Creamy Lemon Pasta with Lobster is the ultimate date-night-in meal. It starts by poaching lobster tails in white wine & thyme, and ends with a simple, creamy lemon infused sauce. For a creamy pasta dish, it’s rich, as to be expected, but still light enough in flavor to be perfect for summer! Especially with a crisp glass of white wine or rosé!
90% of the recipes I’ve shared this year have been pasta, and I’m not mad about it. Like this braised pork ragu, this olive pasta, and this dill pesto pasta. And so many more. It’s the food that will always give me the most nostalgic, sentimental, and just plain happy feelings. All of which are desperately needed in 2020, you know? This particular lemon pasta, although rich, is SO summery, in my opinion. Perfect for date-night-in too! It seems fancy, but I promise you, it could not be simpler. I will show you!
It starts by poaching the lobster tails in white wine and thyme.
Instead of using water, I like to use the opportunity to infuse as much flavor as possible into our little lobster tails. Enter, white wine (preferably something a little richer, like a Chardonnay), and a handful of fresh thyme.
If you’re at all intimidated by cooking lobster, let me tell you right now, there’s absolutely no need to be! If you can boil water, you can cook some amazing lobster tails. I promise! The only piece of kitchen equipment you need, is a good pair of kitchen scissors/shears, to cut open the tails after they’re cooked to remove the meat!
THE SAUCE.
Let me tell you about the sauce. It starts by sautéing shallots and garlic in a little olive oil, then some heavy cream, butter, lemon zest, parm, and our lobster get added to the party. Then, it gets finished with a little starchy pasta water to loosen it up, and a squeeze of lemon at the end for brightness.
It is perfectly creamy, and rich & light all at the same time.
All this pasta takes, is that simple little cream sauce, the wine-poached lobster tails, and your pasta of choice. Fettuccine, tagliatelle, or linguine are all my top choices for this lemon pasta!
Here’s exactly how you make it:
- Start by poaching your lobster tails in a dry white wine and fresh thyme. I like to use a Chardonnay for this, or any white that’s on the richer side. Bring it to a simmer, add your lobster, and cover. It only takes 5 minutes! Rather than using water, the wine adds a lot of great flavor. If you don’t like cooking with alcohol, you can certainly use water though! After the tails are done, let them cool, and use kitchen shears to cut down the belly of the tail to remove the meat. Super easy!
- Bring a pot of salted water to a boil for your pasta. Fettuccine, tagliatelle, and linguine are all favorites of mine for this creamy lemon pasta. Don’t forget to reserve your pasta water for the sauce!
- Start your cream sauce. Sauté shallots and garlic in a little olive oil. Add your heavy cream and bring to a bubble. Next, add the butter, lemon zest, parm, and salt, and reduce the heat, just letting the butter and parmesan melt and the flavors come together. Once it’s heated through and everything is incorporated, finish it with a little starchy pasta water to loosen it up, as well as a squeeze of lemon. Finally, add the lobster. Then, season it with salt and some freshly cracked black pepper as needed! It’s important to keep the heat low, or else the cream can separate if it reaches too high of a temperature.
- Finish it with the pasta. Add the pasta, and toss until the sauce coats the pasta to your liking. If the sauce seems like it needs loosening, add a splash more of pasta water.
- Serve immediately. Creamy pastas are best served right away! Finally, I finish this one with a little fresh basil, lemon zest, cracked black pepper, and lemon wedges.
It is DIVINE.
I can’t really say much else about this other than it’s the perfect marriage of pasta, lemony cream sauce, wine-poached lobster, and fresh herbs. I mean, come on!
Divine I tell you.
Don’t forget to share a photo on Instagram and tag me @spicesinmydna if you make this recipe! Nothing makes me happier than seeing what you create in the kitchen!
Creamy Lemon Pasta with Lobster
Creamy Lemon Pasta with Lobster is the ultimate date-night-in meal. It starts by poaching lobster tails in white wine & thyme, and ends with a simple, creamy lemon infused sauce. For a creamy pasta dish, it's rich, as to be expected, but still light enough in flavor to be perfect for summer! Especially with a crisp glass of white wine or rosé!
