Creamy Lobster Bisque Pasta Recipe (Seafood Dish)

This creamy Lobster Bisque Pasta is pure indulgence! If you love creamy lobster pasta but want something a little more luxurious than your average seafood pasta, this is the dish for you. We’re turning the flavors of a delicious lobster bisque soup into a velvety, restaurant-quality pasta sauce, packed with noticeable chunks of tender lobster and the perfect balance of rich cream, sherry, and fresh herbs. Whether you’re making this for Christmas Eve, a next date night, or just because you’re craving an otherwise expensive meal at home, this creamy pasta sauce is a total showstopper.

This dish is restaurant-quality without the fuss, perfect for a next date night or special occasion, but easy enough for an everyday dinner when you just want something truly decadent. If you’re looking for more lobster pastas, try my lobster scampi, spicy lobster cappellini, lobster risotto, and lobster gnocchi!

Why You’ll Love This Recipe

• Restaurant quality, minimal effort – This dish tastes like something you’d order at a high-end coastal bistro, but it comes together easily in a large saucepan with just a few key ingredients.
• A more affordable riff on a seafood classic – Instead of pricier items like pre-made lobster stocks, we’re using a genius lobster stock alternative that keeps the terms of taste intact without breaking the bank. You could also use shrimp in place of lobster to make this more affordable! 
• The perfect meal for special occasions or an everyday dinner – This is fancy enough for a Christmas Eve feast but easy enough to make when you just want next-level dinner inspo.

Ingredients

• Lobster meat– The star of the show! If you can’t get fresh lobster, defrosted langostino tails (often available at Trader Joe’s) are a close cousin and an excellent swap. 
• Chicken stock + lobster base – Instead of buying seafood stock, we’re making our own rich, briny alternative. Using a good-quality lobster bouillon base is key to getting that deep, shellfish-forward taste.
• Sherry or white wine – A little sherry gives this creamy pasta sauce that classic delicious lobster bisque soup depth. Dry white wine works well too—just avoid anything too sweet!
• Heavy cream – The base of our velvety sauce. If you want a slightly lighter version, a little lemon juice helps cut the richness while keeping things luscious.
• Parmesan cheese – Just a big ol’ handful of good Parmesan cheese enhances the creaminess without overpowering the lobster. Skip the pre-grated stuff—freshly grated is worth it! And make sure it’s real Parmigiano Reggiano!
• Fettuccine – This longer shape is ideal for catching all that creamy sauce. If you prefer a thicker noodle, pappardelle is another great choice.
• Shallots & garlic – These get sautéed in butter to build the first layer of flavor—don’t rush this step!
• Fresh herbs (tarragon or chives) – Adds a pop of freshness that makes the lobster shine. 
• Toasted bread crumbs – Optional, but a sprinkle of crispy, buttery toasted bread crumbs takes this next-level! 

Ingredient Substitutions

• Langostino tails instead of lobster – If lobster is hard to find, defrosted langostino gives you that sweet, delicate shellfish flavor for a more affordable riff on the dish.
• Cherry tomatoes for a touch of brightness – Tossing in tiny bits of cherry tomatoes at the end adds a burst of juiciness and a contrast to the creamy sauce.
• Olive oil instead of butter – If you prefer a silkier, slightly lighter texture, swap out some butter for good-quality olive oil when sautéing the shallots and garlic.
• Spaghetti instead of fettuccine – If you don’t have fettuccine, spaghetti works beautifully as well—just cook until perfectly al dente.

Ingredient Additions

• Red pepper flakes – If you love a little heat, a pinch of red pepper flakes gives the sauce a gentle kick.
• Fresh basil – This isn’t traditional, but a portion of fresh basil stirred in at the end adds a lovely brightness.
• More seafood! – If you want a whole lot of shellfish, you can toss in some sautéed shrimp or scallops for extra richness.
• A splash of fish stock – If you have it, replacing part of the chicken stock with fish stock will add even more deep seafood flavor.

Step by Step Instructions

Prepare the Lobster Stock Alternative: In a small saucepan, combine chicken stock, lobster base, and Old Bay or fish sauce (if using). Stir over medium heat until dissolved. Keep warm.

Cook the Lobster: Bring a pot of salted water to a boil. Add the lobster tails and cook for 4-5 minutes, until the shells turn bright red. Transfer to cool water, then remove the meat and chop into noticeable chunks.

Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta one minute shy of al dente. Reserve some pasta water, then drain.

Make the Creamy Lobster Sauce: In a large saucepan, melt butter and sauté the shallots and garlic until soft.

Stir in the tomato paste, cayenne, and smoked paprika, cooking for a minute.

Deglaze with sherry or white wine, scraping up any bits. Reduce by half, then add the lobster stock alternative and simmer.

Lower the heat and stir in heavy cream, lemon juice, and Parmesan cheese, letting everything melt into a creamy sauce.

Add the lobster and finish the pasta. Add the cooked lobster meat to the sauce and gently stir.

Add the pasta and 2 tablespoons butter, tossing to coat everything in the sauce. Plate and top with fresh herbs and toasted bread crumbs for extra texture.

Expert Tips

• Don’t overcook the lobster – Lobster gets rubbery fast, so just warm it in the sauce at the end to keep it tender.
• Save your pasta water – Adding a little pasta water at the end helps loosen the sauce while keeping it silky.
• Let the sauce simmer, but don’t boil – High heat can break the sauce, so keep it at a gentle simmer for the smoothest texture.

Serving Suggestions

• Wine Pairing: A crisp white wine – Think Chardonnay, Sauvignon Blanc, or even a light Pinot Grigio to balance the richness of the pasta. In summer, I love to serve it with Rosé!
• Make it a seafood feast – Serve alongside a fresh arugula salad with lemon and olive oil, or a simple caesar salad!
• Turn it into a baked pasta – Mix everything together, top with toasted bread crumbs and extra Parmesan, and bake until golden brown.
• Serve with crusty bread – You’ll want something to soak up every last drop of that creamy bisque sauce!

Storage Instructions

• Refrigerate: Store in an airtight container for up to 2 days. The sauce may thicken, so reheat gently with a splash of reserved pasta water or a little lemon juice to loosen it up.
• Freeze: Not recommended—cream-based sauces don’t freeze well.
• Reheat: Warm gently on the stove over low heat, stirring often. Avoid overheating to keep the creamy sauce from separating. Add a little water to loosen it up!

Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!