White Wine Lobster Pasta

Name: White Wine Lobster Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 8 oz linguine pasta; 2 lobster tails, cut into chunks; 1 cup dry white wine; 4 cloves garlic, minced; 1/4 cup olive oil; 1/2 cup heavy cream; 1/4 cup fresh parsley, chopped; Salt and pepper to taste; Fresh lemon wedges for serving

Highlighted under: Cross-Cultural Cooking Recipes

I have to tell you about my latest culinary obsession: White Wine Lobster Pasta. The tender chunks of lobster, perfectly coated in a rich white wine sauce, create a symphony of flavors that I can’t resist. Each bite is a delightful experience that transports me to a seaside restaurant, with the tantalizing aroma wafting through the air. I love making this dish not only for special occasions but also for a little weeknight indulgence. It's surprisingly simple and quick to prepare, making it a great option whenever I crave something luxurious yet comforting.

Created by

Sandra

Last updated on 2026-01-22T11:49:28.921Z

Recently, I decided to recreate a restaurant-style dish at home, and White Wine Lobster Pasta quickly became my go-to. I experimented with various types of pasta, but I found that linguine holds the rich sauce perfectly, allowing flavors to cling beautifully. The trick is to simmer the white wine just enough to let the alcohol evaporate while intensifying its flavor. Trust me, that step is crucial for achieving culinary perfection!

One tip I swear by is using fresh lobster if possible, as it elevates the dish to a whole new level. The balance of the delicate lobster meat paired with garlic and herbs in the sauce creates a wonderful dining experience. I always serve this pasta with a sprinkle of fresh parsley and a squeeze of lemon to brighten the flavors. It’s simply divine!

        Why You'll Love This Recipe
        Luxurious flavors brought to life with quality ingredients.
Quick and easy to prepare, perfect for weeknight dinners.
Elevates any meal with an elegant touch.

      

Mastering the Lobster

Choosing quality lobster is crucial for this dish, as the seafood's natural sweetness and tenderness elevate the overall flavor profile. If you're unsure where to start, look for lobster tails that are firm to the touch and have a bright coloration. You can use frozen lobster tails, but be sure to thaw them completely in the refrigerator overnight for the best texture and taste. Fresh or thawed lobster chunks should be cooked just until they turn pink and opaque, typically taking only 3-4 minutes over medium heat to avoid rubberiness.

Cooking the lobster requires your attention. Watch closely as it transitions from translucent to opaque; this is the best indicator of doneness. If you overcook the lobster, it will become tough and chewy. To ensure perfectly cooked lobster, consider removing it from the skillet just as it's done and letting the residual heat finish the cooking while you're preparing the sauce.

Balancing the Sauce

The richness of the heavy cream paired with the acidity of the white wine creates a beautifully balanced sauce. Using a dry white wine like Sauvignon Blanc or Pinot Grigio not only enhances the dish's flavors but also helps to deglaze the skillet. To deglaze properly, ensure that you scrape up any browned bits from the skillet with a wooden spoon as the wine reduces; these bits contribute to the depth of flavor in the sauce.

If you prefer a lighter version of this dish, you can substitute the heavy cream with half-and-half. While this will slightly change the texture and richness, it still provides a creamy finish that will coat the pasta beautifully. Additionally, you could infuse the sauce with a hint of spice by adding a pinch of red pepper flakes when sautéing the garlic, adding a delightful warmth to the dish.

Ingredients

Gather the following ingredients to create this delectable White Wine Lobster Pasta.

Ingredients

8 oz linguine pasta
2 lobster tails, cut into chunks
1 cup dry white wine
4 cloves garlic, minced
1/4 cup olive oil
1/2 cup heavy cream
1/4 cup fresh parsley, chopped
Salt and pepper to taste
Fresh lemon wedges for serving

Make sure to choose the freshest ingredients for the best flavor.

Instructions

Follow these steps for a perfect White Wine Lobster Pasta.

Cook the Pasta

In a large pot of salted boiling water, cook the linguine according to package instructions until al dente, typically about 8-10 minutes. Drain and set aside.

Sauté Garlic

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

Add Lobster

Add the lobster chunks to the skillet, and cook for about 3-4 minutes until they turn pink and opaque. Stir occasionally.

Deglaze with Wine

Pour in the white wine and bring to a simmer, allowing it to reduce for about 5-7 minutes. The alcohol should evaporate, leaving a rich flavor.

Finish with Cream

Stir in the heavy cream and season with salt and pepper to taste. Allow the sauce to simmer for another 2-3 minutes.

Combine with Pasta

Add the cooked linguine to the skillet, tossing everything together until evenly coated in the sauce. Mix in fresh parsley.

Serve

Dish up your delicious pasta and serve with fresh lemon wedges. Enjoy!

Enjoy your meal and experience the wonderful flavors of this dish!

Pro Tips

To make this dish even more indulgent, consider adding a hint of red pepper flakes for a slight kick, or top with freshly grated Parmesan cheese.

Storing and Reheating Tips

This White Wine Lobster Pasta is best enjoyed fresh, but if you have leftovers, they can be stored in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of white wine or cream to the skillet to revive the sauce's silkiness. Heat over low, stirring gently to avoid overcooking the lobster again. If reheated too quickly, the lobster may toughen, so patience is key.

You can also freeze the pasta, but it's ideal to store the lobster separately to maintain its texture. To freeze, place the cooled pasta in a freezer-safe bag, and it can last for about a month. Thaw it overnight in the refrigerator and follow the same reheating method to ensure it comes back to life without losing its original flavors.

Serving Suggestions

For an elegant dining experience, I like to serve this pasta with a light green salad dressed in a lemon vinaigrette to complement the dish’s richness. A sprinkle of freshly grated Parmesan cheese over the top just before serving can also add a lovely salty dimension that enhances the lobster's sweetness.

Consider pairing the meal with a chilled glass of the same white wine used in the dish. The flavors will harmonize beautifully, while the acidity in the wine cuts through the creaminess of the sauce, making each forkful even more delightful. Don't forget to place some fresh lemon wedges on the side for squeezing over the pasta for an extra burst of freshness.

Questions About Recipes

→ Can I use frozen lobster?

Yes, you can use frozen lobster tails. Just make sure to thaw them completely before cooking.

→ What type of white wine is best for this recipe?

A dry white wine like Sauvignon Blanc or Pinot Grigio works well. Avoid sweet wines.

→ Can I substitute the linguine for another type of pasta?

Absolutely! Fettuccine or spaghetti would also complement the sauce nicely.

→ How can I make this dish lighter?

You can use a lower-fat cream or a combination of milk and vegetable broth as a substitute for heavy cream.