Pasta with Lobster Sauce
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If you’re looking to spoil yourself or someone special, there’s no better way to do that than with this incredible Lobster Pasta!
Looking for more lobster recipes? Try this Lobster Risotto or this Lobster Salad.
Spoil yourself with this Lobster Tail Pasta
This Lobster Pasta is definitely made to spoil yourself or impress that special someone. The lobster is perfectly cooked, the butter is hot and delicious, and every bite absolutely melts in your mouth.
The flavors are truly divine and each bite will leave you wanting more!
This lobster dish is hands down a new favorite of mine; not just because it tastes incredible, but because you can enjoy a romantic meal loaded with lobster and pay a fraction of the price you’d pay in a restaurant.
Lobster Pasta Recipe ingredients
These ingredients and flavors remind me a bit of a lobster roll. So, if you love a great lobster roll, I promise, you are going to enjoy this!
- Pasta: for this recipe, I used bucatini pasta. If you need to, you can substitute with spaghetti, fettuccini, or pappardelle.
- Seafood: lobster tails
- Dry ingredients: panko bread crumbs and grated parmesan cheese.
- Wet ingredients: olive oil, champagne, butter, lemon juice, half and half.
- Herbs and spices: garlic cloves, shallots, parsley, salt, and fresh cracked black pepper.
*for a detailed list of ingredients and measurements, scroll down to the recipe card below*
How to make Lobster Pasta
1. Cook the pasta. Cook the pasta according to package instructions.
2. Toast the panko. Heat olive oil in a non-stick pan over medium heat. Add the panko, toss to coat in olive oil and cook undisturbed for 3-4 minutes until the bottom begins to turn golden brown. Toss and cook 1-2 more minutes until lightly toasted. Set aside.
3. Prepare the champagne butter sauce. While the pasta is cooking, melt the butter in a large pot over medium heat (I use my dutch oven) then add the champagne, garlic, shallot, parsley, lemon juice, salt, and pepper.
4. Poach the lobster. Place the lobster tails in the pot, cover and simmer for 5-6 minutes, or until they turn opaque and curl up. Transfer the tails to a cutting board and chop into 1 inch chunks.
5. Mix in the pasta. Mix the half and half into the butter sauce and reduce the heat to medium-low, then transfer the cooked pasta and parmesan cheese into the pot with the butter sauce and mix. Carefully mix in the lobster, and heat for 1-2 minutes to warm up the lobster. Then mix in the toasted panko.
6. Garnish and serve. Garnish with more parmesan cheese and parsley if desired. I also like to add a squeeze of lemon juice and some lemon zest for a little zing!
What to serve with Lobster Sauce Pasta
This lobster pasta is a pretty complete meal! If you are looking to add a side dish, I recommend:
How to store Pasta with Lobster Sauce
Allow your leftover lobster pasta to cool, then store in an airtight container in the fridge for 2 to 3 days.
Because of the cream based sauce, I don’t recommend freezing leftovers, as the sauce will separate out and lobster tends to become mushy when it’s frozen and reheated.
Lobster Tail Pasta Recipe FAQs
Boiling it is the best approach. However, there are many cooking methods and it really comes down to watching your time!
Bad or spoiled lobster will smell or taste like ammonia. It’s really important to make your lobster within 1-2 days or getting it or putting it in the freezer until you are ready to cook with it.
Fish spoils quickly, so I like to buy it the day I make it to ensure it’s as fresh as can be!
Poaching lobster is best because it’s a more delicate cooking method. Boiling lobster could result in overcooked, chewy meat.
The green “stuff” is the tomalley which basically functions as the lobster liver or pancreas. Some find it delicious to eat. However, it is advised not to be eaten.
If your lobster tails are frozen, soaking them in room temperature water is a great way to quickly defrost them. Otherwise, soaking isn’t necessary before poaching your lobster!
More like this Lobster Pasta Recipe
- Romantic Valentine’s Day Dinner Ideas
- Mint Pesto Prosciutto Pasta
- Air Fryer Miso Glazed Chilean Sea Bass
- Basil Butter Scallops With Moroccan Couscous
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Lobster Tail Pasta Recipe
Ingredients
- 1 pound bucatini pasta
- 1/2 cup panko bread crumbs
- 1 tablespoon olive oil
- 3/4 cup unsalted butter
- 1/2 cup champagne,
- 2 garlic cloves, minced
- 1 shallot, minced
- 1/4 cup parsley, plus more for garnishing
- 1 lemon, juice
- 1/4 teaspoon salt
- 1/2 teaspoon fresh cracked black pepper
- 4-5 uncooked lobster tails, shells removed
- 1/2 cup half and half
- 1/4 cup grated parmesan cheese
Instructions
- Cook the pasta according to package instructions.
- Heat 1 tablespoon of olive oil in a non-stick pan over medium heat. Add the panko, toss to coat in olive oil and cook undisturbed for 3-4 minutes until the bottom begins to turn golden brown. Toss and cook 1-2 more minutes until lightly toasted. Set aside.
- While the pasta is cooking, melt the butter in a large pot over medium heat (I use my dutch oven) then add the champagne, garlic, shallot, parsley, lemon juice, salt, and pepper.
- Place the lobster tails in the pot, cover and simmer for 5-6 minutes, or until they turn opaque and curl up. Transfer the tails to a cutting board and chop into 1 inch chunks.
- Mix the half and half into the butter sauce and reduce the heat to medium-low, then transfer the cooked pasta and parmesan cheese into the pot with the butter sauce and mix. Carefully mix in the lobster, and heat for 1-2 minutes to warm up the lobster. Then mix in the toasted panko.
- Garnish with more parmesan cheese and parsley if desired. I also like to add a squeeze of lemon juice and some lemon zest for a little zing!
