Buttered Lobster Pasta: A Creamy Dream for Seafood Lovers
Indulge in the luxurious simplicity of Buttered Lobster Pasta, a dish that transforms fresh lobster into an elegant, restaurant-quality meal. This recipe marries tender pasta with a rich, velvety butter and cream sauce, brightened by a hint of lemon and fragrant garlic. It's an effortlessly gourmet experience perfect for special occasions or when you simply crave something extraordinary.
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Servings
2-4 servings
Keywords
Why This Recipe Delivers
- Experience restaurant-quality dining in the comfort of your home with minimal effort.
- Achieve a luxurious, velvety texture that perfectly coats every strand of pasta.
- Ready in under 40 minutes, making it ideal for a quick yet elegant meal.
- Features fresh, vibrant flavors of lemon and garlic paired with delicate, succulent lobster.
- Highly adaptable with various seafood or even vegetarian substitutions like zucchini or mushrooms.
Ingredients
- 225 grams (8 ounces) Linguine or Fettuccine
- 56 grams (4 tablespoons) Unsalted Butter (Substitute with olive oil for a lighter version.)
- 2 cloves Minced Garlic (Fresh garlic provides aromatic depth.)
- 240 milliliters (1 cup) Heavy Cream (Coconut cream can be used for a dairy-free alternative.)
- 100 grams (1 cup) Freshly Grated Parmesan Cheese (Pecorino Romano can be a substitution.)
- 240 milliliters (1 cup) Cooked Lobster Meat (Can be substituted with shrimp or vegetables like zucchini.)
- 30 milliliters (2 tablespoons) Fresh Lemon Juice (Can substitute with lime for a unique twist.)
- 30 milliliters (2 tablespoons) Chopped Fresh Parsley (Optional if not on hand.)
- Salt and freshly ground black pepper to taste
Instructions
- Prepare Ingredients: Begin by meticulously chopping the garlic and fresh parsley, ensuring all other ingredients are measured and organized within arm's reach. This mise en place is crucial for a smooth cooking process.
- Cook Pasta: Bring a large pot of generously salted water (approximately 5 grams of salt per liter of water) to a rolling boil. Add the 225 grams (8 ounces) of linguine or fettuccine and cook according to package directions until it reaches a perfect al dente texture, typically 8-10 minutes. Reserve about 120 milliliters (1/2 cup) of the pasta cooking water before draining.
- Sauté Garlic: While the pasta cooks, melt the 56 grams (4 tablespoons) of unsalted butter in a large, deep skillet or sauté pan over medium heat. Once the butter is fully melted and begins to bubble gently, add the minced garlic. Sauté for approximately 1 minute, stirring constantly, until the garlic becomes wonderfully fragrant but does not brown, which can make it bitter.
- Make Sauce: Slowly pour in the 240 milliliters (1 cup) of heavy cream into the skillet. Bring it to a gentle simmer, then gradually whisk in the 100 grams (1 cup) of freshly grated Parmesan cheese. Stir continuously until the cheese has melted completely and the sauce is smooth and slightly thickened. If the sauce becomes too thick, a splash of the reserved pasta water can thin it to your desired consistency.
- Add Lobster: Gently fold in the 240 milliliters (1 cup) of cooked lobster meat into the creamy sauce. Stir just enough to warm the lobster through, being careful not to overcook it. Squeeze in the 30 milliliters (2 tablespoons) of fresh lemon juice, which will brighten the flavors and cut through the richness of the cream.
- Combine with Pasta: Add the drained al dente pasta directly into the skillet with the lobster and sauce. Toss thoroughly using tongs until every strand of pasta is beautifully coated with the luscious sauce. If needed, add a touch more reserved pasta water to achieve the perfect consistency. Season with salt and freshly ground black pepper to taste.
- Garnish and Serve: Transfer the buttered lobster pasta to warm serving bowls. Finish each portion with a generous sprinkle of the 30 milliliters (2 tablespoons) of chopped fresh parsley for a burst of color and fresh herbaceousness. Serve immediately and enjoy this luxurious dish.
Tools You’ll Need
- Large pot for pasta
- Large, deep skillet or sauté pan
- Whisk
- Tongs
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Grater for cheese
- Lemon juicer (optional)
Essential Success Tips
- Ensure your pasta is truly al dente; it will continue to cook slightly when tossed with the hot sauce, preventing it from becoming mushy.
- Do not overcook the garlic; it should be fragrant, not browned, to avoid imparting a bitter taste to your sauce.
- Always reserve some pasta cooking water! It's your secret weapon for adjusting sauce consistency and helping to emulsify the butter and cream.
- Gently fold in the cooked lobster meat at the very end and only warm it through to prevent it from becoming tough and rubbery.
- Freshly grated Parmesan melts much smoother than pre-shredded varieties, yielding a silkier, more cohesive sauce.
Professional Cooking Secrets
- To elevate the lobster flavor, quickly sauté the cooked lobster meat in a separate pan with a touch of butter and a splash of brandy or dry white wine before adding to the sauce. Flambé if safe and desired for an extra layer of complexity.
- For an even richer and more aromatic sauce, infuse the heavy cream with aromatics like a bay leaf or a few black peppercorns while it warms, then strain them out before adding the cheese.
- Consider finishing the dish off the heat with a tiny drizzle of high-quality extra virgin olive oil or a knob of cold butter (monté au beurre) stirred in just before serving. This adds an incredible sheen, velvety texture, and depth of flavor.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of milk or cream to restore the sauce's creaminess and prevent it from drying out.
- For a delightful spicy kick, add a pinch of red pepper flakes along with the minced garlic.
- Consider incorporating a handful of fresh spinach or tender asparagus tips during the last minute of cooking the sauce for added vegetables and a pop of color.
Frequently Asked Questions
Can I use frozen lobster meat for this recipe?
Yes, you can use frozen lobster meat. Ensure it is fully thawed and thoroughly patted dry before adding to the sauce. If using pre-cooked frozen lobster, simply warm it through. If raw, cook it separately (e.g., steam or sauté) before incorporating it into the sauce.
What's the best pasta shape to use for Buttered Lobster Pasta?
Linguine or fettuccine are excellent choices as their flat surface and delicate texture allow the creamy sauce to cling beautifully to each strand. Spaghetti or tagliatelle would also work very well, offering a similar mouthfeel and sauce adherence.
How can I make this dish dairy-free?
To make this dish dairy-free, substitute the unsalted butter with olive oil or a plant-based butter alternative. Replace the heavy cream with full-fat coconut cream (from a can), and use a high-quality dairy-free Parmesan alternative for the cheese.
Nutrition Facts (Per Serving)
Approximate per serving (4 servings): Calories: 650, Protein: 45g, Fat: 45g, Carbs: 45g. (Note: Nutritional values are estimates and can vary based on specific brands and exact portion sizes.)
Allergy Information
This dish contains dairy, gluten, and shellfish (lobster). For a dairy-free version, use coconut cream and dairy-free Parmesan. For a gluten-free option, use gluten-free pasta. For those with shellfish allergies, substitute lobster with cooked chicken, sautéed mushrooms, or grilled zucchini.
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