Description
Indulge in the ultimate culinary experience with this perfect lobster pasta recipe. Learn how to cook fresh lobster and create a creamy, flavorful sauce that will impress your family and friends. This decadent dish is perfect for special occasions or a luxurious weeknight meal.
Ingredients
Scale
- 1 1/2 pounds of fresh lobster
- 1 pound of linguine pasta
- 4 tablespoons of unsalted butter
- 2 cloves of garlic, minced
- 1 shallot, finely chopped
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 lemon, zested and juiced
- Salt and freshly ground black pepper to taste
- 2 tablespoons of olive oil
Instructions
- Bring a large pot of salted water to a rolling boil. Carefully place the lobster into the boiling water and cook for 8-10 minutes, or until the shell turns bright red and the meat is opaque. Remove and let cool slightly.
- Once cooled, extract the lobster meat from the tail, claws, and knuckles. Reserve any lobster coral or roe. Chop the lobster meat into bite-sized pieces.
- In the same pot of boiling water, add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Drain the pasta and set aside.
- In a large skillet or pot, melt the butter over medium heat. Add the minced garlic and chopped shallot, and sauté until fragrant and translucent, about 2-3 minutes.
- Pour in the white wine and let it simmer for 2-3 minutes, allowing the alcohol to evaporate slightly. Stir in the heavy cream and bring to a gentle simmer.
- Add the Parmesan cheese and stir until the sauce is smooth and creamy. Season with salt and freshly ground black pepper to taste.
- Add the cooked pasta to the skillet with the creamy sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Gently fold in the chopped lobster meat, being careful not to overcook it. If you have reserved lobster coral or roe, stir it in now for added flavor and color.
- Serve immediately. Garnish with fresh parsley and a sprinkle of lemon zest. A squeeze of fresh lemon juice adds brightness and enhances the flavors.
Notes
- Use fresh lobster for the best flavor. Buy live lobster, if possible, and cook it the same day.
- Avoid overcooking the lobster, as it can become tough and rubbery.
- Salt the pasta water to season the pasta from the inside out.
- Reserve pasta water to help bind the sauce and pasta together, creating a creamier dish.
- Adjust the amount of cream and Parmesan cheese to your liking for a richer or lighter sauce.
- Add a pinch of red pepper flakes to the sauce for a little heat.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Boiling, Sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 650 Kcal
- Sugar: 8g
- Sodium: 750mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 200mg
Keywords: lobster pasta, creamy lobster pasta, seafood pasta recipe, lobster recipe, pasta recipe, gourmet pasta, special occasion dinner