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!
🌟 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.
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
🍷 🥂 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.
More seafood pasta 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!
- 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
- 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.
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.