23 Delicious Lobster Pasta Recipes Gourmet

Dive into the luxurious world of seafood pasta with our roundup of 23 Delicious Lobster Pasta Recipes Gourmet. Whether you’re planning a special date night or simply craving a taste of the ocean, these dishes promise to transform your dinner into a gourmet experience. From creamy linguine to spicy arrabbiata, there’s a recipe here to satisfy every palate. Keep reading to discover your next culinary masterpiece!

Creamy Lobster Linguine with Garlic Butter Sauce

Craving a luxurious yet straightforward seafood pasta? This creamy lobster linguine with garlic butter sauce delivers rich flavors with minimal fuss.

Ingredients

• 1 lb linguine
• 2 lobster tails, shelled and chopped
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped parsley

Instructions

1. Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
3. Add chopped lobster tails to the skillet. Cook until lobster turns opaque, about 3-4 minutes. Tip: Avoid overcooking to keep the lobster tender.
4. Pour heavy cream into the skillet. Stir gently and bring to a simmer. Let it cook for 2 minutes to thicken slightly.
5. Add cooked linguine to the skillet. Toss to coat evenly with the sauce.
6. Sprinkle grated Parmesan cheese, salt, and black pepper over the pasta. Stir well to combine. Tip: For a smoother sauce, add Parmesan gradually while stirring.
7. Remove from heat. Garnish with chopped parsley before serving. Tip: For extra freshness, add a squeeze of lemon juice.

Generously creamy with a hint of garlic, this dish pairs perfectly with a crisp white wine. Serve it immediately to enjoy the best texture and flavor.

Lobster and Shrimp Pasta in a Spicy Tomato Cream Sauce

Fancy a dish that combines the luxury of seafood with the comfort of pasta? This Lobster and Shrimp Pasta in a Spicy Tomato Cream Sauce is a decadent yet approachable meal that’s perfect for special occasions or when you’re craving something indulgent.

Ingredients

– 1 lb lobster meat, chopped – 1 lb shrimp, peeled and deveined – 8 oz pasta – 2 tbsp olive oil – 3 cloves garlic, minced – 1 cup heavy cream – 1 cup tomato sauce – 1 tsp red pepper flakes – Salt to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. 2. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining. 3. While the pasta cooks, heat olive oil in a large skillet over medium heat. 4. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant. 5. Increase heat to medium-high, add shrimp and lobster, cooking for 3-4 minutes until shrimp are pink and lobster is opaque. Tip: Do not overcrowd the skillet to ensure even cooking. 6. Stir in tomato sauce and heavy cream, bringing to a simmer. 7. Reduce heat to low and let the sauce thicken for 5 minutes. Tip: If the sauce is too thick, add reserved pasta water a tablespoon at a time. 8. Add the drained pasta to the skillet, tossing to coat evenly with the sauce. 9. Serve immediately. Unbelievably creamy with a kick of heat, this pasta dish is a seafood lover’s dream. The tender lobster and shrimp pair perfectly with the rich, spicy sauce, making it a standout meal. Try garnishing with fresh parsley for a pop of color and freshness.

Lobster Mac and Cheese with a Crispy Breadcrumb Topping

Nothing beats the comfort of creamy mac and cheese, especially when it’s loaded with succulent lobster and topped with a golden, crispy breadcrumb crust.

Ingredients

• 1 lb elbow macaroni
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 3 cups whole milk
• 2 cups sharp cheddar cheese, shredded
• 1 cup Gruyère cheese, shredded
• 1 lb cooked lobster meat, chopped
• 1 cup panko breadcrumbs
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper

Instructions

1. Preheat oven to 375°F.
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt butter over medium heat. Whisk in flour to form a roux, cooking for 1 minute until golden.
4. Gradually whisk in milk, ensuring no lumps form. Cook for 5 minutes until thickened.
5. Remove from heat. Stir in cheddar and Gruyère cheeses until melted and smooth.
6. Add cooked macaroni and lobster meat to the cheese sauce. Mix well.
7. Transfer mixture to a greased baking dish.
8. In a small bowl, combine panko breadcrumbs, olive oil, salt, black pepper, and cayenne pepper. Sprinkle evenly over the macaroni.
9. Bake for 20 minutes until the topping is crispy and golden.
10. Let stand for 5 minutes before serving.

