Pasta with Lobster and Cream

Name: Pasta with Lobster and Cream
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4
Ingredients: 300g linguine or fettuccine; Salt for pasta water; 2 tbsp olive oil; 2 garlic cloves, minced; 300g lobster meat, cooked and chopped; 1/2 cup dry white wine; 1 cup heavy cream; 1 tsp lemon juice; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

Highlighted under: Global Flavors

I love indulging in the luxurious flavors of Pasta with Lobster and Cream. The first time I tried this recipe, it felt like a special occasion, even on an ordinary weeknight! The combination of tender lobster meat tossed in a rich and creamy sauce blends beautifully with perfectly cooked pasta. It’s a dish that brings the feel of a fine dining experience right to my kitchen. Whenever I make it, I find myself savoring each bite while enjoying delightful conversations with family or friends around the table.

Created by

Ella

Last updated on 2026-01-24T11:17:27.583Z

The first time I prepared Pasta with Lobster and Cream, I was amazed at how easily it came together. I opted for fresh lobster instead of frozen, which really enhanced the dish's flavor. The creamy sauce, infused with garlic and a touch of white wine, ties everything together perfectly.

One tip I discovered is to slightly undercook the pasta before adding it to the sauce. This allows the pasta to absorb flavors and ensures it remains perfectly al dente when served. The end result is a luxurious dish that’s perfect for impressing guests or simply treating yourself!

Why You'll Love This Recipe
Decadent and creamy sauce that perfectly complements the lobster
Fresh ingredients create a vibrant, luxurious meal
Quick to make yet feels like a restaurant-quality dish

Choosing the Right Pasta

When preparing Pasta with Lobster and Cream, the choice of pasta plays a crucial role in the dish's overall presentation and texture. Linguine and fettuccine are excellent options due to their flat shapes, which allow for better adherence of the creamy sauce. This way, you ensure each bite is a harmonious blend of pasta and sauce. If you're in the mood for something different, consider trying pappardelle for a wider noodle that provides a unique mouthfeel.

For the best results, cook the pasta until it is al dente, which means it should retain a slight bite. This is essential because it will continue to cook slightly when added to the sauce. Remember to reserve some pasta water before draining, as this starchy liquid can help adjust the sauce’s consistency later on.

Enhancing the Lobster Cream Sauce

The foundation of the richness in the lobster cream sauce comes from the heavy cream and the white wine. The white wine not only deglazes the skillet after sautéing the garlic but also adds an acidic note that balances the sauce's richness. Always opt for a good quality dry white wine, as this will enhance the flavor of the dish rather than mask it. A Sauvignon Blanc or Pinot Grigio works wonderfully; I recommend avoiding sweeter varieties.

In addition to the lemon juice, consider adding a pinch of red pepper flakes for a subtle kick. This can elevate the dish’s complexity without overwhelming the delicate flavor of the lobster. When incorporating the lobster meat, ensure it's just heated through. Overcooking will result in rubbery pieces, so aim for a gentle simmer once added, maintaining the sauce's velvety texture.

Serving Suggestions and Pairings

To enhance your dining experience, consider serving Pasta with Lobster and Cream with a light side salad dressed in a citrus vinaigrette. This can help cut through the richness of the dish. A simple arugula salad with a touch of lemon juice, olive oil, and shaved parmesan complements the flavors beautifully while adding a fresh element to the meal.

Wine pairings also play a pivotal role in elevating your pasta dish. A chilled glass of the same dry white wine used in the sauce will harmonize the flavors and keep the dining experience cohesive. If you're serving this dish for a special occasion, don't forget to prepare some crusty bread on the side to soak up any leftover sauce!

Ingredients

For the Pasta

300g linguine or fettuccine
Salt for pasta water

For the Lobster Cream Sauce

2 tbsp olive oil
2 garlic cloves, minced
300g lobster meat, cooked and chopped
1/2 cup dry white wine
1 cup heavy cream
1 tsp lemon juice
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Prepare the ingredients for a smooth cooking process!

Instructions

Cook the Pasta

In a large pot, bring salted water to a boil. Add the linguine or fettuccine and cook until al dente according to package instructions. Reserve 1 cup of pasta water and then drain the pasta.

Prepare the Lobster Sauce

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the lobster meat and cook for another 2-3 minutes.

Combine Ingredients

Pour in the white wine and let it simmer for about 2 minutes until reduced. Add the heavy cream, lemon juice, salt, and pepper. Stir well and let it cook for 3-4 minutes.

Finish the Dish

Add the cooked pasta to the sauce, tossing to combine. If the sauce is too thick, use reserved pasta water to loosen it. Serve immediately, garnished with fresh parsley.

Enjoy your delicious Pasta with Lobster and Cream!

Pro Tips

For an extra flavor boost, try adding a pinch of red pepper flakes to the sauce or substituting the white wine with seafood stock for a deeper taste.

Ingredient Substitutions

If you're unable to source fresh lobster, consider using quality frozen lobster meat as a convenient alternative. Just make sure to thaw it completely and drain excess moisture before using. Alternatively, shrimp or even crab meat can substitute for lobster, though they will impart a slightly different flavor profile.

For a lighter version of this dish, you may swap heavy cream with half-and-half or a low-fat cream alternative. However, this will significantly alter the sauce’s consistency and richness, so be prepared to adjust seasonings accordingly to maintain flavor balance.

Make-Ahead Tips

To streamline the cooking process, you can prepare the lobster cream sauce ahead of time. Simply follow the sauce instructions but stop before adding the pasta. Reheat the sauce gently over low heat when ready to serve, adding reserved pasta water as needed to get the desired consistency.

Cooked pasta can also be refrigerated for up to three days but is best enjoyed fresh. If you intend to reheat, do so quickly in boiling water or a sauté pan with some olive oil to ensure it doesn’t clump or lose texture.

Storing and Freezing

While it's best to enjoy Pasta with Lobster and Cream fresh, you can store leftovers in an airtight container in the refrigerator for up to two days. When reheating, use low heat to avoid overcooking the lobster, and consider adding a splash of cream or pasta water to revive the sauce’s creamy texture.

For longer storage, freezing is possible, but the texture may suffer. If freezing, combine only the lobster cream sauce without the pasta. You can store the sauce for up to three months in the freezer and reheat it over low heat, then combine with freshly cooked pasta right before serving.

Questions About Recipes

→ Can I use frozen lobster meat?

Yes, frozen lobster meat can be used. Just ensure it is thawed properly before cooking.

→ Is there a vegetarian alternative?

Absolutely! You can substitute the lobster with sautéed mushrooms or zucchini for a delicious vegetarian dish.

→ What type of pasta works best?

Linguine or fettuccine is best, but you can use any pasta you prefer!

→ Can I make the sauce ahead of time?

While it's best fresh, you can prepare the sauce ahead and reheat it before adding the pasta.