Lobster Pasta with Butter (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
2 lobster tails (or 1½ cups precooked lobster chunks)
02 -
8 oz noodles (spaghetti, linguine, or fettuccine)
03 -
3 tbsp unsalted butter
04 -
2 tbsp olive oil
05 -
4 cloves garlic (finely chopped)
06 -
½ cup seafood or chicken stock
07 -
½ cup heavy cream (skip if you want a lighter sauce)
08 -
½ cup freshly shredded Parmesan
09 -
1 tbsp fresh lemon squeeze
10 -
½ tsp salt (more if needed)
11 -
½ tsp ground black pepper
12 -
¼ tsp red pepper flakes (skip if you don't want heat)
13 -
2 tbsp chopped fresh parsley (for topping)
# Steps to Follow:
01 -
Fill a pot with salted water and heat until bubbling. Drop in lobster tails and let them cook 4–5 minutes till shells turn bright red. Let cool a bit, then crack open shells and cut meat into chunks.
02 -
Cook your pasta in bubbling water following box times for a firm bite. Save ½ cup of the cooking water before you drain.
03 -
Grab a big pan and melt 2 tbsp butter with your oil over medium flame. Throw in chopped garlic, cooking just 30 seconds until you smell it. Add your lobster pieces and warm them through for 1-2 minutes.
04 -
Add your stock and let it bubble down for 2 minutes. Pour in heavy cream if you're using it. Mix in your Parmesan, lemon juice, salt, peppers, and spicy flakes if using.
05 -
Toss your drained pasta into the pan with all the good stuff. Mix well so noodles get coated. If sauce seems too thick, splash in some of that saved pasta water. Drop in that last tbsp of butter for a nice glossy finish.
06 -
Put pasta on plates, sprinkle with fresh parsley and extra Parmesan if you want. Eat right away while hot.
# Additional Tips:
01 -
Watch your timing with lobster cooking. Too long and it'll get tough and chewy.
02 -
Always go for fresh-grated Parmesan instead of the packaged stuff for better sauce texture.
03 -
Out of lobster? Grab some shrimp or crabmeat as a tasty swap.
04 -
Want an even richer taste? Just throw in another pat of butter at the end.