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Creamy lobster pasta with fresh herbs

Creamy Lobster Pasta

Tender lobster in garlic butter folded into linguine with a silky cream sauce of shallots, lemon zest, Parmesan and red pepper flakes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 780
Ingredients Method Notes

Ingredients
  

Lobster
  • 12 oz lobster meat from about 4 small tails, or pre cooked
  • 4 tbsp butter divided
  • 1 tbsp olive oil
  • 4 cloves garlic minced, divided
Cream Sauce
  • 2 shallots finely chopped
  • 1/4 tsp crushed red pepper flakes
  • 1 1/2 cups heavy cream
  • 1 lemon zested, plus juice to taste
  • 3/4 cup Parmesan cheese freshly grated
  • salt and black pepper to taste
Pasta
  • 12 oz linguine or fettuccine
  • 1 cup reserved pasta water
  • 2 tbsp fresh parsley or chives chopped

Method
 

  1. Remove the lobster meat from the shells and cut into bite size pieces.
  2. Cook the linguine in salted water until al dente. Reserve 1 cup pasta water and drain.
  3. Melt 2 tablespoons butter with the oil, add half the garlic and cook the lobster 3 to 4 minutes until opaque (1 minute if pre cooked). Transfer to a bowl.
  4. Add the remaining butter and shallots for 2 minutes, then the remaining garlic and red pepper flakes. Add the cream and simmer 4 to 5 minutes.
  5. Whisk in the Parmesan, lemon zest and juice and season.
  6. Toss in the pasta with pasta water, fold in the lobster and serve with herbs.

Notes

Cook raw lobster just until opaque, about 140°F. Best eaten fresh; leftovers keep 2 days.