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Overhead shot of a bowl of lemon pasta with lobster

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!

Course Main, Main Course, Pasta
Cuisine American, Italian
Keyword creamy lemon pasta, creamy lemon pasta sauce recipe, lemon fettuccine, lemon pasta, lemon pasta sauce recipe, lobster fettuccine, lobster linguine recipe, lobster pasta, lobster pasta alfredo
Prep Time 15 minutes
Cook Time 25 minutes
Servings 2
Author Molly | Spices in My DNA


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


  1. 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.

  2. 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.)

  3. 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!)

  4. 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.

  5. 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.