If you are craving a dish that’s indulgent yet surprisingly simple, the Buttered Lobster Pasta with Cherry Tomatoes Recipe is going to become your new favorite. This dish combines luscious, tender lobster meat with sweet cherry tomatoes, all coated in a rich, buttery sauce that perfectly clings to every strand of linguine. The brightness of fresh lemon and fragrant herbs adds layers of freshness that balance the richness, making this pasta both elegant and comforting—a perfect choice for any special dinner or whenever you want to treat yourself to something truly delicious.
Ingredients You’ll Need
The magic of the Buttered Lobster Pasta with Cherry Tomatoes Recipe comes from the quality and harmony of a few simple ingredients, each bringing something unique to the table. From the silky butter and juicy tomatoes to the tender lobster and vibrant herbs, these essentials build a dish bursting with flavor and texture.
- 12 ounces linguine or spaghetti: Choose your favorite pasta shape; linguine works wonderfully to catch the sauce.
- 1 tablespoon kosher salt (for pasta water): This seasons the pasta as it cooks for perfectly flavored noodles.
- 4 tablespoons unsalted butter: The star of the sauce, offering richness and a silky mouthfeel.
- 2 tablespoons olive oil: Balances the butter and helps infuse flavors gently.
- 4 cloves garlic (minced): Adds a fragrant, savory base that’s irresistible.
- 1/4 teaspoon crushed red pepper flakes (optional): Adds a subtle kick if you enjoy a little heat.
- 1 pint cherry tomatoes (about 2 cups, halved): Sweet and bursting with juice, these create a vibrant sauce.
- 1/2 teaspoon salt (plus more to taste): Enhances all the flavors perfectly.
- 1/4 teaspoon black pepper: For a gentle depth and warmth.
- 1/3 cup dry white wine (optional) or chicken/seafood broth: Adds acidity and complexity, helping to meld flavors beautifully.
- 1/2 cup reserved pasta water (as needed): Helps achieve a glossy, silky sauce that coats each bite.
- 12 to 14 ounces cooked lobster meat (roughly chopped): The luxurious seafood star offering sweet, delicate flavor.
- 1 tablespoon fresh lemon juice: Brightens the dish and lifts the richness.
- 1 teaspoon lemon zest: Adds fragrant citrus oils for freshness.
- 1/4 cup chopped fresh parsley: Provides a fresh, herbal contrast and color.
- 2 tablespoons chopped fresh basil (optional): Adds a sweet, aromatic note that elevates the pasta.
- 1/3 cup grated Parmesan cheese (optional, for serving): Offers a salty, nutty finish ideal for sprinkling on top.
How to Make Buttered Lobster Pasta with Cherry Tomatoes Recipe
Step 1: Cook the Pasta to Perfection
Start by bringing a large pot of water to a rolling boil and generously salting it to infuse the pasta with flavor. Cook your linguine or spaghetti until it’s al dente, following package directions for timing. Remember to reserve about a cup of that starchy pasta water before draining—it’s gold for creating a silky sauce in the next steps.
Step 2: Build the Flavorful Base
While the pasta is cooking, melt the butter and heat the olive oil together in a large skillet over medium heat. Add the minced garlic and optional crushed red pepper flakes and sauté briefly—just long enough for that gorgeous aroma to fill your kitchen, about 30 seconds. Be careful not to let the garlic brown because this dish calls for fresh, mellow garlic flavor.
Step 3: Cook the Cherry Tomatoes
Toss in the halved cherry tomatoes along with the salt and pepper. Stir occasionally as they cook, allowing them to soften and burst, releasing their natural sweetness. This should take around 5 to 7 minutes. The juices combine with the butter and oil to create a luscious base for your pasta.
Step 4: Bring in the Wine or Broth
Pour in the dry white wine or your chosen broth, letting it simmer for about 2 minutes to reduce and concentrate the flavors. This step adds a subtle acidity that perfectly balances the richness of the butter and lobster.
Step 5: Combine Pasta and Sauce
Add the drained pasta directly into the skillet, tossing gently to coat every strand with the buttery tomato sauce. Use the reserved pasta water, splash by splash, to soften and unify the sauce until you get a glossy, slightly loose coating that’s just right.
Step 6: Warm the Lobster
Reduce the heat to low and fold in your chopped cooked lobster meat carefully. Warm it through for just 1 to 2 minutes—gently does it to keep the lobster tender and succulent without overcooking or toughening it.
Step 7: Add Freshness and Herbs
Turn off the heat and stir in fresh lemon juice, lemon zest, chopped parsley, and basil if you’re using it. Taste your pasta and adjust the seasoning with more salt and pepper if necessary. These final touches give the dish a bright, herbal lift that elevates every bite.
Step 8: Serve and Optional Finishing Touches
Dish up your pasta immediately to enjoy it at its best. If you love a cheesy note, sprinkle grated Parmesan cheese on top—it adds wonderful saltiness and depth, but the dish is just as delicious without it.
How to Serve Buttered Lobster Pasta with Cherry Tomatoes Recipe
Garnishes
Fresh herbs like parsley or basil make gorgeous garnishes, adding a pop of green and aromatic brightness. A light drizzle of extra virgin olive oil or a few red pepper flakes sprinkled on top can add the perfect finishing touch that makes the dish feel even more special.
Side Dishes
This pasta pairs delightfully with a crisp green salad tossed in a simple vinaigrette or some crusty bread to mop up every bit of the buttery, tomatoey sauce. For a heartier meal, consider some roasted asparagus or steamed green beans, which offer freshness and crunch alongside your decadent pasta.
