Mediterranean Lobster Pasta With Creamy Lemon Herb Sauce
Indulge in the rich, creamy flavors of this Mediterranean Lobster Pasta — a restaurant-caliber meal you can prepare at home. Sweet, tender lobster is tossed with al dente pasta in a silky sauce infused with lemon, Parmesan, aromatic herbs, and a hint of garlic. Whether you’re looking for a romantic dinner or a way to celebrate a special occasion, this recipe brings the taste of the Mediterranean directly to your plate.
Time:
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serves: 4
Ingredients:
12 oz spaghetti or fettuccine
2 lobster tails (about 6–8 oz each), raw
4tbsp butter
2 cloves garlic, minced
1 cup heavy cream
1/2 cup Parmesan cheese, grated
1 lemon (juice and zest)
1/4 cup chopped flat-leaf parsley
1/4 cup chopped basil
Salt and black pepper, to taste
2tbsp olive oil
1/4 cup diced tomato (optional; for color)
Red pepper flakes (optional; for a little kick)
Instructions:
Cook the pasta:
Bring a large pot of salted water to a boil. Add spaghetti or fettuccine and cook until al dente, following package instructions (about 8–10 minutes). Drain and set aside.
Prepare the lobster:
Using kitchen scissors, cut down the back of each lobster tail to extract the meat. Chop into bite-sized pieces.
Cook the lobster:
Heat olive oil and 2tbsp butter in a large skillet over medium heat. Season the lobster with a pinch of salt and black pepper, then cook for 3–4 minutes until it turns opaque. Remove from the skillet and set aside.
Make the creamy sauce:
Melt the remaining butter in the skillet. Add the minced garlic and cook for 30 seconds until aromatic. Pour in heavy cream and bring to a gentle simmer for 5 minutes until thickened. Stir in Parmesan, lemon juice, lemon zest, chopped herbs, diced tomato, and red pepper flakes if you wish.
Combine:
Add the cooked pasta and lobster back into the skillet. Gently toss until everything is evenly coated in the creamy sauce.
Serve:
Serve warm, garnished with additional Parmesan, chopped herbs, and a wedge of lemon on the side.
Tips:
Don’t overcook the lobster:
Lobster cooks quickly — 3–4 minutes is usually enough. Remove it from the skillet as soon as it turns opaque to keep it tender.
Save some pasta water:
Consider retaining 1/4 cup of pasta water before draining. If your sauce feels too thick, adding a bit of starchy pasta water can help bring it together.
Adjust to taste:
Start with less lemon juice and chili flakes, adding more to suit your preferences.
Add color:
Diced tomato, olives, or artichokes can bring additional color and texture, adding depth to your plate.
Variations:
Swap in other seafood:
Consider adding or substituting with shrimp, scallops, or crab for a seafood medley.
Add vegetables:
Spinach, asparagus, or zucchini can make your meal even heartier while adding texture and color.
Make it dairy-free:
Consider using coconut cream instead of heavy cream, and a dairy-free Parmesan substitute.
Gluten-free option:
Serve this with gluten-free pasta for a meal that’s both indulgent and allergy-friendly.
Q&A:
Q: What kind of pasta works best for this recipe?
Spaghetti or fettuchini are traditional choices, but fettuccine, tagliatelle, or even pappardelle can work beautifully with the creamy sauce.
Q: Can I use frozen lobster instead of fresh?
Absolutely! Just make sure to thaw it completely and drain excess liquid before cooking to avoid diluting the sauce.
Q: How long can I store leftovers?
Leftovers can be kept in a airtight container in the refrigerator for up to 2–3 days. Reheat gently in a skillet with a splash of broth or cream.
Q: Is this a heavy meal?
This is a rich and creamy meal, perfect for special occasions or when you want something indulgent. Pair it with a light side salad to balance it out.
Nutrition (per serving; approximate):
Calories: 670 kcal
Protein: 35g
Carbohydrate: 52g
Fat: 34g
Saturated Fat: 18g
Cholesterol: 220mg
Sodium: 780mg
Fibre: 3g
Sugar: 4g
Nutritional information may vary based on ingredients and portion sizes.
Conclusion: