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
Scale
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.
