The Best Lobster Pasta (Creamy and Spicy Recipe)
There’s nothing better than this creamy Lobster Pasta recipe! It’s perfect for date night at home and is packed with buttery lobster meat. Plus, it’s a little spicy. You will love the silky cream sauce paired with fresh lobster. Try more of my lobster and seafood recipes.
Lobster and pasta are a classic pairing! And when making a creamy pasta dish with lobster, it’s important that you don’t do anything to overpower the sweet lobster taste. Whether for a special occasion like a birthday or Valentine’s Day, or just a regular date night at home, I have tons of seafood pasta recipes for you. Some of my favorites are my lobster bisque pasta, lobster spaghetti, and lobster scampi. All can be made with cooked lobster tails, knuckles, or lobster claws.
Ingredients
Most of the ingredients you’ll need to make this lobster pasta dish are items you will have on hand. Garlic, sugar, kosher salt, black pepper, red pepper flakes, and unsalted butter are all things you will probably have at home. Cappellini is my pasta of choice for this, but fettuccine or linguine could also work. A fresh pasta would also soak up the sauce well. You’ll also need cream sherry, which is a must in this dish – it pairs really well with lobster and brings out the flavor of the lobster meat. If you don’t want to purchase cream sherry, you can use dry white wine, too! Heavy cream, tomato paste, Calabrian chili, shallot, and Parmesan cheese are all necessary. You can also add some fresh herbs like basil, chives, parsley, or tarragon at the end if you’d like! Lastly, if this pasta looks delicious and you don’t have lobster, you could also make this with shrimp, scallops, or chicken!
Step by Step Instructions for Creamy Lobster Pasta
- In a pan or large skillet over medium heat, melt 4 tablespoons of unsalted butter. Add minced garlic and sauté until softened. Next, add the shallot and cook until translucent.
2. Stir in double-concentrated tomato paste. Let it cook for a minute or two until it becomes fragrant.
3. Next, add the crushed Calabrian chili peppers and sugar. Let it cook a minute before heading to the next step.
4. Pour in the cream sherry, stirring well to deglaze the pan. Add salt and red pepper flakes, letting the mixture simmer for a couple of minutes.
5. Start boiling the water for the capellini, then add a generous pinch of salt once it boils. Cook the capellini until al dente, following the package instructions. Reserve about a cup of pasta water before you drain it.
6. Pour in the heavy cream, simmering until the sauce achieves a smooth consistency.
7. Add in the grated Parmigiano Reggiano.
8. Add the lobster meat, ensuring it’s coated in the spicy sauce. Let it warm up for a few minutes.
9. Toss in the cooked capellini, along with the remaining 2 tablespoons of butter.
10. Stir until the butter melts, coating the pasta evenly and distributing the lobster. Use reserved pasta water if needed to adjust the sauce consistency. Plate up your Creamy Lobster Pasta, perhaps with an extra sprinkle of Parmigiano Reggiano. Enjoy!
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The Best Lobster Pasta (Creamy and Spicy Recipe)
Equipment
- Pan
- pot
- cutting board
- Knife
- Grater
- wooden spoon
- measuring spoons
- measuring cups
- Cooking Utensils
- Pasta Strainer
Ingredients
- 6 tablespoons unsalted butter
- 5 garlic cloves minced
- 6 tablespoons double-concentrated tomato paste
- 2 tablespoons crushed Calabrian chili peppers
- 1/4 cup cream sherry
- 1/4 teaspoon sugar
- 12 ounces lobster meat cut into bite-sized pieces
- 1/4 teaspoon red pepper flakes
- 1 teaspoon salt
- 3/4 cup heavy cream
- 14 ounces capellini
- 6 tablespoons Parmigiano Reggiano
Instructions
- In a pan over medium heat, melt 4 tablespoons of unsalted butter. Add minced garlic and sauté until softened. Next, add the shallot, cooking until translucent.
- Stir in double-concentrated tomato paste. Let it cook for a minute or two until it becomes fragrant.
- Next, add the crushed Calabrian chili peppers, and sugar. Let it cook a minute before heading to the next step.
- Pour in the cream sherry, stirring well to deglaze the pan. Add salt and red pepper flakes, letting the mixture simmer for a couple of minutes. Start boiling the water for the capellini, adding a generous pinch of salt once the water is boiling. Cook the capellini until al dente, following the package instructions. Reserve about a cup.
- Pour in the heavy cream, simmering until the sauce achieves a smooth consistency.
- Add in the grated Parmigiano Reggiano.
- Add the lobster meat, ensuring it’s coated in the spicy sauce. Let it warm up for a few minutes.
- Toss in the cooked capellini, along with the remaining 2 tablespoons of butter.
- Stir until the butter melts, coating the pasta evenly and distributing the lobster.Use reserved pasta water if needed to adjust the sauce consistency.
- Plate up your Creamy Lobster Pasta, perhaps with an extra sprinkle of Parmigiano Reggiano. Enjoy!
Notes
- The perfect lobster meat – Achieve a balanced lobster flavor by using a mix of lobster tail meat and claw meat. This combination provides a varied texture and enhances the dish’s overall taste.
- Fresh or frozen lobster – While fresh lobster is excellent, frozen lobster meat works well too. It’s a practical and budget-friendly alternative without compromising on flavor. Ensure proper thawing before adding it to the recipe.