Creamy Lobster Pasta
A rich, creamy pasta tossed with tender cooked lobster in a Parmesan cream sauce, finished with fresh parsley.
Equipment
- Saucepan
- Skillet
Ingredients
Ingredients
- ?8 ounces 225 guncooked pastause spaghetti or bucatini or tagliatelle
- ?2 tablespoonsbutter
- ?2 clovesgarlicminced
- ?1/2 teaspoonpaprikaoptional
- ?1/2 cupheavy whipping creamdouble cream in the UK
- ?1/2 cupgrated parmesanuse the real stuff parmigiano reggiano, grate from a block – avoid powdered stuff it tastes terrible
- ?1/4 teaspoonground black pepper
- ?1/4 teaspoonsalt
- ?44-ouncelobster tailscooked peeled and chopped (see my how to cook lobster tails post)
- ?2 tablespoonschopped fresh parsley
Instructions
Instructions
- Bring a large pot of water to a boil. Add the 1/4 teaspoon salt to the boiling water, add 8 ounces pasta, and cook according to package directions until al dente. When the pasta is cooked, reserve 1 cup of the pasta cooking water, then drain the pasta.
- While the pasta is cooking, heat a skillet over medium heat and add 2 tablespoons butter. When the butter has melted, add 2 cloves minced garlic and cook, stirring, about 30 seconds until fragrant.
- Add 1/2 teaspoon paprika (optional) to the skillet and cook, stirring, about 10 seconds.
- Pour in 1/2 cup heavy whipping cream and stir to combine with the butter and garlic. Add 1/2 cup grated Parmesan and stir until the cheese has melted and the sauce is smooth.
- Stir in 1/4 teaspoon ground black pepper.
- Add the 44-ounce cooked, peeled, chopped lobster tails to the sauce and gently toss to combine. Cook about 1 minute just to warm the lobster; do not overcook.
- Add the drained pasta to the skillet. Pour in 1/2 cup of the reserved pasta water and toss to coat the pasta in the sauce. Cook, tossing, about 1 minute until the pasta is warmed and the sauce clings to the pasta. If the sauce is too thick, add more reserved pasta water a few tablespoons at a time until you reach the desired consistency.
- Remove from the heat, sprinkle with 2 tablespoons chopped fresh parsley and additional grated Parmesan if desired, and serve immediately.
Notes
This recipe makes 2-3 large servings, or 4 smaller ones.
Cook the pasta to al dente.I recommend cooking the pasta until al dente, do not overcook it. Remember that you will toss the pasta with the lobster and sauce over a gentle heat, so cooking it until it’s soft will make it mushy.
Add more garlic.I’m using 2 cloves of garlic here that are minced and added to the sauce. If you love garlic, you can use 3 or 4 medium cloves.
Don’t forget to reserve pasta water.When cooking pasta, always reserve pasta water as it’s starchy and perfect for thinning out pasta sauces. This recipe is designed in a way that you’ll need pasta water to thin the sauce out.
Cook the pasta to al dente.I recommend cooking the pasta until al dente, do not overcook it. Remember that you will toss the pasta with the lobster and sauce over a gentle heat, so cooking it until it’s soft will make it mushy.
Add more garlic.I’m using 2 cloves of garlic here that are minced and added to the sauce. If you love garlic, you can use 3 or 4 medium cloves.
Don’t forget to reserve pasta water.When cooking pasta, always reserve pasta water as it’s starchy and perfect for thinning out pasta sauces. This recipe is designed in a way that you’ll need pasta water to thin the sauce out.