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The sauce for the pasta is similar to lobster bisque, a creamy smooth sauce flavored with seafood stock and aromatics. And if you don’t know how to cook lobster tails? Don’t worry it’s easier than you think. The sauce is tossed with tender lobster meat from cooked tails and served with bucatini or a different noodle of your choice that pairs well with a creamy sauce such as wide flat noodles like pappardelle or fettuccine. Creamy lobster pasta is always a crowd pleaser recipe – it’s one of my most requested recipes from friends.
The recipe is inspired by the lobster pasta special at Taverna Tony, a well-known Greek restaurant in Malibu, California. Malibu is known as an upscale beach town but it also happens to be where I went to college. My freshman year of college when I felt I needed a reward or a break from cafeteria food I would drive down to Taverna and order this recipe to go. Since it was such a large serving I could make it last for three separate meals. Its considered a special item on their menu and every time we go my mom gets nervous that they may not have it… they always do. It’s been that way for the last 8 years.
Thyme
The thyme is used to add a slight flavor to the bisque sauce.
Tarragon
This herb has a subtle licorice flavor that pairs really well with seafood like lobster. I also use it in lobster pot pie.
Mirepoix
The combination of carrots, onion and celery is referred to as mirepoix. This aromatic combination of vegetables is a classic base for soups and recipes like this.
Tomato
The tomato adds a subtle flavor and color to this recipe. I use a combination of fresh tomatoes as well as a more concentrated tomato paste.
Bucatini
I like serving this pasta dish with bucatini pasta, a thick spaghetti-like noodle with a whole in the middle, because it holds the light seafood sauce well and some gets inside the noodle as well.
Lobster
While I use lobster tails, meat from whole lobsters can also be used in place of lobster tails in the recipe, I find lobster tails are the most readily accessible.
Sherry and Brandy
Sherry and brandy are both used to enhance the flavor of soups.
Fish Stock
Fish stock, also called seafood stock is made from simmering the shells of lobster, shrimp, crab shells or other fish bones with white wine and other aromatics. I often buy seafood stock though you can easily make your own – especially if you cook whole lobsters for this recipe.
Sauté the onion, celery, and carrot (mirepoix) then add the tomato, garlic, thyme, tarragon, bay leaves, peppercorns, brandy and sherry. Cook until almost all liquid is evaporated.
Add the tomato, garlic, thyme, tarragon, bay leaves, peppercorns, brandy and sherry, stirring, until almost all liquid is evaporated, about an additional 5 to 8 minutes.
Stir in the fish stock and simmer the mixture on medium-low heat, uncovered, stirring occasionally, until the mixture has reduced by about half.
Poach the lobster tails in a pot of boiling water. Remove them from the water and set aside to cool. Remove the meat and chop.
Remove the pot from the heat and pour the stock mixture through a fine sieve into a large saucepan. Whisk the tomato paste into the strained broth then whisk in the cream.
Simmer until the broth is slightly thickened. Turn the heat down to low heat and season with salt and pepper. Begin to whisk in the butter one cube at a time until it has all been added to the sauce. Add the lobster meat, stirring to combine.
Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente, about 10 minutes. Drain and return the pasta to the pot.
Ladle in the enough of the sauce to lightly coat the pasta and serve.
To cook fresh lobster tails you simply bring a large pot of water to a boil and add the raw tails and cook for about until the meat is no longer opaque, about 8 to 12 minutes then remove from the pot and let cool. There are two different ways to break down lobster tails from here:
If you enjoy this creamy lobster pasta recipe, I recommend checking out some of these:
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What do you think about adding fresh summer corn to this wonderful recipe?
I’m sure it would be delicious! I love pairing lobster and corn together!
I made this tonight for Sunday dinner and it was amazing! I also used the clam juice and at the end I added a handful of shredded parmesan cheese.
This was amazing.
But does the recipe really need two sticks of butter?
Do you have the nutrients?
This was amazing.
But does the recipe really need two sticks of butter?
This was so delicious!!! Thanks so much!
I couldn’t find fish stock so I used clam juice and put the shells in with a little water with the stock. It came out great!
I’m so happy to hear you enjoyed the recipe! That is such a great substitution! Thank you for sharing.
Hi Kyle where do you get the spa stuff?
Hi Danielle! Which things are you referring to in this recipe? I’d be happy to share links and give advice on where to look for ingredients!
oh my gosh kylie! this was absolutely amazing! thank you so much. i’m so glad i found your site and can’t wait to try a few of your other recipes. this was a wonderful version of lobster pasta and different from anything i’ve done before. i’m making it for my italian in laws for christmas eve dinner. you rock!!
I’m so happy to hear that you enjoyed the recipe! And I hope your in laws enjoyed it too!