Name: Buttered Lobster Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 8 oz linguine or fettuccine; 1 cup fresh lobster meat, cooked; 4 tbsp unsalted butter; 4 cloves garlic, minced; 1 cup heavy cream; 1/2 cup freshly grated Parmesan cheese; Juice of 1 lemon; 2 tbsp fresh parsley, chopped; Salt and pepper to taste

Jump to Recipe·Print Recipe

I make this dish when I want a fast, special meal that still feels home cooked. I call it Buttered Lobster Pasta when I tell friends what I made. It helps when I have a bit of lobster and want to use it with pasta and butter. The dish came up one night when I had leftover lobster meat and a pack of pasta in the pantry.

Table Of Contents show

This meal is quick and calm to cook on a weeknight or for a small dinner. The mix of butter, cream, and cheese makes the sauce rich. The lemon and parsley keep it bright. I use it when I want a tidy, good dinner that does not take all night.

This recipe shows how to make a simple pasta with lobster, butter, cream, and cheese. It makes a creamy, mild sauce. The butter gives a soft, rich taste. The cream and cheese make the sauce smooth. The lobster adds a sweet seafood bite. The lemon and parsley add a light, fresh note. People make it for a quick dinner, a small dinner party, or when they want a nice meal without too much work. The dish fits a weeknight or a low-key weekend meal. If you like pasta and want more ideas, try a simple baked meal like baked ziti without ricotta for another easy pasta dinner.

Why make this recipe

This recipe saves time. It uses cooked lobster meat, so you cook the pasta and warm the lobster. The sauce comes together fast on the stove. You do not need long simmer times. It is easy to make with small steps. The flavor is simple and clear. Butter gives a rich base. Garlic adds a short, warm bite. Cream and Parmesan make the sauce feel smooth and full. You can do it on a busy night or for a casual guest. The dish uses few tools and just one pan for the sauce. If you like creamy seafood pastas, you may also enjoy a spicy shrimp version like creamy cajun shrimp pasta for a different taste.

How to make Buttered Lobster Pasta

First, you get the pasta ready. Bring a big pot of salted water to a boil. Cook the pasta until it is just firm to the bite. Save some cooking water before you drain. While the pasta cooks, melt butter in a skillet. Add garlic and cook until it smells good. Pour in cream slowly and stir in the cheese. The sauce will thicken as the cheese melts. If it gets too thick, add a little pasta water to loosen it. Add the lobster last to warm it without overcooking. Finish with lemon and parsley. Toss the pasta into the sauce so each strand gets the sauce. You will see how the sauce clings when it is the right thickness. Serve right away so the pasta and lobster feel fresh.

Ingredients

8 oz linguine or fettuccine
1 cup fresh lobster meat, cooked
4 tbsp unsalted butter
4 cloves garlic, minced
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
Juice of 1 lemon
2 tbsp fresh parsley, chopped
Salt and pepper to taste

These items make a small meal for two or a light meal for three. The pasta gives the base and holds the sauce. The lobster meat should be cooked so you only warm it in the sauce. Use unsalted butter so you can control salt. Fresh garlic gives good aroma. Heavy cream and Parmesan make the sauce smooth and rich. Lemon juice brightens the sauce and cuts through the fat. Parsley adds color and a mild herb note. Keep extra pasta water on hand to fix the sauce texture.

Directions

Prepare your ingredients: Chop garlic and parsley finely. This makes them melt into the sauce and give even flavor. Cook the Pasta: Boil salted water in a large pot; add pasta and cook until al dente. Reserve 1 cup of pasta water before draining. The saved water has starch that helps bind sauce to pasta. Sauté Garlic: In a skillet over medium heat, melt butter until bubbly. Add minced garlic and sauté for about 1 minute until fragrant. Watch it so it does not burn. Add Cream & Cheese: Stir in heavy cream gradually, mixing continuously. Add Parmesan cheese until melted and smooth. Adjust thickness with reserved pasta water if needed. Stir well so cheese melts evenly. Incorporate Lobster: Gently fold in cooked lobster and squeeze lemon juice into the sauce; warm through on low heat. Do not cook lobster hard. Combine Pasta & Serve: Toss drained pasta into the skillet, ensuring all strands are coated in sauce. Garnish with parsley before serving hot. Tossing spreads sauce and keeps the pasta from clumping.

