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Garlic Butter Lobster Pasta featured image showcases a delicious creamy seafood dish.
Lady Maria

Perfect Garlic Butter Lobster Pasta

This Garlic Butter Lobster Pasta is a decadent and flavorful dish featuring tender lobster meat coated in a rich, garlicky, buttery sauce, all tossed with perfectly cooked pasta. It's a restaurant-quality meal that's surprisingly easy to make at home and guaranteed to impress.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Lobster Tails about 2 medium
  • 1 tbsp Olive Oil
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 6 cloves Garlic, minced
  • 1/4 cup Dry White Wine such as Sauvignon Blanc or Pinot Grigio
  • 1/4 cup Heavy Cream
  • 1/4 cup Fresh Parsley, chopped
  • 1/4 cup grated Parmesan Cheese, plus more for serving
  • 1/2 tsp Red Pepper Flakes optional
  • Salt to taste
  • Black Pepper to taste
  • 1 tablespoon lemon juice
  • 1 lb Pasta Linguine, Fettuccine, or Spaghetti
  • Salt for pasta water

Equipment

  • Large Pot
  • Colander
  • large skillet
  • Sauté pan
  • tongs
  • Chef’s knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Kitchen shears
  • paper towels

Method
 

  1. Pat the lobster tails dry with paper towels.
  2. Using kitchen shears or a sharp knife, cut down the center of the lobster shell lengthwise.
  3. Gently pry open the shell and loosen the lobster meat, but leave it attached at the tail end.
  4. Drizzle the lobster meat with olive oil, then season with salt and pepper.
  5. Heat a large skillet over medium-high heat.
  6. Place the lobster tails meat-side down in the hot skillet.
  7. Cook for 3-4 minutes per side, or until the lobster meat is opaque and cooked through.
  8. The internal temperature should reach 145°F (63°C). Be careful not to overcook.
  9. Remove the lobster tails from the skillet and let them rest for a few minutes.
  10. Once cool enough to handle, remove the lobster meat from the shells and roughly chop into bite-sized pieces.
  11. In the same skillet (or a clean one), melt the butter over medium heat.
  12. Add the minced garlic to the melted butter and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic.
  13. Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan.
  14. Let the wine reduce slightly for about 2-3 minutes.
  15. Stir in the heavy cream, parsley, Parmesan cheese, and red pepper flakes (if using). Season with salt and pepper to taste.
  16. Reduce the heat to low and let the sauce simmer for 5-7 minutes, or until it has thickened slightly. Stir in lemon juice at the end.
  17. While the sauce is simmering, bring a large pot of salted water to a boil.
  18. Add the pasta and cook according to package directions until al dente.
  19. Before draining the pasta, reserve about 1 cup of the pasta water.
  20. Drain the pasta in a colander.
  21. Add the drained pasta to the skillet with the garlic butter sauce.
  22. Toss to coat the pasta evenly.
  23. Gently fold in the cooked lobster meat.
  24. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency.
  25. Serve immediately, garnished with extra Parmesan cheese and fresh parsley, if desired.

Notes

Don't overcook the lobster; aim for an internal temperature of 145°F (63°C). Use fresh garlic for the best flavor. The white wine adds depth; substitute chicken broth if needed. Taste and adjust seasonings. The garlic butter sauce can be made up to 2 days in advance. Cooked lobster can be stored in the refrigerator for a day. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of milk or cream if needed. For variations, try shrimp or chicken instead of lobster, or add vegetables like asparagus or spinach. Add more red pepper flakes for a spicier dish.