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This Creamy Lobster Pasta is one of my favorites! The herbed infused sauce is so flavorful and mixes well with the lobster. By using the Better Than Bouillon Lobster Base and Luke’s Lobster Meat, this is a fairly simple yet impressive dinner for your next date night.
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Creamy Lobster Pasta
Delicious, creamy lobster infused sauce that's surprisingly easy to make! Impressive dinner to make for your dinner guests.
Equipment
- 1 Large Saucepan
- 1 Medium Saucepan
Ingredients
- 3 cups heavy whipping cream
- 3 sprigs fresh tarragon
- 3 sprigs fresh Italian parsley, plus extra for garnish
- 2 sprigs fresh thyme or 1 tsp dried thyme
- 1 tbsp white wine vinegar
- 1/3 cup white wine (I used sauvignon blanc)
- 7 oz canned diced roma tomatoes, drained
- 2 garlic cloves, sliced
- 1/8 cup tomato paste
- 3 tsp Better Than Bouillon Lobster Base
- 1 8 oz pack Luke's Lobster Meat, defrosted and broken up into chunks
- 1 tbsp olive oil
- 12 oz fettuccine (linguine also works)
Instructions
Sauce
- Heat olive oil in a large saucepan
- Add tomatoes, tomato paste, garlic, tarragon, parsley, thyme and sauté for a few minutes
- Add wine and white wine vinegar and continue to cook for another few minutes
- Add heavy cream and bring to a slight boil
- One bubbling, add lobster bouillon base and stir into the cream ensuring the paste is well blended in
- Simmer for 20 minutes to let all the flavors infuse with the cream
- Pour sauce through a strainer into a bowl or pot and keep on low heat
Pasta
- Cook pasta according to instructions on the package and to the doneness you prefer. Optional: Cook pasta in a lobster base – boil water in pot and 1 tsp of lobster bouillon base per 8 oz of water
- Reserve a cup of starchy pasta water to help thicken the sauce later
- Drain pasta and return to pot
Assembly
- Once sauce and pasta are done, add sauce slowly to the drained pasta over a low heat. NOTE: Do not add all the sauce, you will have extra. Add as much as you see fit for your preference.
- Keep the heat on low while mixing together.
- Let sit for a few min to thicken and heat up the lobster pieces. If the sauce looks too watery, add a splash of pasta water (little at a time)
Serve
- Garnish with chopped parsley and serve hot
Notes
- I found the Luke’s Lobster meat in the refrigerated seafood section at Whole Foods. I never use the seasoning packet it comes with.
- If you prefer lobster tails, you can cook those separately and add to the final step before serving
- For leftovers, be sure to add a bit of the extra sauce before storing in the refrigerator. Leftovers can be kept up to 3 days.
Tried this recipe?Let me know how it was and tag @dishingwithheather on Instagram!
Enjoyed this recipe? You may also like my Lobster Orzo Mac and Cheese.