Restaurant Style Lobster Pasta

Name: Restaurant Style Lobster Pasta
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 4
Ingredients: 8 oz linguine or fettuccine pasta; 2 lobster tails, cooked and diced; 1 cup heavy cream; 1/2 cup white wine; 3 cloves garlic, minced; 2 tablespoons olive oil; 1 tablespoon lemon juice; Salt and pepper to taste; 1/4 cup fresh parsley, chopped; Grated Parmesan cheese for serving

Highlighted under: Global Flavors

I absolutely love making Restaurant Style Lobster Pasta at home. The creamy sauce, perfectly cooked lobster, and al dente pasta come together to create a dish that's equal parts indulgent and comforting. Using fresh ingredients makes all the difference, especially when it comes to the lobster. I started crafting this recipe after craving the seafood pasta I had at a fancy restaurant, and I couldn't believe how easy it was to recreate at home. Trust me, it’s a dish that will impress anyone you serve it to.

Created by

Noemi Turner

Last updated on 2026-01-20T03:40:15.214Z

When I first made this Restaurant Style Lobster Pasta, I was amazed at how the flavors came together beautifully. The creamy sauce is infused with garlic and a hint of lemon, making every bite taste fresh and luxurious. I used a combination of heavy cream and a splash of white wine, which elevated the dish to something you'd expect in a high-end restaurant.

One of my favorite tips is to sauté the lobster tails just until they're opaque; overcooking them can lead to a rubbery texture. By following this method, the lobster retains its sweet flavor while still being tender. It's the little details that make this recipe shine!

        Why You Will Love This Recipe
        Rich, creamy sauce that envelops every pasta piece
Fresh lobster that adds a luxurious touch
A perfect dish for special occasions or date nights

      

Perfecting the Pasta

To ensure your pasta has the ideal texture, cook it just until al dente, which will typically take 8-10 minutes for linguine or fettuccine, depending on the brand. Keep an eye on the pasta, and taste it a minute or so before the package's suggested cooking time. This will help avoid overcooking, resulting in mushy pasta that won't hold up against the rich sauce.

Another key point is to remember to reserve some pasta water before draining. This starchy water can be added to the sauce if it’s too thick, helping to create a silky consistency that clings beautifully to the pasta. Just a few tablespoons will do the trick, so don’t forget to set it aside while the pasta cooks.

Creating a Luxurious Sauce

The sauce is where the magic happens in this dish. Sautéing the garlic in olive oil not only releases its fragrant oils but also adds a depth of flavor that complements the sweetness of the lobster. Aim for a light golden color on the garlic, ensuring it doesn't burn, which would turn it bitter.

When you add the white wine, it should be a good quality that you’d enjoy drinking. A dry white wine enhances the dish without overpowering it, and by letting it simmer for about 5 minutes, you reduce the alcohol content while intensifying the flavor. This creates a solid foundation for the cream and allows the sauce to develop its rich character.

Serving and Storing

For serving, consider a large, shallow bowl to showcase the vibrant colors of the dish—rich cream against the bright lobster meat and fresh parsley. A sprinkle of grated Parmesan adds not only flavor but also texture, providing a lovely contrast to the creamy sauce. Serve immediately for the best experience.

If you have leftovers, store the pasta and sauce separately, as the pasta can absorb the sauce and lose its texture if left to sit. Reheat gently over low heat on the stove, adding a splash of cream or reserved pasta water to restore the sauce's silky texture. Enjoy the dish within a couple of days for the best flavor and quality.

Ingredients

Gather these fresh ingredients to get started:

Ingredients

8 oz linguine or fettuccine pasta
2 lobster tails, cooked and diced
1 cup heavy cream
1/2 cup white wine
3 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste
1/4 cup fresh parsley, chopped
Grated Parmesan cheese for serving

Make sure to use high-quality lobster for the best flavor!

Instructions

Follow these steps to create your delicious lobster pasta:

Cook the Pasta

In a large pot, boil salted water and cook the linguine according to package instructions until al dente. Drain and set aside.

Prepare the Sauce

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Pour in the white wine and let it simmer for about 5 minutes.

Add Cream and Lobster

Stir in the heavy cream and lemon juice, allowing the sauce to thicken slightly. Add the diced lobster, season with salt and pepper, and cook for another 3-5 minutes.

Combine and Serve

Toss the cooked pasta into the sauce, mixing well to coat. Top with fresh parsley and grated Parmesan before serving.

Enjoy your homemade lobster pasta with a glass of white wine!

Pro Tips

For an extra touch, you can add cherry tomatoes or spinach to the sauce for added flavor and color.

Ingredient Substitutions

If you're unable to find lobster tails, shrimp or scallops make excellent substitutions while maintaining that luxurious seafood profile. Both options should be cooked just until opaque to avoid becoming rubbery—a crucial tip for seafood preparation.

For a lighter version, consider substituting half the heavy cream with low-fat milk or half-and-half. While this will slightly alter the creaminess, it can still deliver a satisfying result. Just be cautious with the temperature; too high a heat may curdle the milk.

Variations to Try

Feel free to add vegetables for extra nutrition and color. Baby spinach or cherry tomatoes can be tossed into the sauce just before mixing in the pasta, adding freshness and balance to the dish. The vibrant colors will also make your dish more visually appealing.

You can spice things up by incorporating red pepper flakes or a dash of smoked paprika—this adds a subtle heat that pairs beautifully with the sweetness of the lobster and richness of the cream. Adjust the amount to your taste preference, starting with a pinch and building up from there.

Troubleshooting Tips

If your sauce appears too thick, don't hesitate to add more cream or a bit of reserved pasta water as you mix in the pasta. This is a common challenge, especially if your initial sauce didn’t have enough liquid or if the pasta absorbed too much during cooking.

Should you find that the flavor is not as vibrant as you'd like, a few more squeezes of lemon juice can brighten the dish dramatically. Acidic components like lemon have the power to elevate flavors—never underestimate their impact in a creamy dish!

Questions About Recipes

→ Can I use frozen lobster instead of fresh?

Yes, just make sure to thaw it properly before cooking.

→ What type of pasta works best?

Linguine or fettuccine works great, but you can use any pasta you prefer.

→ Can I make this ahead of time?

It's best served fresh, but you can prepare the sauce in advance and combine it with pasta just before serving.

→ Is this dish kid-friendly?

Yes! The flavors are mild enough that kids usually enjoy it, but adjust the seasoning as needed.