The Best Creamy Lobster Pasta Recipe (Spicy Lobster Pasta)
This Creamy Lobster Pasta recipe is a copycat recipe of the Spicy Lobster Cappellini from Contessa. If you’ve ever been to Contessa (locations in Miami and Boston), then you know how deliciously luxurious this easy seafood pasta recipe is! Now, with my recipe, you can make the best lobster pasta recipe at home with a simple trip to the grocery store!
What I love about this dish, is the balance between the creamy sauce, and the heat from the calabrian chilli pepper and red pepper flakes. This recipe is perfect for a special occasion, or your next date night at home. Pair that with tender lobster meat from your local seafood market and punchy tomato paste, and you have the perfect bowl of creamy lobster pasta. Plus, this is a great way to use leftover lobster meat from another lobster recipe!
Since this dish is inspired by Contessa and is giving some serious Italian vibes, I suggest pairing this with my Aperol Margarita or my Italian Greyhound. If you like lobster, check out some of my other popular lobster recipes, such as my Lobster Cakes or Butter Poached Lobster.
Table of Contents
Why You’ll Love This Recipe
- Savor every bite – Dive into a dish that guarantees decadent bites of lobster in every forkful—because life’s too short not to enjoy great food.
- Creamy with a kick – Experience the best of both worlds with a creamy and slightly spicy combo. It’s the perfect flavor balance hat keeps you coming back for more.
- Affordable yet indulgent – Forget splurging at a fancy restaurant; you can recreate this restaurant-worthy dish at home for a fraction of the cost. Your taste buds and wallet will thank you! Plus, this recipe is a copycat for Contessa’s spicy lobster cappellini – and that is an expensive dish!
Ingredients
- Unsalted butter – A rich and creamy base, the unsalted butter adds a luscious texture to the dish. Use unsalted butter to have better control over the overall saltiness of your recipe.
- Garlic cloves – Garlic brings its aromatic and savory notes, enhancing the overall flavor profile. Finely mince the garlic for a more even distribution of its deliciousness throughout the dish.
- Double-concentrated tomato paste – Intensifying the tomato flavor, this paste adds depth and richness to the sauce. Opt for double-concentrated paste for a more robust and impactful tomato presence.
- Crushed Calabrian chili peppers – These peppers bring the heat, infusing the dish with a spicy kick. Adjust the quantity based on your spice preference, but don’t be shy—the heat is part of the charm.
- Cream sherry – Adding a touch of sweetness and depth, cream sherry enhances the overall complexity of the sauce and the lobster flavor. Pour in the cream sherry sparingly at first, tasting as you go. It’s the secret ingredient that elevates the dish with a subtle richness.
- Sugar – Balancing out the acidity, a touch of sugar rounds out the flavors harmoniously.
- Lobster meat – The star protein! Lobster chunks offer a luxurious and indulgent seafood experience. Cut the lobster into bite-size pieces for easy integration into each forkful of capellini. You can use fresh lobster tails, or a whole lobster. You can even use frozen lobster!
- Red pepper flakes – Amplifying the heat, red pepper flakes complement the Calabrian chilis for a well-rounded spiciness. Adjust according to your spice tolerance, but don’t be afraid to embrace the heat in this creamy lobster pasta.
- Parmigiano Reggiano – A classic Italian cheese, Parmigiano Reggiano adds a nutty and savory depth to the dish. Grate it fresh just before serving for the best flavor and texture. You can also use parmesan cheese!
- Heavy cream – Providing a velvety and luxurious texture, heavy cream brings richness to the pasta. Add it gradually, stirring constantly, to achieve the desired creaminess without overpowering the other flavors.
- Capellini – The delicate pasta choice allows the flavors to shine, creating a silky and satisfying texture. Cook capellini al dente for the perfect bite, and be attentive—it cooks quickly!
Substitutions and Additions
- White wine or brandy instead of cream sherry – While both white wine and brandy can add depth, they bring different flavor profiles. White wine offers a subtle acidity, enhancing the overall brightness of the dish. Brandy adds a touch of warmth and complexity. Adjust quantities to your taste, keeping in mind the distinct nuances each brings.
- Substitutes for lobster – Feel free to use shrimp or langoustine for a more budget-friendly option in this recipe. Shrimp provides a similar seafood essence, but note that its texture and taste are slightly different from lobster. Langoustine, with its sweet and delicate flavor, offers a closer match.
- Tomato paste – Using regular tomato paste may result in a milder tomato flavor compared to the intensified richness of double-concentrated paste. Adjust the quantity as needed, tasting as you go, to maintain the desired tomato presence in the sauce.
- Lemon – You can add some fresh lemon juice or lemon zest for a bit of brightness to this creamy lobster pasta.
- Fresh pasta – I love how the cappellini soaks up the sauce in this elegant lobster pasta recipe, but you can also use fresh pasta if you’d like!
Step by Step Instructions for Creamy Lobster Pasta
Step 1: In a pan over medium heat, melt 4 tablespoons of unsalted butter.
Step 2:Add minced garlic and sauté until softened. Next, add the shallot, cooking until translucent.
Step 3: Stir in double-concentrated tomato paste. Let it cook for a minute or two until it becomes fragrant.
Step 4: Next, add the crushed Calabrian chili peppers, and sugar. Let it cook a minute before heading to the next step.
Step 5: 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.
Step 6:Pour in the heavy cream, simmering until the sauce achieves a smooth consistency.
Step 7: Keep stirring the pasta sauce until it’s creamy.
Step 8: Add in the grated Parmigiano Reggiano. Mix until smooth.
Step 9: Add the lobster meat, ensuring it’s coated in the spicy sauce. Let it warm up for a few minutes.
Step 10: 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.
Tips and 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.
Recipe FAQs
Serving Suggestions for Creamy Lobster Pasta
- Wine pairing – Enhance the flavors of the dish with a crisp and slightly sweet Riesling. The bright acidity complements the richness of the lobster and cream, creating a delightful balance. Riesling also balances well with the spiciness of the dish. A nice unoaked Chardonnay would be delicious with this pasta as well!
- Fresh herb garnish – Sprinkle freshly chopped parsley or chives on top just before serving. The herbs add a burst of freshness that complements the savory and spicy notes of the dish.
- Crusty bread or garlic toast – Serve alongside warm crusty bread or garlic toast. It’s perfect for sopping up any extra sauce and adds a delightful crunch to each bite.
- Simple green salad – Balance the richness with a light green salad dressed in a lemon vinaigrette. The crisp greens offer a refreshing contrast to the indulgent pasta.
Storage and Reheating Instructions
Storage
- Store any leftover Spicy Lobster Capellini in an airtight container in the refrigerator. Allow it to cool to room temperature before refrigerating. For the best quality, aim to consume the leftovers within 2-3 days.
Reheating
- Place the refrigerated Spicy Lobster Capellini in a pan on the stovetop over low to medium heat. Gently warm the dish, stirring occasionally to ensure even heating. If the sauce thickens, you can adjust the consistency by adding a splash of reserved pasta water. Monitor the texture of the capellini. If needed, sprinkle a little water on the pasta to prevent it from drying. Taste and adjust the seasoning as necessary. To refresh the flavors, you may want to add a pinch of salt or spice.
Please leave a review if you make this recipe! Don’t forget to follow @seasonedandsalted on Instagram!
The Best Creamy Lobster Pasta Recipe (Spicy Lobster Pasta)
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.