Description
A rich and flavorful Brown Butter Lobster Roll Pasta combining tender lobster meat with nutty browned butter, creamy mayonnaise, and a touch of citrus and spice. This easy-to-make dish is perfect for a gourmet seafood dinner with comforting pasta as the base.
Ingredients
Scale
Pasta
- 8 ounces linguine or fettuccine pasta
Lobster Mixture
- 8 ounces cooked lobster meat, chopped
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon Old Bay seasoning
- 1 teaspoon lemon juice
- ¼ teaspoon red pepper flakes (optional, adjust to taste)
Finishing
- 2 tablespoons mayonnaise
- 2 tablespoons fresh chives, finely chopped
- Salt, to taste
- Freshly cracked black pepper, to taste
- Lemon wedges and extra chives for garnish (optional)
Instructions
- Cook the Pasta: Boil salted water in a large pot and cook the linguine or fettucine until al dente, following package instructions. Reserve ½ cup of pasta water and then drain the pasta.
- Brown the Butter: In a skillet over medium heat, melt the unsalted butter. Stir frequently and continue cooking for about 5 to 7 minutes until the butter turns a golden brown color and emits a nutty aroma, taking care not to burn it.
- Sauté Garlic: Add the minced garlic to the skillet with the browned butter and cook for 1 minute until fragrant, stirring continuously to prevent burning.
- Add Lobster and Seasoning: Toss in the chopped lobster meat, Old Bay seasoning, lemon juice, and red pepper flakes (if using). Mix well to coat the lobster evenly with the butter and spices.
- Combine Pasta and Sauce: Add the drained pasta directly into the skillet. Gradually stir in the reserved pasta water a little at a time until you reach the desired sauce consistency. Toss gently to combine all ingredients.
- Finish with Mayonnaise and Chives: Stir in the mayonnaise and finely chopped fresh chives. Season with salt and freshly cracked black pepper to taste, mixing thoroughly.
- Serve and Garnish: Plate the pasta immediately. Garnish with additional fresh chives and lemon wedges if desired for a bright finishing touch.
Notes
- For a spicier kick, increase red pepper flakes according to preference.
- Use fresh cooked lobster meat if possible, or high-quality pre-cooked lobster for best flavor.
- Be careful not to burn the brown butter; remove from heat promptly when it reaches a nutty aroma and amber color.
- Mayonnaise adds creaminess without making the sauce heavy; adjust the amount to taste.
- Serve immediately as the sauce thickens upon standing.
- Can be paired with a light green salad and a crisp white wine for a complete meal.
