This easy lobster pasta features tender pasta and sweet lobster tail with a creamy spiced cajun tomato sauce. Topped with fresh herbs and plenty of flavor, it’s summery, packs just a hint of heat, and is perfect for a date night in.
I’m all for splurging at a fancy restaurant every once in a while, but it’s not something I try to make a habit. However, that doesn’t mean we can’t enjoy restaurant-quality meals like this lobster tail pasta from home!
Don’t let the use of lobster fool you. It’s super simple to make yet tastes gourmet. Plus, you don’t have to spend time making reservations or waiting for a table. Made with summery flavors and perfect for pairing with all your favorite sides and appetizers, this meal is so scrumptious, you may never go back to restaurant pasta again!
For more easy gourmet-tasting pasta recipes, check out my lemon ricotta pasta and spicy vodka pasta, too!
Jump to:
Why You’ll Love This Recipe
- Gluten and dairy free-friendly
- High-protein
- Fancy enough for date night yet easy enough for weeknight dinners
- A crowd-pleasing dish
- Pairs well with a variety of sides
Ingredients & Notes
- Lobster - I use lobster tail, but cooked lobster meat can be substituted.
- Oil - I prefer to use olive oil, but any type of oil like avocado oil will work.
- Aromatics - Garlic and shallots are sautéed to add a sweet, savory flavor to the dish.
- Tomato paste - This is different than tomato sauce. Tomato paste comes in a very small can (6 oz) at the grocery store. It has a very thick consistency as it's made by cooking tomatoes for so long that the water cooks out, making it perfect to use as a concentrated base for pasta sauce.
- Milk - Any type of plain, unsweetened milk will work.
- Seasonings - Paprika, cayenne pepper, onion powder, oregano, thyme, black pepper, red pepper flakes, and sea salt and a bold, savory flavor with just a hint of heat. Feel free to omit the red pepper flakes if you want to tone down the spice level.
- Lemon juice - The acidity helps lighten up the dish.
- Pasta - Any type of pasta can be used in this lobster tail pasta recipe.
- Garnishes - Technically optional but highly recommend chopped fresh parsley and Parmesan cheese are the finishing touches of this dish.
What lobster is best for pasta?
Lobster tails are best for pasta dishes as they’re more flavorful and tender. They are also much easier to make at home!
Step-by-Step Instructions
I highly recommend having all the ingredients on hand before you begin to cook. It might look like it took all day, but this lobster pasta recipe comes together quickly!
Step 1: Prepare the lobster tails. Use a sharp pair of kitchen scissors to cut along the sides of the lobster tail. Remove the underbelly with your fingers, pulling the meat up from the shell.
Use a sharp knife to cut the tails into bite-sized pieces, and set them aside.
Step 2: Cook the lobster. Heat the oil in a skillet over medium-high heat. Add some minced garlic and lobster tail pieces. Cook until the lobster is white and no longer translucent before transferring it to a plate or bowl.
Step 3: Create the pasta sauce. In the same skillet, add the shallot, and sauté until it is soft. Add the remaining garlic, and cook until golden and fragrant. Reduce the heat to medium.
Add the tomato paste, and sauté until it is darker in color. Pour in the milk, and stir to combine. Add the seasonings, stirring again, and simmer until the sauce begins to thicken.
Step 4: Prepare the pasta. While the sauce simmers, cook the pasta to al dente according to the package instructions.
Step 5: Stir the lobster pieces into the sauce. Add the cooked lobster pieces to the skillet and let them cook just a little in the sauce. This allows the lobster to really soak in the flavors of the sauce.
Step 6: Put it all together. Remove the skillet from the heat, add the lemon juice and pasta noodles, and gently toss to combine.
Working slowly, pour a little bit of the reserved pasta water in at a time until your desired consistency is achieved.
Step 6: Serve. Sprinkle the chopped parsley and Parmesan cheese on top, and enjoy your lobster pasta while it’s warm!
Variations
- Swap the milk with a dry white wine for a light sauce with an elevated flavor.
- Add some spinach or kale to the sauce while it’s simmering for extra greenery.
- Substitute the lobster tail with shrimp. Or, use a combination of shrimp and lobster for a seafood medley pasta.
