dish for warm weather and sunny days. Other than lobster and dried pasta (preferably a type with a bit of texture, like frilly edged reginette, cooked just right al dente), the only things you need are olive oil, garlic, hot pepper, tomatoes that have been warmed up a bit, and a lot of fresh basil. The only real work is cooking the lobsters and chopping the meat. Once that’s done, go out and enjoy the sunshine while it lasts.
Lobster pasta is a decadent and delicious meal that is perfect for special occasions or when you want to treat yourself. Making lobster pasta from scratch results in a far superior dish than just mixing cooked pasta and lobster meat. With homemade lobster pasta you can infuse tons of flavor into the sauce properly cook the lobster, and end up with a restaurant-quality meal. Don’t be intimidated, making lobster pasta at home is actually quite simple as long as you follow a few key steps.
Start With High-Quality Ingredients
The most important step when making lobster pasta is to start with the highest quality ingredients you can find and afford. This is especially true when it comes to the lobster itself. Whenever possible try to find fresh live lobster rather than pre-cooked frozen lobster meat. Fresh lobster has significantly better texture and flavor. Live lobsters can be purchased from high-end grocery stores specialty seafood markets, or ordered online and shipped overnight.
For the pasta, using fresh pasta sheets can elevate your dish but dried pasta works too if you don’t have access to fresh Opt for a long pasta shape like spaghetti, linguine or fettuccine to pair nicely with the lobster meat and sauce
When it comes to other ingredients like cream, garlic, shallots, white wine, butter and herbs, try to find premium options to get maximum flavor. Think heavy cream instead of milk, real butter instead of substitutes, and good quality dry white wine.
Cook the Lobster Properly
Cooking lobster can seem intimidating but it’s actually quite straightforward. Bring a large pot of heavily salted water to a rapid boil. Salting the water is key as it seasons the lobster while cooking. Add whole live lobsters and cook for 5-7 minutes for the first pound then 2-3 minutes for each additional pound after that. For lobster tails only, cook for about 3 minutes per 1⁄4 pound. Use tongs to remove the lobsters when done and transfer to a sheet tray to rest.
To remove lobster meat, use kitchen shears to cut through the underside of the tail shell. Twist and pull the tail meat out. For claws, use a mallet or rolling pin to crack the shell, then remove meat with a seafood fork. Chop lobster meat into bite-sized pieces.
Infuse the Sauce With Flavor
To make an intensely flavorful lobster pasta sauce, start by infusing your cream with the lobster shells, aromatics like shallots and garlic, white wine and seasonings. Heat the cream just until simmering then turn off heat. Let the mixture steep for 20-30 minutes to allow the flavors to infuse into the cream. Strain out and discard the solids.
Next, cook minced garlic and shallots in olive oil or butter. Deglaze the pan with white wine and let it reduce slightly. Add the infused cream and freshly chopped tomatoes if desired. Simmer to thicken then add lobster meat and gently cook for 2-3 minutes just until heated through. The lobster meat does not need much cooking time.
Toss With Fresh Cooked Pasta
Cook fresh or dry pasta according to package directions until al dente. Reserve about 1 cup of starchy pasta cooking water before draining. Add the hot pasta and a splash of reserved water directly into the pan with the sauce. Toss everything together over low heat allowing the pasta to absorb the sauce, adding more reserved water as needed. Remove pan from heat and add basil, lemon juice, extra olive oil or pats of butter. Toss once more before serving.
Garnish and Serve
This luxurious seafood pasta is best when served immediately. Garnish with extra herbs like parsley, chives or basil, a drizzle of extra virgin olive oil or lemon wedges on the side. Grated parmesan cheese and crushed red pepper can also be nice additions. For special occasions, serve lobster pasta family style on large platters for a feast.
Making lobster pasta from scratch does take some time and effort but following these tips yields a phenomenal homemade meal that tastes like you spent hours slaving in the kitchen. The infused lobster cream sauce is rich, decadent and full of flavor. The pasta soaks up all that deliciousness while the lobster meat provides sweetness and texture. Give this recipe a try for your next date night or special family dinner. Homemade lobster pasta made with love is guaranteed to impress.
