Description
A luscious and elegant Buttered Lobster Pasta with Cherry Tomatoes, combining tender lobster meat with a buttery, lemony sauce and burst cherry tomatoes over perfectly cooked linguine. This Italian-American dish is perfect for a special dinner yet simple enough for a weeknight treat.
Ingredients
Scale
Pasta
- 8 ounces linguine or spaghetti
Sauce & Toppings
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 8 ounces cooked lobster meat (claw, tail, or a mix)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
- Zest of 1 lemon
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley
- Grated Parmesan cheese (for serving, optional)
Instructions
- Cook Pasta: Boil a large pot of salted water and cook the linguine or spaghetti until al dente. Reserve ½ cup of the pasta water before draining.
- Sauté Garlic: In a large skillet, heat the butter and olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Cook Cherry Tomatoes: Add the halved cherry tomatoes to the skillet and cook for 4–5 minutes, stirring occasionally, until they soften and start to burst, releasing their juices.
- Add Lobster and Seasoning: Stir in the cooked lobster meat along with salt, black pepper, and optional crushed red pepper flakes. Cook for 2–3 minutes until the lobster is warmed through.
- Combine Pasta and Sauce: Add the drained pasta to the skillet with the lobster mixture. Stir in lemon zest, lemon juice, and a splash of the reserved pasta water. Toss everything well to combine, adding more pasta water as needed to achieve a silky sauce consistency.
- Finish and Serve: Remove the skillet from heat, sprinkle the dish with chopped fresh parsley and top with grated Parmesan cheese if desired. Serve immediately to enjoy the delicate flavors at their peak.
Notes
- Use fresh or frozen cooked lobster meat; if you have raw lobster tails, steam or boil them first, then remove the meat and chop.
- For extra richness, add an additional tablespoon of butter just before serving.
- Adjust red pepper flakes according to your spice preference or omit for a mild flavor.
- Reserved pasta water is key to creating a silky sauce that coats the pasta beautifully.
