Description
This Lobster Tails and Garlic Pasta is a luxurious, restaurant-quality dish that’s surprisingly easy to make at home. Succulent buttery lobster tails are paired with al dente pasta tossed in a flavorful garlic, white wine, and parmesan sauce. Perfect for a romantic dinner or a special occasion, this dish is a true showstopper!
Ingredients
Units
Scale
For the Lobster Tails:
- 2 lobster tails (split in half lengthwise)
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 3 cloves garlic (minced)
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 tbsp lemon juice
- 1 tbsp fresh parsley (chopped)
For the Garlic Pasta:
- 8 oz linguine or spaghetti
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 4 cloves garlic (minced)
- 1/2 tsp red pepper flakes (optional, for heat)
- 1/2 cup dry white wine (or seafood broth)
- 1/2 cup heavy cream (optional, for a creamy version)
- 1/2 cup freshly grated parmesan cheese
- Salt and black pepper to taste
- 1 tbsp fresh parsley (for garnish)
- Lemon wedges (for serving)
Instructions
1. Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook linguine or spaghetti until al dente, according to package instructions.
- Reserve ½ cup pasta water, then drain and set aside.
2. Prepare the Lobster Tails:
- Using kitchen shears, cut down the center of the top shell and gently pull the meat out, resting it on top of the shell.
- Season the lobster with salt, pepper, smoked paprika, and lemon juice.
3. Cook the Lobster Tails:
- Heat butter and olive oil in a pan over medium heat.
- Add garlic and sauté until fragrant (about 1 minute).
- Place lobster tails meat-side down and cook for 2-3 minutes, then flip and cook for another 2-3 minutes until the meat is opaque and firm.
- Spoon garlic butter over the lobster as it cooks, then remove from heat and sprinkle with fresh parsley.
4. Make the Garlic Pasta Sauce:
- In the same pan, add more butter and olive oil over medium heat.
- Sauté garlic and red pepper flakes for about 30 seconds.
- Pour in white wine and let it simmer for 2-3 minutes until reduced.
- Stir in heavy cream (if using), parmesan cheese, and reserved pasta water until smooth.
- Toss in the cooked pasta, stirring to coat.
5. Assemble & Serve:
- Divide pasta onto plates and top with lobster tails.
- Garnish with fresh parsley, extra parmesan, and lemon wedges.
- Serve immediately and enjoy this luxurious dish!
Notes
- No white wine? Substitute with seafood broth or chicken broth.
- Want extra flavor? Add a pinch of cajun seasoning or Old Bay to the lobster.
- For a richer sauce, add more parmesan or a splash of cream.
- Storage: Best enjoyed fresh, but leftovers can be refrigerated for 1 day.
