In the 40 years we have been indulging one name has to bring either these two essential base factors together: lobster + pasta, in which case lots of courses are born and so many different pages between. This Creamy Buttered Lobster Pasta is sure to please the crowd and best served with its creamy butter sauce. It pairs the seafood haul with pasta that is enveloped in a luxurious buttery cream sauce slotted for that dinner-party spot on finer dining or just a good meal at home solo.
Ingredients:
For this recipe, you’ll need:
8 ounces of pasta (fettucine linguine or spaghetti works, too)
2 tbsp butter (for lobster)
1 tbsp olive oil
With 2 tbsp (30 g) unsalted butter (for the sauce)
4 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth (or seafood stock for flavor)
1/4 cup dry white wine (sauvignon blanc, etc)
Juice of 1/2 lemon
1/4 cup of parmesan cheese (shredded)
Kosher salt and fresh black pepper to taste
Parsley, minced for garnish
Sprinkle of red pepper (optional, hence the fire)
Instructions:
Step 1: Get the Lobster Ready
If using frozen lobster tails, put them under cold water for about 20-30 minutes to defrost. When defrosting them you should snap the meat out of these shells. With a good pair of kitchen scissors, snip through the top length of each lobster shell. Split the shell in a little to expose some of the lobster meat. So dont forget the meat you brough out, make sure that we form it in small spring so that our dog can eat.
Or, you can boil the lobster tails in their shells and then pull out the meat. Boiling methods fill a pot with salted water and add lobster tails for 6–8 mins or until shells are bright red and meat is opaque. Carefully remove the meat for cool down there for 1 minute.
Step 2: Cook the Pasta
Step 3: You want to start by bringing a large pot with salted water to a boil Drop in your pasta, 8–10 minutes or so to al dente according to bundle. You make and set aside a cup of pasta cooking water. Not only will the starchy water help your sauce thick to perfection, but it will help cling better to the pasta as well.
Step 4: Need to get lobster meat in a hot pan
In the mean time, in a large skillet heat 2 tbsp butter and 1 tbsp olive oil over med-high. Once the butter is nice and foamy, add in the lobster meat. Cook the lobster, stirring occasionally, until cooked through and lightly golden brown, 3 to 4 minutes. Directly after taking lobster out to clear it off the hot pan.
Step 5: Make The Sauce
In the same skillet, over medium heat add 2 more tbsp butter. Add minced garlic and sauté for no longer than 30 seconds (no browning/burning) until fragrant. Add white wine and scraping with a wooden spoon any flavor bits from the bottom. Allow the wine to reduce 1-2 minutes, during which time it will be reduced by half.
Then, add the chicken broth and let that simmer for a while. Continue stirring for another 2-3 minutes or until slightly reduced. Slowly slowly pour in the heavy cream while whisking, then let the sauce simmer 5-7 more minutes or until its thick and creamy.
Step 6: The Pasta + Should Add Lobster & Sauce
Once sauce thickens, toss lobster meat back into the skillet and stir to coat. Add the cooked pasta to the skillet with the lobster cream sauce, adding a splash of reserved past cooking water (about 1/4 cup) and tossing well to coat pasta in sauce.
At last, fold in freshly grated parmesan, lemon juice and salt & pepper to taste. Sprinkle some crushed red pepper flakes for umami zing. We’ll want it luxurious slicking each strand of pasta and every soft nugget of lobster meat.
Step 7: Plating and garnishing
Spoon the butter lobster pasta onto serving dishes or into mixing bowls. Sprinkle over chopped parsley for some nice colour and freshness. Serve with some additional freshly grated Parmesan and a squeeze of fresh lemon just before serving for that extra decadent touch.
Fatty Creamy Buttered Lobster Pasta
Select your poached: If possible, purchase lobster tails that are products from the sea sweet and succulent. And I would also ensure that the frozen lobster tails have been properly thawed.
Lobster Fresh Sea Food: Now What I Will Say if Overcooked Him Lobster should be cooked to a point where it looks opaque, and bounces lightly (but not too hard) when touched. If leaving it in the pan, take out right away so that it doesn’t keep on cooking.
Use the Pasta water starchy pasta water is one of those little tricks who have become chefs keeps and makes everything from saucy to buttery creamy for the dish. But saving a bit before you dump the pasta so that your sauce can meld together.
Lower the Cream Factor: for less of a cream sauce use a smaller volume of heavy cream and more broth. To give the sauce a tighter full body, use more cream; for a richer taste, increase the butter.
Do Drink: Go with a cold crisp white same Chardonnay or for parting our serve Perrier Juice. The acidity will cut through the richness of the sauce and pair very well with the lobster.
Final Thoughts
The most decadent of pasta, fresh sweet lobster meat and crab with the creamy buttered sauce. The garlic and wine and lemon counteract the cream and butter: a rich dish that seems extravagantly gourmet while also being not too heavy. Whether you are celebrating or just indulging in a fine meal, this recipe will hit the spot!
