Restaurant Style Lobster Pasta

Name: Restaurant Style Lobster Pasta
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4
Ingredients: 12 ounces of linguine; Salt for water; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 cup heavy cream; 1 cup lobster meat, cooked and chopped; 1/2 cup cherry tomatoes, halved; 1/4 cup fresh basil, chopped; 1/4 cup grated Parmesan cheese; Salt and black pepper to taste

Highlighted under: Global Flavors

When I first tried making lobster pasta at home, I was amazed at how simple yet satisfying it could be. I wanted to recreate that rich, creamy sauce and perfectly cooked lobster I enjoyed in upscale restaurants, and I found that with a bit of practice, I could do it right in my own kitchen. The combination of fresh herbs, garlic, and succulent lobster really elevates this dish, making it a showstopper at any dinner party or special occasion. I can’t wait for you to give it a try!

Created by

Tessa Wright

Last updated on 2026-01-20T01:10:20.176Z

When I first made this dish, I was surprised by how quickly it came together. I had initially been intimidated at the thought of cooking lobster myself, but using high-quality, pre-cooked lobster meat made the process significantly easier. It allowed me to focus more on creating a luscious sauce that binds everything together.

One crucial detail I learned is to finish the pasta directly in the sauce; this helps the noodles absorb all those incredible flavors. Using a splash of pasta cooking water can also make the sauce silkier, creating that desired restaurant-quality feel right in my home kitchen.

        Why You'll Love This Recipe
        Succulent lobster paired with a creamy, herb-infused sauce
Quick preparation that doesn't sacrifice flavor
A dish that's both elegant and comforting

      

Choosing Your Lobster

The quality of lobster you choose for this recipe will greatly influence the dish's flavor and texture. Fresh lobster meat is ideal, but if that's not available, you can use frozen lobster. Just ensure that it's fully thawed before cooking. When selecting fresh lobster, look for firm meat and a slight briny smell. Avoid any lobster that has a strong fishy odor, as this can indicate spoilage.

If you're unsure about handling whole lobsters, pre-packaged lobster meat is a convenient alternative. However, I recommend checking the source for sustainability and freshness, as some pre-packaged options can be overly processed. For a delightful twist, consider adding a bit of crab meat alongside the lobster for added sweetness and complexity.

Mastering the Sauce

The creamy sauce in this recipe is what elevates the dish to restaurant-quality. Sautéing the garlic just until fragrant at medium heat ensures it doesn't burn and become bitter. When you add the heavy cream, make sure to bring it to a gentle simmer rather than a rapid boil; this helps achieve a smooth, glossy finish. If the sauce appears too thick, don't hesitate to add a touch of the reserved pasta water to loosen it up.

Incorporating the cherry tomatoes not only adds vibrant color but also a burst of acidity that balances the richness of the cream. If you prefer a spicier kick, consider adding a pinch of red pepper flakes when sautéing the garlic. Mixing in the pasta with the sauce off the heat ensures that it absorbs the flavors without overcooking.

Ingredients

For the Pasta

12 ounces of linguine
Salt for water

For the Sauce

2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream
1 cup lobster meat, cooked and chopped
1/2 cup cherry tomatoes, halved
1/4 cup fresh basil, chopped
1/4 cup grated Parmesan cheese
Salt and black pepper to taste

Combine all of the ingredients for a delightful experience.

Instructions

Cook the Pasta

Boil a large pot of salted water and cook the linguine according to package instructions until al dente. Reserve 1 cup of the pasta water before draining.

Prepare the Sauce

In a large skillet, heat the olive oil over medium heat. Add garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer.

Combine Ingredients

Add the cooked lobster meat and cherry tomatoes into the skillet, simmering for another 2-3 minutes. Stir in the cooked pasta along with reserved pasta water, Parmesan cheese, and basil.

Serve

Season to taste with salt and black pepper. Serve immediately, garnished with extra Parmesan cheese and fresh basil if desired.

Enjoy your fresh, homemade restaurant-style lobster pasta!

Pro Tips

Always use high-quality lobster for the best flavor. For added depth, consider a splash of white wine in the sauce.

Serving Suggestions

This lobster pasta is fabulous on its own, but to elevate your presentation, serve it in a large, shallow bowl. Garnish with extra grated Parmesan cheese and a sprinkle of freshly chopped basil. For a touch of elegance, consider adding a drizzle of high-quality olive oil or some zested lemon for brightness.

Pairing this dish with a light white wine, such as a Sauvignon Blanc or Chardonnay, complements the creamy sauce beautifully and enhances the lobster's sweetness. A simple green salad with a citrus vinaigrette makes for a refreshing side that contrasts nicely with the richness of the pasta.

Make-Ahead Tips

If you're planning to prepare this dish for a dinner party, consider cooking the lobster and preparing the sauce ahead of time. Lobster meat can be cooked, cooled, and stored in the fridge for up to two days. When it's time to serve, simply reheat the sauce gently before adding the lobster and pasta, ensuring that everything is warmed through without overcooking.

You can also pre-cook the linguine and store it tossed with a little olive oil in an airtight container to prevent sticking. Just add it to the sauce when you’re ready to serve, adjusting with a bit of reserved pasta water to achieve that perfect silky consistency.

Questions About Recipes

→ Can I use frozen lobster meat?

Yes, just ensure it is properly thawed and drained before adding it to the sauce.

→ What type of pasta works best?

Linguine is ideal, but fettuccine or spaghetti can also work well.

→ Can this dish be made ahead of time?

It’s best eaten fresh, but you can prepare the sauce in advance and heat it up when ready to serve.

→ What can I substitute if I don’t have heavy cream?

You can substitute half-and-half for a lighter version, although it may not be as creamy.