Recipe Notes

Pro Tip for Lobster Pasta 

1. Whenever possible, use fresh Lobster and cook it yourself. It's so easy to make and so delicious!
2. Save the lobster shells for stock and soups, don't throw them out.
3. Likewise, use fresh pasta over dry, and homemade over store bought.
4. Since the lobster is already cooked, make sure to just lightly sauté it in garlic and butter, rather than overcooking.
5. The sun dried tomatoes is super tasty and add lots of flavor to the cream sauce, it's best to sauté it before adding the cream.
6. Use heavy cream 35% or table cream 18% for a rich and thick creamy pasta sauce.
7. The spinach is great for taste, color and nutritional value, but you can skip it if you don't prefer it.
8. If you feel the sauce is too thick for your taste, add in some pasta water 2 Tablespoons at a time to thin it out. 
9. If the sauce is quite thin, simply allow it to simmer for a few minutes until it thickens.
10. Parmesan cheese is added at the end for flavor, and you can skip it if you're not a fan of cheese and seafood combined. 

Lobster Pasta Variations 

• Lobster pasta without wine
• Spicy lobster pasta with chili flakes
• Lobster pasta with cherry tomatoes
• Lobster pasta with mascarpone
• Dairy free lobster pasta

Why Is My Lobster Tough?

This happens when it's overcooked or reheated too aggressively.

Why Is My Sauce Oily?

This is always due to insufficient emulsification. Add pasta water and toss vigorously to fix this.

Why Is Pasta Dry?

You haven't added enough reserved pasta water.

Why Is It Bland?

This could be from something as simple as insufficient salt in pasta water, or that you haven't used enough garlic, seasoning and herbs.

Why Is Spinach Mushy?

If you over cook the spinach or added it too early, it will be mushy and unappealing.

Why Is Sauce Watery?

You most likely added too much water at once, always add it gradually.

How to Store Lobster Pasta?

• This recipe makes great leftovers.
• Store it in the refrigerator when the pasta has cooled down in an air tight container for up to 5 days.
• To Freeze: Make the recipe and freeze it in a sealed bag for up to 3 months.
• To Reheat: You can add the whole amount into a small pot over medium low heat, adding in 2 tablespoons of stock or water to loosen up the sauce.
• You can alternatively microwave it. 

How long does lobster pasta take to cook?

About 20–30 minutes total.

Can I use frozen lobster?

Yes, but thaw fully and pat dry before warming.

Do I need cream in lobster pasta?

No. You can use the emulsified butter with pasta water to create a silky sauce.  

What pasta works best?

We love long shapes like fettuccine, linguine, or tagliatelle.

How much lobster per person?

About 4–6 oz meat per serving.

Is lobster pasta healthy?

Yes it's high in protein and minerals, and moderately rich, so you can control the richness part.

Can I make it ahead for guests?

You can par cook pasta and reheat gently with fresh lobster folded in at the end.

How do restaurants keep lobster tender?

We find that butter poaching lobster, keeping it warm on minimal reheating is KEY!

How to cook the Lobster so it's not chewy?

The best way to get perfectly cooked seafood is to follow this tutorial on How To Cook Lobster Tail. Also use this Butter Poached Lobster Tutorial or Grilled Lobster Tail tutorial. Transfer lobsters after cooking, remove the shells and keep the meat. Then lightly sauté the meat in butter and garlic for this recipe for just 2 minutes no more. 

Can You Use Milk instead of Cream?

You should absolutely avoid using milk or half n half if you want a nice thick creamy pasta sauce. We use either table cream 18% or heavy cream which is 35%. If you opt for milk, then the sauce will not be as thick, so if that's your preference, then go ahead with the milk.

What to serve with Lobster Pasta?

While it's perfect as is, we love a side of our Garlic Bread and a simple salad like Peach Burrata Salad.