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Creamy Lobster Pasta

This Creamy Lobster Pasta combines the elegance of lobster, the comfort of creamy sauce, and the zing of garlic, herbs, and lemon; all stirred through a tangle of perfectly cooked spaghetti. Lobster has this way of making any meal feel special. And when you add a creamy sauce, you're practically in food heaven. This isn't just a recipe; it's an invitation to create a memorable date night with a restaurant-quality dish. But here's the secret: it's quick, it's easy, and it's guaranteed to impress!

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

Ingredients

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

  • You can buy whole-cooked lobsters in the grocery store. These are perfect for this dish. Keep the heads and shells as they flavor the sauce. If you have lobster meat without the shell, you can still make the dish, but see the broth notes for tips on adding more lobster flavor.
  • You can find tarragon in larger grocery stores and plenty of independent grocers. You can replace it with thyme, chervil, or basil if you can't find it.
  • I recommend shrimp/seafood/fish broth for the sauce, but chicken or vegetable is a great alternative. The shrimp/seafood broth is the better option if you don't have shells. Alternatively, you can also boost the lobster flavor of vegetable broth with some lobster better than bouillon.
  • If you don't have shells, skip the simmering steps and jump straight to the reducing your broth step.
  • Reducing the broth down to 1 cup is for 2 servings of pasta. If you have increased the serving size, you'll need to increase this amount. (the ratio is 1 cup per 2 people)

Nutrition Information

Calories 1448kcal (72%) Carbohydrates 103g (34%) Protein 44g (88%) Fat 97g (149%) Saturated Fat 49g (245%) Polyunsaturated Fat 7g Monounsaturated Fat 35g Trans Fat 0.01g Cholesterol 307mg (102%) Sodium 643mg (27%) Potassium 513mg (15%) Fiber 5g (20%) Sugar 11g (22%) Vitamin A 2961IU (59%) Vitamin C 9mg (10%) Calcium 455mg (46%) Iron 3mg (17%)

Nutrition Facts

Serving: 2Serving

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.