Buttered Lobster Pasta Recipe

Introduction

This buttered lobster pasta is a decadent and elegant dish that combines tender lobster meat with a creamy, garlicky sauce. Perfect for a special dinner or whenever you want to treat yourself to something luxurious yet easy to make.

Ingredients

• 8 oz linguine or fettuccine
• 1 cup fresh lobster meat, cooked
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• Juice of 1 lemon
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Step 1: Prepare your ingredients by finely chopping the garlic and parsley.
2. Step 2: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Before draining, reserve 1 cup of pasta water.
3. Step 3: In a skillet over medium heat, melt the butter until it is bubbly. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
4. Step 4: Gradually stir in the heavy cream, mixing continuously. Then add the Parmesan cheese and stir until it melts into a smooth sauce. If the sauce is too thick, add reserved pasta water a little at a time to reach the desired consistency.
5. Step 5: Gently fold in the cooked lobster meat and squeeze the lemon juice into the sauce. Warm through on low heat, being careful not to overcook the lobster.
6. Step 6: Toss the drained pasta into the skillet and mix well to coat all strands with the sauce. Garnish with chopped fresh parsley and serve immediately while hot.

Tips & Variations

• For an extra burst of flavor, add a pinch of red pepper flakes when sautéing the garlic.
• Substitute fresh parsley with basil or chives for a different herbaceous note.
• If fresh lobster is unavailable, cooked frozen lobster or even shrimp can be used as an alternative.
• Use gluten-free pasta to make this dish suitable for gluten-sensitive diets.

Storage

Store leftover lobster pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of cream or pasta water to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lobster for this recipe?

While fresh or cooked frozen lobster gives the best texture and flavor, canned lobster can be used in a pinch. Drain it well and add it gently to avoid overcooking.

What can I serve with buttered lobster pasta?

This dish pairs well with a simple green salad and crusty bread to soak up the creamy sauce. A light white wine such as Sauvignon Blanc also complements the richness nicely.

Buttered Lobster Pasta Recipe

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★★★★★

4.8 from 84 reviews

This Buttered Lobster Pasta is a luxurious yet simple dish combining tender lobster meat with a rich, garlicky butter and cream sauce, tossed with al dente linguine or fettuccine. The addition of fresh parsley and lemon juice adds brightness and freshness, making this an elegant meal perfect for special occasions or a decadent weeknight dinner.

• Author: Rico
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Pasta

• 8 oz linguine or fettuccine

Seafood

• 1 cup fresh lobster meat, cooked

Sauce

• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• Juice of 1 lemon
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Prep Ingredients: Finely chop the garlic and parsley to prepare them for the sauce and garnish.
2. Cook the Pasta: Bring a large pot of salted water to a boil and cook the linguine or fettuccine until al dente according to package instructions. Before draining, reserve 1 cup of the pasta cooking water to adjust the sauce consistency later.
3. Sauté Garlic in Butter: In a skillet over medium heat, melt the unsalted butter until it becomes bubbly. Add the minced garlic and sauté for about 1 minute until it releases its aroma but does not brown.
4. Create Cream Sauce: Gradually stir in the heavy cream, continuously mixing to combine. Then add the freshly grated Parmesan cheese, stirring until it melts and the sauce is smooth. If the sauce is too thick, slowly add some reserved pasta water to reach desired consistency.
5. Add Lobster and Lemon: Gently fold the cooked lobster meat into the sauce, followed by squeezing in the fresh lemon juice to brighten the flavors. Warm everything together on low heat without boiling to prevent curdling.
6. Toss Pasta and Garnish: Add the drained pasta directly to the skillet and toss carefully to coat all strands evenly with the lobster butter sauce. Season with salt and pepper to taste. Finish by sprinkling chopped fresh parsley over the top and serve immediately while hot.

Notes

• Use fresh lobster meat for the best flavor; cooked lobster can be store-bought or leftovers.
• Reserve pasta water is key to adjusting sauce thickness without diluting flavor.
• Do not overcook garlic to avoid bitterness.
• Heavy cream can be substituted with half-and-half for a lighter sauce, though it may be less rich.
• Serve immediately to enjoy the sauce at its creamiest texture.

Keywords: buttered lobster pasta, lobster pasta, creamy lobster pasta, garlic butter sauce, seafood pasta