If you’re dreaming of a meal that’s both luxurious and comforting, look no further than this delightful Lobster Pasta with Cream Sauce. This recipe is an intimate blend of tender lobster chunks swirled in a luscious cream sauce, punctuated with bursts of sweet cherry tomatoes and fragrant tarragon. Trust me, it’s a dish that turns any evening into a special occasion.
Why You’ll Love This Recipe
- Decadent and Creamy: The combination of cream sauce with succulent lobster makes this dish rich and indulgent.
- Quick & Elegant: Despite its fancy flair, this recipe takes under an hour from start to finish.
- Versatile with Pasta: Feel free to use any long pasta you have—a perfect match for the creamy sauce.
- Perfect for Special Occasions: This dish elevates any dinner menu, instantly aweing your guests.
Ingredients You’ll Need
Gathering the ingredients for this Lobster Pasta with Cream Sauce is half the fun! Each item on this list contributes a unique flavor or texture, perfectly harmonizing in this delightful dish.
- 8 oz Tagliolini: This pasta is light yet robust enough to hold the creamy sauce.
- 2 med Lobster tails: Fresh lobster provides a tender sweetness that shines through the creaminess.
- ½ cup Heavy cream: The star ingredient that creates a rich, velvety sauce.
- 1 Shallot: Adds a subtle onion flavor without overpowering the dish.
- 2 cloves Garlic: The aromatic base that enhances the dish’s depth of flavor.
- ¼ cup Dry white wine: Lifts the sauce with a touch of acidity and complexity.
- ½ cup Cherry tomatoes: Their sweetness balances the richness of the sauce.
- 2 sprigs tarragon: Delivers a distinctive, herbaceous finish that complements the lobster beautifully.
- 1 teaspoon lemon zest: A pop of citrus that freshens the palate with every bite.
- 2 tbsps Butter: Rounds out the sauce with a smooth texture and savory depth.
- Salt and Pepper: Essential for flavor enhancement, tailored to your taste.
Variations
Get creative with this Lobster Pasta with Cream Sauce recipe by making a few simple tweaks! It’s easy to customize based on what you have on hand, or to suit various dietary requirements.
- Spicy Touch: Add a pinch of red pepper flakes or diced chili for a spicy kick.
- Herbal Variation: Swap tarragon with fresh basil for a more Mediterranean twist.
- Vegetarian Delight: Replace lobster with your favorite mushrooms or a medley of veggies for a plant-based version.
How to Make Lobster Pasta with Cream Sauce
Step 1: Prepare the Lobster
Start by breaking down the lobster tails. Using kitchen shears, carefully cut along the shell to extract the meat. This might sound tricky, but it’s surprisingly straightforward, and oh is it worth it!
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil and cook the pasta until al dente. This ensures it will soak up the creamy sauce beautifully without becoming soggy.
Step 3: Create the Base Sauce
In a skillet, sweat the shallots in olive oil until they turn translucent. Add garlic, letting it soften, followed by cherry tomatoes to blister. This forms a savory foundation for our cream sauce.
Pro Tips for Making Lobster Pasta with Cream Sauce
- Perfect Lobster Texture: To prevent rubbery lobster, cook the meat gently in the cream until just opaque.
- Wine Selection: Choose a dry white wine like Sauvignon Blanc; it will deglaze the pan beautifully!
- Balancing Flavors: Do not skimp on the lemon zest; its zestiness cuts through the richness splendidly.
- Pasta Water Trick: Reserve pasta water to adjust the sauce’s consistency, ensuring it clings to every noodle.
How to Serve Lobster Pasta with Cream Sauce
Garnishes
Nothing complements this dish like a sprinkle of fresh chives or a dash of red pepper flakes for a hint of heat. Lemon zest adds a final aromatic touch that brightens the entire plate.
Side Dishes
This Lobster Pasta is divine with a simple side salad drizzled with a light vinaigrette or a serving of crusty bread that’s perfect for mopping up every last bit of sauce.