Ingredients
For the lobster
- 2 cups dry white wine (like a Chardonnay)
- 3-4 sprigs fresh thyme
- 3 (5 ounce) lobster tails
For the pasta
- 10 ounces fettuccine (about 2/3 of a box)
- 1 tablespoon olive oil
- 1 medium shallot, finely chopped (about 1/4 cup)
- 2 cloves garlic, finely chopped
- 1 cup heavy cream
- 2 tablespoons salted butter
- zest of 1 lemon, plus more for serving
- 1/3 cup grated parmesan cheese
- 1/4 teaspoon salt, plus more to taste
- freshly cracked black pepper, to taste
- 1/4-1/3 cup reserved pasta water
- juice of 1/2 a lemon
- fresh basil leaves, for serving
- lemon wedges, for serving
Instructions
Begin by poaching the lobster tails. Add the wine and thyme to a medium saucepan. Bring to a boil. Once boiling, add lobster tails and reduce heat to medium. Cover and simmer for 5-6 minutes, or until they turn red and curl up into almost a ball. Remove from saucepan and let cool. Using kitchen shears or scissors, carefully cut down the belly of the lobster tail to remove the meat and chop into chunks. Set aside.
Bring a large pot of water to a boil for the pasta, and season with a couple big pinches of salt. Cook pasta until al dente. (Don't forget to scoop out your pasta water before you drain it! I like to keep a mug or heat-safe measuring cup next to the stove so that I don't forget.)
Meanwhile, start the cream sauce. Heat the olive oil in a large, nonstick skillet over medium heat. Add the shallot and garlic and season with a pinch of salt and a few turns of freshly cracked black pepper. Sauté for 1-2 minutes, stirring frequently, until fragrant and until you're just starting to see some caramelization. Add the cream, raise heat slightly and bring to a slow simmer. (Be sure to not heat the cream too high or bring it to a boil, or else the cream can separate!)
Once cream is just bubbling, reduce heat and add the butter, lemon zest, parmesan, and salt. Stir until butter and parm are melted, and mixture is smooth and creamy. Start by adding 1/4 cup of the reserved pasta water and lemon juice and stir to combine. Add the chopped lobster into the sauce to heat through, for about 1 minute, stirring constantly. Season to taste with additional salt and pepper, if needed. Add the pasta and toss with tongs until the sauce coats the pasta. If the sauce seems like it's too thick and needs a little loosening up, add another splash of pasta water until the sauce coats the pasta to your liking.
Portion into bowls and garnish with fresh basil leaves, lemon zest, freshly cracked black pepper, and lemon wedges. Serve immediately.
Recipe Notes
*If you don't want to cook with wine, you can substitute water for the poaching liquid.
This was an excellent recipe! It was a special dinner to serve without a lot of cooking. I couldn’t get lobster tails, so subbed with steamed whole lobsters and used claw + tail meat.
Thank you so much Lauren!! I’m so happy to hear you enjoyed it!
Great recipe. I wonder if the lobster shell could be cooked in the cream to add more lobster flavor. I’m going to try that added element next time I make this!
Thank you so much! Great idea, I don’t see why not! Let me know if you try it 🙂
I was wondering if this recipe can be doubled?
Yes, it definitely can! Let me know if you make it!
Excellent Pasta dish, absolutely delicious!
Tiffany
Phlanx’s Marketing Specialist
Thank you so much Tiffany, I really appreciate it!!
Delicious and straightforward. Had to use milk instead of cream but still came out really well. Thank you!
I’m so happy to hear that Paula!! Thanks so much for taking the time to let me know!
I havent tried it yet but the recipe seems absolutely fantastic! I was just wondering if I have already half cooked frozen lobster (vacuum sealed so still tastes super fresh) would it still work? HOw much should I adjust the poaching time or should i skip that all together since its already half cooked and de-shelled?
Thank you in advance and i cant wait to try it!!
This was the best lobster pasta dish ever, I made it exactly as suggested, Thank you!!
Aww thank you so much Michelle!! You made my day! I really appreciate it 🙂
Delicious! Adding it to my permanent menu file.