Velvety cheese clings to every noodle, while the lobster adds a luxurious bite. Serve with a crisp green salad to cut through the richness.

Lobster Ravioli with a Light Cream Sauce

Kickstart your culinary adventure with this luxurious yet straightforward lobster ravioli dish, perfect for impressing guests or treating yourself. The light cream sauce complements the rich lobster filling without overpowering it.

Ingredients

– 1 lb lobster ravioli
– 2 tbsp unsalted butter
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 tbsp lemon juice
– 1/4 tsp salt
– 1/4 tsp black pepper
– 2 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the lobster ravioli to the boiling water and cook for 4-5 minutes, or until they float to the top.
3. While the ravioli cooks, melt the butter in a large skillet over medium heat.
4. Pour the heavy cream into the skillet with the melted butter, stirring constantly to combine.
5. Reduce the heat to low and simmer the sauce for 3 minutes, until it slightly thickens.
6. Stir in the grated Parmesan cheese until fully melted and the sauce is smooth.
7. Add the lemon juice, salt, and black pepper to the sauce, stirring to incorporate.
8. Drain the ravioli and gently toss them in the skillet with the cream sauce until evenly coated.
9. Sprinkle the chopped fresh parsley over the ravioli before serving.
Tip: For an extra touch of elegance, serve the ravioli on pre-warmed plates.
Tip: Ensure the sauce doesn’t boil after adding the Parmesan to prevent it from separating.
Tip: Fresh lobster ravioli yields the best flavor, but frozen can be used if thawed properly.
Enjoy the delicate balance of flavors and textures in this dish, with the tender ravioli pockets giving way to succulent lobster. The creamy sauce adds a velvety finish, making it a standout meal. Consider garnishing with additional Parmesan or a drizzle of truffle oil for an extra layer of sophistication.

Lobster Fettuccine Alfredo with Fresh Herbs

Whipping up a luxurious Lobster Fettuccine Alfredo with Fresh Herbs is simpler than you think. Perfect for impressing guests or treating yourself.

Ingredients

• 1 lb fettuccine
• 2 tbsp olive oil
• 2 lobster tails, shelled and chopped
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• Salt to taste
• Black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Add fettuccine and cook for 8-10 minutes until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add lobster pieces and cook for 3-4 minutes until opaque. Remove and set aside.
3. In the same skillet, add garlic and sauté for 1 minute until fragrant.
4. Pour in heavy cream and bring to a simmer. Cook for 2-3 minutes, stirring occasionally.
5. Add Parmesan cheese and butter. Stir until melted and the sauce is smooth.
6. Return the cooked lobster to the skillet. Add the cooked fettuccine and toss to coat evenly.
7. Stir in fresh parsley and basil. Season with salt and black pepper to taste.
8. Cook for an additional 1-2 minutes until everything is heated through.

Buttery lobster pairs beautifully with the creamy Alfredo sauce, while fresh herbs add a burst of flavor. Serve with a sprinkle of extra Parmesan for an elegant touch.

Spicy Lobster Pasta with Chili and Garlic

Rarely does a dish combine luxury and heat as effortlessly as this one. Perfect for summer dinners that demand a bit of flair and a lot of flavor.