Creative Ways to Present
For a sophisticated touch, serve in a large shallow bowl, allowing the pasta to shine through. Or, try plating in individual portions for an elegant dining experience.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to two days. The flavors meld beautifully overnight, making this dish even more delightful the next day!
Freezing
Although the cream sauce can be finicky when frozen, you can freeze the lobster meat separately. Just thaw gently in the fridge and combine fresh with a new batch of cream sauce when indulging again.
Reheating
For luscious results, reheat the pasta over low heat, adding a splash of cream or reserved pasta water to revive the sauce’s creamy texture.
FAQs
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Can I use frozen lobster?
Yes, frozen lobster tails work wonderfully! Just ensure they’re thawed completely and patted dry before cooking.
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What’s an ideal wine pairing for this dish?
A crisp, chilled Chardonnay or a Pinot Grigio matches beautifully with the creamy texture and complements the lobster’s flavor.
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Can this dish be made dairy-free?
Absolutely! Substitute the cream and butter with coconut milk and a dairy-free margarine for a still delicious alternative.
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What if I can’t find tarragon?
Fresh basil or dill are excellent substitutes if tarragon is unavailable—they offer a slightly different but delicious flavor profile.
Final Thoughts
If you haven’t tried it yet, this Lobster Pasta with Cream Sauce is an absolute must. It’s a symphony of flavors that transforms every bite into a moment of pure indulgence. Invite your friends or simply savor it yourself—either way, it’s sure to make a lasting impression!
Print
Creamy Lobster Pasta Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 3 servings 1x
- Category: Seafood Pasta
- Method: Sautéing and Simmering
- Cuisine: American/Seafood
Description
Indulge in a luxurious Lobster Pasta with Cream Sauce, combining tender lobster meat, fresh cherry tomatoes, and a rich, savory cream sauce infused with garlic, shallots, and tarragon for a gourmet seafood dish that impresses at any occasion.
Ingredients
For the Pasta
- 8 oz Tagliolini or other long pasta
For the Lobster
- 2 medium lobster tails (6–8 oz of meat)
For the Sauce
- 1/2 cup heavy cream
- 1 shallot
- 2 cloves garlic
- 1/4 cup dry white wine
- 1/2 cup cherry tomatoes, sliced lengthwise
- 2 sprigs tarragon
- 1 teaspoon lemon zest
- 2 tablespoons butter
Additional Ingredients
- Salt to taste
- Pepper to taste
Instructions
- Prepare the Lobster: If using live lobster, cut down the head to kill it, then twist off the tail and claws, and remove the shell with scissors. For lobster tails from the store, cut down the middle of the shell and extract the meat, then roughly chop the meat.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and reserve about one cup of pasta water.
- Make the Sauce: In a large skillet over medium heat, add 2 tablespoons of olive oil. Sweat the minced shallot until translucent, then add minced garlic. When softened, add cherry tomatoes and blister them. Pour in white wine off the heat and deglaze the pan.
- Add Lobster and Cream: Add the chopped lobster meat, minced tarragon, and heavy cream to the skillet. Cook until the lobster is just cooked through, about 3-4 minutes.
- Finish the Sauce: Stir in butter until melted and emulsify the sauce. Add lemon zest. Lower heat to simmer and adjust seasoning with salt and pepper. Add pasta to the sauce, tossing to coat. If needed, incorporate reserved pasta water or more cream to reach desired consistency.
- Serve: Plate the lobster pasta, garnished with extra lemon zest, chopped chives, red pepper flakes, and optional Parmesan. Serve immediately with crusty bread and champagne for extra indulgence.
Notes
- Save lobster shells for making lobster stock by boiling them with aromatics for a flavorful broth.
- Using fresh pasta enhances the dish; if using boxed pasta, reduce the cream amount by half and adjust as needed.
- For added flavor, sprinkle with freshly chopped herbs or a squeeze of lemon before serving.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 240 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 46 mg
