Creamy Lobster Pasta


2 live lobsters (about 1 1/2 pounds each) or 1 pound cooked lobster meat
12 ounces linguine or fettuccine
2 tablespoons olive oil
4 tablespoons unsalted butter, divided
1 small shallot, finely chopped
2 garlic cloves, minced
1⁄2 cup white wine
1 cup heavy cream
1⁄2 cup grated Parmesan cheese, plus more for serving
1⁄4 teaspoon dried thyme
2 sprigs tarragon
1 pinch red pepper flakes (optional)
1⁄2 teaspoon salt, or to taste
1⁄4 teaspoon freshly ground black pepper, or to taste
1⁄4 cup chopped fresh parsley
Zest of 1 lemon
1 tablespoon lemon juice


If using live lobsters, bring a large pot of salted water to a boil. Add the lobsters and cook for 8-10 minutes, or until bright red. Remove the lobsters and let them cool. Extract the meat from the claws, tail, and legs, and chop into bite-sized pieces. If using cooked lobster meat, skip this step.
In the same pot, cook the linguine or fettuccine according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat. Add the chopped shallot and sauté until translucent, about 2-3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Pour in the white wine and bring to a simmer. Cook for 2-3 minutes, allowing the wine to reduce slightly.
Stir in the heavy cream, grated Parmesan cheese, dried thyme, tarragon sprigs, red pepper flakes (if using), salt, and black pepper. Let the mixture simmer for 5-7 minutes, or until it thickens slightly.
Remove the tarragon sprigs and discard. Stir in the remaining 2 tablespoons of butter, the chopped lobster meat, and the cooked pasta. Toss everything together until the pasta is well coated with the sauce and the lobster is heated through.
Stir in the chopped fresh parsley, lemon zest, and lemon juice.
Serve the creamy lobster pasta immediately, with extra grated Parmesan cheese on top if desired.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 650 kcal | Servings: 4 servings

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