Indulge in a bowl of Creamy Lobster Pasta made with chunks of succulent wine-butter poached lobster, tossed in a creamy parmesan sauce, topped with lemon and basil. This decadent pasta dish makes any meal a special occasion! (The recipe is completely gluten-free!)
If you love lobster and want to learn a super-easy, fool-proof way to make it, then you have to try my Broiled Lobster Tail or Air Fryer Lobster Tails with Lemon Garlic Butter.
This Creamy Lobster Pasta is a step up from your typical alfredo pasta. Tossing tender lobster meat and creamy lemon sauce in the mix is an instant upgrade! You will want to savor every bite because this is the best lobster pasta recipe!
You’ll Love This Creamy Lobster Pasta Because It’s:
- The perfect way to make an easy, yet luxurious meal in just 30 minutes!
- Ideal for romantic dinners, Valentine’s Day, dinner parties, or any other festive event.
- Made with a luscious homemade pasta sauce so there’s no need for the jarred stuff that is filled with preservatives!
Ingredients to Make Creamy Lobster Pasta
- Lobster: In order to save time and money, I used lobster tails instead of whole lobsters. Besides, the tail is the part that holds the most tender, and flavorful part of the lobster anyway! If you’re looking for a shortcut, you can use pre-cooked lobster but fresh really is best and it only takes minutes to prepare.
White Wine Butter Sauce to Poach Lobster
This sauce pairs well with any seafood dish. Here’s what you’ll need:
- Butter: The base of this sauce. You can choose salted or unsalted, based on your preference and dietary needs.
- White wine: Any crisp, dry wine will do. I prefer a rich Chardonnay but Sauvignon Blanc, Pinot Grigio, or a simple cooking wine are solid options as well.
- Aromatics: I sauteed chives, onion, and garlic for added flavor.
For the Creamy Pasta
- More Butter: Because who can get enough?
- Aromatics: You’ll need diced shallot and minced garlic cloves.
- Heavy cream: It enriches the sauce and gives the pasta that creamy texture.
- Lemon: Use the juice and zest of one lemon. You’ll want more lemons for garnish.
- Cheese: Freshly grated parmesan cheese works best. It’s present without being overpowering. However, you can always add more if desired.
- Seasoning: For added flavor, I used a mix of Italian seasoning, paprika, sea salt, and Old Bay.
- Basil: Use fresh basil or if you do not have any on-hand herbs like parsley or oregano would work.
- Pasta: I used gluten-free spaghetti but lobster linguine using linguine noodles or pappardelle noodles would taste just as great! You can use any variety of pasta but if you want to keep it gluten-free, make sure you use gluten-free pasta.
- Reserved pasta water: Before draining your pasta, set aside 1/4 – 1/2 cup. If the pasta sauce is too thick, you can use the reserved pasta water to thin the sauce to your liking.
How to Make Creamy Lobster Pasta
This easy seafood pasta recipe is ready from start to finish in less than 30 minutes!
Poach the Lobster
- First, in a small saucepan, add diced onion, garlic, and 1 tbsp butter. Then sauté for 2-3 minutes. Add the wine, remaining butter, and chives.
- When the water comes to a boil, add the cleaned lobster tails. Then reduce the heat to a simmer. Cover and cook for 5-6 minutes (you’ll notice the lobster begins to curl).
- Transfer the poached lobster to a plate and cut it into large chunks. After that, set it aside.
Prepare the Pasta
- Bring a large pot of water to a boil and prepare the pasta according to the package instructions. Cook to al dente. Reserve about ½ cup of pasta water to use for later.
- In a large skillet over medium heat, add butter, shallots, and garlic. Sauté for 1-2 minutes.
- Add the cream and seasonings. Mix well and bring to a simmer. When the cream is bubbling slightly, add the grated parmesan cheese, lemon juice, lemon zest, and basil. Mix well until combined and reduce the heat to low. (do not boil the sauce or the cheese will separate)
- Toss in the cooked pasta with tongs. Make sure the pasta is evenly coated with the sauce. If the sauce is too thick, add a bit more reserved pasta water to reach your desired consistency. Taste and adjust with salt and pepper as needed. Then, add in the cooked lobster.
- Finally, serve and garnish with lemon zest, chopped basil or chives, and lemon wedges.
This is the best way to cook the lobster pasta dish, but you can also cook it in one pot to save time! (directions in the recipe card)
What to Serve with Lobster Pasta
Of course, you can enjoy this lobster pasta dish alone, without any sides! However, it does pair well with many dishes. My favorite sides to serve with this pasta are hearty salads, fluffy bread, or even a juicy steak. Here are a few more ideas:
- Grilled Tri-Strip Steak
- Gluten-Free Focaccia Bread
- Jalapeno Cheddar Biscuits
- Parmesan Crusted Asparagus
- Vegan Caesar Salad
Lobster Pasta Variations
- Sauce: Creamy tomato lobster pasta has a nice ring to it! Throw in some tomatoes if that suits you.
