Garlic Lobster Pasta

Indulge in the luxurious flavors of the sea with this Garlic Lobster Pasta. Succulent lobster meat is sautéed in a rich garlic butter sauce, complemented by a hint of lemon and a touch of heat from red pepper flakes. Tossed with al dente pasta and finished with fresh parsley and optional Parmesan, this dish is perfect for special occasions or an elegant weeknight dinner.

Why You’ll Love This Recipe

• Elegant yet simple: Combines gourmet flavors with straightforward preparation.

• Quick to prepare: Ready in under 30 minutes, making it ideal for busy evenings.

• Versatile: Easily adaptable with different types of pasta or additional ingredients.

• Flavorful: The combination of garlic, lemon, and lobster creates a harmonious and delicious dish.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 12 oz (340 g) linguine or spaghetti

• 2 lobster tails (about 6–8 oz each), shelled and chopped

• 4 tablespoons unsalted butter

• 2 tablespoons olive oil

• 5 cloves garlic, minced

• 1/2 teaspoon crushed red pepper flakes (optional)

• 1/4 cup dry white wine (or seafood/chicken broth)

• Juice of 1/2 lemon

• Zest of 1 lemon

• Salt and freshly ground black pepper, to taste

• 2 tablespoons chopped fresh parsley

• Grated Parmesan (optional, for garnish)

Directions

1. Cook Pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain the pasta.

2. Sauté Lobster: In a large skillet, melt 2 tablespoons of butter with the olive oil over medium heat. Add the chopped lobster meat, season with salt and pepper, and cook for 3–4 minutes until opaque. Remove the lobster from the skillet and set aside.

3. Prepare Garlic Sauce: In the same skillet, add the remaining 2 tablespoons of butter and the minced garlic. Sauté for 1 minute until fragrant. Add the crushed red pepper flakes and deglaze the pan with the white wine. Let it simmer for 2 minutes.

4. Combine Ingredients: Add the cooked pasta to the skillet along with the lemon juice, lemon zest, and a splash of the reserved pasta water. Toss gently to coat the pasta with the sauce. Return the cooked lobster to the skillet and toss to warm through.

5. Serve: Plate the pasta and top with chopped fresh parsley, additional lemon zest, and grated Parmesan if desired.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutesSavor the Best+10Sweet Tea + Thyme+10Facebook+10Daen’s Kitchen+10Bon Appétit+10Framed Cooks+10Bon Appétit+2Rock Recipes+2Daen’s Kitchen+2

Variations

• Creamy Version: Add 1/2 cup of heavy cream to the sauce for a richer texture.

• Spicy Kick: Increase the amount of red pepper flakes or add a dash of hot sauce.

• Herb Infusion: Incorporate fresh herbs like basil or thyme for added aroma.

• Seafood Medley: Combine lobster with shrimp or scallops for a diverse seafood experience.The Times+1Vogue+1

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days.

• Reheating: Gently reheat in a skillet over low heat, adding a splash of water or broth to loosen the sauce. Avoid microwaving, as it may overcook the lobster.

FAQs

How do I know when the lobster is cooked?

The lobster meat turns opaque and firm when fully cooked, usually within 3–4 minutes of sautéing.

Can I use frozen lobster tails?

Yes, ensure they are fully thawed and patted dry before cooking to prevent excess moisture.

What type of white wine is best for this recipe?

A dry white wine like Sauvignon Blanc or Pinot Grigio complements the flavors well.

Is there a non-alcoholic substitute for white wine?

Yes, you can use seafood or chicken broth as a substitute for white wine.

Can I make this dish ahead of time?

It’s best served fresh, but you can prepare the components separately and combine them just before serving.

What other pasta types can I use?

Fettuccine, tagliatelle, or pappardelle are good alternatives to linguine or spaghetti.

How can I make this dish gluten-free?

Use gluten-free pasta and ensure all other ingredients, like broth and Parmesan, are gluten-free certified.

Can I add vegetables to this pasta?

Yes, sautéed spinach, cherry tomatoes, or asparagus make great additions.

Is Parmesan necessary?

While optional, Parmesan adds a savory depth to the dish.

How do I prevent the pasta from drying out when reheating?

Add a splash of water or broth to the skillet when reheating to maintain moisture.

Conclusion

This Garlic Lobster Pasta is a delightful fusion of rich flavors and elegant presentation. Whether you’re celebrating a special occasion or simply indulging in a gourmet meal at home, this dish promises to impress. Its simplicity in preparation combined with the luxurious taste of lobster makes it a must-try recipe for seafood lovers.

Garlic Lobster Pasta

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• Author: Olivia
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: Serves 2–3 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

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Description

This luxurious Garlic Lobster Pasta combines tender lobster meat with a buttery garlic sauce and a splash of lemon for a restaurant-quality seafood dish at home. Perfect for special occasions or a romantic dinner, this dish is quick, flavorful, and absolutely irresistible.

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Ingredients

Units USM Scale 1x2x3x

12 oz (340 g) linguine or spaghetti
• 2 lobster tails (about 6-8 oz each), shelled and chopped
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 5 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/4 cup dry white wine (or seafood/chicken broth)
• Juice of 1/2 lemon
• Zest of 1 lemon
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley
• Grated Parmesan (optional, for garnish)

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Instructions

• Cook Pasta:
  Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup of pasta water, then drain.

• Sauté Lobster:
  In a large skillet, melt 2 tablespoons of butter with the olive oil over medium heat.
  Add chopped lobster tails, season with salt and pepper, and cook for 3–4 minutes or until opaque. Remove lobster and set aside.

• Make Garlic Sauce:
  In the same skillet, melt the remaining butter. Add minced garlic and sauté for 1 minute until fragrant.
  Stir in red pepper flakes, then deglaze with white wine. Let simmer for 2 minutes to reduce slightly.

• Combine:
  Add cooked pasta to the skillet with lemon juice, lemon zest, and a splash of reserved pasta water. Toss gently to combine.
  Return the lobster to the pan and toss until just heated through.

• Serve:
  Plate the pasta and garnish with chopped fresh parsley, extra lemon zest, and grated Parmesan if desired.

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Notes

Use freshly squeezed lemon juice and zest for the brightest flavor.
• For a non-alcoholic version, substitute broth for wine.
• Lobster can be replaced with shrimp for a budget-friendly variation.
• Adjust red pepper flakes to your spice preference.