Lobster Pasta (with White Wine Cream Sauce) - Foodess (2024)

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By Jennifer Pallian BSc, RD

5 from 4 votes

Jun 10, 2024

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This luxurious Lobster Pasta recipe combines tender lobster meat with linguine in a creamy, delicious sauce.

Lobster Pasta (with White Wine Cream Sauce) - Foodess (2)

You can make this easy, rich, and creamy lobster pasta in about 30 minutes.

This uncomplicated recipe has a touch of fancy and absolute restaurant quality without the fuss.

Table of Contents

  • Why You’ll Love This Lobster Pasta Recipe
  • Here’s What You Need
  • How to Make Lobster Pasta: An Easy Guide
  • Make Ahead and Storage
  • How to Serve this Lobster Pasta Recipe
  • 2 Common Mistakes When Making Lobster Pasta
  • Final Notes, Pro Tips + Science-Based Secrets
  • FAQs About Lobster Pasta
  • Other Creamy Pasta Favorites
  • Lobster Pasta Recipe

Why You’ll Love This Lobster Pasta Recipe

Here’s why you’ll turn to this luscious lobster pasta for special occasions:

  • Simple yet elegant: Despite it being a luxe dish, the recipe is straightforward to follow.
  • Quick to prepare: With a relatively short cooking time, you won’t need to spend hours in the kitchen. It is great for both weeknight dinners and more leisurely weekend feasts.
  • Comforting and satisfying:The creamy sauce and hearty pasta are a comforting and satisfying meal that feels like a warm hug in a bowl. It is perfect for cosy nights.
  • Dinner party perfect:This lobster pasta will be a hit whether you’re serving it at a dinner party or a family gathering. It’s a sure bet.

Here’s What You Need

Here are the ingredients and kitchen tools to gather:

Lobster Pasta (with White Wine Cream Sauce) - Foodess (3)

Ingredients

The list is minimal, here’s what you’ll need for this recipe:

  • Dry linguine or other pasta: Choose a high-quality pasta. It will form the base of the dish and needs to hold up to the rich sauce and lobster. Linguine is ideal, but you can also use fettuccine or spaghetti.
  • Butter: This will be used to sauté the shallot and form the base of the creamy sauce. Unsalted butter is preferred to control the salt levels in the dish.
  • Shallot: Minced finely, the shallot has a mild, sweet onion taste that complements the richness of the lobster and cream.
  • Heavy cream (whipping cream or 35% M.F. cream): This is the base for the creamy texture which is essential for the sauce.
  • White wine: Adds acidity and depth to the sauce. Choose a dry white wine, like Sauvignon Blanc or Pinot Grigio. If it’s good enough to drink, its good enough for this sauce.
  • Black pepper and Kosher salt: Don’t skip a crack of black pepper. Seasoning is key in this recipe.
  • Parmesan cheese: I recommend freshly, finely grated Parmesan.
  • Cooked lobster meat: Roughly chopped, this is the dish’s star, providing generous chunks in every bite. Use high-quality, fresh or properly thawed frozen lobster meat for the best results.
  • Minced chives or parsley:These fresh herbs add a bright, fresh finish to the dish.
Lobster Pasta (with White Wine Cream Sauce) - Foodess (4)

Substitutions and Variations

There are a few twists and turns to take with this silky lobster pasta recipe:

  • Pasta swaps:For a gluten-free option, use a high-quality gluten-free pasta made from rice, corn, or quinoa. You could also try wholewheat pasta for added fiber or zoodles (zucchini noodles) for a low-carb option.
  • Butter substitutes:Use extra virgin olive oil or try ghee as an alternative.
  • Shallot alternatives:Use regular white onion if you can’t find shallots together with a little fresh garlic. Leeks work beautifully, too.
  • Heavy cream swaps:For a lighter option, use half-and-half, though the sauce will be less rich and creamy. For a dairy-free version, use coconut cream, which adds a subtle coconut flavor.
  • Add veggies and herbs:Fresh peas, asparagus, celery, cherry tomatoes, red peppers or baby spinach are all delicious vegetable add-ins. Try finely sliced fresh basil or tarragon instead of chives or parsley.
  • Other seafood add-ins:Cooked shrimp, crab meat, or scallops.
  • Lemon:Stir in a little fresh lemon zest or lemon juice for balance.
  • Spicy:Sprinkle in some red pepper flakes.

