Here’s a recipe for Lobster Pasta with Garlic Butter Sauce that’s rich, flavorful, and perfect for a special occasion or when you want to treat yourself.
Lobster Pasta with Garlic Butter Sauce
Ingredients:
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2 live lobsters (about 1.5 pounds each) or 1 pound cooked lobster meat, chopped
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12 oz (340 g) pasta (linguine, fettuccine, or spaghetti)
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6 tbsp unsalted butter
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4 cloves garlic, minced
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1 small shallot, finely chopped (optional)
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1/2 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
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1/2 cup heavy cream
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1/4 tsp red pepper flakes (optional, for a little heat)
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Zest of 1 lemon
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2 tbsp fresh lemon juice
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Salt and black pepper, to taste
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1/4 cup chopped fresh parsley
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Grated Parmesan cheese (optional, for serving)
Instructions:
1. Prepare the Lobster:
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If using live lobsters, bring a large pot of salted water to a boil. Add the lobsters and cook for about 8-10 minutes until bright red.
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Remove lobsters and let cool slightly. Remove the meat from the claws, tail, and legs. Chop into bite-sized pieces.
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If using pre-cooked lobster meat, simply chop it and set aside.
2. Cook the Pasta:
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Bring a large pot of salted water to a boil.
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Cook pasta according to package instructions until al dente.
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Reserve about 1 cup of pasta water, then drain pasta.
3. Make the Garlic Butter Sauce:
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In a large skillet or sauté pan, melt the butter over medium heat.
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Add the minced garlic and shallots (if using) and cook for about 1-2 minutes until fragrant, stirring constantly to avoid burning.
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Pour in the white wine and increase heat slightly. Let it simmer and reduce by half, about 3-4 minutes.
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Stir in the heavy cream, red pepper flakes (if using), lemon zest, and lemon juice. Let it simmer for another 2-3 minutes until the sauce thickens slightly.
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Season with salt and black pepper to taste.
4. Combine Pasta and Lobster:
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Add the cooked pasta to the skillet with the sauce. Toss to coat evenly.
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If the sauce is too thick, add reserved pasta water a little at a time until you reach the desired consistency.
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Gently fold in the lobster meat, warming it through without overcooking.
5. Finish and Serve:
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Remove from heat and sprinkle fresh parsley over the pasta.
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Serve immediately, optionally topped with grated Parmesan cheese.
Tips:
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Don’t overcook the lobster in the sauce; it only needs to be warmed through.
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Use good quality butter and fresh garlic for the best flavor.
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The lemon juice and zest brighten the dish, but you can adjust to taste.
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This pasta pairs well with a crisp white wine and a simple green salad.