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The Boat Shed Kitchen

Creamy Lobster Pasta

This Creamy Lobster Pasta is a restaurant-worthy dish you can make at home. Tender lobster meat is simmered in a rich cream sauce infused with aromatics, then tossed with al dente pasta and Parmesan cheese. Every bite is silky, decadent, and perfect for a special dinner.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 4
Calories: 720
Ingredients Method Notes

Ingredients
  

  • Kosher salt to taste
  • 2 live lobsters about 1½ pounds each
  • 1 medium onion coarsely chopped
  • 2 celery stalks coarsely chopped
  • 3 garlic cloves peeled and smashed
  • 2 sprigs fresh basil or tarragon
  • 4 cups heavy cream
  • ½ tsp crushed red pepper flakes
  • 1 lb bucatini or spaghetti
  • 1 tbsp unsalted butter
  • 3 oz Parmesan cheese finely grated (about 1 cup), plus more for serving
  • 3 tbsp chopped fresh chives
  • Freshly ground black pepper to taste

Method
 

  1. Bring salted water to a boil.
  2. Steam lobsters until shells are bright red, about 8 minutes. Cool.
  3. Remove lobster meat from claws, knuckles, and tails.
  4. Cut into chunks and refrigerate.
  5. Chop shells and place in a pot with onion, celery, garlic, herbs, cream, and red pepper flakes.
  6. Simmer 45 minutes until reduced by half.
  7. See full steps with tips & photos → https://theboatshedcafe.com/creamy-lobster-pasta/

Notes

  • If fresh lobster isn’t available, you can use frozen lobster tails or high-quality pre-cooked lobster meat.
  • Bucatini works best, but spaghetti or fettuccine also hold the sauce beautifully.
  • For extra depth, add a splash of dry white wine when simmering the shells.