Indulge in this rich and creamy lobster pasta, a perfect blend of succulent lobster meat and a luxurious sauce.
Prep
20 min
Cook
25 min
Total
45 min
Servings
4
Difficulty
Medium
Ingredients
Lobster and Pasta
Sauce
Instructions
Cook the lobsters
Bring a large pot of salted water to a boil. Add the lobsters and cook for 8-10 minutes until they turn bright red. Remove and let cool slightly before extracting the meat. Reserve the shells for stock, if desired.
Pro tip: Twist off the tails and claws to remove the meat easily.
Prepare the pasta
In the same pot, add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
Pro tip: Add a little olive oil to prevent the pasta from sticking.
Sauté aromatics
In a large skillet, melt butter over medium heat. Add the garlic and shallot, sautéing until fragrant and translucent, about 2-3 minutes.
Make the sauce
Deglaze the pan with white wine, allowing it to reduce by half. Stir in the heavy cream and bring to a simmer. Cook for 5 minutes until slightly thickened.
Combine and finish
Add the lobster meat to the sauce, followed by the cooked pasta. Toss to coat, adding reserved pasta water as needed to reach desired sauce consistency. Stir in Parmesan cheese and season with salt and pepper. Ensure the lobster meat reaches an internal temperature of 145°F / 63°C by probing the thickest part of the meat. The lobster should be opaque and firm.
Pro tip: Use tongs to toss the pasta and sauce together for even coating.
Garnish and serve
Transfer the pasta to serving plates and garnish with fresh parsley. Serve immediately.
Tips & Tricks
Serving Suggestions
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