Description
Creamy Tuscan Lobster Pasta is a luxurious seafood dish featuring tender lobster meat enveloped in a rich, garlicky cream sauce with Parmesan, fresh spinach, and cherry tomatoes tossed with perfectly cooked fettuccine. This Italian-inspired main course is bursting with flavorful Mediterranean herbs and a hint of lemon, making it an elegant yet approachable dinner option.
Ingredients
Scale
Pasta
- 12 ounces fettuccine or linguine
Seafood
- 2 lobster tails (about 6–8 ounces each), shells removed and meat chopped
Sauce
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 small shallot, finely chopped
- 1/2 cup dry white wine (or chicken broth)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Vegetables and Herbs
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh basil (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the fettuccine or linguine and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta. Set the drained pasta aside.
- Cook Lobster: Heat olive oil in a large skillet over medium-high heat. Add the chopped lobster meat and sauté for 3–4 minutes until the lobster is opaque and just cooked through. Remove lobster from the skillet and set aside.
- Sauté Aromatics: Reduce skillet heat to medium. Add minced garlic and finely chopped shallot to the skillet. Cook, stirring frequently, for 1–2 minutes until fragrant and softened but not browned.
- Deglaze and Make Sauce: Pour in the dry white wine (or chicken broth) and simmer for 2–3 minutes until slightly reduced. Stir in the heavy cream and grated Parmesan cheese, mixing well until the sauce is smooth and creamy. Season with salt, black pepper, and optional red pepper flakes.
- Add Vegetables: Add halved cherry tomatoes and baby spinach to the skillet. Cook for 2–3 minutes until the tomatoes soften and the spinach wilts.
- Combine Pasta and Lobster: Return the cooked lobster meat to the skillet. Add the drained pasta and toss gently to combine everything. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it.
- Finish and Serve: Stir in the fresh lemon juice to brighten the dish, and sprinkle with chopped fresh basil if using. Serve immediately while hot and creamy.
Notes
- For extra richness, stir in a tablespoon of butter at the end of cooking.
- You can use pre-cooked lobster meat or substitute with shrimp or scallops for a variation.
- Adjust red pepper flakes according to your preferred spice level or omit them for a milder sauce.
- Use gluten-free pasta if you need a gluten-free version, and substitute chicken broth with vegetable broth to keep it pescatarian.
