Succulent lobster meat tossed with al dente pasta, bathed in a silky cream sauce brightened with lemon and Parmesan.

This elegant yet easy recipe brings restaurant-quality seafood pasta to your home kitchen.

Why You’ll Love This Recipe

Luxurious yet simple — rich cream sauce with a citrusy twist.

Seafood star — tender lobster tail meat highlights each bite.

One-pot convenience — pasta and sauce come together seamlessly.

Customizable richness — add cream or keep it light.

Crowd-worthy — perfect for date night or special occasions.

What You’ll Need (Ingredient Highlights)

Lobster meat — fresh or cooked tails for sweet, delicate flavor.

Pasta — loaf noodles like linguine or fettuccine for sauce cling.

Butter & olive oil — base for sautéing garlic and lobster.

Garlic & ginger — aromatic essentials.

Heavy cream — optional for extra silkiness.

Parmesan cheese — adds savory depth and thickness.

Lemon juice — brightens and balances richness.

Pro Tips Before You Start

Cook pasta just shy of al dente to finish in the sauce.

Reserve pasta water to adjust sauce consistency.

Cut lobster into uniform bites for even heating.

Stir butter in at the end for a glossy finish.

How to Make Golden Butter Lobster Pasta – Rich, Succulent & Silky

Step 1: Cook & Chop Lobster
Boil or steam lobster tails until bright red.

Extract meat, chop into bite-sized pieces.

Step 2: Boil Pasta
Cook pasta in salted water until almost al dente. Reserve pasta water; drain.

Step 3: Sauté Aromatics & Lobster
In a skillet, melt butter with oil.

Sauté garlic and ginger briefly. Add lobster and warm through.

Step 4: Build Cream Sauce
Pour in broth and simmer.

Add cream if using; stir in Parmesan, lemon juice, salt, and pepper.

Step 5: Combine & Finish
Toss pasta in the sauce, adding reserved water to loosen.

Stir in extra butter for shine.

What to Serve It With

A crisp arugula salad with lemon vinaigrette.

Crusty bread to soak up extra sauce.

A glass of Chardonnay or Champagne for pairing.

Variations & Substitutions

Swap lobster for shrimp or crab if desired.

Use whole wheat or gluten-free pasta.

Add chili flakes for a subtle heat.

Storage & Leftovers

Store pasta and sauce separately in the fridge up to 2 days.

Reheat gently on the stove with a splash of water or broth.

FAQs

Can I use frozen lobster meat?
Yes — thaw and pat dry before adding to the sauce.

Do I need heavy cream?
Optional; the sauce is still rich without it.

How to prevent overcooked lobster?
Add lobster at the end and warm just until heated.

Can I make this ahead?
Prep components; toss pasta in sauce just before serving.

What pasta works best?
Long noodles like linguine or fettuccine hold sauce well.

How do I thicken the sauce?
Stir in more Parmesan or finish with a pat of butter.

Is this recipe gluten-free?
Use GF pasta and ensure broth is GF.

Final Thoughts

Indulge in this Lobster Pasta for a decadent yet approachable seafood feast at home.

With minimal steps and maximum flavor, it’s a guaranteed crowd-pleaser.