Creamy Tomato Lobster Pasta (Printable Recipe)
Lobster and tomato cream sauce tossed with pasta for an indulgent, elegant dish.
# Ingredients You'll Need:
→ Main Ingredients
01 -
12 oz pasta (fettuccine, linguine, or spaghetti)
02 -
2 lobster tails (about 1 cup cooked meat)
03 -
2 tablespoons olive oil or butter
04 -
3 garlic cloves, minced
05 -
1 small shallot, finely chopped
06 -
1 cup canned crushed tomatoes
07 -
1/2 cup heavy cream
08 -
1/4 cup chicken or seafood broth
09 -
1/4 cup grated Parmesan cheese
10 -
1 teaspoon lemon juice
11 -
1/2 teaspoon red pepper flakes (optional)
12 -
Salt, to taste
13 -
Black pepper, to taste
14 -
1 tablespoon chopped fresh basil or parsley
# Steps to Follow:
01 -
Boil salted water in a large pot. Cook pasta until al dente per package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.
02 -
Heat 1 tablespoon olive oil or butter in a skillet over medium heat. Cut lobster tails, remove meat, chop into bite-sized pieces, and sauté for 3–4 minutes until opaque. Remove and set aside.
03 -
In the same skillet, add remaining oil or butter. Sauté garlic and shallot for 2–3 minutes. Stir in tomatoes, broth, and pepper flakes. Simmer 5–7 minutes. Reduce heat and stir in cream, Parmesan, and lemon juice. Simmer 2–3 minutes until slightly thickened.
04 -
Add cooked pasta to skillet and toss with sauce. Loosen with reserved pasta water if needed. Gently fold in lobster and cook 1–2 minutes until warmed through.
05 -
Plate pasta and sprinkle with chopped herbs and extra Parmesan. Serve immediately.
# Extra Tips:
01 -
Do not overcook lobster; it should be just opaque and tender.
02 -
Use reserved pasta water to adjust sauce consistency.
03 -
Fresh herbs brighten the flavor and add color to the dish.
04 -
Lemon juice balances the richness of the cream.