Lobster Pasta is a decadent sophisticated dish that’s easy to make at home! Perfect for romantic dinners at home and easy enough for busy weeknights.
It’s hard not to play favorites with the recipes on this blog, and it’s no secret that I love seafood pasta. But if you asked me what my current favorite way to enjoy seafood and pasta together, it would hands down be this easy Lobster Pasta recipe!
Succulent lobster is cooked in a garlicky butter sauce and served over thick noodles. I’ve been making and testing this recipe for years, and am so excited to share this final version with you. It’s honestly the best lobster pasta recipe that I’ve made. I love it SO much and hope you do, too!
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🌟 Why this recipe works
This creamy lobster pasta is a rich and luxurious, restaurant quality meal. Yet it’s so easy to make at home!
- It’s made with just a few simple ingredients that you can find in any grocery store.
- Cooking lobster at home saves a LOT of money. This delicious seafood pasta dish would cost anywhere between $24 and $48 for a single serving at a fancy restaurant. It costs approximately $6-10 per serving (depending on the price of groceries where you live) when you make it at home!
- This creamy pasta dish can easily be made dairy free. In fact, some of the photos here are of when I made a dairy free lobster pasta version!
🛒 Ingredient notes
Lobster – The recipe calls for lobster meat from two medium to small lobster tails, de-shelled and chopped. No need for a whole lobster as the lobster tail meat is plenty and full of tons of flavor. You can also buy chunks of lobster meat that have already been de-shelled and chopped at some grocery store seafood departments. Tip: Be sure to save the lobster shells — you can make a delicious lobster stock with it!
Pasta – This recipe is great with wide, long types of pasta like pappardelle, fettuccine, or linguine.
Butter and cream – The creaminess of this lobster sauce comes from two sticks of butter and heavy cream. When making this for myself, I often use vegan butter sticks and dairy-free heavy cream, and it’s still absolutely creamy and rich — without the dairy!
Herbs and seasonings – Feel free to use more or fewer minced garlic cloves than the recipe calls for. The paprika adds a subtle depth of flavor and the fresh lemon juice adds some nice acidity, which brightens up the dish.
✅ Step-by-step instructions
Full instructions and measurements are in the recipe card below. But here’s a quick visual step-by-step guide to making this delicious lobster dinner.
- In a large stockpot, boil 4 to 5 quarts of water and cook the pasta until it’s al dente, according to package directions.
- Meanwhile, in a large skillet or saucepan, melt the butter over medium-high heat. Once the butter has melted, add the lobster meat and cook until the meat has changed color, about 4-5 minutes.
3. Lower the head, add the minced garlic, and sauté with the lobster meat for about 1 minute, just to soften the garlic.
4. Pour in the heavy cream; stir.
5. Then add the paprika and grated parmesan and stir until the parmesan has melted into the sauce.
6. Add the cooked pasta to the saucepan or skillet, along with ¼ cup of the starchy pasta water. Stir all together and cook for 1-2 minutes. Season with salt and pepper. Add more pasta water as needed to get the sauce to your desired consistency. Add 1 teaspoon of lemon juice, stir, and taste; add more lemon juice if needed.
Garnish with parsley and a drizzly of a little olive oil if you like, just before serving.
👩🏻🍳 Recipe FAQs
Lobster meat turns white when it is fully cooked; if it is still translucent or opaque, it’s not ready yet. Use an instant-read thermometer for the true test of doneness: lobster is done when the thermometer reads between 135° to 140°F.
If you have extra lobster meat, use it in mac and cheese or chowder, make east coast style lobster rolls, or enjoy it in a seafood salad.
Store leftover lobster pasta in an airtight container in the refrigerator for up to three days, or in the freezer for up to one month.
🍽 Serving ideas
You’ll find that this easy seafood pasta recipe can be served with a variety of side dishes. Enjoy it with a slice of crusty bread, like our Air Fryer Garlic Bread or Homemade French Bread.
Balance out the rich garlic lobster sauce with a nutritious, bright, fresh vegetable side dish. Make our Instant Pot Broccoli or Air Fryer Broccoli.
🍷 🥂 Wine pairings
This elegant lobster pasta recipe pairs beautifully with white wine. Balance out the buttery, creamy parmesan sauce with a dry Riesling, a Sauvignon Blanc, or a Pinot Grigio.
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you’ll need:
Large pan – You’ll need a large skillet or saucepan to make this recipe.
Kitchen shears – You’ll need a sharp pair of kitchen shears to cut the lobster shells and remove the lobster meat. Then you’ll need a sharp knife and cutting board to chop the lobster meat.
More seafood pasta recipes
We have several seafood recipes and lots of pasta recipes on the site! And if you want more seafood and pasta dishes, try one of these delicious recipes:
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Lobster Pasta
Equipment
Ingredients
- 8 ounces dry pappardelle pasta
- 4 lobster tails, with the meat removed and shells discarded **
- 1 cup (2 sticks) unsalted butter
- 3 garlic cloves, minced
- ½ teaspoon paprika
- ¼ cup grated parmesan
- ½ cup heavy whipping cream
- ¼ teaspoon ground black pepper
- ½ teaspoon kosher salt
- 1-2 teaspoons lemon juice
- 2 Tablespoons chopped fresh parsley
Instructions
- In a large stockpot, boil 4 to 5 quarts of water and cook the pasta according to package directions.
- Meanwhile, in a large skillet or saucepan, melt the butter over medium heat. Once the butter has melted, add the lobster meat and cook until the meat has changed color, about 4-5 minutes.
- Add the garlic and paprika, and sauté with the lobster meat for about 1 minute, just to soften the garlic.
- Pour in the heavy cream and grated parmesan and stir until the parmesan has melted into the sauce.
- Add the cooked pasta to the saucepan or skillet, along with ¼ cup of the starchy pasta water. Stir all together. Season with salt and pepper. Add more pasta water as needed to get the sauce to your desired consistency. Add 1 teaspoon of lemon juice, stir, and taste; add more lemon juice if needed.
- Garnish with parsley just before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The flavor was there, but so much butter. This is 1/4 cup of butter per serving. We all had puddles of butter on our plates. Big turn off. I think half of the original amount of butter would be a lot better. Also, lobster overcooks with that long cooking. I would have cooked, removed and then added again.
Hi, Laura! We’ve never had that issue with the butter and we’ve made it several times. Nor have we ever had issue with overcooked lobster. I’m so sorry this recipe didn’t work out for you when you made it, but we appreciate the feedback.
So delicious – do not skimp on the butter or heavy cream, people. This dish is luxurious, rich, and packed with flavor!
as a pasta lover, I must say that this is one of the most delicious pasta recipes! thanks for the recipe!
I made this pasta for dinner last night and my whole family loved it! Perfect for a special occasion!
What a yummy dish! The combination of lobster, butter, and delicious pasta makes this a winner. It is special enough to serve for an anniversary or other special occasion.
OK, I’ve got to admit, this is one pasta that I had never tried before. I was so excited to try this recipe! Yum.
Now that’s how you do lobster! I love pasta and lobster in equal measure, so this is perfect for me!