Description
Indulge in this luxurious Buttered Lobster Pasta, featuring tender lobster in a rich, creamy lemon-garlic butter sauce. It’s an elegant yet easy-to-make dish perfect for any occasion.
Ingredients
- 8 oz linguine or fettuccine
- 2–3 large lobster tails (about 1.5 lbs total lobster meat), freshly thawed and cut into 1-inch pieces
- 1/2 cup unsalted butter, divided
- 1 small shallot, finely minced
- 3 cloves garlic, minced
- 1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
- 1/2 cup heavy cream
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh chives, minced
- Salt and freshly ground black pepper to taste
- Red pepper flakes (optional, for serving)
Instructions
- Cook pasta according to package directions in heavily salted water. Reserve 1.5 cups starchy pasta water before draining.
- Pat lobster meat dry and season with a pinch of salt and pepper.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add minced shallots and cook until softened (3-4 minutes). Stir in minced garlic and cook for 1 minute until fragrant.
- Pour in white wine and simmer until reduced by half (about 3 minutes), scraping up any browned bits.
- Reduce heat to low. Stir in heavy cream and lemon juice. Add remaining 6 tablespoons of butter (or 4, depending on final recipe) gradually, whisking constantly until sauce is glossy and emulsified.
- Add lobster pieces to the sauce and gently poach for 2-3 minutes, or until opaque and cooked through. Avoid overcooking.
- Add drained pasta directly to the skillet with the sauce and lobster. Toss to combine. If sauce is too thick, add reserved pasta water a splash at a time until desired consistency is reached.
- Stir in fresh parsley and chives. Taste and adjust seasoning with salt, pepper, and more lemon juice if needed. Serve immediately, garnished with red pepper flakes if desired.
- Prep Time: 15 mins
- Cook Time: 20 mins