Ingredients

– 1 lb lobster meat, chopped
– 8 oz spaghetti
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 1 tsp red chili flakes
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– Salt to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add spaghetti to the boiling water and cook for 8-10 minutes until al dente. Drain and set aside.
3. Heat olive oil in a large skillet over medium heat. Add minced garlic and chili flakes, sauté for 1 minute until fragrant.
4. Add chopped lobster meat to the skillet. Cook for 3-4 minutes until the lobster is just opaque.
5. Pour in heavy cream, stirring gently to combine. Simmer for 2 minutes to thicken slightly.
6. Add cooked spaghetti to the skillet. Toss well to coat the pasta evenly with the sauce.
7. Sprinkle grated Parmesan cheese over the pasta. Stir to combine and melt the cheese into the sauce.
8. Season with salt to taste. Serve immediately.
The creamy sauce clings to each strand of pasta, while the lobster adds a sweet, luxurious bite. For an extra kick, garnish with additional chili flakes before serving.

Lobster Carbonara with Pancetta and Peas

Absolutely luxurious yet surprisingly simple to make, this dish combines the richness of lobster with the creamy texture of carbonara. A perfect weeknight dinner that feels like a special occasion.

Ingredients

• 8 oz pancetta, diced
• 1 lb lobster meat, cooked and chopped
• 1 cup peas, frozen
• 3 large eggs
• 1 cup grated Parmesan cheese
• 1 lb spaghetti
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 tsp black pepper
• 1/2 tsp salt

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add spaghetti to the boiling water and cook for 8-10 minutes until al dente. Reserve 1/2 cup of pasta water before draining.
3. While pasta cooks, heat olive oil in a large skillet over medium heat. Add pancetta and cook until crispy, about 5 minutes.
4. Add minced garlic to the skillet with pancetta and sauté for 1 minute until fragrant.
5. Stir in peas and lobster meat, cooking for 2-3 minutes until heated through.
6. In a bowl, whisk together eggs, Parmesan cheese, black pepper, and salt.
7. Remove skillet from heat. Quickly stir in drained spaghetti and egg mixture, tossing to combine. Add reserved pasta water as needed to create a creamy sauce.
8. Return skillet to low heat for 1 minute, stirring constantly, until sauce thickens slightly.

Just like that, you’ve got a dish with tender lobster, crispy pancetta, and sweet peas enveloped in a silky egg sauce. Serve it with a sprinkle of extra Parmesan for an added touch of luxury.

Lobster Spaghetti with Lemon and Olive Oil

Zesty and luxurious, this Lobster Spaghetti with Lemon and Olive Oil is a showstopper. Perfect for special occasions or when you crave something indulgent.

Ingredients

• 1 lb spaghetti
• 2 live lobsters (1.5 lbs each)
• 1/2 cup extra virgin olive oil
• 2 lemons, zested and juiced
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/4 cup fresh parsley, chopped
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, 8-10 minutes. Reserve 1 cup pasta water, then drain.
2. Meanwhile, bring another large pot of water to a boil. Add lobsters and cook for 8 minutes. Remove and let cool slightly before removing meat from shells. Chop into bite-sized pieces.
3. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sauté until fragrant, about 1 minute.
4. Add lobster meat to the skillet. Cook for 2 minutes, stirring occasionally.
5. Stir in lemon zest, lemon juice, and reserved pasta water. Bring to a simmer.
6. Add cooked spaghetti to the skillet. Toss to coat evenly, adding more pasta water if needed.
7. Remove from heat. Stir in parsley and season with salt.

Generous portions of lobster make every bite rich and satisfying. The lemon adds a bright contrast, while the olive oil brings it all together. Serve with a crisp white wine for an unforgettable meal.

Lobster Penne with Vodka Sauce

Nothing beats the rich, creamy indulgence of Lobster Penne with Vodka Sauce for a luxurious dinner. This dish combines tender lobster with a velvety vodka-infused tomato sauce, clinging perfectly to al dente penne.

