Lobster Pasta

Lobster Pasta is one of the most creamy and divine dishes you’ll ever make! Made using our fresh lobster meat perfectly cooked,  a creamy garlic spinach and sun dried tomato sauce with fresh pasta. You’ll be surprised how this lobster recipe comes together in less than 30 minutes! Be sure to watch the video and step by step below 🙂

We are experts in Seafood here, and you’ll find so many recipes for nearly every type of fish and endless ways to cook them. Some of them have how to tutorials such as our famous How To Cook Lobster Tail , How to Cook Scallops, How to Cook Mussels.

Today’s lobster pasta recipe is just another brilliant way to use succulent lobster. Our Lobster Roll is another luscious lobster recipe YOU MUST try! We don’t load it heavily with mayo, it’s actually refreshing and tastes perfectly balanced.

What Is Lobster Pasta?

Lobster pasta is a seafood pasta dish combining tender lobster meat with Italian pasta and a complementary sauce. In this version, we have used

• Lobster: Our butter poached is the ultimate buttery lobster ever! You can also use Cooked Lobster Tails Meat.
• Pasta we love here is a classic Fettuccine
• Sauce we built here inludes butter, garlic, sun dried tomatoes (you can use sweet cherry tomatoes), spinach and pasta water

The result is glossy, silky not heavy with balanced sweetness, acidity, and savory depth.

This elegant recipe is perfect for a special occasion but yet super simple and quick to make for a busy weeknight. This is such a crowd pleasing recipe and you’re guaranteed to LOVE it. Here’s why.

Why You’ll Love Lobster Pasta

• It’s pure decadence in a plate! The sauce is rich and creamy, while the lobster is just succulent.
• If you have your lobster cooked in advance, which is a great way to enjoy delicious meals in mins. You can make this recipe or even the Lobster Roll in 15-20 minutes!
• The sauce is super vibrant with some spinach and sun dried tomatoes added on.
• You can customize the add ons to your taste.
• This lobster pasta is just as delicious whether you make it with fresh pasta or store bought.
• Making this recipe at home costs you a fraction of the price compared to ordering it at a restaurant. So it’s a great fancy dinner that feels super gourmet for homemade, yet it’s simpler than ever!

Ingredients You Need

• Lobster.  This is our FOOL PROOF how to cook lobster guide where you don’t boil or mess up the expensive shellfish. It’s cooking the lobster tail in the oven until perfection and then using a succulent meat. You can buy lobster meat, but it’s far more expensive and not as tasty and freshly cooked for sure.
• Garlic and Spices. You can use shallots too or instead of garlic, but we love a creamy garlic sauce more than anything! Simple seasoning blend of kosher salt and black pepper, paprika and oregano is all we use. Red pepper flakes , fresh herbs like basil are great!
• Cream. Make sure to use heavy whipping cream 35%, not half n half, because the 35%  thickens the sauces beautifully. You can use table cream which is at 18% if you’d like, it works well here.
• Butter. We use unsalted butter for this recipe, you can use olive oil.
• Spinach and Sun dried tomatoes. These are added towards the end for a vibrant finish, flavor profile and while they’re optional, we highly recommend them!

• Pasta. As you can see we made a batch of our homemade pasta here, which is SO GOOD! The full recipe is on our Instagram Video so make sure you check it out if you’re into homemade pasta making. You can use store bought pasta for this recipe too. Cook the pasta in a large pot of water until al dente.

How to Make Lobster Pasta

1. The first step is to use a large skillet. Sauté your cooked lobster meat in after you melt butter and garlic, stir that well to infuse. Remember that the meat is actually cooked, so you’re just infusing it with butter and garlic flavors. This meat is from whole lobster tails that are cooked in the oven, and you can likewise butter poach or Grill it!
   
2. Now you’re going to add in the sun dried tomatoes, which are optional but great!
   
3. Once you cook them down for a couple minutes, you’ll add in the cream. Which is the creamy factor in this creamy pasta. We use either table cream 18% or heavy cream which is 35%. These are the best two options for this sauce.
   
4. The cream needs to simmer lightly for 2-3 minutes to thicken and infuse with the flavors of the skillet. At that point you can add in the fresh baby spinach. These don’t need to cook, they will wilt right away in the hot cream.
   
5. The sauce is ready at that point, you can add in some Parmesan and mix it in off heat. You don’t want to over cook the spinach or seafood.
   
6. Now is when the pasta gets added in. You can use fresh or dry, homemade or store bought pasta for this recipe. Cook the pasta separately in boiling water following the package instructions. Drain the pasta and make sure to reserve some pasta water after draining the fettuccine in case you need it to thicken the sauce.
7. Give the fettuccine a good toss using tongs in the rich sauce and watch as the cream stick to it so lusciously!
   
8. It’s now ready to serve 🙂 If you feel you need a thinner sauce, here’s where the pasta water comes in handy. Thin it out to your taste.
9. Garnish the lobster pasta recipe with some lemon zest, lemon juice if you’d like, some fresh herbs, chilli flakes, chopped chives and more parmesan. It’s excellent without any garnishing, but if you feel like it, go for it!
   

