Description
A detailed recipe for rich, restaurant-quality lobster pasta featuring a creamy sauce seasoned with fresh garlic and mixed herbs.
Ingredients
Scale
- 1 lb lobster meat (cooked and chopped)
- 12 oz linguine or fettuccine pasta
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/4 cup dry white wine (like Pinot Grigio)
- 1 cup heavy cream
- 1/2 cup reserved pasta water
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 1 tsp fresh tarragon, chopped
- 1/2 tsp fresh thyme leaves
- 1 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Cook the pasta according to package directions until al dente. Reserve at least 1/2 cup of the starchy cooking water before draining. Set the drained pasta aside.
- In a large skillet over medium heat, melt 2 tablespoons of butter with the olive oil. Add the minced garlic and sauté for 1 minute until fragrant; do not let it brown.
- Pour in the white wine and let it simmer for 2 minutes, scraping up any bits from the bottom of the pan.
- Reduce the heat to low. Stir in the heavy cream and allow it to warm through gently for 3 minutes. Do not boil.
- Whisk in the remaining 2 tablespoons of butter, one tablespoon at a time, until the sauce thickens slightly. Stir in the Parmesan cheese until smooth.
- Add the chopped lobster meat, parsley, tarragon, and thyme to the sauce. Season with salt and pepper.
- Add the cooked pasta to the skillet. Toss everything to coat. If the sauce seems too thick, add the reserved pasta water, one splash at a time, until you reach your desired creamy consistency.
- Serve immediately, garnished with extra herbs if desired.
Notes
- For the best texture, cook the lobster meat separately or ensure pre-cooked meat is gently reheated in the sauce only at the end. Overcooking lobster makes it tough.
- Use high-quality Parmesan cheese for the best melting and flavor in the sauce.
- If you do not have tarragon, substitute with an equal amount of fresh chives for a milder onion note.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 4
- Sodium: 450
- Fat: 40
- Saturated Fat: 22
- Unsaturated Fat: 18
- Trans Fat: 1
- Carbohydrates: 65
- Fiber: 3
- Protein: 38
- Cholesterol: 210