Ingredients

• 1 lb penne pasta
• 2 tbsp olive oil
• 1 lb lobster meat, chopped
• 3 cloves garlic, minced
• 1/2 cup vodka
• 1 cup heavy cream
• 2 cups tomato sauce
• 1/2 tsp red pepper flakes
• 1/2 cup grated Parmesan cheese
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add penne and cook for 11 minutes, until al dente. Drain and set aside.
3. Heat olive oil in a large skillet over medium heat. Tip: Ensure the oil is hot but not smoking to avoid burning the garlic.
4. Add garlic and red pepper flakes, sauté for 1 minute until fragrant.
5. Increase heat to medium-high, add lobster meat, and cook for 3 minutes until just opaque. Tip: Do not overcook the lobster to keep it tender.
6. Pour in vodka, let it simmer for 2 minutes to reduce slightly.
7. Stir in tomato sauce and heavy cream, bring to a gentle simmer for 5 minutes. Tip: Stir occasionally to prevent the sauce from sticking.
8. Add cooked penne to the skillet, tossing to coat evenly in the sauce.
9. Sprinkle with Parmesan cheese, toss once more, and remove from heat.

Rich flavors of the sea meld beautifully with the creamy, slightly spicy sauce in this dish. Serve with a crisp white wine and a sprinkle of fresh basil for an extra touch of elegance.

Lobster and Crab Pasta with a Light White Wine Sauce

Tantalizingly rich yet surprisingly light, this lobster and crab pasta is a seafood lover’s dream. Perfect for a special occasion or a luxurious weeknight dinner.

Ingredients

– 8 oz lobster meat, cooked and chopped – 8 oz crab meat, cooked and picked – 12 oz linguine pasta – 2 tbsp olive oil – 3 cloves garlic, minced – 1/2 cup dry white wine – 1/2 cup chicken broth – 1/2 cup heavy cream – 1/4 tsp red pepper flakes – Salt to taste – 2 tbsp parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil. Add linguine and cook until al dente, about 8-10 minutes. Drain and set aside. 2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds. 3. Pour in white wine and chicken broth. Simmer until reduced by half, about 5 minutes. 4. Stir in heavy cream and red pepper flakes. Cook for another 2 minutes until slightly thickened. 5. Gently fold in lobster and crab meat. Heat through for 2-3 minutes. 6. Add cooked linguine to the skillet. Toss to coat evenly with the sauce. 7. Season with salt to taste and garnish with chopped parsley before serving. Creamy with a hint of spice, the sauce clings beautifully to the pasta. Serve with a crisp white wine to complement the delicate seafood flavors.

Lobster Pasta Salad with Avocado and Lime Dressing

Ready to elevate your summer meals? This lobster pasta salad combines rich seafood with creamy avocado and a zesty lime dressing for a refreshing dish.

Ingredients

• 1 lb cooked lobster meat, chopped
• 8 oz pasta, cooked and cooled
• 1 avocado, diced
• 1/4 cup lime juice
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup cilantro, chopped

Instructions

1. In a large bowl, combine the chopped lobster meat and cooled pasta.
2. Add the diced avocado to the bowl, gently folding to avoid mashing.
3. In a small bowl, whisk together lime juice, olive oil, salt, and black pepper until emulsified.
4. Pour the dressing over the lobster and pasta mixture, tossing lightly to coat evenly.
5. Sprinkle chopped cilantro over the salad for a fresh finish.
6. Chill the salad in the refrigerator for 30 minutes before serving to enhance flavors.

Great for picnics or as a light dinner, this salad offers a perfect balance of textures and flavors. Serve it on a bed of greens or with crusty bread for added crunch.

Lobster Tortellini in a Rich Tomato Basil Sauce

Whip up a luxurious dinner with this lobster tortellini, bathed in a rich tomato basil sauce that’s both comforting and elegant.

Ingredients

• 1 lb lobster tortellini
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1/2 cup fresh basil, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup heavy cream
• 1/2 cup grated Parmesan cheese

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add minced garlic, sauté for 1 minute until fragrant.
3. Pour in crushed tomatoes, stir to combine with garlic.
4. Add chopped basil, salt, and black pepper, simmer for 10 minutes.
5. Stir in heavy cream, cook for another 2 minutes.
6. Meanwhile, cook lobster tortellini in boiling water for 3-4 minutes until they float.
7. Drain tortellini, reserve 1/2 cup pasta water.
8. Add cooked tortellini to the sauce, toss gently to coat.
9. If sauce is too thick, add reserved pasta water a little at a time.
10. Sprinkle with grated Parmesan cheese before serving.

