Buttered Lobster Pasta

Author: Emily

Published: 25 May 2024

Updated: 31 January 2026

why make this recipe

This pasta feels like a little celebration in a bowl. The sauce stays rich and buttery. The lobster adds a sweet, briny lift. It comes together fast on a weeknight. It also makes for a cozy date-night dinner. If you like a little heat with your pasta, I also love my Cajun Sausage Pasta for nights when you want bold flavors.

how to make Buttered Lobster Pasta

Ingredients:
8 oz linguine or fettuccine, 1 cup fresh lobster meat, cooked, 4 tbsp unsalted butter, 4 cloves garlic, minced, 1 cup heavy cream, 1/2 cup freshly grated Parmesan cheese, Juice of 1 lemon, 2 tbsp fresh parsley, chopped, Salt and pepper to taste

Buttered Lobster Pasta

Directions:
Prepare your ingredients: Chop garlic and parsley finely.
Cook the Pasta: Boil salted water in a large pot; add pasta and cook until al dente. Reserve 1 cup of pasta water before draining.
Sauté Garlic: In a skillet over medium heat, melt butter until bubbly. Add minced garlic and sauté for about 1 minute until fragrant.
Add Cream & Cheese: Stir in heavy cream gradually, mixing continuously. Add Parmesan cheese until melted and smooth. Adjust thickness with reserved pasta water if needed.
Incorporate Lobster: Gently fold in cooked lobster and squeeze lemon juice into the sauce; warm through on low heat. If you prefer chicken, try my Cowboy Butter Chicken Pasta for a simple swap.
Combine Pasta & Serve: Toss drained pasta into the skillet, ensuring all strands are coated in sauce. Garnish with parsley before serving hot.

how to serve Buttered Lobster Pasta

Keep the serving simple. Offer lemon wedges at the table. Add extra Parmesan for anyone who likes cheese. A crisp side works beautifully. I often pair this with a bright salad like my Creamy Bacon Cheddar Ranch Pasta Salad when I want contrast.

how to store Buttered Lobster Pasta

Cool the pasta to room temperature within an hour. Transfer to an airtight container. Refrigerate for up to 2 days. Reheat gently on low heat with a splash of cream or reserved pasta water. Do not overcook when reheating. The lobster will stay tender with gentle warming.

tips to make Buttered Lobster Pasta

Use good butter and fresh garlic. Taste as you go. Add salt and pepper gradually. Keep some pasta water on hand; it helps the sauce cling. Warm the lobster only long enough to heat it through. If you want a meatier swap or ideas, you can check my Creamy Beef Pasta for inspiration on richer, heartier flavors.

variation (if any)

Make it extra creamy by adding a splash more cream or an egg yolk off heat for silkiness. Add a pinch of red pepper flakes for a gentle kick. Swap lobster for cooked shrimp if you prefer. For an ultra-silky sauce technique, I often borrow steps from my Creamy Pasta Recipe.

FAQs

Q: Can I use frozen lobster?
A: Yes. Thaw it fully and pat it dry. Warm it briefly in the sauce so it does not become rubbery.

Q: Can I make this ahead?
A: You can prep the sauce and lobster, then refrigerate separately. Cook and toss with pasta just before serving for best texture.

Q: How do I prevent the sauce from breaking?
A: Keep heat low when you add cream and cheese. Stir constantly. If it looks too thick, whisk in reserved pasta water a little at a time.

Buttered Lobster Pasta

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