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!
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!
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
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.
*If you don't want to cook with wine, you can substitute water for the poaching liquid.