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Lobster bisque pasta in a bowl.

Quick & Easy Lobster Bisque Pasta Recipe

Allie Hagerty
Make your next meal special with lobster bisque pasta, offering a luxurious, creamy sauce that rivals any restaurant dish.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Pasta
Servings 2 servings

Equipment

  • Large saucepan
  • Small saucepan
  • Large pot
  • tongs
  • Slotted Spoon
  • Knife & cutting board
  • Measuring cups & spoons
  • Wooden spoon or spatula
  • Pasta Strainer

Ingredients
  

For the Lobster Stock Alternative:

  • 1 cup chicken stock
  • 1 ½ teaspoons Better Than Bouillon Lobster Base or 1 seafood bouillon cube
  • Small pinch Old Bay or a splash of fish sauce optional

For the Lobster Bisque Sauce:

  • 2 tablespoons unsalted butter
  • 1 shallot finely minced
  • 2 cloves garlic minced
  • 1 tablespoon tomato paste
  • 1/4 teaspoon cayenne pepper optional
  • 1/4 teaspoon smoked paprika
  • 1/4 cup dry sherry or white wine
  • Prepared Lobster Stock Alternative from above
  • 3/4 to 1 cup heavy cream
  • Juice of 1/2 a lemon
  • 1/4 cup freshly grated Parmesan
  • Salt and black pepper to taste

For the Pasta:

  • 8 ounces fettuccine
  • 1 tablespoon salt for pasta water
  • 2 lobster tails or ~6 oz cooked lobster meat
  • 2 tablespoons unsalted butter for finishing

To Finish:

  • 1 tablespoon chopped fresh tarragon or chives
  • 2 tablespoons buttery toasted breadcrumbs optional

Instructions
 

Prepare the Lobster Stock Alternative:

  • In a small saucepan over medium heat, combine chicken stock, lobster base, and Old Bay or fish sauce (if using).
  • Stir until dissolved, then keep warm.
  • Cook the Lobster (if not using cooked)
  • 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 bite-sized pieces.

Cook the Pasta:

  • Bring a large pot of salted water to a boil.
  • Cook the fettuccine 1 minute shy of al dente.
  • Reserve 1/2 cup pasta water, then drain.

Make the Lobster Bisque Sauce:

  • In a large saucepan, melt the butter over medium heat.
  • Add the shallots and garlic, cooking until soft.
  • Stir in the tomato paste, cayenne, and smoked paprika, cooking until fragrant.
  • Deglaze with the sherry or white wine, scraping up any bits. Reduce by half.
  • Pour in the prepared lobster stock alternative and simmer for 2-3 minutes.
  • Lower the heat and stir in heavy cream, lemon juice, and Parmesan. Stir until smooth and creamy.
  • Season with salt and black pepper to taste.

Add the Lobster & Finish the Pasta:

  • Add the chopped lobster meat to the sauce, stirring gently to warm through.
  • Add the cooked fettuccine and 2 tablespoons butter, tossing to coat.
  • If needed, add a splash of pasta water to loosen.

Serve & Garnish:

  • Divide between plates. Sprinkle with fresh tarragon or chives and toasted breadcrumbs, if using.

Notes

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.

Nutrition Facts

Calories: 1127kcalCarbohydrates: 94gProtein: 38gFat: 65gSaturated Fat: 39gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 349mgSodium: 4246mgPotassium: 800mgFiber: 5gSugar: 9gVitamin A: 2536IUVitamin C: 5mgCalcium: 329mgIron: 3mg
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