Creative Ways to Present
For an elegant presentation, serve the pasta twirled into nests on warm plates and top with a little extra lobster claw meat or finely chopped herbs. If you’re entertaining, individual bowls layered with a sprinkle of Parmesan and a lemon wedge on the side invite your guests to customize their flavor. Your Buttered Lobster Pasta with Cherry Tomatoes Recipe will impress just by looking gorgeous on the plate.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store them in an airtight container in the refrigerator for up to two days. The pasta will soak up some sauce overnight, so keeping the reserved pasta water or adding a splash of broth when reheating will help revive its luscious texture.
Freezing
This dish is best enjoyed fresh, but if you want to freeze it, separate the lobster meat from the pasta and sauce beforehand. Freeze the pasta with sauce separately in a freezer-safe container for up to one month, and freeze the lobster wrapped tightly to maintain quality. Thaw gently in the fridge before reheating.
Reheating
Reheat your Buttered Lobster Pasta with Cherry Tomatoes Recipe gently on the stove over low heat or in the microwave with a splash of broth or pasta water added. This prevents the lobster from becoming rubbery and keeps the sauce creamy and silky as if freshly made.
FAQs
Can I use frozen lobster meat for this recipe?
Absolutely! Just make sure to thaw the lobster meat completely and pat it dry before adding it to the pasta. This will keep the texture tender and the flavors fresh.
Is it necessary to use white wine in the sauce?
Not at all. The white wine adds lovely acidity and depth, but you can substitute with chicken or seafood broth if you prefer to avoid alcohol.
Can I prepare this dish without butter?
Butter is a key ingredient here for the rich, silky sauce, but you could use extra olive oil if needed—just keep in mind the flavor and texture will be a bit different.
How do I prevent the lobster from overcooking?
Warm the lobster gently over low heat for only 1 to 2 minutes at the end of cooking. High heat or long cooking will make the lobster tough and chewy.
What pasta works best with Buttered Lobster Pasta with Cherry Tomatoes Recipe?
Linguine or spaghetti are excellent because their strands hold onto the buttery, tomato sauce beautifully. You could also try fettuccine or tagliatelle for a slightly wider noodle option.
Final Thoughts
There is just something undeniably special about the Buttered Lobster Pasta with Cherry Tomatoes Recipe that makes an ordinary night feel like a celebration. It’s a dish that’s elegant without being complicated, bursting with buttery, fresh flavors that feel like a warm hug. I can’t recommend it enough for your next dinner—you’ll fall in love with how simple ingredients come together to create a truly luxurious meal everyone will rave about.
Print
Buttered Lobster Pasta with Cherry Tomatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Pescatarian
Description
This Buttered Lobster Pasta with Cherry Tomatoes is an elegant and flavorful Italian-American main course perfect for special occasions. Tender cooked lobster meat is gently folded into a garlic butter sauce with bursting cherry tomatoes and a hint of lemon, tossed with al dente linguine. The rich, glossy sauce is balanced by fresh herbs and optional Parmesan, delivering a luxurious seafood pasta experience that is both impressive and approachable.
Ingredients
Pasta
- 12 ounces linguine or spaghetti
- 1 tablespoon kosher salt (for pasta water)
Sauce and Lobster
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic (minced)
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 pint cherry tomatoes (about 2 cups, halved)
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- 1/3 cup dry white wine (optional) or chicken/seafood broth
- 1/2 cup reserved pasta water (as needed)
- 12 to 14 ounces cooked lobster meat (roughly chopped, tails and/or claws)
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh basil (optional)
- 1/3 cup grated Parmesan cheese (optional, for serving)
Instructions
- Cook the Pasta: Bring a large pot of water to a boil and salt it well. Cook the pasta until al dente according to package directions. Reserve 1 cup of the pasta water, then drain the pasta.
- Heat Aromatics: While the pasta cooks, heat the butter and olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes if using, cooking for 30 seconds just until fragrant.
- Cook Tomatoes: Add the halved cherry tomatoes, salt, and black pepper to the skillet. Cook, stirring occasionally, until the tomatoes soften and begin to burst, about 5 to 7 minutes.
- Add Wine or Broth: Pour in the dry white wine or broth. Simmer for 2 minutes to reduce slightly and concentrate the flavors.
- Toss Pasta with Sauce: Add the drained pasta to the skillet and toss to coat in the sauce. Add splashes of the reserved pasta water as needed to create a glossy, silky sauce.
- Incorporate Lobster: Reduce heat to low. Gently fold in the cooked lobster meat and warm through for 1 to 2 minutes. Avoid high heat to keep the lobster tender and prevent toughness.
- Finish with Fresh Flavors: Turn off the heat and stir in fresh lemon juice, lemon zest, chopped parsley, and basil if using. Taste the dish and adjust salt and pepper as needed.
- Serve: Serve immediately, topped with grated Parmesan cheese if desired. The dish is delicious with or without the cheese.
Notes
- If using raw lobster tails, cook them first by steaming or boiling until just opaque, then chop before adding.
- For a richer, restaurant-style finish, swirl in an extra tablespoon of cold butter right at the end.
- Keep heat low once the lobster goes in; this keeps the lobster meat tender and prevents it from becoming tough.
- Leftovers can be stored in the refrigerator for up to 2 days and should be reheated gently with a splash of water or broth to maintain moisture.
