This Creamy Lobster Pasta Recipe is a showstopper dish that’s sure to impress! It’s made with the most amazing cream sauce full of savory, lobster flavor. And best of all, it’s got a fancy look without the fancy price tag.
YOU DON’T NEED A WHOLE LOBSTER!
I chose to use lobster tails instead of a whole lobster for several reasons:
- Tails are easier to work with than a live lobster and quick to boil.
- Lobster tails are easier to find in local grocery stores (I see them all the time at Ralphs, Albertsons and even Aldi).
- The price tag is a lot more reasonable for lobster tails vs a whole lobster. The day I bought my lobster tails, they happened to be on sale for $6.99 a tail at Albertsons.
- You still get a respectable amount of lobster meat from the tails. And you can use the shells to make the lobster cream sauce.
SAVORY INGREDIENTS
Speaking of the cream sauce, did I mention how incredible it is? 😛 It’s got all the basic ingredients that are needed for flavor such as garlic, onions, lemon and butter. And then there’s the sun-dried tomatoes which I use in my recipes A LOT. I’m usually not a fan of tomatoes, but sun-dried tomatoes are so good that even I can’t say no. They’re packed in oil, herbs and spices giving them a mouthwateringly, savory taste that adds so much zest to the sauce.
THE SECRET TO EXTRA LOBSTER FLAVOR
Even with all the tasty ingredients that go into the sauce, there’s one thing that really makes all the difference in the overall flavor: the lobster shells. After cooking and removing the lobster meat, I highly suggest saving the lobster shells and putting them into the sauce while it’s simmering. The lobster juices will infuse into the sauce during the 30 minutes it takes to simmer resulting in that extra punch of lobster flavor.
KEEPING THE LOBSTER SHELLS INTACT
After the sauce is done simmering, you’ll simply discard the lobster shells. That’s why it’s best to keep the shells intact so that they’re easier to grab and remove from the sauce in one piece. Otherwise, there might be some leftover lobster shell pieces lost in the sauce that wouldn’t be very enjoyable to eat. The best way to keep the shells intact is by cutting either the top or underside with a kitchen scissor all the way across. You can then pull the lobster meat out and the shell will still be mostly intact. For those who need a visual on how to do this, check out this helpful YouTube video.
This Creamy Lobster Pasta recipe is definitely great to have in your back pocket during special occasions. It turns a simple pasta dish into something extravagant without sacrificing too much of an expense. For all the seafood fanatics, you’re going to love this unique dish! Read on to see the full recipe for this Creamy Lobster Pasta and let me know how it turns out in the comments below!
LOVE SEAFOOD? CHECK OUT THESE TASTY SEAFOOD DINNER IDEAS NEXT!
Creamy Lobster Pasta Recipe
Course: MainDifficulty: Medium8
servings15
minutes45
minutes422
kcalThis Creamy Lobster Pasta Recipe is made with the most amazing cream sauce full of savory, lobster flavor. A fancy looking dinner without the fancy price tag.
Ingredients
16 oz fettucine pasta (reserve 1 cup pasta water)
3 lobster tails
1 tsp thyme
1 tsp salt
- FOR SAUCE
8 oz jar sun dried tomatoes, drained
4 cloves garlic, minced
½ onion, chopped
2 celery stalks, chopped
2 sprigs basil
1 Tbs lemon juice
½ tsp salt
½ tsp black pepper
3 cups heavy cream
1 Tbs butter
Directions
- Cook pasta according to package instructions. Make sure to reserve 1 cup pasta water before draining the pasta (this will be used later in the cream sauce)
- Fill a large pot with water. Then add the thyme and salt. Bring to a boil
- Add lobster tails to the boiling water, cover with lid and reduce heat to medium. Cook the lobster for 6 minutes only then immediately remove from water and set aside
- Once lobster is cold enough to handle, remove the lobster meat from the shells. IMPORTANT: Try to keep the lobster shells intact or in large pieces because you will use them to make the cream sauce later. Set the shells aside for now
- Chop the lobster meat into bite size pieces and set aside for now
- PREPARING THE CREAM SAUCE
- In a large skillet, add the sun-dried tomatoes, garlic, onions, and celery. Mix and cook on medium until fragrant (about 5 minutes)
- Add the heavy cream, lemon juice, basil, salt and pepper. Mix well
- Add the lobster shells you saved earlier to the sauce. Continue to cook on a medium simmer (not boiling) uncovered for about 30 minutes to reduce the sauce. Once sauce is reduced, discard the lobster shells.
- Add the butter and mix into the sauce until melted. If the sauce is too thick, add some of the reserved pasta water a little bit at a time until you reach your desired consistency
- 10. Add the chopped lobster meat to the sauce and mix until heated through
- 11. Finally, add the cooked fettucine to the sauce and stir until everything is coated well
Notes
- Calories & Nutritional Info may vary based on different brands and ingredients used. Nutritional Info below was calculated using Very Fit Well’s Nutrition Calculator.
Nutrition Facts
8 servings per container
Calories422
- Amount Per Serving% Daily Value *
- Total Fat
22.8g
36%
- Saturated Fat 12.6g 63%
- Cholesterol 145mg 49%
- Sodium 541mg 23%
- Amount Per Serving% Daily Value *
- Potassium 611mg 18%
- Total Carbohydrate
39.1g
14%
- Dietary Fiber 2g 8%
- Sugars 0.4g
- Protein 13.4g 27%
- Calcium 10%
- Iron 17%
- Vitamin D 5%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
