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This creamy lobster pasta is made with lobster chunks and a delicious tomato cream sauce. Requires minimal ingredients and effort, but will have you feeling like you’re dining at a 5-star restaurant!
I love serving it with a simple salad and cheesy garlic bread.
Table of Contents
I recently made lobster rolls and had a bunch of leftover lobster meat. Whenever I have leftover lobster, I always use it up in a pasta dish the following day. Glad I did because this was absolutely delicious.
Reasons to Make This Recipe…
- Cooks in under 30 minutes.
- It’s a restaurant-quality meal for sure.
- You can use any type of protein, it doesn’t have to be lobster. You can use chicken, shrimp, or crab instead.
- Did I mention that it was delicious? 😉
Ingredient Notes
See the recipe card below for ingredient quantities and complete instructions.
Lobster – I used cooked lobster meat, but if you want to use raw lobster meat, even better. Simply sauté the lobster meat in a little bit of olive oil for a few minutes or until the lobster meat is no longer translucent. If using frozen lobster, make sure to thaw completely and remove any excess moisture before adding it to the sauce. I used a combination of lobster tail, claws, and knuckle, but feel free to use whatever you have on hand.
Pasta – I used mezze rigatoni but any type of pasta works, even spaghetti.
Wine – Completely optional but make sure to use a dry white wine and not a fruity one.
Pro Tips
- Cook the pasta til its al dente and do not overcook the lobster meat, for best results.
- Season generously with salt and pepper.
- Don’t forget to add sugar to your sauce, otherwise, it will be very acidic.
Storage
If you have any leftovers, place them in an air-tight container and refrigerate for up to 2 days. You don’t want to keep seafood in the fridge for too long. To reheat, simply reheat in the microwave or stovetop.
Tried This Recipe?
Leave a review, I love hearing your feedback and would greatly appreciate it ❤️
Creamy Lobster Pasta
Ingredients
- 1 lb mezzi rigatoni , cooked according to package instructions
- ½ lb cooked lobster meat
- 6 ounces tomato paste
- ½ onion, finely diced
- 2 garlic cloves, finely minced
- ½ teaspoon calabrian chilies , optional *check notes*
- ½ cup white wine , optional *check notes*
- 1 cup pasta water , the water you cooked the pasta in
- 1 cup heavy cream
- ½ cup parmesan cheese, freshly grated
- ½ lemon
- 2 teaspoons parsley , fresh
- 2 teaspoons basil, fresh
- chives, for garnishing , optional
- sugar, to taste
- salt and pepper , to taste
- olive oil
Instructions
- Heat a few tablespoons of olive oil in a skillet over medium heat.
- Add the onions and cook for 2-3 minutes or until translucent. Stir in the fresh garlic and Calabrian chilies and cook for 20 seconds.
- Stir in the tomato paste and cook for 1 minute.
- Add the white wine and let it cook for 1 minute. Then add the pasta water and lemon juice and let it simmer for an additional minute.
- Add the heavy cream and sugar and let it simmer for 1 minute. Then add the parmesan cheese, basil, and parsley. Season generously with salt and pepper.
- Fold in the cooked lobster meat and allow it to simmer for a few seconds or until the lobster is nice and warm. Be careful not to overcook the lobster.
- Stir in the pasta, check for seasoning, garnish with chives, and enjoy!
Notes
- If you don’t have calabrian chilies, use red pepper flakes instead.
- Chicken or seafood stock are both fine substitutes if you don’t have white wine.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
