Can I use frozen lobster meat for this Lobster Pasta with Cream Sauce Recipe?

Yes, frozen lobster meat can be used if fresh isn’t available. Just thaw it gently in the refrigerator overnight and drain any excess moisture before adding it to the sauce to avoid watering down the flavors.

What if I don’t have tarragon?

If you don’t have tarragon on hand, fresh basil or parsley are good substitutes. Tarragon adds a subtle licorice note, but basil adds a sweet herbaceous flavor that pairs nicely with lobster and cream as well.

Can I make this recipe ahead of time for a dinner party?

You can prep most elements in advance—the lobster can be cooked and chopped the day before, and the sauce base can be made ahead and warmed gently. I recommend tossing the pasta with sauce just before serving to keep the noodles fresh and prevent them from soaking too much sauce.

What pasta works best for Lobster Pasta with Cream Sauce Recipe?

Fresh tagliolini or linguine are my favorites because their thin strands soak up the sauce perfectly without overpowering the delicate flavor of the lobster. If you don’t have fresh pasta, long dried pasta like spaghetti or fettuccine works well too.

Lobster Pasta with Cream Sauce | Luxurious Seafood Dish

Name: Delicious Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian
Ingredients: 8 oz Tagliolini or other long pasta; 2 medium Lobster tails (6-8 oz of meat); ½ cup Heavy cream; 1 Shallot, minced; 2 cloves Garlic, minced; ¼ cup Dry white wine; ½ cup Cherry tomatoes, sliced lengthwise; 2 sprigs Fresh tarragon, minced; 1 teaspoon Lemon zest; 2 tablespoons Butter; 2 tablespoons Olive oil; Salt, to taste; Pepper, to taste

Description

This Lobster Pasta with Cream Sauce is a luxurious and flavorful dish featuring tender lobster meat cooked in a luscious cream sauce with shallots, garlic, cherry tomatoes, white wine, and fresh tarragon, served over delicate tagliolini pasta. Perfect for special occasions or elegant dinners, this recipe combines rich seafood flavors with fresh herbs and a hint of lemon zest for a delightful Italian-inspired meal.

Ingredients

Scale

Pasta

8 oz Tagliolini or other long pasta

Lobster and Sauce

2 medium Lobster tails (6-8 oz of meat)
½ cup Heavy cream
1 Shallot, minced
2 cloves Garlic, minced
¼ cup Dry white wine
½ cup Cherry tomatoes, sliced lengthwise
2 sprigs Fresh tarragon, minced
1 teaspoon Lemon zest
2 tablespoons Butter
2 tablespoons Olive oil
Salt, to taste
Pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Prepare the lobster: If using fresh lobster tails, cut down the middle of the shell on the top and bottom sides with kitchen shears, then gently pull the meat out and roughly chop. If using whole lobster, kill humanely by cutting down the head line, then remove shell and meat accordingly.
Prep aromatics and veggies: Mince garlic, shallot, and fresh tarragon. Zest the lemon and slice cherry tomatoes in half lengthwise.
Cook pasta: Bring large pot of salted water to a boil and cook pasta until al dente according to package instructions. Drain and reserve one cup of pasta water.
Sauté shallots and garlic: Heat olive oil over medium heat in a large skillet. Sweat minced shallots until translucent, then add minced garlic and cook until softened.
Add tomatoes and deglaze: Add cherry tomatoes and cook until they begin to blister. Remove pan from heat and pour in white wine, scraping any browned bits off the pan with a wooden spoon.
Cook lobster and add cream: Return skillet to medium heat, add chopped lobster meat, minced tarragon, and heavy cream. Sauté until lobster is cooked through. For boxed pasta, reduce cream by half initially, adding more as needed.
Add butter and lemon zest: Stir in butter and lemon zest to emulsify the sauce, then simmer on low heat.
Toss pasta with sauce: Add the cooked pasta to the skillet and toss to combine with the sauce. Season with salt and pepper and add reserved pasta water or cream to achieve desired sauce consistency.
Garnish and serve: Garnish with extra lemon zest or juice, fresh chopped chives, and red pepper flakes. Optional Parmesan cheese can be added on top before serving.

Notes

Save the lobster shells to make a flavorful lobster stock by boiling them with water and aromatics.
Serve this dish with a slice of crusty bread and a cold glass of champagne for a perfect pairing.
Using fresh pasta is recommended; if using boxed pasta, reduce heavy cream by half initially, then add more as needed to avoid an overly rich sauce.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 5 g
Sodium: 24 mg
Fat: 16 g
Saturated Fat: 9 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 62 g
Fiber: 3 g
Protein: 12 g
Cholesterol: 46 mg