Unbelievably creamy with a hint of sweetness from the lobster, this dish pairs wonderfully with a crisp white wine. Serve it in warmed bowls to keep the sauce at its best.

Lobster and Mushroom Pasta with Truffle Oil

Venture into a luxurious yet approachable dish that combines the richness of lobster with earthy mushrooms and truffle oil for a decadent pasta experience.

Ingredients

• 1 lb lobster meat, cooked and chopped
• 8 oz pasta
• 2 cups mushrooms, sliced
• 2 tbsp truffle oil
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup Parmesan cheese, grated
• 2 tbsp butter
• Salt to taste
• Black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
3. Add sliced mushrooms to the skillet. Cook for 5 minutes until they start to brown.
4. Stir in chopped lobster meat and cook for another 2 minutes to warm through.
5. Pour in heavy cream and bring to a simmer. Let it cook for 3 minutes until slightly thickened.
6. Add cooked pasta to the skillet. Toss to coat evenly with the sauce.
7. Drizzle truffle oil over the pasta and sprinkle with Parmesan cheese. Season with salt and black pepper to taste.
8. Remove from heat and serve immediately.

Kick up the elegance by garnishing with fresh parsley or a sprinkle of extra Parmesan. The creamy sauce clings to each strand of pasta, while the truffle oil adds a luxurious finish. Perfect for a special occasion or when you’re craving something indulgent.

Lobster Lasagna with Béchamel Sauce

Whip up a luxurious Lobster Lasagna with Béchamel Sauce that’s sure to impress. This dish combines tender lobster with creamy béchamel for a decadent meal.

Ingredients

• 1 lb lobster meat, cooked and chopped
• 9 lasagna noodles
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 4 cups whole milk
• 1/2 tsp nutmeg
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a saucepan, melt butter over medium heat. Tip: Ensure the butter doesn’t brown.
4. Whisk in flour to form a roux. Cook for 2 minutes.
5. Gradually add milk, whisking constantly to avoid lumps. Tip: Warm milk blends easier.
6. Stir in nutmeg, salt, and pepper. Cook until sauce thickens, about 5 minutes.
7. Remove from heat. Mix in Parmesan cheese until melted.
8. Layer noodles, lobster meat, béchamel sauce, and mozzarella in a baking dish. Repeat layers.
9. Top with remaining mozzarella. Tip: Cover with foil to prevent over-browning.
10. Bake for 25 minutes. Remove foil and bake for 10 more minutes until bubbly.

Lobster lasagna emerges creamy with a golden top. Serve with a crisp salad to balance the richness.

Lobster Pappardelle with a Creamy Saffron Sauce

A luxurious yet straightforward dish, Lobster Pappardelle with a Creamy Saffron Sauce combines rich flavors with elegant presentation. Perfect for a special occasion or a decadent weeknight dinner.

