Description
Buttered Lobster Pasta is a luxurious and flavorful dish that combines tender lobster meat with a rich, creamy butter sauce, tossed with perfectly cooked linguine or fettuccine. This easy-to-make recipe is ideal for a special occasion or an indulgent weeknight meal, delivering classic seafood flavors enhanced by garlic, lemon, and fresh parsley.
Ingredients
Scale
Pasta and Protein
- 8 ounces linguine or fettuccine pasta
- 2 lobster tails, cooked and meat removed
Sauce and Seasonings
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/4 cup heavy cream
- 1/2 cup chicken or seafood broth
- 1/4 cup chopped fresh parsley
- Salt and pepper, to taste
- Juice of 1 lemon
- Grated Parmesan cheese, for serving
Instructions
- Cook the Pasta: In a large pot, bring salted water to a boil. Add the linguine or fettuccine and cook according to the package instructions until al dente. Drain and set aside.
- Sauté Lobster: Heat olive oil in a large skillet over medium heat. Add the cooked lobster meat and sauté for 2-3 minutes until heated through. Remove the lobster from the skillet and set aside.
- Prepare the Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn the garlic.
- Add Liquids: Pour in the heavy cream and chicken or seafood broth. Stir well and let the sauce simmer gently for 3-4 minutes to thicken slightly.
- Season the Sauce: Stir in the chopped parsley, salt, pepper, and lemon juice to taste. Mix thoroughly to combine all the flavors.
- Toss Pasta and Lobster: Add the drained pasta and sautéed lobster back into the skillet. Toss everything together carefully until the pasta and lobster are evenly coated with the sauce.
- Serve: Plate the pasta and generously sprinkle with grated Parmesan cheese.
- Garnish and Enjoy: Top with additional chopped parsley if desired and serve immediately while hot.
Notes
- Use fresh lobster tails for best flavor, or pre-cooked lobster meat for convenience.
- Adjust the amount of lemon juice and seasoning to your preference to balance richness and acidity.
- For a lighter option, substitute heavy cream with half-and-half or a lighter cream alternative.
- If you prefer spicier pasta, add a pinch of red pepper flakes when sautéing the garlic.
- This dish pairs well with a crisp white wine such as Sauvignon Blanc or Chardonnay.