- Meat: This garlic and lemon-infused parmesan sauce would complement everything from chicken to shrimp. You can add it or swap out the lobster instead.
- Spicy: If you want to up the heat, then you can add sliced peppers, jalapenos, and spicy seasonings like cayenne and red crushed pepper.
How to Store Leftover Lobster Pasta
You’re probably wondering if lobster is good for leftovers. It surely is when it comes to this creamy lobster pasta. Store leftover lobster pasta in an airtight container and place it in the fridge. It will last for up to 3 days.
How to Reheat
When you’re ready to enjoy your leftovers, it may be tempting to just pop them in the microwave. But I would separate the lobster from the pasta.
Reheated lobster has the potential to be rubbery and tasteless. In order to prevent this, reheat lobster in the oven with some of the remaining sauce. Preheat the oven to 350 degrees then heat until the meat is warm. This should take approximately ten minutes but ultimately depends on your oven. Lastly, reheat the pasta in the microwave for about one minute. Toss it all together and enjoy!
Common Questions
Only wash the shell of the lobster tail. Remove grime from the lobster shell by rinsing it. Remove any veins and visible dirt. Do not submerge the shell in water or the lobster meat will absorb it and become watery.
Lobster meat is fully cooked when it reaches 140 degrees. If you don’t have a meat thermometer, then visual cues should be sufficient. If the meat is white and no longer translucent, then the lobster is cooked.
Don’t let that starchy water go down the drain! Save at least a 1/4 cup for your sauce because it adds a lush, creaminess that can’t be replicated with plain water.
I Hope You Enjoy This Creamy Lobster Pasta Recipe!
If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments. Leave a quick review & star rating ★ below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram, Facebook, and Pinterest! I love seeing my recipes come to life in your kitchen.
More Tasty Gluten-Free Pasta Recipes:
- Creamy Avocado Pesto Pasta
- Easy Gluten-Free Carbonara
- Vegan Creamy Cajun Pasta
- Cashew Cream Veggie Pasta
- Creamy Salmon Pasta (DF/GF)
- Creamy Butternut Squash Pasta
- Creamy Cajun Shrimp Pasta with Sausage
Creamy Lobster Pasta
Ingredients
- 4 5 oz Lobster tails
Wine Butter Sauce to Poach Lobster
- 8 tbsp Butter
- 1¼ cup White wine like Chardonnay
- 1 tbsp Chives
- ½ Small onion chopped
- 3 Garlic cloves minced
For the Pasta
- 1 tbsp Butter
- 1 Shallot diced
- 3 Garlic cloves minced
- 1 cup Heavy cream
- Juice of one lemon about 3 tbsp
- 1/2 cup Grated parmesan cheese plus more to taste
- 1 tsp Italian seasoning
- ½ tsp Paprika
- ½ tsp Sea salt plus more to taste
- Zest of one lemon plus more for serving
- ½ tsp Old bay optional
- ¼ cup Basil packed
- 1 package Gluten-free pasta
- ¼-½ cup Reserved pasta water
Instructions
Poach the Lobster
- In a small saucepan, add diced onion, garlic, and 1 tbsp of butter. Sauté for 2-3 minutes. Add the wine, remaining butter, and chives. Bring to a boil.
- Add the cleaned lobster tails and reduce the heat to a simmer. Cover and cook for 5-6 minutes (you’ll notice the lobster begins to curl).
- Transfer the poached lobster to a plate and cut it into large chunks. Set aside.
Prepare the Pasta
- Bring a large pot of water to a boil and prepare the pasta according to the package instructions. Cook to Al dente. Reserve about ½ cup of pasta water to use for later.
- In a skillet over medium heat, add butter, shallots, and garlic. Sauté for 1-2 minutes.
- Add the cream and seasonings. Mix well and bring to a simmer. When the cream is bubbling slightly, add the grated parmesan cheese, lemon juice, lemon zest, and basil. Mix well until combined and reduce the heat to low. (do not boil sauce or the cheese will separate)
- Toss in the cooked pasta with tongs. Make sure the pasta is evenly coated with the sauce. If the sauce is too thick, add a bit more reserved pasta water to reach your desired consistency. Taste and adjust with salt and pepper as needed. Then, add in the cooked lobster.
- Serve and garnish with lemon zest, chopped basil or chives, and lemon wedges.
Notes
- Poach the lobster as directed in a medium-sized skillet. If the lobster is not fully submerged, make sure to baste the lobster with the liquid, and flip the lobster halfway through the cooking process.
- Once the lobster is cooked, turn the heat to medium and let the wine reduce until there is less than 1/4 left. Remove half of the butter wine mixture and set it aside. (you can add more butter sauce later if you desire)
- Continue cooking the pasta as directed, starting with the shallots and garlic. (you will not need to add more butter)
Excellent. Fresh tasting. Can’t wait to try with other seafood. Adjusted recipe slightly: Substituted dried basil for fresh and did not use all the pasta; about half a package would be enough for the amount of sauce.
Hi Cathy! I am so glad you enjoyed the recipe. Thanks for leaving a comment 🙂