Ingredients

– 1 lb pappardelle pasta – 2 live lobsters (1.5 lbs each) – 4 tbsp unsalted butter – 2 cloves garlic, minced – 1 cup heavy cream – 1/2 tsp saffron threads – 1/2 cup dry white wine – 1/4 cup grated Parmesan cheese – Salt to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. 2. Add the pappardelle pasta and cook according to package instructions until al dente, about 10 minutes. 3. While the pasta cooks, prepare the lobsters. Bring a separate large pot of water to a boil. 4. Add the live lobsters to the boiling water and cook for 8 minutes. 5. Remove the lobsters from the water and let them cool slightly before removing the meat from the shells. 6. In a large skillet, melt the butter over medium heat. 7. Add the minced garlic and sauté for 1 minute until fragrant. 8. Pour in the white wine and simmer until reduced by half, about 3 minutes. 9. Stir in the heavy cream and saffron threads, bringing the mixture to a gentle simmer. 10. Add the lobster meat to the sauce, cooking for 2 minutes to warm through. 11. Drain the pasta and add it to the skillet, tossing to coat evenly with the sauce. 12. Sprinkle with grated Parmesan cheese and toss again. 13. Serve immediately, garnished with additional saffron threads if desired. 14. Tip: To enhance the saffron flavor, steep the threads in a tablespoon of warm water for 10 minutes before adding to the sauce. 15. Tip: Reserve a cup of pasta water before draining; it can help adjust the sauce’s consistency if needed. 16. Tip: For an extra touch of luxury, serve with a side of garlic bread to soak up the creamy sauce. Expect a dish that’s rich and creamy, with the tender lobster and aromatic saffron shining through. The pappardelle’s broad ribbons perfectly capture the luxurious sauce, making every bite a delight.

Lobster and Clam Pasta in a White Wine Garlic Sauce

Perfect for a luxurious yet straightforward dinner, this Lobster and Clam Pasta combines seafood richness with a light white wine garlic sauce.

Ingredients

• 1 lb lobster meat, chopped
• 1 lb clams, cleaned
• 12 oz linguine
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 cup dry white wine
• 1/2 cup heavy cream
• 1/4 cup parsley, chopped
• 1/2 tsp red pepper flakes
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and red pepper flakes, sauté for 1 minute until fragrant.
3. Increase heat to medium-high. Add clams and white wine. Cover and cook for 5 minutes until clams open. Discard any unopened clams.
4. Add lobster meat to the skillet. Cook for 2 minutes, stirring occasionally.
5. Reduce heat to low. Stir in heavy cream and parsley. Simmer for 2 minutes until sauce slightly thickens.
6. Add cooked linguine to the skillet. Toss well to coat with the sauce. Cook for 1 minute to combine flavors.
7. Season with salt if needed. Serve immediately.

Generous chunks of lobster and tender clams shine in this dish, with the pasta perfectly coated in a creamy, garlicky sauce. For an extra touch, garnish with additional parsley and a squeeze of lemon.

Lobster Rigatoni with a Spicy Arrabbiata Sauce

Get ready to dive into a dish that combines luxurious lobster with the fiery kick of arrabbiata sauce. This Lobster Rigatoni is a perfect balance of rich and spicy, ideal for a special dinner.

Ingredients

• 1 lb rigatoni pasta
• 2 tbsp olive oil
• 1 lb lobster meat, cooked and chopped
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 28 oz canned crushed tomatoes
• 1/4 cup fresh basil, chopped
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add rigatoni and cook according to package instructions until al dente, about 12 minutes. Tip: Reserve 1/2 cup pasta water before draining.
3. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sauté for 1 minute until fragrant.
4. Add crushed tomatoes and bring to a simmer. Cook for 10 minutes, stirring occasionally.
5. Stir in chopped lobster meat and cook for another 2 minutes to warm through. Tip: Be gentle to keep the lobster meat intact.
6. Add cooked rigatoni to the skillet, tossing to coat in the sauce. Use reserved pasta water to adjust consistency if needed.
7. Stir in fresh basil and season with salt. Tip: Taste and adjust seasoning before serving.

A perfectly cooked Lobster Rigatoni offers a delightful contrast between the tender pasta and succulent lobster. The spicy arrabbiata sauce adds a bold flavor that’s balanced by the sweetness of the lobster. Serve with a sprinkle of extra basil for a fresh finish.

Lobster Angel Hair Pasta with Cherry Tomatoes and Basil

Just when you thought pasta couldn’t get any better, this lobster angel hair dish proves otherwise. It’s a luxurious yet straightforward recipe that brings the ocean to your plate.

