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Creamy Lobster Pasta
4.6 from 133 votes

Creamy Lobster Pasta

Creamy Lobster Pasta combines tender chunks of lobster meat with a rich sauce made by simmering lobster shells and heads in olive oil with aromatics like onion, celery, garlic, and tarragon, then adding broth and heavy cream. The resulting sauce is stirred with spaghetti and finished with Parmesan cheese, lemon zest, and chopped chives to balance richness with brightness and fresh herbal notes.

Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings: 2
Calories: 1448 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 lobster around (1½lb/680g (see note 1, or crayfish, cooked
  • 3 tablespoon olive oil
  • 1 onion , roughly chopped
  • 1 celery roughly chopped, rib
  • 3 cloves garlic , roughly chopped
  • 2 tarragon see note 2, sprigs
  • 2 cup broth see note 3, low sodium
  • 1½ cups heavy cream
  • ½ lb spaghetti
  • ½ tablespoon salt
  • pinch red pepper flakes crushed
  • 1 teaspoon lemon zest
  • ½ cup Parmesan Cheese grated
  • salt to taste
  • 1 tablespoon chives chopped
  • black pepper for garnish
  • parmesan for garnish

Instructions

To make the lobster sauce
    Cup of Yum
  1. See note 3&4 if you have lobster meat and no shells.
  2. Remove the tail meat from the lobster/crayfish and cut it into small bite-sized chunks. Set to one side until you have made the pasta.1 cooked lobster/crayfish
  3. Break the shell/head into chunks (don't throw out the tomalley from the lobster head, add that to the pan)
  4. Add the olive oil to a large deep saute pan (or saucepan); once shimmering, add the shells and head and fry over medium-low heat until aromatic and the oil is a rich orange color.3 tbsp olive oil
  5. Use your spatula to push and squish the hard shells, getting plenty of roasted color on them.
  6. Add the onion, celery and cook for 3 minutes.1 onion1 rib celery
  7. Add the garlic and tarragon, cook for 30 seconds, then immediately add the broth/stock and simmer gently for 20 minutes.3 cloves garlic2 sprigs tarragon2 cup / 480 ml low sodium broth
  8. Strain the stock well and boil to reduce to about 1 cup of liquid. (see note 5)
  9. Add the heavy cream to the pan and bring to a simmer. Simmer on the lowest heat for 10 minutes while the pasta cooks.1½ cups / 360 ml heavy cream
Cook the pasta
  1. Bring a large saucepan of water to a boil, add the salt and the pasta, and cook for 1 minute less than the packet suggests. Reserve 2 cups of the pasta cooking water and then drain the pasta.½ tbsp salt½ lb / 225 g spaghetti
To finish the dish
  1. Still over low heat, add the cooked pasta, chopped lobster meat, red pepper flakes, and lemon zest to the pasta sauce and stir to combine gently.pinch crushed red pepper flakes1 tsp lemon zest
  2. Add the parmesan to the sauce gradually, stirring gently to allow it to melt in the sauce.½ cup / 40 g grated parmesan
  3. Add around ¼ cup of the reserved pasta cooking water and gently turn the pasta around in the sauce until the lobster has warmed through and the pasta is perfectly cooked. Add more pasta water as needed.
  4. Taste and add salt if needed.
  5. Serve garnished with chopped chives, black pepper, and additional parmesan.1 tbsp chopped chives black pepper parmesan

Notes

  • Whole cooked lobsters are ideal for this dish, using both meat and shells to create flavor in the sauce.
  • If you only have lobster meat, skip the shell simmering step and rely on broth enhanced with seafood flavor.
  • Tarragon adds a classic herbal note, but thyme, chervil, or basil are suitable substitutes if needed.
  • Seafood broth best complements the lobster flavor; use chicken or vegetable broth if unavailable, or boost with lobster bouillon.
  • Reduce the broth to about 1 cup for every 2 servings to concentrate flavor in the sauce.

Nutrition Information

Calories 1448kcal (72%) Carbohydrates 103g (34%) Protein 44g (88%) Fat 97g (149%) Saturated Fat 49g (245%) Polyunsaturated Fat 7g (41%) Monounsaturated Fat 35g (175%) Trans Fat 0.01g (1%) Cholesterol 307mg (102%) Sodium 643mg (27%) Potassium 513mg (11%) Fiber 5g (20%) Sugar 11g (22%) Vitamin A 2961IU (59%) Vitamin C 9mg (10%) Calcium 455mg (46%) Iron 3mg (17%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 1448

% Daily Value*

Calories 1448kcal 72%
Carbohydrates 103g 34%
Protein 44g 88%
Fat 97g 149%
Saturated Fat 49g 245%
Polyunsaturated Fat 7g 41%
Monounsaturated Fat 35g 175%
Trans Fat 0.01g 1%
Cholesterol 307mg 102%
Sodium 643mg 27%
Potassium 513mg 11%
Fiber 5g 20%
Sugar 11g 22%
Vitamin A 2961IU 59%
Vitamin C 9mg 10%
Calcium 455mg 46%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.