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Buttered Lobster Pasta

A luxurious and creamy seafood pasta featuring succulent lobster meat tossed in a rich garlic butter and white wine cream sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian, Seafood
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Pasta and Seafood
  • 1 lb linguine pasta
  • 1 lb cooked lobster meat chopped into chunks
Sauce Components
  • 4 tbsp unsalted butter divided
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic minced
  • 1 shallot finely diced
  • 0.5 cup dry white wine Sauvignon Blanc recommended
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese freshly grated
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp lemon zest
  • 0.25 tsp red pepper flakes optional
  • 2 tbsp fresh parsley chopped

Equipment

  • Large pasta pot
  • Large skillet or sauté pan
  • Colander
  • Garlic press

Method
 

  1. Boil linguine in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
  2. In a large skillet, melt 2 tbsp butter with olive oil. Sauté shallots and garlic until fragrant.
  3. Add white wine and simmer until reduced by half.
  4. Stir in heavy cream and remaining 2 tbsp butter. Simmer for 3-5 minutes until slightly thickened.
  5. Stir in Parmesan cheese, lemon juice, lemon zest, salt, and pepper until smooth.
  6. Add lobster meat to the sauce and toss for 2 minutes just to warm through.
  7. Toss the cooked pasta with the sauce, adding reserved pasta water if needed for a glossy coating.
  8. Garnish with fresh parsley and serve immediately.

Notes

Use high-quality butter for the best flavor profile. Do not boil the sauce once the lobster is added to avoid a rubbery texture.