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Decadent Buttered Lobster Pasta: 5 Simple Steps

Decadent Buttered Lobster Pasta
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Indulge in the luxurious flavors of Buttered Lobster Pasta, a dish that brings fine dining to your kitchen. This easy gourmet meal features succulent lobster in a rich butter sauce, perfectly coating your favorite pasta.

Ingredients

  • Fresh lobster tails or whole lobsters
  • High-quality frozen lobster tails (if fresh is not available)
  • Spaghetti, linguine, or fettuccine pasta
  • Unsalted butter
  • Fresh garlic cloves
  • Shallots
  • Non-alcoholic white wine substitute or broth (chicken or vegetable)
  • Heavy cream (optional)
  • Fresh lemon juice
  • Chopped fresh parsley
  • Red pepper flakes (optional)
  • Olive oil
  • Salt
  • Black pepper

Instructions

  1. Prep the Lobster: If using whole fresh lobster, boil or steam it until cooked (about 8-10 minutes per pound). Once cool enough to handle, carefully extract the meat from the tails and claws, then roughly chop it into bite-sized pieces. If using frozen lobster tails, defrost them completely, then cook by boiling, steaming, or pan-searing lightly until just cooked through and opaque. Set the cooked lobster meat aside.
  2. Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente. Before draining, make sure to reserve about 1 to 1 ½ cups of the starchy pasta water. Drain the pasta and set aside.
  3. Sauté Aromatics: While the pasta cooks, in a large skillet or Dutch oven over medium heat, melt a tablespoon of olive oil with half of your unsalted butter. Add the minced shallots and cook gently until they are softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
  4. Deglaze and Build the Sauce: Pour in your non-alcoholic white wine substitute or broth. Let it simmer and reduce by about half, scraping up any browned bits from the bottom of the pan with a wooden spoon, about 2-3 minutes.
  5. Add Richness and Lobster: Reduce the heat to low. Stir in the remaining unsalted butter, allowing it to melt and emulsify into the sauce. If using, add the heavy cream now and stir to combine. Gently fold in the chopped lobster meat, warming it through for 1-2 minutes. Stir in the red pepper flakes, if using.
  6. Combine Pasta and Sauce: Add the cooked, drained pasta directly to the skillet with the sauce and lobster. Toss everything together vigorously, using tongs, adding the reserved pasta water until the sauce coats the pasta beautifully.
  7. Finish and Serve: Remove the skillet from the heat. Stir in the fresh lemon juice and most of the chopped fresh parsley. Taste and adjust seasoning with salt and black pepper as needed. Divide the pasta among warm serving bowls, garnish with the remaining fresh parsley, and serve immediately.

Notes

    Nutrition

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