Restaurant Style Lobster Pasta

Name: Restaurant Style Lobster Pasta
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Ingredients: 8 ounces of fettuccine pasta; 1 tablespoon olive oil; 2 cloves garlic, minced; 1 cup cooked lobster meat, chopped; 1/2 cup heavy cream; 1/4 cup white wine; Salt and pepper to taste; Fresh parsley, chopped, for garnish

Highlighted under: Global Flavors

I absolutely love creating dishes that remind me of fine dining experiences, and this Restaurant Style Lobster Pasta is a perfect example. The combination of succulent lobster, garlic, and a rich cream sauce transforms a simple pasta dish into a delightful indulgence. I find that using fresh lobster and quality ingredients makes all the difference in flavor. This dish is perfect for impressing guests or treating yourself to a luxurious meal at home.

Created by

Imogen Walker

Last updated on 2026-01-20T03:19:08.769Z

When I first made this Restaurant Style Lobster Pasta, I was amazed at how restaurant-worthy it turned out to be. The freshness of the lobster and the buttery sauce combined beautifully, creating a dish that was rich yet delicate. I learned that adding a splash of white wine takes the flavor profile to another level, enhancing the overall experience.

What I truly love about this recipe is how customizable it is. On one occasion, I added some fresh herbs from my garden, and the brightness they brought was incredible. Don’t hesitate to experiment with flavors and ingredients — you might just stumble upon your new favorite variation!

        Why You'll Love This Recipe
        Succulent lobster pieces that elevate the dish
Rich, creamy sauce that perfectly coats the pasta
A dish that brings restaurant elegance to your dining table

      

Choosing the Right Lobster

The star of the Restaurant Style Lobster Pasta is undoubtedly the lobster, so selecting high-quality seafood is crucial. Fresh lobster is ideal for this dish. Look for lobster meat that is firm and has a sweet, ocean-like smell. If you can't find fresh lobster, frozen lobster meat is a suitable alternative—just ensure it is fully thawed before use to maintain proper texture.

Another option is to use lobster tails if whole lobsters are unavailable. Simply steam or boil the tails until they are opaque, as this will prevent overcooking. Avoid using canned lobster meat, as it often lacks the rich flavor and texture needed for an indulgent pasta dish like this.

Perfecting the Cream Sauce

Creating a rich and creamy sauce is essential for elevating your lobster pasta experience. When simmering the white wine, aim for a light boil. This process enhances the sauce's depth by concentrating the flavors without adding too much acidity. If you prefer a lighter sauce, consider substituting half of the heavy cream with whole milk and adding a tablespoon of unsalted butter for richness.

Additionally, keep an eye on the thickness of the sauce—the cream should coat the back of a spoon nicely. If it seems too thick while combining with the pasta, gradually add reserved pasta water, a tablespoon at a time, until you achieve your desired consistency without sacrificing flavor.

Ingredients

Gather all the ingredients before you start cooking to ensure a smooth cooking process.

Ingredients

8 ounces of fettuccine pasta
1 tablespoon olive oil
2 cloves garlic, minced
1 cup cooked lobster meat, chopped
1/2 cup heavy cream
1/4 cup white wine
Salt and pepper to taste
Fresh parsley, chopped, for garnish

Ensure all ingredients are fresh for the best flavor.

Instructions

Follow these steps closely for the best results.

Cook the Pasta

In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving a bit of pasta water.

Sauté the Garlic

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

Make the Sauce

Pour in the white wine and let it simmer for 2-3 minutes. Then, reduce the heat and stir in the heavy cream, allowing it to thicken slightly.

Add Lobster and Combine

Stir in the chopped lobster meat, and season with salt and pepper. Gently toss in the cooked fettuccine, adding a bit of reserved pasta water to loosen the sauce if needed.

Serve

Plate the pasta and garnish with fresh parsley. Enjoy your homemade Restaurant Style Lobster Pasta!

For best results, serve immediately while the pasta is hot.

Pro Tips

For an added burst of flavor, consider adding a squeeze of lemon juice before serving. Fresh herbs like dill or basil also complement the lobster beautifully.

Serving Suggestions

For an elegant presentation, serve your Restaurant Style Lobster Pasta in a wide, shallow bowl to showcase the vibrant colors and textures. A sprinkle of finely chopped fresh parsley adds a pop of color and a fresh herbaceous note that brightens the dish. For added flavor, consider garnishing with a light drizzle of good quality olive oil or a squeeze of fresh lemon juice before serving.

Pair the dish with a crisp, chilled white wine, like a Sauvignon Blanc or a buttery Chardonnay, to complement the richness of the cream sauce. A side of garlic bread or a fresh arugula salad would provide a refreshing balance to this decadent meal.

Storing and Reheating

If you happen to have leftovers, store the lobster pasta in an airtight container in the refrigerator for up to two days. When reheating, do so gently over low heat on the stove with a splash of cream or reserved pasta water to maintain the dish’s creamy texture. Microwaving can cause the sauce to separate, so it’s best avoided unless absolutely necessary.

While this dish is best enjoyed fresh, you can make the elements ahead of time. The lobster can be cooked and stored separately, and the sauce can be prepared in advance. Just be sure to reheat everything thoroughly before combining. This way, you can experience a restaurant-quality meal in no time with minimal prep on the day you serve it.

Questions About Recipes

→ Can I use frozen lobster meat?

Yes, frozen lobster meat works well in this recipe. Just ensure it's thawed completely before cooking.

→ What type of pasta works best?

Fettuccine is ideal, but you can use any pasta you prefer, such as linguine or pappardelle.

→ Can I substitute the heavy cream?

You can use half-and-half or a non-dairy cream for a lighter version, but it may change the texture slightly.

→ How can I make this dish spicier?

Add red pepper flakes while sautéing the garlic for an extra kick of heat.