Buttered Lobster Pasta Recipe

Introduction

This buttered lobster pasta is a rich and elegant dish perfect for a special dinner or when you want to treat yourself. The creamy garlic butter sauce pairs beautifully with tender lobster meat and perfectly cooked pasta for a delightful meal.

Ingredients

• 8 oz linguine or fettuccine
• 1 cup fresh lobster meat, cooked
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• Juice of 1 lemon
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Step 1: Chop the garlic and parsley finely to prepare your ingredients.
2. Step 2: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Before draining, reserve 1 cup of the pasta water.
3. Step 3: In a skillet over medium heat, melt the butter until it starts to bubble. Add the minced garlic and sauté for about 1 minute until fragrant.
4. Step 4: Gradually stir in the heavy cream, mixing continuously. Add the Parmesan cheese and stir until the sauce is smooth and creamy. If the sauce is too thick, thin it out with some reserved pasta water.
5. Step 5: Gently fold in the cooked lobster meat and squeeze in the lemon juice. Warm the mixture over low heat to combine the flavors.
6. Step 6: Toss the drained pasta into the skillet, coating all the noodles with the sauce. Garnish with chopped parsley and serve immediately while hot.

Tips & Variations

• Use fresh lemon zest along with the juice for an extra bright citrus flavor.
• Substitute lobster with cooked shrimp or crab for a different seafood twist.
• If you prefer a lighter dish, swap heavy cream for half-and-half and reduce the amount of butter slightly.
• Fresh herbs like chives or basil can be added along with parsley for more complexity.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of cream or pasta water to loosen the sauce and prevent it from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen lobster meat for this recipe?

Yes, frozen lobster meat works well. Thaw it completely and pat dry before adding to the sauce to avoid excess moisture.

What type of pasta works best for this dish?

Linguine or fettuccine are ideal because their flat, wide shapes hold onto the creamy sauce better, but you can use any pasta you prefer.

Buttered Lobster Pasta Recipe

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★★★★★

4.6 from 112 reviews

This Buttered Lobster Pasta is a luxurious and creamy dish featuring tender lobster meat combined with a luscious garlic butter cream sauce and freshly grated Parmesan. Tossed with al dente linguine or fettuccine and brightened with lemon juice and parsley, it’s a perfect blend of rich and fresh flavors for an elegant yet simple meal.

• Author: Elias
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta

• 8 oz linguine or fettuccine

Lobster & Sauce

• 1 cup fresh lobster meat, cooked
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• Juice of 1 lemon
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Prepare Ingredients: Finely chop the garlic cloves and fresh parsley to ensure even distribution and release of flavors in the sauce.
2. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the linguine or fettuccine and cook according to package instructions until al dente. Before draining, reserve 1 cup of the pasta cooking water, then drain the pasta thoroughly.
3. Sauté Garlic: In a skillet over medium heat, melt the unsalted butter until it begins to bubble. Add the minced garlic and sauté for about 1 minute, stirring constantly, until the garlic is fragrant but not browned.
4. Add Cream & Cheese: Slowly pour in the heavy cream while stirring the garlic butter mixture continuously to combine. Add the freshly grated Parmesan cheese gradually, stirring until melted and the sauce is smooth. If the sauce becomes too thick, adjust the consistency by stirring in reserved pasta water little by little until desired thickness is reached.
5. Incorporate Lobster: Gently fold the cooked lobster meat into the creamy sauce. Squeeze fresh lemon juice over the mixture and stir to combine. Lower the heat to keep the sauce warm without boiling, allowing flavors to meld.
6. Combine Pasta & Serve: Add the drained pasta directly into the skillet with the lobster cream sauce. Toss thoroughly to coat each strand with the buttery sauce. Season with salt and pepper to taste. Garnish with chopped fresh parsley before serving immediately while hot.

Notes

• Use fresh or thawed cooked lobster meat for best flavor and texture.
• Be careful not to overcook the garlic to avoid bitterness.
• The reserved pasta water helps in adjusting sauce consistency and enhancing flavor.
• This dish pairs wonderfully with a crisp white wine or a light salad.
• For a lighter option, you can substitute half-and-half for the heavy cream but the sauce will be less rich.

Keywords: Buttered Lobster Pasta, Lobster Cream Sauce, Garlic Butter Pasta, Italian Seafood Pasta, Creamy Lobster Linguine