Description
This Creamy Spicy Lobster Pasta is a luxurious Italian-American dish combining tender lobster meat with a rich, spicy cream sauce, perfectly tossed with fettuccine or linguine. Ideal for special occasions or an elegant dinner, this recipe balances the sweet flavor of lobster with a touch of heat and smoky paprika, creating a satisfying and indulgent meal.
Ingredients
Scale
Pasta
- 8 ounces fettuccine or linguine pasta
Sauce
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- ¼ teaspoon red pepper flakes (adjust to taste)
- ½ cup dry white wine (or seafood stock)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tablespoon tomato paste
- ½ teaspoon smoked paprika
- salt and black pepper to taste
- 1 tablespoon lemon juice
Seafood
- 8 ounces cooked lobster meat, chopped
Garnish
- 2 tablespoons chopped parsley
- extra Parmesan cheese (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the fettuccine or linguine according to package instructions until al dente. Reserve ½ cup of the pasta water before draining the pasta and then set it aside.
- Sauté aromatics: In a large skillet over medium heat, melt the butter. Add the minced garlic, finely chopped shallot, and red pepper flakes. Sauté for 2–3 minutes until the mixture is fragrant and the shallots are softened.
- Add tomato paste and paprika: Stir in the tomato paste and smoked paprika and cook for 1 minute to develop flavor.
- Deglaze and reduce: Pour in the dry white wine or seafood stock, then simmer for 2–3 minutes until the liquid has reduced slightly.
- Make the cream sauce: Add the heavy cream and bring the mixture to a gentle simmer. Stir in the grated Parmesan cheese until melted and the sauce is smooth. Season with salt and freshly ground black pepper to taste.
- Add lobster and lemon juice: Gently fold the chopped cooked lobster meat into the sauce along with the lemon juice. Allow it to simmer for 1–2 minutes just to warm the lobster through without overcooking.
- Toss pasta with sauce: Add the cooked pasta to the skillet. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Toss everything together until the pasta is evenly coated with the creamy lobster sauce.
- Serve and garnish: Plate the lobster pasta immediately, garnished with chopped fresh parsley and additional Parmesan cheese if desired.
Notes
- Frozen lobster tails can be used—steam or boil them before chopping the meat.
- For extra richness and creaminess, stir in a tablespoon of mascarpone or cream cheese to the sauce.
- Adjust red pepper flakes to your preferred spice level.
- Use seafood stock instead of white wine for a non-alcoholic version.