Full Lobster Pasta Recipe
Ingredients
- 2 live lobsters (1-1.5 lbs each)
- 1⁄2 cup dry white wine
- 3 cloves garlic, minced
- 2 shallots, diced
- 4 sprigs thyme
- 1 cup heavy cream
- 1 lb linguine or fettuccine
- Juice of 1 lemon
- 1⁄4 cup olive oil
- 1 pint cherry tomatoes, halved
- Chopped parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add lobsters and cook for 7 minutes. Transfer lobsters to a baking sheet to rest.
- Once lobsters are cool enough to handle, remove meat from shells. Reserve shells. Chop lobster meat into bite-sized pieces. Set aside.
- In a medium saucepan, combine wine, garlic, shallots, thyme and lobster shells. Simmer for 5 minutes then add cream. Turn heat to low and steep for 20 minutes.
- Strain cream mixture through a fine mesh sieve into a clean pan. Discard solids.
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta cooking water then drain pasta.
- Heat cream lobster mixture over medium heat. Once simmering, add lemon juice, olive oil and cherry tomatoes. Cook for 5 minutes until tomatoes soften.
- Add cooked pasta and lobster meat to the sauce. Toss over low heat for 2-3 minutes until lobster is heated through. Add reserved pasta water as needed.
- Remove pan from heat. Add pats of butter and chopped parsley. Toss once more before serving.
Enjoy this homemade lobster pasta for your next special occasion or as a weeknight treat when you need a little luxury.
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Lovely and simple as is. To really make it stand out, though, you can make a broth with the lobster shells, onion, celery, and carrot, then strain and reduce it. Add a brandy, cream and a touch of tarragon. Then finish the pasta in it along with the other ingredients in Step 4. Always a winner in my house and not much more work than the simple version here.
Works equally well with shrimp…
Guests loved this dish, but with these changes: roasted tomatoes for 20 minutes at 300 degrees – made a lobster stock using the shells, onion, peppercorn and fennel fronds. Reduced to one cup. – used lobster tails, cut into chunks and then sautéed in butter with a sprinkle of seafood seasoning. Added cooking liquid to stock. after cooking the shallots and garlic in oil, add 1/2 cup of white wine and let it reduce. Then add the stock. – Next added pasta, lobster, tomatoes and basil.
Our tomato plants are almost done. I used what I could find in our deck container garden, like Early Girls cut into sixteenths, orange and red cherry tomatoes, and a jalapeño instead of the red pepper flacks. A couple of cold water lobster tails from Costco and farfalle pasta. Delicious!!.
As true Mainers, we never boil lobsters in a lot of water! I put one cup of water in a large lobster pot and then add as many lobsters as will fit. Your crustaceans will be cooked perfectly!.
This is simultaneously the simplest and most delicious recipe I have made this summer. (I purchased prepared lobster meat).
This was delicious. Instead of lobster, I used a half-pound of lump crab meat and a half-pound of shrimp. Otherwise prepared as directed. NYTimes would do well to include more of these simple, flavorful, quick-fire recipes in it’s repertoire.
Delicious and easy dish. The only thing I changed was adding some of the liquid I saved and strained after the lobsters were shelled.
On a cold winter day, I made this with a 12 oz package of frozen langostino tails from TJ’s and red cherry tomatoes. Delicious.
Liked it a lot. I could only use small, frozen lobster tails (4 oz.), but two people ate it and it was perfect (I boiled the frozen tails for eight minutes and they were great). I made it with homemade pappardelle, which I like better, and more red pepper flakes. The pasta was cooked in the same salted water as the lobster tails, which made it taste a little better. Wish I had had some fresh tomatoes, but overall, we really enjoyed this dish, a lot!.
try this with shrimp instead of lobster
I made this with lobster ravioli and it was delicious. One thing I changed was that I used red and yellow cherry tomatoes. After they were done cooking, I used a spoon to beat them flat. This gave more liquid and the flavors were wonderful.
