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Lobster Pasta

Prep Time
10 mins
Cook Time
10 mins
Servings: 4
Calories: 726 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 2 Tablespoons butter
  • 2 garlic cloves
  • fresh thyme
  • 2 cups cooked lobster meat How to cook Lobster Tutorial
  • 1 teaspoon paprika
  • 1/2 cup diced sun dried tomatoes
  • 2 cups cream 35% or 18 %
  • 3 cups spinach
  • 1 cup grated Parmesan cheese
  • salt and pepper to taste
  • 1 fresh pasta Fettuccine or linguini

Notes

  • Whenever possible, use fresh Lobster and cook it yourself. It's so easy to make and so delicious!
  • Save the lobster shells for stock and soups, don't throw them out.
  • Likewise, use fresh pasta over dry, and homemade over store bought.
  • Since the lobster is already cooked, make sure to just lightly sauté it in garlic and butter, rather than overcooking.
  • The sun dried tomatoes is super tasty and add lots of flavor to the cream sauce, it's best to sauté it before adding the cream.
  • Use heavay cream 35% or table cream 18% for a rich and thick creamy pasta sauce.
  • The spinach is great for taste, color and nutritional value, but you can skip it if you don't prefer it.
  • If you feel the sauce is too thick for yout taste, add in some pasta water 2 Tablespoons at a time to thin it out. 
  • If the sauce is quite thin, simply allow it to simmer for a few minutes until it thickens. 
  • Parmesan cheese is added at the end for flavor, and you can skip it if you're not a fan of cheese and seafood combined. 
  • This recipe makes great leftovers. Store it in the fridge when the pasta has cooled down in an air tight container for upto 5 days. To Freeze: Make the recipe and freeze it in a sealed bag for up to 3 months. To Reheat: You can add the whole amount into a small pot over medium low heat, adding in 2 tablespoons of stock or water to loosen up the sauce. You can alternatively microwave it. 
  • The best way to get perfectly cooked seafood is to follow this tutorial on How To Cook Lobster Tail. Remove the shells and keep the meat. Then lightly sautee the meat in butter and garlic for this recipe for just 2 minutes no more. 
  • You should absolutely avoid using milk or half n half if you want a nice thick creamy pasta sauce. We use either table cream 18% or heavy cream which is 35%. If you opt for milk, then the sauce will not be as thick, so if that's your preference, then go ahead with the milk.
  • While it's perfect as is, we love a side of our Garlic Bread and a simple salad like Peach Burrata Salad.