Best Lobster Pasta Recipe (with White Wine Cream Sauce)
This luxurious lobster pasta combines tender lobster meat with linguine and a creamy, Parmesan-infused sauce.
Servings: 4
Ingredients
- ½ lb dry linguine or other pasta
- 6 tbsp butter
- 1 shallot minced
- 1 cup heavy cream whipping cream or 35% m.f. cream
- ½ cup white wine
- ¼ tsp black pepper
- ½ tsp kosher salt
- ¾ cup finely grated parmesan cheese
- 1 lb cooked lobster meat roughly chopped
- Minced chives or parsley to serve
Instructions
- Cook the linguine in boiling salted water according to the package instructions. Drain and set aside.
- Melt the butter in a large pan over medium heat.
- Add the minced shallot and sauté until it becomes translucent.
- Pour in the white wine and simmer until it reduces by half.
- Stir in the heavy cream, black pepper, and kosher salt.
- Simmer for a few minutes until the sauce thickens slightly.
- Add the grated parmesan cheese and stir until melted and smooth.
- Gently fold in the cooked lobster meat and cooked linguine until well combined.
- Serve and garnish with minced chives or parsley.
Video
Notes
Wine choice: Use a good quality dry white wine that you enjoy drinking, as it significantly impacts the sauce’s flavor.
How to Cook Live Lobster:
- Boil salted water (1 tbsp salt per quart).
- Chill lobster in the freezer for 15-20 min (optional).
- Place lobster headfirst into boiling water.
- Boil 8-10 min for 1 lb; add 2-3 min per extra lb.
- Shell turns red; meat is opaque. Rest before serving.
Nutrition
Calories: 739kcal | Carbohydrates: 46g | Protein: 35g | Fat: 45g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 270mg | Sodium: 1233mg | Potassium: 468mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1566IU | Vitamin C: 1mg | Calcium: 382mg | Iron: 1mg