Buttered Lobster Pasta

Buttered Lobster Pasta is a luxurious and delightful dish that combines succulent lobster with a creamy, buttery sauce. This recipe features tender lobster meat cooked in a rich mixture of shallots, garlic, cherry tomatoes, and white wine, all tossed with delicate angel hair pasta. The result is a sophisticated and comforting meal perfect for special occasions or a sumptuous dinner.

With a touch of fresh parsley and a hint of lemon, this pasta dish offers a burst of flavors that complement the sweetness of the lobster and the richness of the butter.

Buttered Lobster Pasta

 

Ingredients:

150 g Westgold salted butter

1 lobster tail (500g – 1kg)

1 tbsp extra virgin olive oil

1 shallot, finely diced

2 garlic cloves, finely diced

1/4 cup white wine

400 g cherry tomatoes

250 g angel hair pasta

Fresh parsley, finely chopped

1/4 lemon

Salt and pepper to taste

Instructions:

Prepare the Pasta Pot: Fill a large pot with water and add a generous amount of salt. Bring to a vigorous boil.

Prepare the Lobster: Carefully extract the lobster meat from the shell. Use kitchen shears to cut along the sides of the lobster tail. Remove the shell and chop the meat into sizable pieces.

Cook the Lobster: In a deep skillet over medium heat, heat the olive oil and 50g of butter. Once the butter is melted and begins to foam, lower the heat and add the lobster meat. Cook for 3-4 minutes, or until the lobster turns opaque and pink. Remove the lobster with a slotted spoon and set aside.

Sauté Aromatics: Add the shallots and garlic to the skillet. Cook for 2 minutes, stirring occasionally. Pour in the white wine and scrape up any browned bits from the bottom of the pan. Continue cooking until most of the wine has evaporated.

Cook the Tomatoes: Reduce the heat to low and add the cherry tomatoes. Cook for 10-15 minutes, or until the tomatoes have burst and created a thick, jam-like texture.

Cook the Pasta: Add the pasta to the boiling water. Cook until 2 minutes shy of the package instructions, reserving 1 cup of pasta water before draining.

Combine Ingredients: Add the cooked pasta and 50-100g of butter to the skillet with the tomatoes. Gradually incorporate the reserved pasta water and butter until the sauce becomes creamy and glossy. Mix in the lobster meat, a sprinkle of fresh parsley, and a squeeze of lemon juice. Stir to combine thoroughly.

Serve: Serve the lobster pasta immediately, garnished with additional parsley if desired.

Notes:

Lobster Preparation: If using pre-cooked lobster, reduce the cooking time for the lobster meat. Add it back to the pan towards the end to avoid overcooking.

Butter Choice: Westgold salted butter is used for its rich flavor, but any high-quality salted butter will work. Adjust the amount of salt accordingly if using unsalted butter.

White Wine: Choose a dry white wine that you enjoy drinking. It adds acidity and depth to the sauce.

Cherry Tomatoes: For a richer tomato flavor, you can use canned cherry tomatoes or sun-dried tomatoes if fresh ones are not available.

Pasta Cooking: Cook the pasta just short of the package instructions to ensure it retains a slight bite, which helps it absorb the sauce better.

Butter and Pasta Water: The reserved pasta water helps to emulsify the sauce and create a silky texture. Add it gradually until you reach the desired consistency.

Creamy Texture: If the sauce becomes too thick, adjust it with more reserved pasta water or a splash of cream for extra richness.

Fresh Herbs: Fresh parsley adds a burst of flavor, but you can also use other herbs like basil or chives for different nuances.

Serving: Serve the pasta immediately after tossing with the sauce to ensure it stays hot and the pasta doesn’t become soggy.

Acidity Balance: A splash of lemon juice brightens the dish. Adjust the amount to taste, especially if the tomatoes are on the sweeter side.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Calories: 620 kcal | Total Fat: 34 g | Saturated Fat: 20 g | Trans Fat: 1 g | Cholesterol: 165 mg | Sodium: 800 mg | Total Carbohydrates: 46 g | Dietary Fiber: 3 g | Sugars: 6 g | Protein: 25 g | Vitamin D: 0 IU | Calcium: 100 mg | Iron: 3 mg

Frequently Asked Questions:

Can I use frozen lobster for this recipe?

Yes, you can use frozen lobster.

Just make sure to thaw it completely before removing the meat from the shell.

What if I can’t find angel hair pasta?

You can substitute angel hair pasta with other types of pasta, such as spaghetti, fettuccine, or linguine.

Adjust the cooking time as needed for different pasta shapes.

Can I use another type of cheese in this recipe?

The recipe doesn’t call for cheese, but if you want to add cheese for extra flavor, Parmesan or a mild cheese would be a good choice.

Is there a substitute for white wine?

If you prefer not to use wine, you can substitute it with chicken broth or vegetable broth.

A splash of lemon juice can also add some acidity.

How can I make this recipe gluten-free?

Use gluten-free pasta instead of angel hair pasta.

Ensure all other ingredients, including the butter and seasoning, are gluten-free.

Can I make this dish in advance?

The pasta is best served fresh, but you can prepare the lobster and sauce in advance and reheat them before mixing with freshly cooked pasta.

How can I make this dish spicier?

To add some heat, you can include red pepper flakes or a dash of hot sauce while cooking the garlic and shallots.

Can I use a different type of oil instead of olive oil?

Yes, you can use other oils like vegetable oil or canola oil, but olive oil adds a nice flavor to the dish.

What can I use if I don’t have fresh parsley?

Dried parsley can be used as a substitute, but fresh parsley is recommended for the best flavor.

You can also use other fresh herbs like basil or chives.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stovetop or in the microwave.

Note that the pasta may absorb some of the sauce and become less creamy upon reheating.