Jun 10, 2024 You can make this easy, rich, and creamy lobster pasta in about 30 minutes. This uncomplicated recipe has a touch of fancy and absolute restaurant quality without the fuss.
Simple yet elegant: Despite it being a luxe dish, the recipe is straightforward to follow. Quick to prepare: With a relatively short cooking time, you won’t need to spend hours in the kitchen. It is great for both weeknight dinners and more leisurely weekend feasts. Comforting and satisfying: The creamy sauce and hearty pasta are a comforting and satisfying meal that feels like a warm hug in a bowl. It is perfect for cosy nights. Dinner party perfect: This lobster pasta will be a hit whether you’re serving it at a dinner party or a family gathering. It’s a sure bet.
Ingredients
The list is minimal, here’s what you’ll need for this recipe:
Dry linguine or other pasta: Choose a high-quality pasta. It will form the base of the dish and needs to hold up to the rich sauce and lobster. Linguine is ideal, but you can also use fettuccine or spaghetti. Butter: This will be used to sauté the shallot and form the base of the creamy sauce. Unsalted butter is preferred to control the salt levels in the dish. Shallot: Minced finely, the shallot has a mild, sweet onion taste that complements the richness of the lobster and cream. Heavy cream (whipping cream or 35% M.F. cream): This is the base for the creamy texture which is essential for the sauce. White wine: Adds acidity and depth to the sauce. Choose a dry white wine, like Sauvignon Blanc or Pinot Grigio. If it’s good enough to drink, its good enough for this sauce. Black pepper and Kosher salt: Don’t skip a crack of black pepper. Seasoning is key in this recipe. Parmesan cheese: I recommend freshly, finely grated Parmesan. Cooked lobster meat: Roughly chopped, this is the dish’s star, providing generous chunks in every bite. Use high-quality, fresh or properly thawed frozen lobster meat for the best results. Minced chives or parsley: These fresh herbs add a bright, fresh finish to the dish.
Pasta swaps: For a gluten-free option, use a high-quality gluten-free pasta made from rice, corn, or quinoa. You could also try wholewheat pasta for added fiber or zoodles (zucchini noodles) for a low-carb option. Butter substitutes: Use extra virgin olive oil or try ghee as an alternative. Shallot alternatives: Use regular white onion if you can’t find shallots together with a little fresh garlic. Leeks work beautifully, too. Heavy cream swaps: For a lighter option, use half-and-half, though the sauce will be less rich and creamy. For a dairy-free version, use coconut cream, which adds a subtle coconut flavor. Add veggies and herbs: Fresh peas, asparagus, celery, cherry tomatoes, red peppers or baby spinach are all delicious vegetable add-ins. Try finely sliced fresh basil or tarragon instead of chives or parsley. Other seafood add-ins: Cooked shrimp, crab meat, or scallops. Lemon: Stir in a little fresh lemon zest or lemon juice for balance. Spicy: Sprinkle in some red pepper flakes.
Tools to Grab
Round up these kitchen items for this recipe:
Large pot: To cook pasta in. Skillet or saucepan: To make the sauce in.
Cook the pasta
Boil the pasta in boiling salted water in a large pot according to the package instructions or until al dente. Drain and set aside.
Make the soup
Melt the butter in a large pan over medium heat. Add the shallot and sauté until translucent. Add the white wine and simmer to reduce it by half. Stir in the heavy cream, black pepper, and kosher salt.
Finish the sauce
Let the sauce simmer for a few minutes until it thickens a little. Add in the grated parmesan cheese and stir until melted and smooth. Gently fold in the cooked lobster meat and cooked linguine until well combined. Serve and garnish with minced chives or parsley. Store leftover lobster pasta in an airtight container for up to 2 days in the fridge. Leftovers won’t freeze well. Reheat the pasta gently on the stovetop over low heat, adding a splash of cream or broth to help loosen the sauce. Stir frequently to avoid overcooking the lobster. Alternatively, you can reheat it in the microwave in short intervals, stirring in between. A warm loaf of crusty bread is also perfect.
- Overcooking the lobster: Overcooking lobster can will give you tough, rubbery texture. Since the lobster meat is already cooked, it must only be gently warmed in the sauce at the end. Avoid letting it simmer for too long.
- Skipping the wine reduction: Reducing the wine helps concentrate its flavors and mellow its sharpness. By simmering the wine and reducing it by half, you create a richer, more balanced flavor that integrates better with the cream, resulting in a smoother sauce.
Pasta water: Always keep aside a cup of pasta water before draining. The starchy water can help loosen the sauce if it becomes too thick and helps the sauce stick better to the pasta. Serve immediately: Lobster pasta is best enjoyed fresh. The sauce thickens as it cools, so serving it immediately after preparation ensures the best texture and flavor. Creamy sauce stability: To prevent the sauce from separating, make sure to add the cream slowly to the wine reduction, stirring continuously. This helps emulsify the fat and water, creating a stable, smooth sauce. Lobster texture: Gently warming the lobster meat in the sauce rather than boiling it ensures the proteins do not contract excessively, which can make the meat tough. This gentle warming maintains the lobster’s delicate, tender texture. Pasta starch: Using pasta water in the sauce leverages the starches released during cooking, which act as natural thickeners. This helps the sauce cling to the pasta better, providing a more cohesive and flavorful dish.