I made this recipe easier by using penne pasta, 21/25 shrimp that have been peeled and deveined, and a small container of different kinds of cherry tomatoes, such as black pearl, green envy, yellow pear, and Napa grape. Works every time and to great acclaim.
This was perfect! I steamed 4 lobster tails and it was just right. To make it low FODMAP, I used shallot garlic oils instead of the real thing. It made the perfect Valentines dinner without a huge mess.
Made for six, very easy and easy clean up. We used the water that was used to cook the lobster to cook the pasta. It gave the pasta a nice lobster flavor.
Great, easy recipe. I added chicken chorizo sausage with the lobster. Everyone loved it. Paired with a simple salad and a beautiful red blend wine from Browne Estates in Napa.
Delicious. Followed recipe mostly. Used lobster tails. Cooked pasta in lobster water. Added tarragon at the end. Very easy.
Cut recipe in half ( only 2 people). Used lobster tails. Pretty much followed recipe. Added a bit of tarragon in the end. Also being lazy, added more water to the lobster pot and cooked pasta in lobster water. It was delicious.
Add a small amount about 1/4 cup of heavy cream and a 1/2 cup pasta water. Remember to taste for saltiness.
I had great success with this recipe, but I strongly suggest the simple changes suggested in the comments: – roasted tomatoes instead of “barely warmed,” because it gives the dish more liquid flavor; – making a lobster broth or at least adding some of the lobster shrimp cooking water; – following the mainers’ advice not to overcook the lobster; – shrimp, as many have said, makes an outstanding and equally delicious version. Thanks for the great recipe!
After cooking and shelling the lobster, I found this recipe to be lacking. The suggestion from Maui Maggie seems like what is needed. Otherwise, the lobsters flavor is overwhelmed by the pasta and is not saucy enough.
Put proscutto crisped on top. 5 fir 2 people. Add more garlic Added corn and peas. Used long fusilli.
For 2 people- use .5 lb lobster meat Extra garlic Peas Corn Crisped proscutto
After reading some reviews, I made some changes to the recipe: I used red tomatoes instead of yellow ones and butter-poached the lobster.
This dish gets even better when you add 4 to 6 ounces of diced pancetta and finely grated Parmesan. You can also get shrimp instead of lobster if you’d rather not spend $120 or more on protein, but it won’t taste as good. works well with regular spaghetti too.
This was not good at all. The flavor didn’t come from where I thought it would… I added more garlic and red pepper flakes. I even slid in some butter at the end. Incredibly bland. The NYT recipe for roasted tomato and shrimp pasta is very similar to this one, but it has fennel and doesn’t taste at all like this one.
This is the most delicious lobster recipe Ive ever tried!
Made multiple times using langostinos. Always goodPrivate notes are only visible to you.
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HOW TO MAKE CREAMY LOBSTER PASTA!
How do you prepare lobster pasta?
To prepare lobster pasta, stir the pasta and the lobster sauce together gently, adding some pasta water if necessary. Turn the burner on low if you want to heat it through more thoroughly, but don’t cook it. Add more parsley, if desired. Serve the lobster pasta immediately.
How to prepare lobster pasta without using wine?
To prepare lobster pasta without wine, substitute pasta water for the wine when stirring the pasta and the lobster sauce together. Turn the burner on low if you want to heat it through more thoroughly, but don’t cook it. Add more parsley, if desired. Serve the lobster pasta immediately.
How do you cook a whole lobster?
If using whole lobsters, cook them in abundant boiling water for 6 minutes. Cool, remove meat from tail, claws and knuckles, and chop into ½-inch chunks. Bring a pot of well-salted water to a boil and cook pasta. Meanwhile, pour olive oil in a wide skillet over medium-high heat. Add shallots and cook for 1 minute, without browning.
How do you make lobster pasta aglio e Olio?
The best aglio e olio base lobster pasta loaded with pieces of lobster and finished with crunchy bread crumbs and a secret ingredient. Add 1 tbsp olive oil to a pan and toast the breadcrumbs until golden and crunchy. Remove from the heat and stir in a pinch of parsley. Set aside.