Pro Tip for Lobster Pasta

1. Whenever possible, use fresh Lobster and cook it yourself. It’s so easy to make and so delicious!
2. Save the lobster shells for stock and soups, don’t throw them out.
3. Likewise, use fresh pasta over dry, and homemade over store bought.
4. Since the lobster is already cooked, make sure to just lightly sauté it in garlic and butter, rather than overcooking.
5. The sun dried tomatoes is super tasty and add lots of flavor to the cream sauce, it’s best to sauté it before adding the cream.
6. Use heavy cream 35% or table cream 18% for a rich and thick creamy pasta sauce.
7. The spinach is great for taste, color and nutritional value, but you can skip it if you don’t prefer it.
8. If you feel the sauce is too thick for your taste, add in some pasta water 2 Tablespoons at a time to thin it out.
9. If the sauce is quite thin, simply allow it to simmer for a few minutes until it thickens.
10. Parmesan cheese is added at the end for flavor, and you can skip it if you’re not a fan of cheese and seafood combined.

Lobster Pasta Variations

• Lobster pasta without wine
• Spicy lobster pasta with chili flakes
• Lobster pasta with cherry tomatoes
• Lobster pasta with mascarpone
• Dairy free lobster pasta

Why Is My Lobster Tough?

This happens when it’s overcooked or reheated too aggressively.

Why Is My Sauce Oily?

This is always due to insufficient emulsification. Add pasta water and toss vigorously to fix this.

Why Is Pasta Dry?

You haven’t added enough reserved pasta water.

Why Is It Bland?

This could be from something as simple as insufficient salt in pasta water, or that you haven’t used enough garlic, seasoning and herbs.

Why Is Spinach Mushy?

If you over cook the spinach or added it too early, it will be mushy and unappealing.

Why Is Sauce Watery?

You most likely added too much water at once, always add it gradually.

How to Store Lobster Pasta?

• This recipe makes great leftovers.
• Store it in the refrigerator when the pasta has cooled down in an air tight container for up to 5 days.
• To Freeze: Make the recipe and freeze it in a sealed bag for up to 3 months.
• To Reheat: You can add the whole amount into a small pot over medium low heat, adding in 2 tablespoons of stock or water to loosen up the sauce.
• You can alternatively microwave it.

How long does lobster pasta take to cook?

About 20–30 minutes total.

Can I use frozen lobster?

Yes, but thaw fully and pat dry before warming.

Do I need cream in lobster pasta?

No. You can use the emulsified butter with pasta water to create a silky sauce.

What pasta works best?

We love long shapes like fettuccine, linguine, or tagliatelle.

How much lobster per person?

About 4–6 oz meat per serving.

Is lobster pasta healthy?

Yes it’s high in protein and minerals, and moderately rich, so you can control the richness part.

Can I make it ahead for guests?

You can par cook pasta and reheat gently with fresh lobster folded in at the end.

How do restaurants keep lobster tender?

We find that butter poaching lobster, keeping it warm on minimal reheating is KEY!

How to cook the Lobster so it’s not chewy?

The best way to get perfectly cooked seafood is to follow this tutorial on How To Cook Lobster Tail. Also use this Butter Poached Lobster Tutorial or Grilled Lobster Tail tutorial. Transfer lobsters after cooking, remove the shells and keep the meat. Then lightly sauté the meat in butter and garlic for this recipe for just 2 minutes no more.

Can You Use Milk instead of Cream?

You should absolutely avoid using milk or half n half if you want a nice thick creamy pasta sauce. We use either table cream 18% or heavy cream which is 35%. If you opt for milk, then the sauce will not be as thick, so if that’s your preference, then go ahead with the milk.

What to serve with Lobster Pasta?

While it’s perfect as is, we love a side of our Garlic Bread and a simple salad like Peach Burrata Salad.

Seafood Recipes

Salmon Bowl
Lobster Roll
Pan Seared Cod
Poke Bowl
Crab Claws
Chilean Sea Bass
Baked Haddock
Halibut

5 from 9 votes

Print

Lobster Pasta

Course entree, gourmet, Main Course, Main Dish, Valentine's Day

Cuisine Italian

Keyword creamy pasta, lobster, lobster pasta, lobster pasta recipe, lobster recipe, lobster recipes, pasta recipes

Prep Time 10 minutes

Cook Time 15 minutes

Servings 4

Calories 726 kcal

Author Mahy

Ingredients

• 2 Tablespoons butter
• 2 garlic cloves
• Fresh thyme
• 2 cups cooked lobster meat How to cook Lobster Tutorial
• 1 teaspoon paprika
• 1/2 cup diced sun dried tomatoes
• 2 cups cream 35% or 18 %
• 3 cups spinach
• 1 cup grated parmesan cheese
• Salt and pepper to taste
• 1 Fresh pasta Fettuccine or linguini

