Description

This Buttered Lobster Pasta recipe combines succulent lobster meat with a rich, creamy lemon butter sauce served over perfectly cooked linguine. It’s a quick and elegant dish perfect for special occasions or a luxurious weeknight dinner, featuring hints of garlic, white wine, and fresh parsley to elevate the flavors.

Ingredients

Scale

Seafood

2 lobster tails (about 6–8 oz each), cooked and meat removed from shells

Pan Sauce

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

Pasta

8 oz linguine, fettuccine, or spaghetti
Salt (for pasta water)

Garnish

Fresh parsley, chopped
Freshly grated Parmesan cheese (optional, for serving)

Instructions

Prepare Lobster: Remove the meat from the cooked lobster tails and set aside, making sure the shells are discarded or saved for another use.
Sauté Lobster: In a skillet, heat the 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 from skillet and set aside.
Cook Pasta: Bring a large pot of salted water to a boil. Add your choice of linguine, fettuccine, or spaghetti and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
Make Sauce: Using the same skillet, melt the unsalted butter over medium heat. Add minced garlic and red pepper flakes, cooking for about 30 seconds until fragrant. Pour in dry white wine and let it simmer until reduced by half, approximately 2 minutes.
Add Cream and Lemon: Stir in the heavy cream, lemon zest, and lemon juice. Bring the sauce to a gentle simmer and cook for 3-4 minutes, allowing it to thicken slightly. Season with salt and pepper to your taste.
Combine Pasta and Lobster: Return the drained pasta and cooked lobster meat to the skillet with the sauce. Toss everything together thoroughly. If the sauce is too thick, add the reserved pasta water a little at a time to loosen it. Heat through for 1-2 minutes.
Serve: Plate the pasta and garnish with freshly chopped parsley and freshly grated Parmesan cheese if desired. Serve immediately for the best flavor and texture.

Notes

Cook lobster tails before starting or use pre-cooked lobster meat.
Reserve pasta water to adjust sauce consistency perfectly.
White wine is optional but adds depth; substitute with more cream or broth if preferred.
Adjust red pepper flakes based on heat preference or omit for no spice.
Use freshly grated Parmesan for best flavor if using as garnish.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days but pasta may absorb sauce over time.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: buttered lobster pasta, lobster linguine, creamy lobster pasta, quick lobster dinner, lemon butter sauce pasta