Channeling major Kate-Winslet-The-Holiday Christmas pasta recipe vibes with this super easy creamy lobster pasta recipe! I buy frozen lobster tails when I see them on sale and keep them in the freezer for extra special meals when we need cozy + comforting without spending a ton of time on dinner. I have a lobster mac and cheese recipe too for even more creamy dreamy lobster!
Oh hey, December. Didn't see you there with all the Thanksgiving pandemic election fake news bs inundating my brain and screens.
But, December it is, and December means we need some festive meals. Right? Right. Let's get right into this lobster pasta cream sauce of joy situation.
Let's Make Creamy Lobster Pasta!
First, this is a 2 person recipe. YES, it's generous portions, and YES of course you could double or even triple the recipe for a bigger group. I think that creamy lobster pasta for two, though, is very romantic and kind of frugal, if you think about it? Big parties are for half-off ground beef, is what I mean.
(although really if you got some half-off ground beef my fake-out stroganoff recipe is really simple and delicious and cheaper)
This year, of course, lots of us are having smaller gatherings, but I think we can still create special little moments throughout the month. Maybe. Maybe we eat hot pockets and call it a year, I haven't decided yet.
IN THE EVENT that you'd like a special Christmas dinner for two, though, here's what we're working with:
- Frozen lobster tails that you'll please buy on sale. One per person.
- Whatever long pasta you have.
- Garlic butter white wine sauce because of course.
- Lemon for flavor.
- Cream for love.
- Parsley for....salad?
That is seriously it, and the results couldn't be more delicious in their simplicity.
How To Cook Frozen Lobster Tails
To start! Let's deal with our frozen lobster tails. I find that it's easier to peel mostly-cooked lobster, so I boil the lobster tails from frozen for about 5 minutes until they're bright pink. Another minute or two more will have them fully cooked, and if you happen to have ten frozen lobster tails and follow this up with some homemade lobster rolls, be my guest.
The lobster may not be cooked all the way through but that's totally fine. Let it cool a bit, then use kitchen scissors or a knife to cut through the front and back of the shell. Use your fingers or a spoon to pull out as much of the meat as you can (it's fine if there are some little shreds here and there), then roughly chop the lobster.
Now, set a big pot of salted water to boil for the pasta and gather the rest of your ingredients.
Garlic Butter Cream Sauce
I like to boil the water for the pasta, and while the fettucine (or whatever) cooks I start the garlic butter cream sauce. A sauce that, frankly, can be used with or without lobster, with or without pasta, but should be incorporated into your regular life as much as you feel comfortable with.
(note, as the pasta finishes cooking, reserve some cooking water, drain the pasta, it's fine if it sits for a minute)
Start with! A big skillet, melty butter. Garlic. Let the garlic just barely sizzle, no browning if you can manage, and then add the wine.
Reduce the wine by about half, then add the cream, salt, and lobster and simmer for two minutes, then the pasta and lemon zest go right in.
Now we toss! Goal is that the sauce coats everything with a little leftover without being soupy. To accomplish this, add little splashes of the reserved pasta cooking water here and there as you toss the pasta with the sauce. Taste as you go and add more salt until you are hollering with joy how good this is. No bland pasta, please, we're using LOBSTER here. Salt 'er up.
And that's it! More lemon, parsley, some parm if you want, flaky salt, pepper, seriously go at it with the toppings.
Serve immediately for max creaminess, eat it all because it's so much better fresh, preferably on the couch because we have freakin earned it.
The only creamy lobster pasta recipe you'll ever need. Enjoy!Print
The easiest creamy lobster pasta for two! Garlic butter sauce with cream added makes this extra special and dreamy, and lemon at the end brightens this yummy pasta dish up.
- 2 lobster tails (frozen is fine!)
- 8 ounces fettucine or other long pasta
- 2 cloves garlic, minced
- 2 tablespoons butter
- ½ cup dry white wine
- ½ cup heavy cream
- ½ teaspoon kosher salt
- 1 lemon, zested and sliced after zesting
- fresh parsley and/or parmesan cheese for serving, optional
- Bring a large pot of water to a boil and add the lobster tails. Boil for 3-5 minutes, until bright red. The lobster may not be cooked all the way through; that’s ok. Drain and let the lobster tails cool, then refill the pot and bring back to a boil with some salt for the pasta.
- Cook the pasta as directed to al dente. Before draining, reserve 1 cup of the cooking liquid. Drain the pasta and set aside.
- When the lobster is cool to the touch, use kitchen shears to cut the lobster shells in half down the front and back, then carefully remove the lobster meat with your fingers. Get out as much as you can, and chop any large chunks to roughly 1-inch pieces.
- Meanwhile, start the sauce in a large wide skillet. Preheat the skillet to medium heat, and add the garlic and butter.
- When the butter has just melted and the garlic is fragrant but not browned at all, add the wine and reduce by about half. Add the cream, salt, and lobster pieces and bring to a simmer for about 2 minutes to warm the lobster through.
- Add the cooked pasta and lemon zest to the skillet and turn the heat off (to avoid reducing the cream too much). Working quickly, use tongs to toss the pasta with the sauce, adding the reserved pasta water in small splashes until there is enough cream sauce to coat the pasta without being soupy.
- Taste the pasta and add more salt until it tastes great – usually at least a few pinches right at the end. YOU MADE THAT. Serve with lemon slices, parsley, parmesan, and high fives. Enjoy!
I find frozen lobster tails on sale every few months, and when I do I grab a few and keep them in the freezer for moments like this.
I portion 1 lobster tail per person, but if you’d like to add more lobster meat for more protein you certainly can!
- Category: Pasta
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