Name: Creamy Lobster Pasta
Prep time: 10 min
Cook time: 90 min
Ingredients: 5 tablespoons extra-virgin olive oil; 1 medium yellow onion, (diced); 1 large celery rib, (chopped); 1 large carrot, (chopped); 1 medium Roma tomato, (chopped); 7 cloves garlic, (minced); 1 tablespoon chopped fresh tarragon leaves; 1 tablespoon chopped fresh thyme; 2 bay leaves; ¼ teaspoon whole black peppercorns; ½ cup brandy; ½ cup sherry; 4 cups fish stock; 3 Maine lobster tails, (uncooked (about ½ pound meat total)); 2 tablespoons tomato paste; 2 cups heavy cream; Kosher salt (as needed); Freshly ground black pepper, (as needed); 1 cup unsalted butter, (cut into ½-inch cubes); 1 pound bucatini pasta, (I like Setaro brand)

Creamy Lobster Pasta

ingredients for pasta on cutting board sliced tomatoes celery carrots and onion

More About This Lobster Pasta Recipe

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.

creamy lobster pasta in pot lobster bisque base mirepoix and tomatoes

Key Ingredients in Creamy Lobster Pasta

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.

Steps to make creamy lobster pasta

Step 1: Sauté the vegetables.

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.

Step 2: Evaporate the liquid.

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.

Step 3: Simmer fish stock.

Stir in the fish stock and simmer the mixture on medium-low heat, uncovered, stirring occasionally, until the mixture has reduced by about half.

Step 4: Cook lobster.

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.

Step 5: Strain sauce.

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.

Step 6: Finish the creamy lobster sauce.

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.

Step 7: Cook pasta.

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.

Step 8: Assemble and serve.

Ladle in the enough of the sauce to lightly coat the pasta and serve.

creamy lobster pasta with lobster bisque sauce recipe garnished with fresh tarragon

How to Cook Lobster tails

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:

The first way is to use the palm of your hand and press down hard on the rounded red exterior of the shell to break it then pull away the meat inside.
The second is to use scissors and cut along the underside of the tail then use your hands to break away the shell and remove the meat.