Expert Tips
- Use very sharp kitchen shears to cut into the lobster tails. This will help get a clean cut and reduce the likelihood of an accident.
- Cut the lobster tails into pieces along part of the tail. It will be easier to cut and will help the lobster pieces stay together.
- Taste the sauce before adding the lobster and noodles to make sure it’s seasoned to your liking. Add more cayenne pepper and red pepper flakes to make it more spicy, if needed.
- Be sure to time the pasta so that it’s done just in time to add to the sauce. I recommend heating up the water right after the lobster has cooked. It should be boiling by the time the sauce is simmering so you can add the noodles.
What to serve with lobster pasta?
Pair this lobster tail pasta with a light salad like my mandarin orange salad or goat cheese salad. You can also add a side of bread or muffins to go along with it.
How to Store
Store leftovers in an airtight container in the fridge for up to 4 days. When ready to serve, add the pasta to a microwave-safe container with a splash of water, and heat in increments of 15 seconds in the microwave. Stir in between to loosen up the sauce.
Frequently Asked Questions
Yes, use gluten free noodles to make this pasta dish gluten free.
Yes, use an unsweetened and plain dairy-free milk in the sauce.
Serve the pasta with a light salad or a side of bread.
For more pasta recipes, check out my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Recipe
Cajun Lobster Pasta
Equipment
Ingredients
- 4 lobster tails - or cooked lobster meat
- 3 tablespoon olive oil
- 4 cloves garlic - divided, finely minced
- 1 shallot - finely sliced
- 2 tablespoon tomato paste
- 1 cup milk - of choice
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- ½ teaspoon onion powder
- ¼ teaspoon oregano
- ¼ teaspoon thyme
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes - omit if you want to tone down the spice level
- 1 teaspoon sea salt - divided
- 8 oz pasta - use gluten free if desired
- 1 cup reserved pasta water
- ½ lemon - juiced
- 1 tablespoon parsley - finely chopped
- Parmesan to garnish - optional
Instructions
- To remove the shell from the lobster tails, use a sharp pair of kitchen scissors and cut along the sides of the belly of the lobster tails. Use your fingers to remove the underbelly skin and pull the meat up from the shell. Use a sharp knife to cut the lobster tails into small pieces. Set aside.4 lobster tails
- Place a pot of water for the pasta on the stove to boil.
- Heat the olive oil in a skillet over medium-high heat. Once the oil starts to shimmer, add 2 of the minced garlic cloves and the lobster tail pieces. Cook the lobster until it’s white and no longer translucent. Transfer the lobster to a plate or bowl and set aside.3 tablespoon olive oil, 4 cloves garlic
- In the same skillet, add the sliced shallot and cook until soft. Add the remaining 2 minced garlic cloves and continue to cook until golden. Reduce the heat to medium.1 shallot
- Add the tomato paste to the skillet and saute until it turns a darker red color. Pour in the milk and stir well to combine. Once the milk is incorporated into the sauce, add the paprika, cayenne pepper, onion powder, oregano, thyme, black pepper, red pepper flakes, and sea salt. Stir to combine. Let the sauce simmer for 2 - 3 minutes to thicken up.2 tablespoon tomato paste, 1 cup milk, 1 teaspoon paprika, 1 teaspoon cayenne pepper, ½ teaspoon onion powder, ¼ teaspoon oregano, ¼ teaspoon thyme, ¼ teaspoon black pepper, ¼ teaspoon red pepper flakes, 1 teaspoon sea salt
- While the sauce is simmering, cook the pasta according to the package directions. Once cooked, strain and reserve 1 cup of the pasta water.8 oz pasta, 1 cup reserved pasta water
- Add the cooked lobster pieces and gently stir into the sauce. Let simmer for another minute.
- Remove the skillet from the heat and add the lemon juice and pasta noodles to the skillet and gently toss into the sauce until well coated. Pour the reserved pasta water into the skillet in small splashes until you reach your desired consistency.½ lemon
- Sprinkle the chopped parsley over top, serve with grated parmesan, if desired, and enjoy!1 tablespoon parsley, Parmesan to garnish
Comments
No Comments