Indulge in a decadent meal with this simple and delicious buttered lobster pasta. This creamy and rich pasta is made with luxurious pieces of lobster tail that have been pan fried in lots of butter and tossed through jammy tomatoes.
Buttered Lobster Pasta with Cherry Tomatoes
There is no better way to my heart than lobster. Especially buttered lobster. And if you’re anything like me, nothing says I love you more than a big bowl of buttered lobster pasta made with my favourite butter, Westgold.
This pasta is creamy and rich and filled with beautiful pieces of lobster tail that have been panfried in lots of glorious butter. The finger-licking sauce is made from a delicious 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 Valentines Day, it’s also the perfect treat to spoil yourself with.
Just think about that succulent lobster tail, delicately pan-fried in a symphony of golden butter, making each bite an explosion of flavour. This lobster pasta recipe is truly a labour of love.
It’s the kind of dish that screams, “I adore you!” Whether it’s a romantic Valentine’s Day dinner or simply a night of self-indulgence, this creamy lobster pasta is the perfect way to pamper yourself or show someone special just how much they mean to you.
How to cook a lobster
Firstly, don’t freak out! While the idea of cooking lobster can be a little scary, this is actually a relatively easy seafood pasta recipe. Since you have most likely spent an arm and leg on a lobster, you’re going to want to get it right.
The most important thing you need to know when cooking a lobster tail is its weight. The weight will determine the cook time. If boiling in water, a large lobster tail that weighs 500g / 18 ounces, like the ones we get in Australia, will need at least 12 – 14 minutes of cook time.
A smaller lobster tail that weighs 120g / 4 ounces will need only 8 minutes. Cook your lobster tail in a large pot of salted boiling water. Make sure it’s heavily salted (it needs to taste like the ocean) as this will not only flavour the lobster while it cooks but also the water.
Reserve the water as it turns into a lovely lobster stock and can be used to make a lobster bisque. If poaching the lobster tail meat in butter, like we do in this recipe, cook it on a very low heat until it turns pink and is no longer translucent. Save the lobster shells and poach in salted hot water with some aromatics such as thyme, garlic and peppercorns to turn into a delicious stock.
What you’re going to need for lobster pasta
Lobster – Let’s talk about the star of the show—lobster! However, I know how expensive lobster can be. For a cheaper alternative, you can use prawns or even a firm white fish! Whether you decide to go for lobster, prawns, or white fish, it’s essential to prioritise freshness and high quality. Seek out the freshest seafood available, because that’s where the magic is.
Butter – I only use the best in the business and that is Westgold butter. This recipe was sponsored by our lovely friends over at Westgold.
White wine – White wine is the elixir that adds a touch of sophistication and depth to your creamy pasta. 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 mere splash of wine can transform an ordinary dish into something extraordinary, but only if you select the right wine. From my experience, cheap cooking wine is a myth and can completely ruin the taste of a beautiful meal.
What you need cont…
Cherry tomatoes – These round flavour bombs are the base of the sauce. When they are cooked at a low heat in aromatics such as shallots and garlic and beautiful olive oil, they will burst open to reveal their juicy, ruby-red interiors. The result is the perfect jammy and sweet tasting sauce for your lobster tail pasta.
Pasta – While I love this dish with thin angel hair pasta, you can really choose any pasta of your choice! However, I do think a long pasta shape such as spaghetti, tagliatelle or linguine works best.
There’s something special about the way a long pasta shape interacts with the sauce and succulent lobster. The strands intertwine, creating a delightful medley of flavours in every forkful!
Check out my other seafood recipes on Daen’s Kitchen
Garlic confit butter butterflied BBQ prawns
Slow roasted olive oil & citrus salmon
Garlic confit butter butterflied BBQ prawns
If you make this recipe, 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
- 150 g Westgold salted butter
- 1 lobster tail 500g - 1kg
- 1 tbsp olive oil extra virgin
- 1 shallot finely diced
- 2 garlic cloves finely diced
- 1/4 cup white wine
- 400 g cherry tomatoes
- 250 g angel hair pasta
- parsley finely diced
- 1/4 lemon
- salt and pepper to taste
Instructions
- Bring a large pot of heavily salted water to a boil.
- Remove the lobster meat from the shell. Using shearing scissors, turn the tail over and cut down each side. Peel the shell away and remove the meat. Chop into large pieces.
- In a deep dish saucepan on a medium heat, combine the olive oil and 50g butter. Once the butter has melted and is slightly foaming, turn the heat to low and add the lobster meat to the saucepan. Cook for 3 - 4 minutes or until the flesh is white and pink. Remove the lobster from the pan with a slotted spoon and set to the side.
- 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.
- Turn the heat to low and add the cherry tomatoes to the pan. Cook for 10 - 15 minutes or until they have burst open and have created a jammy texture.
- Add the pasta to the pot of water. Cook pasta, being careful to drain 2 minutes before the suggested cooking time while reserving 1 cup of pasta water.
