Pasta with Lobster and Cream

Name: Pasta with Lobster and Cream
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 200g of pasta (fettuccine or linguine); 2 lobster tails, cooked and chopped; 1 cup heavy cream; 2 cloves garlic, minced; 1/2 cup white wine; 1 tablespoon olive oil; Salt and pepper to taste; Fresh parsley for garnish; Parmesan cheese, grated (optional)

Highlighted under: Hearty Food Recipes

I absolutely love making Pasta with Lobster and Cream; it feels like a little slice of luxury in my kitchen. The combination of tender pasta, succulent lobster, and rich, creamy sauce is truly indulgent. Every bite is a burst of flavors that transports me to a cozy seaside restaurant. What’s more, this dish is surprisingly easy to prepare, giving me the perfect way to impress guests without spending hours in the kitchen. Trust me, this is a recipe that will make any meal feel special.

Created by

Lena

Last updated on 2026-01-23T22:29:27.537Z

When I first made this Pasta with Lobster and Cream, I was amazed at how quickly it came together. It’s one of those recipes that feels like a special occasion even on a weeknight. The key is to cook the lobster just until tender and to ensure you don’t over-reduce the cream, preserving that luxurious texture.

Another tip I learned along the way is to reserve a bit of pasta water before draining the pasta. Adding a splash of this starchy water to your sauce helps bind the flavors beautifully, creating a silky finish that simply elevates the dish.

Why You’ll Love This Recipe
Decadent flavors that make every bite special
A smooth, creamy sauce that complements the lobster perfectly
Quick and easy enough for a weeknight, yet impressive for dinner parties

The Art of Choosing Lobster

When selecting lobster tails for this dish, freshness is key. Look for tails that are firm to the touch and have a sweet, ocean-like smell. If you're purchasing frozen tails, ensure they are properly thawed in the refrigerator for a day before use. This not only enhances the texture but also allows flavors to meld beautifully in the pasta dish. A good-quality lobster gives the sauce that rich ocean flavor, making every bite an indulgent experience.

If you can't find lobster, don't worry! You can substitute shrimp or crab meat for a similar luxurious experience. Just remember that shrimp will cook faster, so add them later in the sauce preparation process to avoid overcooking. Whichever seafood you choose, make sure it's well-prepared and succulent to ensure the dish remains a showstopper.

Perfecting the Cream Sauce

The cream sauce is what elevates this dish, and achieving the right consistency is crucial. Start by simmering the white wine to cook off the alcohol, which should take about three minutes. Once you add the heavy cream, keep the heat at a low medium to avoid boiling, as boiling can cause the cream to separate. You want the sauce to thicken gently, developing a luxurious texture that clings beautifully to the pasta.

If your sauce turns out too thick, adding reserved pasta water gradually is the perfect solution. This starchy water not only helps to achieve the desired consistency but also enhances the sauce's flavor. For a touch of brightness, consider adding a squeeze of fresh lemon juice right before serving—this will elevate the richness of the cream and the lobster's sweet notes.

Ingredients

Gather these fresh ingredients to make your Pasta with Lobster and Cream.

Ingredients for Pasta with Lobster and Cream

200g of pasta (fettuccine or linguine)
2 lobster tails, cooked and chopped
1 cup heavy cream
2 cloves garlic, minced
1/2 cup white wine
1 tablespoon olive oil
Salt and pepper to taste
Fresh parsley for garnish
Parmesan cheese, grated (optional)

Ensure all your ingredients are fresh for the best flavor!

Instructions

Follow these steps to create a delightful Pasta with Lobster and Cream.

Cook the Pasta

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

Prepare the Sauce

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the white wine and let it simmer for 3 minutes.

Combine Cream and Lobster

Lower the heat and stir in the heavy cream, allowing it to reduce slightly for about 5-7 minutes. Add the cooked lobster and season with salt and pepper.

Mix Pasta and Sauce

Toss the drained pasta into the skillet with the sauce, mixing well. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.

Serve

Garnish with fresh parsley and grated Parmesan if desired, then serve immediately.

Enjoy your homemade Pasta with Lobster and Cream!

Pro Tips

For extra flavor, consider adding a touch of lemon zest to the sauce for a refreshing finish.

Storing and Reheating Leftovers

If you find yourself with leftovers after enjoying this luxurious pasta, storing it properly will ensure it stays delightful. Transfer the pasta into an airtight container and refrigerate for up to 2 days. Be mindful that the sauce may thicken as it cools, so it’s better if you slightly undercook the pasta when preparing it initially. This way, the leftovers will heat through perfectly on the stovetop without becoming gummy.

When reheating, add a splash of cream or pasta water to the skillet along with the cold pasta to prevent it from drying out. Heat on low, stirring gently until everything is heated through and the sauce is glossy again. Avoid microwaving if possible, as it can lead to uneven cooking and a rubbery texture.

Wine Pairing Suggestions

A meal featuring pasta, lobster, and cream deserves a wine that complements its rich flavors. A Chardonnay, particularly one that’s lightly oaked, can echo the creaminess of the sauce while providing a refreshing contrast. Look for one with notes of citrus and green apple to brighten the dish and enhance the seafood flavors.

If you prefer white wine, a Viognier or a light-bodied red like Pinot Noir could also work beautifully. These wines contribute a luxurious mouthfeel that matches the dish’s indulgence while promoting a delightful balance with the lobster. Remember to serve it chilled but not too cold, as this can dull the intricate flavors of both the wine and the pasta.

Questions About Recipes

→ Can I use frozen lobster?

Yes, just ensure it’s thawed properly before adding it to the sauce.

→ What type of pasta works best?

Fettuccine or linguine are great choices, but feel free to use your favorite type.

→ Can this dish be made ahead of time?

While best enjoyed fresh, you can prepare the sauce in advance and reheat it before adding the pasta.

→ What wine should I use for the recipe?

A dry white wine, such as Sauvignon Blanc or Pinot Grigio, works best for the sauce.