Buttered Lobster Pasta with Cherry Tomatoes
Nov 04, 2025
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Indulge in a decadent meal with this simple and delicious buttered lobster pasta with cherry tomatoes. This creamy lobster pasta is made using the whole lobster for maximum flavour! The head becomes a rich lobster stock to cook the al dente pasta, the shells infuse the oil, and the tender tail meat is pan-fried in butter and tossed through jammy tomatoes. This pasta is all about celebration and is the perfect Thanksgiving, Christmas or Valentines dinner centrepiece.
Looking for more seafood dishes? You will love my Spanish garlic prawns or garlic butter clams!
Why you’ll love this Buttered Lobster Pasta.
There is no better way to my heart than lobster. Especially butter poached lobster. And if you’re anything like me, nothing says I love you more than a big bowl of buttered lobster pasta. I love lobster pasta so much, I even have two different recipes for it (one is a creamy lobster pasta).
This pasta is beautifully rich and filled with gorgeous pieces of lobster tail meat that have been delicately poached in lots of delicious butter. The sauce could not be more simple to make as it’s made from a combination of shallots, garlic, white wine and fresh cherry tomatoes that burst open, creating a lovely jammy texture and sweet taste.
While this is a great meal to serve those you love on Christmas Day, Thanksgiving or even Valentines Day, it’s also the perfect treat to spoil yourself with. So go on… treat yourself with a big bowl of this lobster pasta!
Ingredients Needed for Buttered Lobster Pasta
I like to use a whole lobster when making this buttered lobster pasta to build layers of flavour (from the head, shell and to the meat). However, if you can only get your hands on lobster meat that will be no problem! You don’t need a long list of ingredients, just beautiful produce, good pasta, and plenty of butter.
- Whole lobster – using the entire lobster gives us the richest, most luxurious flavour. The meat stays tender and sweet, while the shell builds the base of our sauce and stock. But… a whole lobster is expensive and sometimes hard to source so I am not going to tell you that you have to use a whole lobster. Lobster meat or even an alternative shellfish such as prawns / shrimps will still work beautifully. Try and source the freshest shellfish but don’t be afraid of using frozen. just make sure you de-frost it the night before.
- Cherry tomatoes – I like to use fresh whole cherry tomatoes when making this sauce. Tinned tomatoes will make a much richer sauce and change the flavour profile of your pasta.
- White wine – You only need a splash, yet my rule of thumb for when cooking with wine is to use wine you would want to drink. A dry and crisp white wine such Pinot Grigio, Sauvignon Blanc or a Chablis will do the trick!
- Parsley – A handful of fresh parsley stirred through at the end adds brightness and balance to the richness of the sauce. You can also finish with basil or dill if you’d like a slightly sweeter or more delicate herbal note.
A full list of ingredients can be found in the recipe card below
Absolutely incredible! I have made this at least 5 times now and it’s loved each and every time. Best lobster pasta ever!
Expert Tips For Cooking Lobster
- Choose a fresh, quality lobster – Look for a live lobster (if you’re game to kill it yourself) or the freshest chilled lobster you can find. This is the star of the dish, so freshness matters.
- Prepare the lobster – Hold the lobster firmly and twist off the head. I wrap the lobster between two tea towels so I don’t cut my hands!
- Use kitchen shears to cut the tail down the centre and open it up. Remove the tail meat by gently pulling it out with your fingers.
- Butter-poach the tail meat – Melt butter over low heat and add the lobster meat. Cook gently until the flesh is opaque and tender. Low and slow keeps the lobster juicy, buttery and delicate.
How To Make Buttered Lobster Pasta
This buttered lobster pasta could not be easier to make! Just remember, cook the lobster tail meat low and slow so it does not turn out rubbery!
Step 1: Remove the head from the tail in a twisting motion. Set the head to the side. Using shearing scissors, turn the tail over and cut down each side. Peel the shell away and remove the meat. Slice the lobster meat into large pieces.
Step 2: In a large saucepan on a medium heat, combine the olive oil and butter. Once the butter has melted and is slightly foaming, add the lobster tail shell (if using) to the oil and cook for several minutes or until it turns red. Remove from the pan and discard. Turn the heat to low and add the lobster meat to the saucepan. Cook for 5 minutes or until the flesh is white and pink. Remove the lobster from the pan with a slotted spoon and set to the side.
Step 3: On a medium heat in the same pan, add the shallots and garlic to the saucepan and cook for 2 minutes while stirring occasionally. Deglaze the pan with the white wine and scrape off all of the brown parts from the pan. Add the cherry tomatoes to the pan. Cook for 10 – 15 minutes or until they have burst open and have created a jammy texture.
Step 4: On a low heat, add the cooked pasta to the saucepan with the sauce along with a splash of pasta water. Stir through until you have a silky and glossy texture. Add the lobster meat and gently stir through. You just want to reheat the meat at this point. Turn the heat off and stir through the fresh parsley and lemon juice. Serve the lobster pasta dish immediately.
FAQ’s
Yes! Just make sure it’s high-quality and defrosted slowly in the fridge. Fresh lobster will always give you the most delicate flavour, but frozen works beautifully when handled properly.
Long, silky pasta shapes like linguine, tagliatelle or angel hair spaghetti are ideal. They cling to the buttery lobster sauce and soak up that lobster stock perfectly.
Using the whole lobster gives this dish its depth. The head makes a rich stock, the shells perfume the oil, and the tail stays buttery and tender. It’s what makes this recipe taste like a restaurant dish. But with all of that being said, you can just use the meat! The lobster flavour won’t be as deep or intense but it will still be very delicious.
Yes. The wine adds acidity and depth, but you can replace it with a splash of lemon juice or a little extra pasta water for balance.