- Add the cooked pasta and 50 - 100g of butter to the saucepan with the tomatoes to start the creamy lobster pasta sauce. Slowly incorporate the reserved pasta water and butter until you have a silky and glossy texture for your cream sauce. Add the lobster, a sprinkling of fresh parsley and lemon juice and stir through. Serve the lobster pasta dish immediately.
Video
Can I substitute the cherry tomatoes in the lobster pasta recipe with another ingredient?
While cherry tomatoes add a delightful burst of flavour to the lobster sauce, you can experiment with other ingredients if you prefer. You could try substituting them with sun-dried tomatoes for an intensified flavour or diced roasted red peppers for a slightly different twist.
Feel free to get creative and tailor the recipe to your taste preferences.
How can I garnish my lobster tail pasta?
When it comes to garnishing your creamy lobster pasta, there are a few ingredients that can take it to the next level and add that extra touch of flavour and visual appeal. Here are some garnishing suggestions to consider:
Fresh Basil
Sprinkle some freshly chopped basil leaves over your lobster tail pasta. Not only will it add a pop of vibrant green colour, but it will also infuse the dish with a delightful aroma and a hint of herbal freshness.
Lemon Zest
Grate some lemon zest over the top of your lobster pasta to add a bright and zesty citrus flavour. The lemon zest adds a refreshing element that complements the rich and creamy sauce, enhancing the overall taste experience.
Lemon Wedges
Serve your lobster pasta with lemon wedges on the side. Squeezing a little lemon juice over the pasta just before digging in can provide a burst of tangy acidity that balances the richness of the dish.
Chili Oil or Chili Flakes
For those who enjoy a bit of heat, drizzle some chilli oil or sprinkle chilli flakes over your lobster tail pasta. The subtle spiciness adds a pleasant kick and a touch of complexity to the creamy flavours.
If you happen to save some leftover lobster pasta for the next day, be sure to save some of these garnishings!
Can I use frozen lobster tails for this lobster pasta recipe?
Although fresh is best, you can use frozen lobster tails for this recipe. Make sure to thaw them completely before cooking, following the package instructions. Your lobster tails will work beautifully in creating the decadent flavours of this creamy lobster pasta.
How can I share my lobster pasta creations or get in touch with you?
If you make this creamy lobster pasta recipe and want to share your culinary masterpiece, please tag me on Instagram, TikTok, or Pinterest. I would love to see your wonderful lobster pasta creations!
And if you have any questions or would like to leave a review of the lobster pasta recipe, feel free to do so here. I absolutely adore answering your food and recipe-related questions, as well as hearing your feedback on my lobster pasta recipe.
cannot wait to make!
Enjoy!
Absolutely delicious! Poaching the lobster in the butter is the flavor maker. Loved it!!!
I am so happy to hear that you loved it!
So the lobster is first boiled, then cooked again in butter?
The lobster meat is not boiled! It is added to the butter raw and then cooked. The pot of hot water is to cook the pasta in!
Except that you say in the prologue that you need to boil the tail, and then reserve the water for lobster broth to be used later. These are your words: “Cook your lobster tail in a large pot of salted boiling water. Make sure it’s heavily salted (it needs to taste like the ocean) as this will not only flavour the lobster while it cooks but also the water. Reserve the water as it turns into a lovely lobster stock and can be used to make a lobster bisque.”
That has now been amended!
Delicious recipe to make a lobster pasta that does not incorporate dairy cream. For extra flavor, I boiled the lobster shells in that big pot of pasta water then scooped them out. I used this lobster-flavored water to boil the pasta.
That is a great tip! I am glad you enjoyed the recipe!
I made this tonight and it was perfection. I happened to use not the best quality lobster because it was on sale so the sauce and noodles hid that well. Will continue to make, and hopefully with fresher lobster!
Thank you for the lovely feedback! Prawns would also work well if you can’t find fresh lobster!
We made this as part of our 7 fishes feast for Christmas Eve. Simply perfect. No notes!
I am so glad you liked it!
I had to make this as soon as I saw your recipe. It was so unbelievably good, better than I even imagined! I rarely use recipes but I’m glad I followed youes. I did cut the butter down about half, because I was only cooking for myself (used a full pound of tail meat) and it still was fantastic. Thank you so much for your idea on this!
I am so glad you enjoyed it!
I made this last week with homemade lemon pepper pasta and shrimp instead of lobster. So delicious. I am making again tonight!
I am so happy to hear this! Thank you for the lovely feedback.
Delicious! Love the recipe! Please tell me where your blue and white plates are from! I love them.
Thank you! They are from an Australian company who imports them from Spain but the name has slipped my mind I am sorry!
Delicious recipe, i used the pasta water and simmered the shells in it for a while then added it. added shrimp also, it was a special occasion, thank you
So glad to hear that you liked it!
The pasta is amazing. I make it for my family on special occasions, and everyone loves it. Thank you very much for making the instructions clear, simple, and delicious!!
I am so glad to hear that!