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Creamy Lobster Pasta

Indulge in a bowl of Creamy Lobster Pasta; with chunks of succulent lobster, tossed in a cheesy, wine butter sauce. This deliciously decadent gluten-free dish makes any meal a special occasion!
4.86 from 62 votes
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Course: Dinner, Lunch
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 741kcal
Author: Capri Lilly


  • 4 5 oz Lobster tails

Wine Butter Sauce to Poach Lobster

  • 8 tbsp Butter
  • 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


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.


Want To Cook This Lobster Pasta Dish In One Pot?
  1. 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. 
  2. 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)
  3. Continue cooking the pasta as directed, starting with the shallots and garlic. (you will not need to add more butter)


Serving: 1g | Calories: 741kcal | Carbohydrates: 50.5g | Protein: 35g | Fat: 42g | Saturated Fat: 25.7g | Cholesterol: 254mg | Sodium: 891mg | Potassium: 389mg | Fiber: 6g | Sugar: 2.7g | Calcium: 388mg | Iron: 3mg