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I am so happy to hear that!! Thank you so much!
I’m looking forward to try out this recipe ! What dairy free option do you think will make the best substitute for the cream ?
Thank you !
Hi Jenn! I’ve never tested this with a dairy free alternative, but I think you could use full-fat coconut milk, as long as you don’t mind a slight coconut flavor. Thinned out cashew cream might work too. I wouldn’t recommend a dairy free milk alternative, as this recipe really needs the richness. Let me know if you try it!
Fantastic recipe! My wife opined it was restaurant quality. I chose the recipe to use up some leftover grilled lobster I cooked on New Year’s Day. I really didn’t have enough lobster meat so I cooked and chopped some large shrimp to bulk out the meat content. Worked perfectly. I’m going to try the sauce with robust poached and flaked fish fillets like salmon. Thank you for the inspiration.
Thank you so much Roger!! I am so happy to hear that. I really appreciate you making it and for your comment, it means more than you know! Let me know how it goes with the salmon!
Hi there,
I was thinking of making this pasta! What milk alternative do you think will work the best in replacing the cream? Or perhaps even chicken stock?
Thank you!
Hi Jennifer! This recipe really needs the cream, it’s a crucial component in making the sauce and truly makes the dish. I wouldn’t recommend using milk or even half and half, because it can break when mixed with the acid and heat. I’m sorry!
This was delicious. So bright and fresh, and for a rich dish, this wasn’t weigh-you-down heavy. So happy to have stumbled across this recipe!
Thank you so much!! I’m so happy you enjoyed!
I made this tonight. Pretty darn good too. Followed the recipe but spiced it up a bit. Cesar salad and garlic bread. No leftovers. Yes, I’d make it again!! Thank you.
Thank you so much Raymond!
Do I need to pouch my lobster tails if they are already cooked and then frozen by the company I purchased them from?
Not necessarily, but you will miss out on some flavor. You could sauté the lobster quickly in a little butter, white wine, and thyme just to pick up some of the flavor, and then add it to the sauce. Totally up to you! Let me know if you try it!
This recipe was really easy to make. I used Romano cheese as I was out of Parm. It came out delicious. Poaching the lobster tails with the thyme and wine made a huge difference. Next time I add more lobster. My lobster tails were only 4 oz a piece, however I followed other review who added shrimp to make it meatier.
Thanks Chris! Love the addition of shrimp to make it meatier 🙂 So glad you enjoyed!
Made this tonight with freshly caught spiny lobster. Delicious!
Amazing!! Thank you so much Lindsey!
Lobster tail is very pricy where I am… If we double the recipe for this and use two whole lobsters do you think that’ll work?
Yes, definitely! Let me know if you try it!
Tried this recipe tonight for dinner with friends and family. They absolutely loved it and it was not difficult at all to make. Used homemade fettuccine which elevated it even more, will definitely be adding to my recipe box. Thanks so much
Thank you so much Heather! I bet it was amazing with the homemade fettuccine!!
Hi, wondering if the cook time is longer with frozen lobster tails?
Hi Nicole! Yes, it will still work. I would actually recommend thawing the lobster tails first, and then poaching them. Let me know if you try it!
Was excellent and would definitely make again!
So happy to hear that! Thanks so much Lisa!!
Made this last night, what a gorgeous flavor. Will definitely be repeating again. I used prosecco and butter +thyme to poach the lobster, then ended up adding some of the poaching liquid to the sauce. As someone had suggested, cooked cream down with lobster shells and it really added flavor. Thanks so much for sharing this recipe.
That sounds incredible, thank you so much!! I’m so happy you loved it!
ABSOLUTELY FANTASTIC! It was my first time ever cooking with lobster so I was it a bit weary, but it was easy ana SO yummy. I made mine with limes (I had many left after a Margarita night) and it was delicious. I also replaced the fettuccine with a lemon pasta I had bought and OMG perfect way to bring out the bright and fresh flavours. Do not omit the basil, it adds an additional
Layer of flavour. My guests were so impressed! Thanks
I am so happy to hear that, Ira! Thank you SO much for your kind words! I bet the lemon pasta was super delicious!! 🙂