Lobster and Garlic Pasta

Name: Lobster and Garlic Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Ingredients: 300g linguine; 4 cloves garlic, minced; 2 tablespoons olive oil; 1/2 cup heavy cream; 1/4 cup white wine; Salt and pepper to taste; Fresh parsley, chopped, for garnish; 2 lobsters, cooked and meat removed, chopped; 1 tablespoon butter

Highlighted under: Nourishing Comfort Meals

I absolutely love whipping up Lobster and Garlic Pasta for special occasions or simply because I crave something indulgent. The combination of succulent lobster and aromatic garlic creates a dish that's both luxurious and comforting. Every time I prepare this recipe, I feel a little like a chef in a fine dining restaurant; the enticing aroma fills my kitchen and makes my mouth water. It's surprisingly simple, and the end result is a plate of pasta that feels extravagant without any complicated techniques involved.

Created by

Sandra

Last updated on 2026-01-22T12:21:28.878Z

When I first attempted Lobster and Garlic Pasta, I was thrilled with how quickly it came together. The trick is to balance the garlic and the lobster so that neither overpower the other, creating a symphony of flavors. I recommend cooking the garlic until it's just golden to release its sweetness without burning, which can make the dish bitter.

I've experimented with various pasta shapes, but I find that linguine captures the richness of the sauce beautifully. Tossing the pasta with fresh herbs right before serving adds a burst of freshness that elevates the dish even more. Trust me, this will be a recipe you'll want to share with friends and family!

        Why You'll Love This Recipe
        Decadent combination of fresh lobster and aromatic garlic
Creamy sauce that clings beautifully to each strand of pasta
Impressive dish that’s surprisingly easy to make

      

Cooking the Lobster

Selecting fresh lobster is crucial for the best flavor in your Lobster and Garlic Pasta. If you're using live lobsters, make sure they are lively and responsive. A fresh lobster should have a clean, briny scent. If you opt for pre-cooked lobster meat, check for sweetness and avoid any that smells off. You can also use frozen lobster; just ensure to thaw it properly in the refrigerator overnight for optimal texture and taste.

When it comes to extracting the meat, using kitchen shears makes the process easier. Simply cut along the shells and scoop out the meat with a fork, being careful of any shell fragments. This will yield cleaner pieces that look great in your pasta. A tip I learned is to reserve any lobster juices that leak from the shell; they can enhance the flavor of your sauce later.

Perfecting the Sauce

The sauce for this dish is a balance of richness and savoriness. When sautéing the garlic, keep an eye on the heat; medium heat is ideal to prevent burning, which can introduce a bitter taste. You'll know it's ready when the garlic is fragrant and just begins to change color. If you accidentally overcook it, start over—burnt garlic cannot be salvaged and will affect the sauce's flavor.

Incorporating the white wine helps deglaze the skillet, scraping up any flavorful bits stuck to the pan. Letting the wine simmer for a few minutes concentrates its flavor; this acidity will cut through the creaminess of the sauce. My tip is to use a dry white wine like Sauvignon Blanc for the best results, as it complements seafood beautifully without overpowering it.

Ingredients

For the Pasta

300g linguine
4 cloves garlic, minced
2 tablespoons olive oil
1/2 cup heavy cream
1/4 cup white wine
Salt and pepper to taste
Fresh parsley, chopped, for garnish

For the Lobster

2 lobsters, cooked and meat removed, chopped
1 tablespoon butter

Instructions

Cook the Pasta

In a large pot of salted boiling water, cook the linguine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

Sauté Garlic

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant and golden, about 2 minutes. Be careful not to brown it.

Prepare the Sauce

Pour in the white wine and simmer for 3 minutes. Add the heavy cream, stirring well, and let it simmer for another 2 minutes. Season with salt and pepper.

Combine Everything

Add the cooked pasta and lobster meat to the skillet, tossing to coat in the sauce. If the sauce is too thick, add pasta water a little at a time until desired consistency is reached.

Serve

Plate the pasta and garnish with fresh parsley. Enjoy your Lobster and Garlic Pasta warm!

Pro Tips

For an extra touch of flavor, you can add a pinch of red pepper flakes when cooking the garlic. This adds a nice subtle heat that complements the richness of the lobster.

Storing and Reheating

If you have leftovers, store the Lobster and Garlic Pasta in an airtight container in the refrigerator for up to two days. However, note that the texture of the pasta may change slightly as it absorbs the sauce. To reheat, gently warm it in a skillet over low heat with a splash of cream or pasta water to restore some moisture and prevent drying out.

Freezing isn't recommended due to the delicate nature of the lobster. If you do choose to freeze leftovers, expect a textural change upon thawing, which may not provide the desired experience. For best results, enjoy the dish fresh and save extras only if necessary.

Serving Ideas

Pairing this dish with a light, crisp green salad complements the richness of the Lobster and Garlic Pasta. A simple vinaigrette made with lemon juice and olive oil can add brightness without overwhelming flavors. Additionally, serving it alongside a glass of chilled white wine can elevate your dining experience, making it feel even more luxurious.

For a fresh twist, consider adding seasonal vegetables to your pasta, such as asparagus or cherry tomatoes, shortly before combining it with the sauce. This not only enhances the flavor but also adds a pop of color to your dish, making it visually appealing. The crunch of fresh vegetables contrasts nicely with the creaminess of the pasta.

Questions About Recipes

→ Can I use frozen lobster?

Yes, frozen lobster can be used. Just ensure it's properly thawed and cooked before adding it to the pasta.

→ What can I substitute for white wine?

If you prefer not to use wine, you can substitute it with chicken or vegetable broth.

→ Can I make this dish in advance?

While it's best enjoyed fresh, you can prepare the sauce in advance and combine it with freshly cooked pasta before serving.

→ What type of pasta works best?

Linguine or fettuccine are great options as they hold the sauce well, but feel free to use your favorite pasta.