How to serve Buttered Lobster Pasta

Serve this dish hot from the stove. Put a portion on a warm plate or shallow bowl. Add a small sprinkle of extra cheese if you like. A wedge of lemon on the side is useful for extra bright flavor. You can keep side items simple. A small green salad and a light vinaigrette pair well. Warm bread or a few breadsticks help scoop up sauce. For a casual meal, serve family style in the skillet. For a small dinner, plate each portion and add parsley on top. Do not add heavy sides; the sauce is rich. Keep drinks light, like water, white wine, or a mild iced tea.

Best pasta salad with Italian dressing can be a cold side if you want one.

How to store Buttered Lobster Pasta

Cool the pasta a bit before you store it. Put it in an airtight container. In the fridge, eat it within 2 days for best taste. The sauce can change texture after a day, so plan to reheat gently. To reheat, warm in a skillet over low heat. Add a splash of water or cream to loosen the sauce. Do not boil it. For longer storage, freeze within one day of cooking. Use a freezer-safe container and leave some headroom. Freeze up to one month. Thaw in the fridge overnight before reheating. Note that the texture may change after freezing. Lobster can get a bit drier, so warm it slowly and add a little extra cream or butter if needed.

Tips to make Buttered Lobster Pasta

Use cooked lobster to save time and avoid overcooking. If you have raw lobster, cook it first, then remove meat. Save some pasta water. It helps the sauce stick to the pasta and keeps the sauce smooth. Grate fresh Parmesan. Pre-grated cheese can be dry and may not melt as well. Do not let garlic burn. Burnt garlic will give a bitter taste. If your sauce is too thin, let it bubble gently a little longer. If it is too thick, add a bit of the reserved pasta water. Add lemon juice at the end to keep the bright acid. Warm the lobster only briefly in the sauce. Overheating will make it tough. Taste and adjust salt and pepper at the end.

Variation

You can change small parts to suit taste. Swap linguine for fettuccine or spaghetti if you like. Use half-and-half instead of heavy cream for a lighter sauce, but the sauce will be thinner. Add a handful of cherry tomatoes for a light, fresh note. You can stir in a small pinch of red pepper flakes for a bit of heat. If you want more herb flavor, use basil or chives with the parsley. For a simpler plate, skip the lemon and add a bit more cheese. If you have no fresh lobster, use cooked shrimp as an easy swap. Each change keeps the meal simple and quick while giving a new small twist.

FAQs

Q: Can I use frozen lobster meat? A: Yes. Thaw it in the fridge first. Pat dry before adding to the sauce.

Q: Can I make this without cream? A: You can use milk or half-and-half. The sauce will be thinner. Add more cheese to thicken it.

Q: How long does this take to cook? A: It takes about 20 to 30 minutes from start to finish. Most time is the pasta boil.

Q: Can I prepare parts ahead? A: Yes. Cook pasta and lobster ahead and chill them. Reheat gently and add fresh lemon and parsley.

Q: How do I fix a broken sauce? A: Add a small splash of pasta water and stir slowly. Heat low and stir until it comes back.

Conclusion

For a version with tomatoes, see this Buttered Lobster Pasta with Cherry Tomatoes recipe for ideas: Buttered Lobster Pasta with Cherry Tomatoes – Daen’s Kitchen.

For a garlicky, rich take on lobster pasta, this guide is useful: The BEST Garlic Lobster Pasta · i am a food blog.

Buttered Lobster Pasta with Garlic and Herbs