Pasta with Lobster and Cream

Name: Pasta with Lobster and Cream
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 200g fettuccine; 2 lobster tails, cooked and chopped; 1 cup heavy cream; 1 tablespoon olive oil; 2 cloves garlic, minced; 1/2 cup white wine; 1 tablespoon lemon juice; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

Highlighted under: World Table

I can't express how much I love this Pasta with Lobster and Cream! The combination of succulent lobster meat and a rich, velvety cream sauce elevates this dish into the realm of luxury. It’s perfect for delightful weeknight dinners or special occasions, ensuring satisfaction with every bite. With aromatic herbs and a hint of garlic, I find myself savoring this dish long after the last forkful. Follow me on this delicious journey to create a restaurant-quality meal right at home!

Created by

Anna

Last updated on 2026-01-23T22:49:27.742Z

When I first made this Pasta with Lobster and Cream, I was surprised at how simply remarkable it turned out. I chose fresh lobster tails, which made all the difference; the sweetness of the lobster against the creamy sauce created a perfect harmony. A tip I discovered was to add just a hint of lemon juice at the end, enhancing the dish with a much-needed brightness.

To make the pasta, I often use fettuccine for its ability to hold the sauce beautifully. A splash of white wine while sautéing the garlic not only adds depth but also brings the entire dish together seamlessly. I’ve made this for family gatherings, and it’s always a hit!

Why You'll Love This Recipe
Deliciously rich and creamy, perfect for special occasions
Succulent lobster adds a touch of elegance to your dinner table
A fragrant blend of garlic and herbs enhances the flavors beautifully

Choosing the Best Lobster

When crafting a luxurious dish like Pasta with Lobster and Cream, selecting high-quality lobster is paramount. Fresh lobster tails deliver a sweeter, more delicate flavor compared to frozen ones. If using frozen tails, thaw them in the refrigerator overnight for the best texture. When choosing live lobsters, opt for ones with a hard shell, as they tend to have more meat. When cooked, the lobster should be opaque and firm, adding that perfect touch of elegance to your meal.

If fresh lobsters are hard to find, don’t hesitate to use pre-cooked lobster meat from a reliable source. Be sure to check the label for authenticity – real lobster meat should have a sweet aroma and a slight ocean brininess. Avoid imitation lobster products as they can alter the dish’s taste and texture, making it less authentic.

Perfecting the Cream Sauce

The cream sauce is the heart of this recipe, and achieving the right consistency is key. When simmering the heavy cream, aim for a gentle bubble rather than a rapid boil; this prevents the cream from separating and ensures a rich, cohesive sauce. Stir occasionally, and watch for it to thicken slightly, about 5 minutes, until it coats the back of a spoon. If the sauce cools too quickly, you can return it to low heat to rewarm.

For an added depth of flavor, consider infusing the cream sauce with herbs like thyme or tarragon while it simmers. Just a few sprigs thrown in during the simmering process can elevate the dish further. Remember to remove any herbs before combining the sauce with the pasta, ensuring a smooth texture without any fibrous bits.

Serving and Pairing Suggestions

For an elegant presentation, twirl the fettuccine into nests on each plate and generously drizzle the lobster cream sauce on top. A sprinkle of freshly chopped parsley not only adds color but also a pop of freshness that complements the richness of the dish. For a bit of tang, serve with lemon wedges on the side, allowing diners to customize the brightness of each bite with a squeeze of fresh juice.

Pair this dish with a glass of chilled Chardonnay or a light Pinot Grigio to enhance the dining experience. These wines beautifully complement the flavors of the lobster and cream. Additionally, a simple side salad with a vinaigrette adds a refreshing contrast, balancing the richness of the pasta while brightening the overall meal.

Ingredients

Here’s what you’ll need for this pasta masterpiece:

Ingredients for Pasta with Lobster and Cream

200g fettuccine
2 lobster tails, cooked and chopped
1 cup heavy cream
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup white wine
1 tablespoon lemon juice
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Gather these ingredients to ensure a delightful cooking experience!

Instructions

Follow these steps to create a rich and flavorful pasta dish:

Cook the Pasta

In a pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.

Sauté the Garlic

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Add the Lobster and Wine

Pour in the white wine and let it simmer for 2-3 minutes. Then add the chopped lobster tails and let them warm through.

Make the Cream Sauce

Lower the heat, add the heavy cream, and mix well. Let it gently simmer for 5 minutes, stirring occasionally. Season with salt and pepper.

Combine Pasta and Sauce

Add the cooked fettuccine to the skillet. Toss to coat the pasta with the sauce, adding reserved pasta water gradually for desired consistency.

Finish and Serve

Stir in lemon juice, and garnish with fresh parsley. Serve immediately and enjoy!

Enjoy your delicious Pasta with Lobster and Cream!

Pro Tips

For a more decadent experience, consider adding a sprinkle of grated Parmesan cheese before serving. You can also substitute lobster with shrimp for a different but equally delightful seafood twist.

Make-Ahead Tips

If you're planning to serve this dish for a special occasion, consider cooking the lobster and making the cream sauce ahead of time. Store the lobster meat in an airtight container in the refrigerator and reheat gently when ready to serve. Be cautious with reheating the cream sauce; warming it slowly over low heat avoids curdling. You can also prepare the pasta in advance, lightly coating it with olive oil to prevent sticking.

When assembling, just combine the pasta, lobster, and reheated sauce in a skillet to bring everything up to temperature. This method helps you maintain the dish’s vibrant flavor and texture while reducing prep time on the day of your event.

Storage and Reheating

This dish can be stored in the refrigerator for up to 2 days, but be aware that the pasta may absorb some of the sauce's moisture. To store, place it in an airtight container to retain freshness. Before reheating, you might want to add a splash of cream or reserved pasta water to loosen the sauce and bring back its creamy texture.

When reheating, do so on the stovetop over low heat, stirring gently to prevent the cream sauce from separating. Avoid microwaving, as it can cause uneven heating and may lead to a rubbery texture. Enjoy this luxurious meal even after the occasion has passed!

Questions About Recipes

→ Can I use frozen lobster tails?

Yes, frozen lobster tails work well. Just ensure to thaw them completely before cooking.

→ What type of pasta works best?

Fettuccine is excellent due to its width, but you can use linguine or tagliatelle as well.

→ Can I prepare the sauce in advance?

While it's best to serve the sauce fresh, you can prepare it ahead and reheat gently before adding the pasta.

→ What can I serve with this dish?

A simple green salad or some garlic bread pairs beautifully with Pasta with Lobster and Cream.