Description
Buttered Lobster Pasta is an elegant and flavorful seafood dish featuring tender lobster meat tossed with al dente fettuccine in a rich garlic butter sauce brightened with lemon and fresh parsley. Perfect for a special dinner, this easy stovetop recipe combines delicate lobster with classic Italian-inspired flavors for a delicious and impressive meal.
Ingredients
Scale
Pasta
- 8 ounces fettuccine or linguine
Sauce
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter (divided)
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1/4 cup dry white wine (optional)
Seafood and Garnish
- 8 ounces cooked lobster meat, chopped
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add fettuccine or linguine and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
- Sauté garlic and red pepper flakes: In a large skillet over medium heat, warm olive oil and 2 tablespoons of butter. Add minced garlic and red pepper flakes if using, sautéing for 1–2 minutes until fragrant but not browned.
- Warm the lobster: Stir in the chopped cooked lobster meat, cooking for 1–2 minutes just to heat through.
- Build the sauce: Add lemon zest, lemon juice, and white wine if using to the skillet. Let the mixture simmer gently for 2 minutes to meld the flavors.
- Toss pasta with sauce: Add the cooked pasta to the skillet along with the remaining 2 tablespoons of butter and a splash of the reserved pasta water. Toss everything together until the pasta is evenly coated in the butter sauce.
- Finish and serve: Remove the skillet from heat and stir in grated Parmesan cheese and chopped fresh parsley. Season with salt and black pepper to taste. Serve warm, garnished with additional lemon zest or Parmesan if desired.
Notes
- You can use fresh, frozen, or leftover cooked lobster meat for this recipe.
- Shrimp or crab meat can be substituted if lobster is unavailable.
- For a richer, creamier sauce, add a splash of heavy cream together with the butter.
