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Garlic Butter Lobster Pasta Recipe

Jessica Tran
A decadent and flavorful Garlic Butter Lobster Pasta that’s perfect for any special occasion or a fancy 30-minute weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian, Seafood
Servings 4 people

Equipment

  • Non-stick skillet
  • Pasta pot with strainer
  • Kitchen shears
  • Tongs

Ingredients
  

Lobster and Pasta

  • 8 oz lobster tails about 2 tails, thawed if frozen
  • 12 oz linguine or spaghetti or gluten-free pasta

Garlic Butter Sauce

  • 4 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1/4 cup dry white wine optional
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp red pepper flakes optional, for spice
  • Salt and black pepper to taste

Garnish

  • Fresh parsley chopped
  • Lemon wedges for serving

Instructions
 

Step 1: Cook the Pasta

  • Bring a large pot of salted water to a boil.
  • Add pasta and cook according to package instructions until al dente.
  • Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

Step 2: Prepare the Lobster

  • Using kitchen shears, cut through the top shell of the lobster tails to remove the meat.
  • Pat the lobster meat dry and season lightly with salt and pepper.

Step 3: Cook the Lobster

  • Heat 2 tbsp of butter in a large skillet over medium heat.
  • Add lobster tails, meat-side down, and cook for 2-3 minutes per side, or until opaque and lightly browned.
  • Remove lobster from the skillet and set aside.

Step 4: Make the Garlic Butter Sauce

  • In the same skillet, add the remaining 2 tbsp of butter and minced garlic. Sauté for 1-2 minutes until fragrant.
  • Pour in the white wine (optional) and let it simmer for 2 minutes to reduce.
  • Stir in the heavy cream, Parmesan cheese, and red pepper flakes. Season to taste.

Step 5: Combine and Serve

  • Add the cooked pasta to the skillet and toss to coat in the sauce. If the sauce is too thick, use the reserved pasta water to adjust.
  • Slice the cooked lobster into bite-sized pieces and gently fold it into the pasta.
  • Divide the pasta among plates and garnish with parsley.
  • Serve with lemon wedges for a bright finish.

Video

Notes

Use gluten-free pasta for a gluten-free version.
Additional vegetables like spinach or asparagus can be added for extra nutrients.
Leftovers can be stored in an airtight container in the fridge for 2-3 days. Reheat with a splash of water or broth.