Description
This rich and indulgent Buttered Lobster Pasta features tender lobster meat tossed in a creamy butter and garlic sauce, perfectly coating linguine pasta. A splash of white wine adds depth to the sauce while fresh parsley brings a bright finish. Ready in just 35 minutes, it’s a luxurious yet straightforward seafood pasta dish perfect for special occasions or an elegant weeknight dinner.
Ingredients
Scale
Pasta
- 8 oz linguine pasta
Lobster and Sauce
- 2 lobsters, cooked and meat removed
- 4 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup white wine
- Salt to taste
- Black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Cook the pasta: Boil linguine pasta according to the package directions until al dente. Drain thoroughly and set aside.
- Melt butter: In a large skillet over medium heat, melt the unsalted butter to create a rich base for the sauce.
- Sauté garlic: Add minced garlic to the melted butter and sauté for about 1 minute until fragrant but not browned.
- Simmer white wine: Pour in the white wine and let it simmer for 2 to 3 minutes to reduce slightly and concentrate flavor.
- Add heavy cream: Stir in the heavy cream and bring the mixture to a gentle simmer to thicken the sauce.
- Cook lobster: Add the pre-cooked lobster meat to the skillet, allowing it to warm through in the sauce for about 2 minutes.
- Toss pasta in sauce: Add the cooked linguine to the skillet and toss everything together so the pasta is evenly coated with the creamy lobster sauce.
- Season: Season with salt and black pepper to taste, adjusting the flavors as needed.
- Serve: Plate the pasta hot and garnish generously with chopped fresh parsley for a pop of color and freshness.
Notes
- Use freshly cooked lobster meat for the best flavor and texture.
- Adjust seasoning to taste; start with a small pinch of salt as butter can be salty.
- If you prefer a lighter sauce, substitute half-and-half for heavy cream.
- White wine can be omitted or replaced with seafood broth for a non-alcoholic version.
- For extra seafood flavor, consider adding a squeeze of lemon juice before serving.