Tools to Grab

Round up these kitchen items for this recipe:

  • Large pot:To cook pasta in.
  • Skillet or saucepan:To make the sauce in.

How to Make Lobster Pasta: An Easy Guide

Here are the easy steps to making this recipe:

Lobster Pasta (with White Wine Cream Sauce) - Foodess (5)

Cook the pasta

Boil the pasta in boiling salted water in a large pot according to the package instructions or until al dente. Drain and set aside.

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Make the soup

Melt the butter in a large pan over medium heat. Add the shallot and sauté until translucent. Add the white wine and simmer to reduce it by half. Stir in the heavy cream, black pepper, and kosher salt.

Finish the sauce

Let the sauce simmer for a few minutes until it thickens a little. Add in the grated parmesan cheese and stir until melted and smooth. Gently fold in the cooked lobster meat and cooked linguine until well combined. Serve and garnish with minced chives or parsley.

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Make Ahead and Storage

The pasta can be cooked and cooled ahead of time, and the other ingredients can be chopped and ready to go. However, for best results, I recommend eating this freshly made.

Store leftover lobster pasta in an airtight container for up to 2 days in the fridge. Leftovers won’t freeze well.

Reheat the pasta gently on the stovetop over low heat, adding a splash of cream or broth to help loosen the sauce. Stir frequently to avoid overcooking the lobster. Alternatively, you can reheat it in the microwave in short intervals, stirring in between.

How to Serve this Lobster Pasta Recipe

Serve it with a lush salad like thisstrawberry spinach salad, a side of steamed green veggies like my easypan-fried asparagus.

A warm loaf of crusty bread is also perfect.

Lobster Pasta (with White Wine Cream Sauce) - Foodess (8)

2 Common Mistakes When Making Lobster Pasta

Here’s what not to do (if you can help it):

1. Overcooking the lobster:Overcooking lobster can will give you tough, rubbery texture. Since the lobster meat is already cooked, it must only be gently warmed in the sauce at the end. Avoid letting it simmer for too long.

2. Skipping the wine reduction:Reducing the wine helps concentrate its flavors and mellow its sharpness. By simmering the wine and reducing it by half, you create a richer, more balanced flavor that integrates better with the cream, resulting in a smoother sauce.

Final Notes, Pro Tips + Science-Based Secrets

As afood scientist, here are my notes on this recipe:

  • Pasta water: Always keep aside a cup of pasta water before draining. The starchy water can help loosen the sauce if it becomes too thick and helps the sauce stick better to the pasta.
  • Serve immediately: Lobster pasta is best enjoyed fresh. The sauce thickens as it cools, so serving it immediately after preparation ensures the best texture and flavor.
  • Creamy sauce stability: To prevent the sauce from separating, make sure to add the cream slowly to the wine reduction, stirring continuously. This helps emulsify the fat and water, creating a stable, smooth sauce.
  • Lobster texture: Gently warming the lobster meat in the sauce rather than boiling it ensures the proteins do not contract excessively, which can make the meat tough. This gentle warming maintains the lobster’s delicate, tender texture.
  • Pasta starch: Using pasta water in the sauce leverages the starches released during cooking, which act as natural thickeners. This helps the sauce cling to the pasta better, providing a more cohesive and flavorful dish.

FAQs About Lobster Pasta

Just whizzing through? Here are some key takeouts:

Can I use frozen lobster tail meat?

Yes, you can use frozen lobster meat. To maintain the best texture and flavor, thaw it properly in the refrigerator before using it in the recipe.

Can I add lobster claws?

Yes, you can add lobster claws or just the claw meat for extra crab protein to this recipe. To extract the cooked meat, use a pair of scissors to crack and cut the claws open.

What type of pasta works best with lobster pasta?

Linguine is ideal because of its flat shape, which holds the creamy sauce well. However, you can also use fettuccine, spaghetti, or even pappardelle,depending on your preference.

How can I make the dish dairy-free?

Substitute the butter with olive oil or a dairy-free margarine to make a dairy-free version. Use coconut cream instead of heavy cream, and opt for a dairy-free Parmesan alternative or nutritional yeast.

What can I use instead of white wine?

If you prefer not to use alcohol, you can substitute the white wine with chicken or vegetable broth. You can dilute apple cider vinegar with water (1 part vinegar to 3 parts water) for a bit of acidity.

How can I make the sauce thicker or thinner?

