Creamy Lobster Pasta
This Creamy Lobster Pasta is a luxurious, quick, and easy dish featuring tender lobster in a rich, velvety sauce over perfectly cooked spaghetti.
Equipment
- Large Pot
- Skillet or Saucepan
- Colander
- Sharp Knife
- Wooden Spoon
Ingredients
- 1 cooked lobster or crayfish about 1 lb / 680g
- 3 tablespoons olive oil
- 1 onion roughly chopped
- 1 rib celery roughly chopped
- 3 cloves garlic roughly chopped
- 2 sprigs tarragon
- 2 cups low sodium broth
- 1 cup heavy cream
- 8 ounces spaghetti
- 2 tablespoons salt for pasta water
- pinch crushed red pepper flakes
- 1 teaspoon lemon zest
- ½ cup grated parmesan plus more for garnish
- salt to taste
- 1 tablespoon chopped chives
- black pepper for garnish
Instructions
- If using a whole cooked lobster, remove the meat from the shell. Chop the lobster meat into bite-sized pieces and set aside. If using crayfish, follow the same procedure.
- In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and celery, sauté for about 5 minutes until soft and translucent. Add garlic and crushed red pepper flakes, cook for an additional 1-2 minutes until fragrant.
- Add the tarragon and low sodium broth to the skillet, bring to a simmer. Cook for 5-7 minutes to reduce slightly. Stir in the heavy cream and lemon zest, simmer gently for another 5 minutes until the sauce thickens.
- Add the cooked spaghetti and lobster meat to the skillet, tossing to coat in the creamy sauce. If sauce is too thick, gradually add reserved pasta water to reach desired consistency. Stir in grated parmesan and season with salt and black pepper to taste.
- Plate the Creamy Lobster Pasta, garnish with chopped chives and additional parmesan. Serve immediately and enjoy.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a skillet over medium-low heat with a splash of broth or cream to loosen the sauce.
- Use reserved pasta water to adjust sauce consistency as needed.
- Frozen lobster can be used if fully thawed and cooked.
- For a vegan version, substitute lobster with mushrooms and use plant-based cream and broth.