Creamy Lobster Pasta

Name: Creamy Lobster Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Ingredients: 8 oz fettuccine or linguine pasta; 1 lb lobster meat, cooked and chopped; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 shallot, finely chopped; 1 cup heavy cream; 1/2 cup dry white wine; Salt and pepper to taste; Fresh parsley, chopped, for garnish; Lemon wedges, for serving

Highlighted under: Comfort Food

I love making creamy lobster pasta because it brings a touch of elegance to my dining table while being surprisingly simple to prepare. The richness of the cream combined with tender lobster creates a delightful harmony of flavors that is perfect for a special occasion or a cozy dinner at home. With a hint of garlic and a sprinkle of fresh herbs, this dish never fails to impress my family and friends. Trust me, once you try it, you'll want to whip it up again and again!

Created by

Josie Lambert

Last updated on 2026-01-20T02:13:08.081Z

When I first attempted this recipe, I was nervous about cooking lobster at home, but it turned out to be easier than I thought! The key was to not overcook the lobster; just a few minutes in the pan left it tender and succulent. I paired the lobster with a creamy white wine sauce that came together beautifully with garlic and shallots, elevating the entire dish.

What really makes this creamy lobster pasta special is the addition of fresh parsley and a squeeze of lemon juice just before serving. This brightens the flavors and adds a lovely freshness that perfectly complements the richness of the cream. I recommend using high-quality pasta for the best results!

        Why You'll Love This Recipe
        Indulgent creamy sauce that clings to every strand of pasta
Fresh, sweet lobster that elevates the dish
Quick enough for a weeknight yet special enough for guests

      

Perfecting the Lobster

Selecting fresh lobster is key to achieving a vibrant flavor in your creamy lobster pasta. Opt for lobster meat that appears moist and has a sweet, briny scent. You can use either pre-cooked lobster or steam your own. If using whole lobsters, steaming takes about 8-10 minutes per pound. Make sure to chill it in ice water afterward for easy handling, then chop it into bite-sized pieces for even distribution throughout the dish.

If you're short on time or want to simplify, consider using frozen lobster meat. Just make sure it’s thawed completely before use as freezing can affect its texture. Place it in the fridge overnight or run it under cold water for quicker thawing. While fresh is best, pre-packaged lobster can still deliver delicious results when cooked right.

Crafting the Sauce

The creamy sauce is the star of this dish, and achieving the right consistency is essential. When reducing the white wine, allowing it to simmer until it coats the back of a spoon gives you a concentrated flavor. Be careful not to over-reduce, as a too-thick sauce can overpower the delicate lobster taste. Stirring in the cream should result in a smooth, glossy mixture. If your sauce appears grainy, this could be due to excessive heat; simply lower the heat to gently simmer.

For a flavor twist, try incorporating a splash of seafood stock in place of some of the cream. This adds depth and accentuates the lobster flavor without being overly rich. Remember to adjust seasoning carefully, as the stock can be salty. This creates a delightful balance that pairs beautifully with the sweetness of the lobster.

Ingredients

Gather these fresh ingredients to enjoy the best flavors:

Ingredients

8 oz fettuccine or linguine pasta
1 lb lobster meat, cooked and chopped
2 tablespoons olive oil
2 cloves garlic, minced
1 shallot, finely chopped
1 cup heavy cream
1/2 cup dry white wine
Salt and pepper to taste
Fresh parsley, chopped, for garnish
Lemon wedges, for serving

Instructions

Follow these easy steps to create the creamy lobster pasta:

Cook the Pasta

In a large pot of boiling salted water, cook the fettuccine or linguine according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of the pasta water.

Sauté the Aromatics

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped shallot, sautéing until fragrant and translucent, about 2-3 minutes.

Make the Sauce

Pour in the white wine and let it simmer for about 2 minutes to reduce. Then, stir in the heavy cream and return to a gentle simmer, allowing it to thicken slightly.

Combine Everything

Add the cooked lobster meat to the sauce, stirring to combine. If the sauce is too thick, add some reserved pasta water to reach your desired consistency. Season with salt and pepper to taste.

Toss with Pasta

Add the drained pasta to the skillet and toss to coat evenly in the creamy sauce. Cook for an additional minute to heat through, ensuring the pasta is well coated.

Serve and Enjoy

Plate the creamy lobster pasta, garnish with freshly chopped parsley and serve with lemon wedges on the side for a burst of freshness.

Pro Tips

For an even richer flavor, try adding a pinch of red pepper flakes to the sauce for a subtle kick.

Ingredient Substitutions

If you’re looking for a lighter version of creamy lobster pasta, consider substituting half-and-half or a mix of Greek yogurt and a bit of milk instead of heavy cream. The change will alter the dish's richness but still keep it creamy. Just make sure to add these alternatives at a lower temperature to prevent curdling.

For those with shellfish allergies, try using crab meat or shrimp instead of lobster. These alternatives maintain a similar texture and flavor profile when sautéed and prepared in the creamy sauce. Remember to adjust cooking times accordingly, as shrimp cooks faster than lobster.

Make-Ahead Tips

If you want to prepare this dish in advance, consider making the sauce separately. Cook the cream and white wine mixture ahead of time, then store it in an airtight container in the refrigerator for up to two days. When ready to serve, simply reheat the sauce gently over low heat before stirring in the pre-cooked lobster and freshly drained pasta.

However, I suggest cooking the pasta fresh just before serving, as reheated pasta can become mushy and lose its al dente texture. A good trick is to toss the pasta with a little olive oil after draining to keep the strands separate until you combine everything in the sauce.

Questions About Recipes

→ Can I use frozen lobster meat?

Yes, frozen lobster meat works well. Just ensure it's fully thawed before using.

→ What type of pasta is best for this recipe?

Fettuccine or linguine is best, but you can use any pasta you prefer.

→ Is there a substitute for heavy cream?

You can use half-and-half or a dairy-free alternative, but the texture may vary.

→ Can I make this in advance?

While it's best enjoyed fresh, you can prepare the sauce ahead of time and reheat before mixing with pasta.