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Buttered Lobster Pasta

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Indulge in this creamy and decadent buttered lobster pasta, featuring tender lobster meat pan-fried in rich butter, jammy cherry tomatoes, and a luxurious sauce. Perfect for a special occasion or when you’re craving a restaurant-quality meal at home.

Ingredients

Scale
  • 150g salted butter (e.g., Westgold)
  • 1 lobster tail (500g–1kg)
  • 1 tbsp extra virgin olive oil
  • 1 shallot, finely diced
  • 2 garlic cloves, finely diced
  • 1/4 cup white wine
  • 400g cherry tomatoes
  • 250g angel hair pasta
  • Fresh parsley, finely diced (for garnish)
  • 1/4 lemon (for squeezing)
  • Salt and pepper, to taste

Instructions

  • Prepare the Lobster Meat:
    Bring a large pot of heavily salted water to a boil. Remove the lobster meat from the shell: Using kitchen shears, turn the lobster tail over and cut down both sides of the shell. Peel the shell away to remove the meat. Chop the lobster meat into large pieces.
  • Cook the Lobster:
    Heat olive oil and 50g of butter in a deep saucepan over medium heat. Once the butter is melted and foaming, reduce the heat to low. Add the lobster meat to the saucepan and cook for 3–4 minutes, or until the flesh turns white and pink. Remove the lobster from the pan with a slotted spoon and set aside.
  • Build the Sauce:
    Add the diced shallots and garlic to the same pan. Cook for 2 minutes, stirring occasionally, until fragrant. Deglaze the pan with white wine, scraping up any browned bits from the bottom. Let the wine cook until about 80% is absorbed. Add the cherry tomatoes to the pan. Cook over low heat for 10–15 minutes, stirring occasionally, until the tomatoes burst and create a jammy texture.
  • Cook the Pasta:
    Add the angel hair pasta to the pot of boiling water. Cook for 1–2 minutes less than the package instructions, reserving 1 cup of pasta water before draining.
  • Finish the Dish:
    Add the cooked pasta to the saucepan with the tomatoes. Stir in 50–100g of butter, gradually adding the reserved pasta water to create a silky, glossy sauce. Adjust the consistency as needed. Add the cooked lobster meat, a sprinkling of fresh parsley, and a squeeze of lemon juice. Stir to combine and warm through.
  • Serve:
    Plate the lobster pasta immediately. Garnish with more fresh parsley, a drizzle of olive oil, and an extra squeeze of lemon if desired.

Notes

  • For an extra rich flavor, you can use lobster stock or a splash of cream to further enhance the sauce.
  • Adjust the amount of butter depending on your preference for a creamier sauce.
  • Serve with crusty bread to soak up any leftover sauce!

Nutrition

Find it online: https://easyfoodflash.com/buttered-lobster-pasta/