Lobster Pasta in Creamy Sauce

When it comes to indulgent comfort food, few dishes can compete with a bowl of lobster pasta drenched in a velvety cream sauce.

It’s rich, decadent, and utterly satisfying—a dish made for special moments or when you simply want to treat yourself.

With perfectly tender lobster, fresh cherry tomatoes, and a touch of zesty lemon, every bite feels like a luxurious escape.

Whether you’re cooking for a celebration or a cozy dinner, this creamy lobster pasta will become your go-to for effortless elegance.

Ready to dive into a dish that’s as delicious as it sounds?

For Lobster Pasta

Lobster Tails – Fresh lobster tails (6-8 oz of meat) provide the luxurious, tender base of this dish.
Tagliolini Pasta – Any long pasta will work, but tagliolini gives a delicate bite that complements the creamy sauce.
Heavy Cream – Adds richness and smoothness to the sauce, creating a velvety texture.
Shallot – Minced shallot adds a subtle sweetness and depth of flavor.
Garlic – Minced garlic brings out a fragrant, savory note that enhances the overall taste.
Cherry Tomatoes – Fresh and juicy, these burst in the sauce and add a pop of flavor.
Tarragon – A hint of fresh tarragon provides an herby, slightly anise-like flavor that pairs beautifully with lobster.
Lemon Zest – A dash of zesty lemon balances the richness of the cream and brightens the dish.
Butter – A couple tablespoons help emulsify the sauce and make it silky smooth.
Salt and Pepper – Essential for seasoning and bringing all the flavors together.

For the Creamy Sauce

Chicken Broth – A splash of chicken broth deglazes the pan and adds acidity to the creamy sauce.
Olive Oil – Used to sauté the shallots and garlic, providing a base for the sauce.

Lobster Pasta in Creamy White Sauce

Craving something indulgent yet easy to make?

Print Pin

Course: Main Course, Side Dish

Cuisine: American, Italian

Keyword: Lobster Pasta in Creamy White Sauce

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: people

Notes

Ingredients:

8 oz Tagliolini or any long pasta
2 medium Lobster tails (about 6-8 oz of meat)
½ cup Heavy cream
1 Shallot
2 cloves Garlic
¼ cup chicken broth
½ cup Cherry tomatoes, halved
2 sprigs Tarragon (fresh)
1 teaspoon Lemon zest
2 tbsp Butter (or more)
Salt and Pepper, to taste

Instructions:

Prepare the Lobster:
- If using whole lobsters, use a sharp knife to cut along the top of the head, killing the lobster quickly.
- Twist off the tail, then remove the shell with scissors.
- For lobster tails, simply cut through the top and bottom of the shell using kitchen shears, then pull the meat out and roughly chop.
Prep the Aromatics:
- Finely mince the garlic, shallot, and tarragon.
- Zest the lemon and slice the cherry tomatoes in half.
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente.
- Save a cup of pasta water, then drain the pasta.
Cook the Sauce:
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the shallots and cook until soft and translucent.
- Add garlic and cook for 1 minute, then toss in the cherry tomatoes and cook until they start to blister.
Deglaze and Cook Lobster:
- Remove the skillet from the heat and pour in the chicken broth.
- Scrape any bits stuck to the pan with a wooden spoon.
- Return the pan to the heat, add the lobster meat, tarragon, and heavy cream.
- Cook until the lobster is fully cooked through.
Finish the Sauce:
- Stir in butter and lemon zest.
- Let the sauce simmer on low heat to blend the flavors.
Combine Pasta and Sauce:
- Add the cooked pasta to the sauce and toss to coat evenly.
- If the sauce is too thick, add some reserved pasta water or more cream to reach your desired consistency.
- Season with salt and pepper to taste.
Garnish and Serve:
- For extra freshness, sprinkle with more lemon zest, fresh chopped chives, or a pinch of red pepper flakes.
- Optionally, top with parmesan cheese.
- Serve with a slice of crusty bread and a glass of chilled champagne.

Tips:

Save lobster shells to make lobster stock! Just store them in an airtight container, then boil with water and aromatics for a rich, flavorful broth.
Fresh pasta works best for this recipe. If you use boxed pasta, reduce the heavy cream by half and add more as needed.

Nutrition

Save

Can I use frozen lobster tails instead of fresh?

Yes, absolutely! If you’re using frozen lobster tails, just be sure to thaw them completely before cooking to ensure the best texture and flavor. It’s a great way to save time if fresh lobster isn’t available.

What if I don’t have tagliolini pasta?

No problem! You can use any long pasta you prefer, like linguine or spaghetti. Tagliolini gives a delicate bite, but other types will work just as well!

Can I make this dish without chicken broth?

Yes, if you don’t have chicken broth, you can swap it for a splash of water with a squeeze of lemon for some acidity. It’ll still be delicious!

Can I use pre-cooked lobster meat?

If you’re short on time, you can use pre-cooked lobster meat! Just be sure to add it to the sauce towards the end to prevent overcooking.

What can I substitute for heavy cream?

If you’re looking for a lighter version, you can use half-and-half or even full-fat coconut milk. It won’t be quite as rich, but it will still give you that creamy texture.