Low and slow is key. Butter-poach the lobster on a gentle heat until just opaque. Overcooking is the only enemy here!
how To Store
- Lobster pasta is best eaten fresh — seafood and butter sauces don’t love waiting around
- If you do have leftovers, store them in an airtight container in the fridge for up to 1 day
- Reheat very gently over low heat with a splash of water or stock to loosen the sauce
- Avoid microwaving — it can make the lobster tough and rubbery
- Do not freeze — the texture of the lobster will not hold up
How To Serve
- Serve immediately as lobster pasta is best enjoyed the moment it’s made!
- Add extra parsley or dill for freshness and colour.
- Pair with crusty bread or my homemade focaccia to soak up every drop of sauce
- Enjoy with a chilled glass of dry white wine (Sauvignon Blanc, Chablis or Pinot Grigio)
More Seafood Dishes To Love
If you make this Buttered lobster pasta, please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creations!
If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
Buttered Lobster Pasta
Ingredients
- 1 whole lobster, (lobster meat to weigh roughly 500g / 1lb)
- 7 tbsp butter
- 1 tbsp olive oil
- 1 shallot, finely diced
- 2 garlic cloves, finely diced
- 1/4 cup white wine
- 1 lb cherry tomatoes
- 10 oz spaghetti
- 2 tbsp parsley, finely chopped
- 1 tbsp lemon juice
- salt and pepper to taste
Instructions
- Prep lobster: Remove the head from the tail in a twisting motion. Set the head to the side. Using shearing scissors, turn the tail over and cut down each side. Peel the shell away and remove the meat. Slice the lobster meat into large pieces.
- Lobster stock: Bring a large pot of heavily salted water to the boil. If using a whole lobster, add the head to the water and boil while you prepare the sauce.
- Poach lobster: In a large saucepan on a medium heat, combine the olive oil and butter. Once the butter has melted and is slightly foaming, add the lobster tail shell (if using) to the oil and cook for several minutes or until it turns red. Remove from the pan and discard. Turn the heat to low and add the lobster meat to the saucepan. Cook for 5 minutes or until the flesh is white and pink. Remove the lobster from the pan with a slotted spoon and set to the side.
- Fry aromatics: On a medium heat in the same pan, add the shallots and garlic to the saucepan and cook for 2 minutes while stirring occasionally. Deglaze the pan with the white wine and scrape off all of the brown parts from the pan. Cook until 80% of the wine has been absorbed.
- Cook tomatoes: Add the cherry tomatoes to the pan. Cook for 10 – 15 minutes or until they have burst open and have created a jammy texture.
- Cook spaghetti: Remove the lobster head from the water and discard. Add the pasta to the pot of water. Cook the pasta, being careful to drain 2 minutes before the suggested cooking time while reserving 1 cup of pasta water.
- Incorporate pasta: On a low heat, add the cooked pasta to the saucepan with the sauce along with a splash of pasta water. Stir through until you have a silky and glossy texture. Add the lobster meat and gently stir through. You just want to reheat the meat at this point. Turn the heat off and stir through the fresh parsley and lemon juice. Serve the lobster pasta dish immediately.
Video
Notes
- Whole lobster – using the entire lobster gives us the richest, most luxurious flavour. The meat stays tender and sweet, while the shell builds the base of our sauce and stock. But… a whole lobster is expensive and sometimes hard to source so I am not going to tell you that you have to use a whole lobster. Lobster meat or even an alternative shellfish such as prawns / shrimps will still work beautifully. Try and source the freshest shellfish but don’t be afraid of using frozen. just make sure you de-frost it the night before.
- Cherry tomatoes – I like to use fresh whole cherry tomatoes when making this sauce. Tinned tomatoes will make a much richer sauce and change the flavour profile of your pasta.
- White wine – You only need a splash, yet my rule of thumb for when cooking with wine is to use wine you would want to drink. A dry and crisp white wine such Pinot Grigio, Sauvignon Blanc or a Chablis will do the trick! You can also skip the wine if you don’t drink it and just add a splash of lemon juice here.
- Parsley – A handful of fresh parsley stirred through at the end adds brightness and balance to the richness of the sauce. You can also finish with basil or dill if you’d like a slightly sweeter or more delicate herbal note.
Expert Tips For Cooking Lobster
- Choose a fresh, quality lobster – Look for a live lobster (if you’re game to kill it yourself) or the freshest chilled lobster you can find. This is the star of the dish, so freshness matters.
- Prepare the lobster – Hold the lobster firmly and twist off the head. I wrap the lobster between two tea towels so I don’t cut my hands!
- Use kitchen shears to cut the tail down the centre and open it up. Remove the tail meat by gently pulling it out with your fingers.
- Butter-poach the tail meat – Melt butter over low heat and add the lobster meat. Cook gently until the flesh is opaque and tender. Low and slow keeps the lobster juicy, buttery and delicate.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
This was sooooo yummy!! Thank you!!
Incredible pasta dish. Adored by everyone in the family! Thank you.
Absolutely incredible! I have made this at least 5 times now and it’s loved each and every time. Best lobster pasta ever!
I made this Buttered Lobster Pasta three times now for family and friends. Each time It got easier and everyone loved it. Some had seconds, took leftovers home, and grabbed the recipe.
I love to hear this!! So glad you all enjoyed it.
Great recipe – love, love, love this dish. Can’t wait to make it again!
This make me so happy to read! Thank you for leaving such a lovely review.
This dish looks great, but for those of us in the U.S. (sorry about our president, by the way), I’m having trouble understanding the measurements. I guess I’ll just try to wing it. IDK. Thanks for sharing your recipe.