Description
Buttered Lobster Pasta is a luxurious and decadent dish that combines tender lobster with velvety pasta, all coated in a rich and flavorful butter sauce. This recipe elevates home dining, offering an impressive meal perfect for special occasions or a delightful indulgence.
Ingredients
Scale
- 8 oz linguine or fettuccine pasta
- 2 lobster tails (approximately 1 pound total)
- 4 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1/4 cup heavy cream
- 1/4 cup white wine (optional)
- Salt and pepper to taste
- 1 tablespoon lemon juice
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the linguine or fettuccine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the rest.
- Prepare the Lobster: While the pasta is cooking, carefully slice the lobster tails in half lengthwise. Use a spoon or knife to gently remove the meat from the shell and chop it into bite-sized pieces.
- Sauté Garlic: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Cook the Lobster: Add the lobster pieces to the skillet and cook for 3-4 minutes, stirring occasionally, until the lobster is opaque and cooked through.
- Add Cream and Wine: Pour in the heavy cream and white wine (if using). Stir to combine and let it simmer for 2-3 minutes, allowing the sauce to thicken slightly.
- Combine Pasta and Sauce: Add the drained pasta to the skillet with the lobster. Toss gently to coat the pasta in the sauce. If needed, add some reserved pasta water to help loosen the sauce.
- Season: Season with salt, pepper, and lemon juice to taste. Toss once more to incorporate all the flavors.
- Serve: Remove from heat and garnish with fresh parsley. Serve immediately with lemon wedges on the side.
Notes
- For the best flavor, use fresh lobster tails. If using frozen, ensure they are completely thawed before cooking.
- Add a pinch of red pepper flakes for a subtle kick, or infuse the butter with herbs like thyme or chives for extra flavor.
- This recipe is easily scalable. Double the ingredients for larger gatherings.
- While linguine and fettuccine are classic, feel free to use other pasta shapes like tagliatelle or spaghetti.
- For a spicy variation, add sliced jalapeños or cayenne pepper.
- Experiment with herb-infused butter or add sautéed spinach, cherry tomatoes, or asparagus.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Pasta can be frozen separately from the lobster and sauce; store up to 3 months. Thaw and reheat on the stovetop with a splash of water or butter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 580 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 30g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 27g
- Cholesterol: N/A
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