To thicken the sauce, let it simmer longer to reduce it. If it becomes too thick, you can thin it out by adding more cream, broth, or reserved pasta water until it reaches your desired consistency.

How do I avoid overcooking the lobster?

Since the lobster is already cooked, add it to the sauce at the very end of cooking, just to heat through. Overcooking lobster can make it tough and chewy, so be mindful of the cooking time.

Other Creamy Pasta Favorites

  • Lobster Ravioli Sauce
  • Seafood Pasta with Cream Sauce
  • Beet Pasta Sauce
  • Butternut Squash Alfredo
  • Asiago Tortelloni Alfredo with Grilled Chicken

Lobster Pasta (with White Wine Cream Sauce) - Foodess (9)

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5 from 4 votes

Lobster Pasta

By: Jennifer Pallian BSc, RD

This luxurious lobster pasta combines tender lobster meat with linguine and a creamy, Parmesan-infused sauce.

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Ingredients

  • ½ lb dry linguine or other pasta
  • 6 tbsp butter
  • 1 shallot minced
  • 1 cup heavy cream whipping cream or 35% m.f. cream
  • ½ cup white wine
  • ¼ tsp black pepper
  • ½ tsp kosher salt
  • ¾ cup finely grated parmesan cheese
  • 1 lb cooked lobster meat roughly chopped
  • Minced chives or parsley to serve

Instructions

  • Cook the linguine in boiling salted water according to the package instructions. Drain and set aside.

  • Melt the butter in a large pan over medium heat.

  • Add the minced shallot and sauté until it becomes translucent.

  • Pour in the white wine and simmer until it reduces by half.

  • Stir in the heavy cream, black pepper, and kosher salt.

  • Simmer for a few minutes until the sauce thickens slightly.

  • Add the grated parmesan cheese and stir until melted and smooth.

  • Gently fold in the cooked lobster meat and cooked linguine until well combined.

  • Serve and garnish with minced chives or parsley.

Video

Notes

Wine choice: Use a good quality dry white wine that you enjoy drinking, as it significantly impacts the sauce’s flavor.

Cream consistency: Heavy cream provides the best texture for the sauce. Avoid using lighter creams, as they may not thicken as well.

Pasta water: Always reserve some pasta water before draining. It’s a lifesaver for adjusting sauce consistency.

Nutrition

Calories: 739kcal | Carbohydrates: 46g | Protein: 35g | Fat: 45g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 270mg | Sodium: 1233mg | Potassium: 468mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1566IU | Vitamin C: 1mg | Calcium: 382mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe? Leave a comment!

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5 from 4 votes

14 Comments

  1. Lobster Pasta (with White Wine Cream Sauce) - Foodess (14)
    The lobster pasta was exquisite and felt like dining at a high-end restaurant! The sauce was divine. Any tips on how to ensure the lobster stays tender?

    Reply

    1. To keep the lobster tender in the pasta, you first want to make sure it wasn’t overcooked to begin with. I like to cook it at home to ensure that. Then, you want to just warm it through with the sauce and not keep it over the heat for very long before serving. Glad you enjoyed!

      Reply

  2. Lobster Pasta (with White Wine Cream Sauce) - Foodess (15)
    The flavors are rich and luxurious. Thanks for the amazing recipe, Jenn!

    Reply

  3. Sub for white wine?

    Reply

    1. You can either just leave it out or use 1 tbsp lemon juice.

      Reply

  4. lobster in pasta is overrated why not just grill it

    Reply

    1. Lobster Pasta (with White Wine Cream Sauce) - Foodess (16)
      ever tried both? I think that would be delicious

      Reply

  5. if lobster’s too pricey, can I swap it with shrimp?

    Reply

    1. Hi Dennis, yes you can! 100%.

      Reply

  6. what kind of pasta works best with lobster? i never made it before

    Reply

    1. I love fettuccine or linguine! I don’t think I’d use a short pasta like penne or fusilli, just because I like to have the contrast in size of bite between the lobster meat and that long strands.

      Reply

  7. Lobster Pasta (with White Wine Cream Sauce) - Foodess (17)
    Loved this lobster pasta! Thanks!!

    Reply

  8. hey, can I use frozen lobster it’s what i got, will it still taste okay?

    Reply

    1. Hi Amy, yes you can use cooked, previously-frozen lobster. Let it thaw overnight in the fridge and re-warm it in the sauce.

      Reply

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