Dinner

Buttered Lobster Pasta Recipe

Name: Buttered Lobster Pasta Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 lobster tails (about 6-8 oz each), cooked and meat removed from shells; 1 tablespoon olive oil; 4 tablespoons unsalted butter; 2 cloves garlic, minced; 1/4 teaspoon red pepper flakes (optional, for a touch of heat); 1/4 cup dry white wine (optional, for flavor); 1/2 cup heavy cream; Zest of 1 lemon; 1 tablespoon lemon juice; Salt and pepper, to taste; 8 oz linguine, fettuccine, or spaghetti; Salt (for pasta water); Fresh parsley, chopped; Freshly grated Parmesan cheese (optional, for serving)

ByMatteo Rossi December 14, 2025December 14, 2025

Jump to Recipe

Introduction

This Buttered Lobster Pasta is a luxurious yet simple dish that brings together tender lobster meat and a rich, creamy lemon butter sauce. Perfect for a special dinner, it combines fresh flavors with comforting pasta for an elegant meal in just 25 minutes.

A white plate holds a dish of spaghetti pasta mixed with cooked shrimp and cherry tomato halves. The spaghetti is light golden and twisted loosely across the plate, while the shrimp are plump with a pinkish-orange tint and scattered evenly on top and within the pasta. The cherry tomatoes are soft, bright red, and cut into halves, adding spots of color among the noodles. Small green herbs are sprinkled over the entire dish, giving it a fresh look. The plate is held by a woman's hand on the left side against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lobster tails (about 6-8 oz each), cooked and meat removed from shells
1 tablespoon olive oil
Salt and pepper, to taste
8 oz linguine, fettuccine, or spaghetti
Salt (for pasta water)
4 tablespoons unsalted butter
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional, for a touch of heat)
1/4 cup dry white wine (optional, for flavor)
1/2 cup heavy cream
Zest of 1 lemon
1 tablespoon lemon juice
Salt and pepper, to taste
Fresh parsley, chopped
Freshly grated Parmesan cheese (optional, for serving)

Instructions

Step 1: In a skillet, heat olive oil over medium heat. Add the lobster meat, season with salt and pepper, and sauté for 2-3 minutes until warmed through and lightly browned. Remove lobster and set aside.
Step 2: Bring a large pot of salted water to a boil. Add linguine or pasta of choice and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
Step 3: In the same skillet, melt the unsalted butter over medium heat. Add minced garlic and red pepper flakes, cooking until fragrant, about 30 seconds.
Step 4: Pour in the white wine and let it simmer until reduced by half, about 2 minutes.
Step 5: Stir in heavy cream, lemon zest, and lemon juice. Bring to a gentle simmer and cook for 3-4 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste.
Step 6: Add the drained pasta and cooked lobster back into the skillet with the sauce. Toss everything together, adding reserved pasta water a little at a time if the sauce needs loosening. Heat through for 1-2 minutes.
Step 7: Plate the pasta and garnish with fresh chopped parsley and freshly grated Parmesan cheese if desired. Serve immediately for the best flavor.

Tips & Variations

For a lighter version, substitute half-and-half for the heavy cream.
Use cooked shrimp or crab meat as an alternative to lobster.
Add a splash of lemon juice right before serving for extra brightness.
If you prefer a non-alcoholic sauce, replace white wine with chicken or vegetable broth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of cream or pasta water to loosen the sauce as needed. For best texture, enjoy the dish fresh.

How to Serve

A white bowl filled with a dish of spaghetti pasta twisted and layered in a loose pile, pale yellow with a glossy texture. Scattered throughout are plump, pink shrimp with a slight char and sprinkled with chopped green herbs. Bright red pieces of roasted tomatoes add bursts of color mixed evenly among the noodles. Light seasoning of black pepper and shredded parmesan cheese is visible across the dish. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen lobster tails for this recipe?

Yes, frozen lobster tails work well. Thaw them completely before cooking to ensure even heating and a tender texture.

What pasta works best with this buttered lobster sauce?

Long, thin pasta like linguine, fettuccine, or spaghetti pairs beautifully as it holds the creamy sauce well and complements the delicate lobster meat.