Description
This creamy spicy lobster pasta combines tender lobster meat with a rich, flavorful sauce made from garlic, shallots, white wine, and a touch of heat from red pepper flakes. Tossed with perfectly cooked linguine or fettuccine and finished with Parmesan cheese, lemon zest, and fresh parsley, this dish is an elegant and satisfying seafood pasta perfect for a special dinner.
Ingredients
Scale
Pasta
- 12 oz linguine or fettuccine
Lobster
- 2 lobster tails (about 6 oz each)
Sauce
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 small shallot, finely chopped
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/4 cup dry white wine
- 1/2 cup seafood or chicken stock
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon tomato paste
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste
Garnish
- Chopped fresh parsley
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the linguine or fettuccine until al dente, following package instructions. Reserve 1/2 cup of the pasta cooking water, then drain and set the pasta aside.
- Prepare the Lobster: Using kitchen shears, carefully cut down the top of the lobster tails and remove the meat. Chop the lobster meat into bite-sized pieces.
- Sauté the Lobster: Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the chopped lobster meat and sauté for 3 to 4 minutes until just opaque. Remove the lobster from the skillet and set aside.
- Make the Sauce Base: In the same skillet, melt the remaining butter. Add minced garlic, chopped shallot, and red pepper flakes. Cook for 1 to 2 minutes until fragrant, stirring frequently to prevent burning.
- Deglaze and Reduce: Pour in the dry white wine and allow it to reduce for about 2 minutes until slightly thickened and most of the alcohol has evaporated.
- Add Tomato Paste and Liquids: Stir in the tomato paste, seafood or chicken stock, and heavy cream. Simmer the mixture for 4 to 5 minutes until the sauce slightly thickens to a creamy consistency.
- Finish the Sauce: Stir in grated Parmesan cheese, lemon zest, and fresh lemon juice. Season with salt and black pepper to taste, mixing well to combine all flavors.
- Combine Lobster and Pasta: Return the lobster meat to the skillet along with the cooked pasta. Toss gently to coat the pasta and lobster evenly in the sauce. Add reserved pasta water a little at a time as needed to reach the desired sauce consistency.
- Garnish and Serve: Sprinkle chopped fresh parsley over the top. Serve the creamy spicy lobster pasta immediately while hot and enjoy.
Notes
- For extra heat, add more red pepper flakes or a pinch of cayenne pepper.
- You can substitute shrimp or scallops for lobster if preferred.
- This dish pairs beautifully with a crisp white wine such as Sauvignon Blanc.