Ingredients

• 1 lb lobster meat, cooked and chopped
• 8 oz angel hair pasta
• 2 cups cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add angel hair pasta and cook for 4 minutes, stirring occasionally.
3. Drain pasta, reserving 1/2 cup of pasta water, and set aside.
4. Heat olive oil in a large skillet over medium heat.
5. Add garlic and red pepper flakes, sauté for 1 minute until fragrant.
6. Add cherry tomatoes and cook for 3 minutes, until softened.
7. Stir in lobster meat and cook for 2 minutes to warm through.
8. Add cooked pasta and reserved pasta water to the skillet.
9. Toss everything together for 2 minutes until well combined.
10. Remove from heat and stir in fresh basil.
11. Season with salt as needed and serve immediately.

Bright flavors of sweet lobster and juicy tomatoes shine in this dish. The angel hair pasta offers a delicate texture that pairs perfectly with the robustness of the seafood. For an extra touch, garnish with additional basil leaves and a drizzle of olive oil.

Lobster and Chorizo Pasta with a Smoky Paprika Sauce

Lobster and chorizo pasta combines rich seafood with spicy sausage for a hearty meal. Smoky paprika sauce ties everything together with depth.

Ingredients

• 1 lb lobster meat, cooked and chopped
• 1/2 lb chorizo, sliced
• 8 oz pasta
• 2 tbsp olive oil
• 1 cup heavy cream
• 2 tsp smoked paprika
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan
• Salt, to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add chorizo and cook until browned, about 5 minutes. Remove chorizo and set aside.
3. In the same skillet, add garlic and cook until fragrant, about 30 seconds. Tip: Don’t let garlic burn to avoid bitterness.
4. Stir in smoked paprika and heavy cream. Bring to a simmer and cook for 3 minutes until slightly thickened.
5. Add lobster meat and cooked chorizo to the skillet. Stir to combine and heat through, about 2 minutes. Tip: Gently fold in lobster to keep chunks intact.
6. Add cooked pasta to the skillet. Toss until evenly coated with the sauce. Tip: Use tongs for easy mixing.
7. Sprinkle with Parmesan and season with salt if needed. Serve immediately.

Generous chunks of lobster and spicy chorizo make every bite exciting. The smoky paprika sauce clings perfectly to the pasta, offering a creamy texture with a kick. Try garnishing with fresh parsley for a pop of color.

Lobster Orzo with Spinach and Feta Cheese

Lobster orzo with spinach and feta cheese combines luxurious seafood with hearty pasta for a dish that’s both elegant and comforting.

Ingredients

• 1 lb lobster meat, cooked and chopped
• 2 cups orzo pasta
• 4 cups fresh spinach
• 1 cup feta cheese, crumbled
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups chicken broth

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add minced garlic and sauté until fragrant, about 30 seconds.
3. Stir in orzo pasta and toast lightly for 2 minutes, stirring constantly.
4. Pour in chicken broth, bring to a boil, then reduce heat to simmer.
5. Cover and cook for 10 minutes, or until orzo is al dente.
6. Add spinach in batches, stirring until wilted.
7. Fold in chopped lobster meat and heat through, about 2 minutes.
8. Remove from heat and sprinkle with crumbled feta cheese.
9. Season with salt and black pepper, then toss gently to combine.

Enjoy the creamy texture of the orzo paired with the tender lobster and the sharpness of feta. Serve with a crisp white wine for an elevated dining experience.

Lobster Ziti with a Roasted Red Pepper Sauce

A luxurious twist on classic pasta, this dish combines tender lobster with ziti in a vibrant roasted red pepper sauce. Perfect for impressing guests or treating yourself to something special.

