Can I use frozen lobster tails for this recipe?

Absolutely! Frozen lobster tails work well—just make sure to thaw them properly in the fridge overnight before cooking to preserve texture and flavor.

Is fresh pasta better than dried for this dish?

Fresh pasta is my preference here because it cooks quickly and absorbs the cream sauce beautifully, but if you only have dried pasta, just reduce the cream quantity by half and adjust as you go.

Can I make the sauce ahead of time?

You can make the cream sauce ahead, but I recommend adding the lobster and finishing the dish just before serving for best texture and freshness.

What can I do with leftover lobster shells?

Don’t toss them! Save lobster shells to make a rich seafood stock by simmering with water, aromatics like onion, celery, and carrot. It’s fantastic for soups or risottos.

Lobster Pasta with Cream Sauce - Elegant & Easy Seafood Dish

Description

A luxurious Lobster Pasta with Cream Sauce combining tender lobster meat, fresh cherry tomatoes, tarragon, and a rich, creamy sauce served over delicate tagliolini pasta. Perfect for a special dinner with a silky, flavorful finish.

Ingredients

Scale

Pasta and Protein

8 oz Tagliolini or other long pasta
2 medium Lobster tails (6-8 oz of meat)

Sauce

½ cup Heavy cream
1 Shallot, minced
2 cloves Garlic, minced
¼ cup Dry white wine
½ cup Cherry tomatoes, sliced lengthwise
2 sprigs Tarragon, minced
1 teaspoon Lemon zest
2 tablespoons Butter
2 tablespoons Olive oil
Salt, to taste
Pepper, to taste

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Instructions

Prepare Lobster: If using whole lobster, humanely kill by cutting down the head, then remove tail and claws, shell the meat and roughly chop. For lobster tails, use kitchen shears to cut shell from top to end on both sides and gently pull out meat, chopping roughly.
Prepare Ingredients: Mince garlic, shallot, and tarragon. Zest lemon and slice cherry tomatoes lengthwise.
Cook Pasta: Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Reserve 1 cup pasta water before draining.
Cook Aromatics: Heat olive oil in a large skillet over medium heat. Add minced shallots and sweat until translucent. Add minced garlic and cook until softened.
Add Tomatoes and Wine: Add cherry tomatoes, tossing until they start to blister. Remove pan from heat, pour in dry white wine, and scrape up browned bits with a wooden spoon.
Add Lobster and Cream: Return pan to heat, add lobster meat, minced tarragon, and heavy cream. Sauté lobster until cooked through. If using dry pasta, reduce cream by half and add more as needed.
Finish Sauce: Add butter and lemon zest, emulsify and simmer on low until sauce thickens slightly.
Toss Pasta: Add cooked pasta to the sauce and toss to coat. Season with salt and pepper. Add reserved pasta water or additional cream as needed to achieve desired sauce consistency.
Garnish and Serve: Garnish with additional lemon zest or juice, fresh chopped chives, and red pepper flakes. Optionally, sprinkle with parmesan cheese.

Notes

Save lobster shells to make homemade lobster stock by boiling with water and aromatics for a rich broth.
Serve this dish with crusty bread and a cold glass of champagne for an elegant meal.
For boxed pasta, reduce heavy cream by half initially, then add more if needed to prevent an overly rich sauce.
Fresh pasta is highly recommended for the best texture and sauce absorption.

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