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Creamy Buttered Lobster Pasta topped with herbs and lemon.

Buttered Lobster Pasta

A comforting dish of tender lobster meat tossed with linguine or fettuccine in a rich butter-cream sauce, perfect for a cozy dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 540
Ingredients Method Notes

Ingredients
  

Essentials
  • 8 oz linguine or fettuccine Either shape works; linguine is lighter, fettuccine is richer.
  • 1 cup fresh lobster meat, cooked Use bite-sized pieces of claw or tail for texture and flavor.
  • 4 tbsp unsalted butter Base for the sauce providing a warm, silky flavor.
  • 4 cloves garlic, minced Fresh garlic gives the sauce a punch; press or finely chop.
  • 1 cup heavy cream Creates a smooth sauce that clings to the pasta.
  • 1/2 cup freshly grated Parmesan cheese Freshly grated melts better than pre-grated.
  • 1 juiced lemon Brightens the sauce and balances richness.
  • 2 tbsp fresh parsley, chopped Adds color and fresh herb notes.
  • Salt and pepper to taste Adjust at the end for a balanced flavor.
Optional add-ons
  • Freshly cracked black pepper Adds aroma.
  • Lemon zest For extra citrus brightness.
  • A pinch of red pepper flakes For mild heat.
  • A drizzle of good olive oil Adds shine and depth.
  • A handful of baby spinach Toss in at the end to wilt.
Substitutions and shortcuts
  • Lobster Use thawed frozen or high-quality canned in a pinch.
  • Pasta Swap with spaghetti or tagliatelle, gluten-free is fine.
  • Butter Use salted butter but reduce added salt later.
  • Heavy cream For a lighter version, use half-and-half with a bit of flour.
  • Parmesan Pecorino Romano can add a tangier finish.
  • Garlic Use garlic powder as a last resort; fresh is best.

Method
 

Preparation
  1. Chop and measure all ingredients: mince garlic, chop parsley, and cut lobster if necessary.
  2. Measure out butter, cream, and cheese.
  3. Keep reserved pasta water close by in a measuring cup.
Cooking
  1. Bring a large pot of salted water to a rolling boil and cook pasta until al dente.
  2. Reserve 1 cup of pasta water, then drain the pasta.
  3. In a skillet, melt butter over medium heat, add garlic and sauté until fragrant.
  4. Lower the heat, stir in heavy cream gradually, allowing it to form a smooth emulsion.
  5. Add Parmesan gradually, stirring until melted.
  6. If the sauce is too thick, add reserved pasta water to achieve the desired consistency.
  7. Fold in lobster meat and lemon juice, warming gently on low heat.
  8. Season with salt and pepper to taste.
Serving
  1. Toss the drained pasta into the skillet, using tongs to ensure it is well-coated.
  2. Finish with chopped parsley and serve immediately.
  3. Optional: Serve with lemon wedges on the side.

Notes

Store leftovers in an airtight container for up to 2 days. Reheat gently. This dish is creamy, mild, and suitable for kids.