Lobster Pasta with Herb Parmesan Sauce Recipe
This rich and indulgent Lobster Pasta with Herb Parmesan Sauce combines tender lobster tails poached in butter with a fragrant garlic and herb Parmesan sauce. Tossed with perfectly cooked pasta and finished with fresh basil and lemon zest, this dish is an elegant seafood meal perfect for special occasions or a luxurious weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Pasta
- 12 ounces pasta
Lobster
- 3 lobster tails (5 ounces each)
- 1/2 teaspoon kosher salt
Sauce and Seasoning
- 1 cup unsalted butter (2 sticks)
- 1 clove garlic (peeled and smashed)
- 3 cloves garlic (minced or pressed)
- 1 teaspoon fresh thyme leaves (stripped from stems)
- 2 teaspoons fresh basil (torn apart)
- 1/4 teaspoon red pepper flakes (adjust for spice preference)
- Zest of half a medium lemon
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup reserved pasta water
- Fresh basil and extra Parmesan cheese (for serving)
Instructions
- Boil pasta: In a dutch oven or large pot, bring about 5 quarts of water to a rolling boil. Cook your pasta of choice to al dente according to the package directions. Reserve 1/2 cup of pasta water before draining.
- Prepare lobster tails: Using kitchen shears, gently cut the bottom of the lobster tail shells from top to the tip. Carefully pry out the lobster meat, including the flap part of the tail, and remove any veins. Pat the lobster meat dry with paper towels and season with kosher salt.
- Poach lobster in butter: In a large saucepan, melt the butter over medium heat with the smashed garlic clove. Add the lobster tails and cook them in the butter, flipping after 1-2 minutes. Cook until the lobster is opaque, approximately 4 to 5 minutes total. Remove the lobster tails from the pan and chop the meat into large chunks on a cutting board.
- Make herb Parmesan sauce: In the same pan used for lobster, add the minced garlic, fresh thyme, basil, lemon zest, and red pepper flakes. Cook for about 1 minute, stirring to avoid burning, just until the garlic is fragrant and soft.
- Combine pasta and sauce: Turn off the heat and add the hot cooked pasta and reserved pasta water to the pan with garlic herb butter. Add the Parmesan cheese and toss thoroughly with tongs to melt the cheese into the sauce and coat the pasta evenly.
- Add lobster and toss gently: Incorporate the chopped lobster meat into the pasta and sauce mixture. Toss gently to combine without breaking the lobster chunks.
- Serve: Plate the lobster pasta immediately while hot. Garnish with fresh basil leaves and additional grated Parmesan cheese for extra flavor.
Notes
- Use fresh or quality frozen lobster tails for the best taste and texture.
- Adjust red pepper flakes according to your spice preference.
- Reserving pasta water helps to create a smooth, velvety sauce.
- Be careful not to overcook the lobster to keep it tender and juicy.
- Freshly grated Parmesan melts better and provides optimal flavor over pre-grated cheese.