Instructions

1. Cook the homemade or fresh pasta in boiling water until al-dente.

2. In a 10 inch sauce pan, add the garlic in butter and thyme and cook for 2 minutes over medium heat.

   

3. Add in the lobster meat and cook 2 more minutes.

4. Add the sun dried tomatoes, cook for 1 minute and then add in the cream.

   
5. Bring the sauce to a boil and lower the heat to simmer for 2 minutes.
   

6. Finish off with the spinach and turn off the heat as it will wilt.

   

7. Add in the pasta.

   

8. Finish with the parmesan cheese, season and serve right away.

   

Recipe Video

Recipe Notes

Pro Tip for Lobster Pasta 

1. Whenever possible, use fresh Lobster and cook it yourself. It's so easy to make and so delicious!
2. Save the lobster shells for stock and soups, don't throw them out.
3. Likewise, use fresh pasta over dry, and homemade over store bought.
4. Since the lobster is already cooked, make sure to just lightly sauté it in garlic and butter, rather than overcooking.
5. The sun dried tomatoes is super tasty and add lots of flavor to the cream sauce, it's best to sauté it before adding the cream.
6. Use heavy cream 35% or table cream 18% for a rich and thick creamy pasta sauce.
7. The spinach is great for taste, color and nutritional value, but you can skip it if you don't prefer it.
8. If you feel the sauce is too thick for your taste, add in some pasta water 2 Tablespoons at a time to thin it out. 
9. If the sauce is quite thin, simply allow it to simmer for a few minutes until it thickens.
10. Parmesan cheese is added at the end for flavor, and you can skip it if you're not a fan of cheese and seafood combined. 

Lobster Pasta Variations 

• Lobster pasta without wine
• Spicy lobster pasta with chili flakes
• Lobster pasta with cherry tomatoes
• Lobster pasta with mascarpone
• Dairy free lobster pasta

Why Is My Lobster Tough?

This happens when it's overcooked or reheated too aggressively.

Why Is My Sauce Oily?

This is always due to insufficient emulsification. Add pasta water and toss vigorously to fix this.

Why Is Pasta Dry?

You haven't added enough reserved pasta water.

Why Is It Bland?

This could be from something as simple as insufficient salt in pasta water, or that you haven't used enough garlic, seasoning and herbs.

Why Is Spinach Mushy?

If you over cook the spinach or added it too early, it will be mushy and unappealing.

Why Is Sauce Watery?

You most likely added too much water at once, always add it gradually.

How to Store Lobster Pasta?

• This recipe makes great leftovers.
• Store it in the refrigerator when the pasta has cooled down in an air tight container for up to 5 days.
• To Freeze: Make the recipe and freeze it in a sealed bag for up to 3 months.
• To Reheat: You can add the whole amount into a small pot over medium low heat, adding in 2 tablespoons of stock or water to loosen up the sauce.
• You can alternatively microwave it. 

How long does lobster pasta take to cook?

About 20–30 minutes total.

Can I use frozen lobster?

Yes, but thaw fully and pat dry before warming.

Do I need cream in lobster pasta?

No. You can use the emulsified butter with pasta water to create a silky sauce.  

What pasta works best?

We love long shapes like fettuccine, linguine, or tagliatelle.

How much lobster per person?

About 4–6 oz meat per serving.

Is lobster pasta healthy?

Yes it's high in protein and minerals, and moderately rich, so you can control the richness part.

Can I make it ahead for guests?

You can par cook pasta and reheat gently with fresh lobster folded in at the end.

How do restaurants keep lobster tender?

We find that butter poaching lobster, keeping it warm on minimal reheating is KEY!

How to cook the Lobster so it's not chewy?

The best way to get perfectly cooked seafood is to follow this tutorial on How To Cook Lobster Tail. Also use this Butter Poached Lobster Tutorial or Grilled Lobster Tail tutorial. Transfer lobsters after cooking, remove the shells and keep the meat. Then lightly sauté the meat in butter and garlic for this recipe for just 2 minutes no more. 

Can You Use Milk instead of Cream?

You should absolutely avoid using milk or half n half if you want a nice thick creamy pasta sauce. We use either table cream 18% or heavy cream which is 35%. If you opt for milk, then the sauce will not be as thick, so if that's your preference, then go ahead with the milk.

What to serve with Lobster Pasta?

While it's perfect as is, we love a side of our Garlic Bread and a simple salad like Peach Burrata Salad.

Nutrition Facts

Lobster Pasta

Amount Per Serving

Calories 726 Calories from Fat 513

% Daily Value*

Fat 57g88%

Saturated Fat 35g219%

Trans Fat 0.2g

Polyunsaturated Fat 3g

Monounsaturated Fat 14g

Cholesterol 329mg110%

Sodium 1051mg46%

Potassium 1031mg29%

Carbohydrates 21g7%

Fiber 2g8%

Sugar 9g10%

Protein 34g68%

Vitamin A 4627IU93%

Vitamin C 13mg16%

Calcium 443mg44%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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