Lobster Pasta with Herb Parmesan Sauce
User Reviews
4.5
Lobster Pasta with Herb Parmesan Sauce
Description
Lobster Pasta with Herb Parmesan Sauce features succulent lobster tails gently poached in butter with garlic, then chopped into large pieces for a tender texture. Pasta is cooked to al dente and combined with a sauce made from minced garlic, fresh thyme and basil, lemon zest, red pepper flakes, and freshly grated Parmesan cheese. The reserved pasta water is used to loosen the sauce and help it cling smoothly to the pasta and lobster bits.
The flavor profile balances richness from the butter and Parmesan with brightness from the lemon zest and herbal freshness from the basil and thyme. The red pepper flakes add a mild heat that complements the delicate shellfish. This preparation avoids heavy creams, relying on butter and cheese to create a smooth, flavorful sauce. Cooking the lobster carefully in butter preserves its natural sweetness and keeps the meat tender.
The dish is finished with additional fresh basil and Parmesan, enhancing its bright, savory notes. It serves as a refined pasta main course suitable for special meals.
According to provided notes, both the sauce and lobster can be made ahead and gently reheated together. Pasta is boiled fresh and tossed with the parmesan as the final step, making it convenient for timing the meal.
Ingredients
- 12 ounces pasta
Butter Poached Lobster
- 3 lobster tail 5 ounce
- 1 cup unsalted butter 2 sticks
- 1 clove garlic peeled and smashed
- 1/2 tsp kosher salt
Herb Parmesan Sauce
- 3 cloves garlic minced or pressed
- 1 tsp thyme leaves stripped from stems, fresh
- 2 tsp basil torn apart, fresh
- 1/4 tsp red pepper flakes more if you like spice
- lemon zest of half a medium lemon
- 1/2 cup Parmesan Cheese freshly grated
- 1/2 cup water reserved pasta water
- basil for serving, fresh basil
- Parmesan Cheese for serving, fresh basil
Instructions
- In a dutch oven or large pot, bring about 5 quarts of water to a rolling boil while poaching the lobster. Cook your pasta of choice to al dente according to the package directions.
- Butter Poaching Lobster
- Use kitchen shears to gently cut the bottom of the shell of the lobster tails from top to the tip of the tail.
- Carefully pry out the meat, bonus points if you can get the meat from the flap part of the tail and clean out any veins that weren't taken out with the carapace and pat dry with paper towels and season with the kosher salt.
- In a large saucepan, melt the butter over medium heat with the smashed garlic clove.
- Add in the lobster tails and cook them in the butter, flipping them after about a minute or two. Cook the lobster until it's opaque, about 4-5 minutes total.
- Take them out of the pan and chop them up into large chunks on a cutting board.
- Garlic Herb Parmesan Sauce
- In the same pan put the minced garlic, thyme, basil, lemon zest and red pepper flakes and cook for about a minute, stirring to make sure nothing burns. We want to cook it just until the garlic is really nice and fragrant but not browned.
- Turn off the heat and add the hot cooked pasta into the garlic butter pan along with the reserved pasta water. Throw in all the parmesan cheese and give it a really good toss with tongs to mixed all the ingredients together and melt the parmesan into the water.
- Add the chopped lobster meat into the pot and give a gentle toss together to mix the lobster into the dish.
- Serve your lobster pasta immediately while still hot, garnish with fresh basil and more parmesan cheese.
Notes
- Both lobster and herb Parmesan sauce can be prepared ahead and reheated gently over medium-low heat until warmed through.
- Boil the pasta fresh and toss it with the Parmesan cheese just before serving to finish the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2main course servings
Amount Per Serving
Calories 500 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 500kcal | 25% |
| Carbohydrates | 70g | 23% |
| Protein | 20g | 40% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 39mg | 13% |
| Sodium | 865mg | 36% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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