Lobster Pasta
A quick and easy dish featuring tender lobster meat, pasta, and a creamy garlic sauce, ready in just 30 minutes.
Ingredients
- 1/2 lb pasta (spaghetti, linguine, or bucatini)
- 2 tablespoons unsalted butter
- 12-14 ounces lobster meat (claw meat, tail meat, or a combination)
- Pinch of salt
- Pinch of freshly cracked black pepper
- 1/2 teaspoon fresh minced tarragon
- 1-2 teaspoons fresh minced parsley
- 1 tablespoon minced chives
- 4-5 cloves garlic (minced)
- 1/3 cup pasta cooking water (reserved after cooking)
- 1/2 cup heavy whipping cream
- 1 cup fresh grated Parmesan cheese
- 1/2 teaspoon fresh minced tarragon
- 1 teaspoon fresh minced parsley
- 1 tablespoon minced chives
- Salt (to taste)
- 1/4 teaspoon freshly cracked black pepper
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Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Cook pasta in salted boiling water according to package instructions. Reserve 1/3 cup of the pasta water before draining.
- In a large pan over medium heat, melt the butter. Add lobster meat, salt, pepper, tarragon, parsley, and chives. Cook for 1-2 minutes until warmed through and tender. Remove lobster and set aside.
- Add minced garlic to the same pan and sauté until fragrant, about 1 minute. Pour in reserved pasta water and let simmer.
- Stir in heavy cream and Parmesan cheese, followed by tarragon, parsley, chives, salt, and pepper. Allow the sauce to thicken slightly over low heat.
- Add drained pasta to the pan and toss to coat. Fold in the lobster meat and serve immediately.
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Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of cream or water.