Ingredients

– 1 lb ziti pasta – 2 cups lobster meat, cooked and chopped – 3 tbsp olive oil – 1 cup roasted red peppers, chopped – 2 cloves garlic, minced – 1/2 cup heavy cream – 1/4 cup grated Parmesan cheese – 1/2 tsp salt – 1/4 tsp black pepper

Instructions

1. Preheat oven to 375°F. 2. Cook ziti according to package instructions until al dente, then drain. 3. Heat olive oil in a large skillet over medium heat. 4. Add garlic and sauté for 1 minute until fragrant. 5. Stir in roasted red peppers and cook for 3 minutes. 6. Blend the mixture until smooth, then return to skillet. 7. Add heavy cream, Parmesan, salt, and pepper, stirring to combine. 8. Fold in cooked ziti and lobster meat until evenly coated. 9. Transfer to a baking dish and bake for 15 minutes until bubbly. Tip: For extra flavor, reserve some lobster meat to garnish the top before baking. Tip: If the sauce is too thick, thin it with a little pasta water. Tip: Always taste the sauce before adding the pasta to adjust seasoning. Unbelievably creamy with a slight sweetness from the peppers, this dish pairs wonderfully with a crisp white wine. Serve it straight from the oven for maximum comfort.

Lobster Gnocchi with a Gorgonzola Cream Sauce

A luxurious dish that combines tender lobster with pillowy gnocchi in a rich Gorgonzola cream sauce. Perfect for a special occasion or when you’re craving something decadent.

Ingredients

– 1 lb gnocchi
– 2 lobster tails, meat removed and chopped
– 1 cup heavy cream
– 1/2 cup Gorgonzola cheese, crumbled
– 2 tbsp unsalted butter
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp nutmeg

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add gnocchi to the boiling water and cook for 2-3 minutes until they float to the surface.
3. Drain gnocchi and set aside.
4. Heat olive oil in a large skillet over medium heat.
5. Add lobster meat and cook for 2-3 minutes until opaque. Remove and set aside.
6. In the same skillet, melt butter over medium heat.
7. Pour in heavy cream and bring to a simmer.
8. Stir in Gorgonzola cheese until melted and smooth.
9. Season sauce with salt, pepper, and nutmeg.
10. Add cooked gnocchi and lobster to the skillet, tossing to coat in the sauce.
11. Cook for an additional 2 minutes until everything is heated through.

Tender gnocchi and succulent lobster are enveloped in a velvety Gorgonzola sauce, offering a balance of rich and tangy flavors. Serve immediately with a sprinkle of fresh herbs for a pop of color.

Lobster Farfalle with Asparagus and Lemon Cream Sauce

Fancy a dish that combines the richness of lobster with the freshness of asparagus and the tang of lemon? This Lobster Farfalle with Asparagus and Lemon Cream Sauce is a perfect blend of flavors and textures, ready in under 30 minutes.

Ingredients

– 1 lb farfalle pasta
– 2 lobster tails, shelled and chopped
– 1 cup asparagus, trimmed and cut into 1-inch pieces
– 1/2 cup heavy cream
– 2 tbsp butter
– 1 tbsp olive oil
– 1 lemon, zested and juiced
– 2 cloves garlic, minced
– Salt to taste
– Black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Add farfalle and cook according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add lobster pieces and cook for 3-4 minutes until opaque. Remove and set aside.
3. In the same skillet, melt butter. Add garlic and sauté for 30 seconds until fragrant.
4. Add asparagus to the skillet and cook for 2-3 minutes until bright green but still crisp.
5. Pour in heavy cream, lemon zest, and lemon juice. Stir to combine and bring to a simmer.
6. Return lobster to the skillet. Add cooked farfalle. Toss everything together until well coated.
7. Season with salt and black pepper. Cook for another 2 minutes until heated through.
8. Serve immediately. Just the right amount of creaminess coats each bite, with the lobster and asparagus adding a delightful contrast. Garnish with extra lemon zest for a vibrant finish.

Conclusion

Yummy doesn’t even begin to cover it! Our roundup of 23 Delicious Lobster Pasta Recipes offers a treasure trove of gourmet inspiration for your next kitchen adventure. Whether you’re craving something creamy, spicy, or herby, there’s a dish here to satisfy. We’d love to hear which recipe stole your heart—drop us a comment below and don’t forget to share the love on Pinterest. Happy cooking!