This creamy lobster pasta combines tender lobster chunks with a rich tomato-cream sauce. With just a few ingredients and minimal effort, it tastes like a meal from a fine dining restaurant.
I like to serve it with a simple salad and cheesy garlic bread.
Table of Contents
- Reasons to Make This Recipe…
- Ingredient Notes
- Pro Tips
- Storage
- Creamy Lobster Pasta Recipe
I recently made lobster rolls and had leftover lobster meat. Leftover lobster is perfect in pasta the next day — this version was especially delicious.
Reasons to Make This Recipe…
- Ready in under 30 minutes.
- Restaurant-quality flavor with approachable technique.
- Flexible — swap lobster for chicken, shrimp, or crab if you prefer.
- Comforting, flavorful, and elegant.
Ingredient Notes
See the recipe card below for exact quantities and full instructions.
Lobster – Cooked lobster meat works perfectly. If you prefer to start with raw lobster, briefly sauté it in a bit of olive oil until opaque. For frozen lobster, thaw fully and pat dry before using. Use tails, claws, knuckle, or a mix.
Pasta – I used mezzi rigatoni, but any pasta shape will work, including spaghetti. Cook to al dente for best texture.
Wine – Optional. Use a dry white wine, not a sweet or fruity variety.
Pro Tips
- Cook the pasta to al dente and avoid overcooking the lobster to keep it tender.
- Season the sauce well with salt and pepper.
- Add a pinch of sugar to balance the tomato acidity if needed.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop. Seafood is best eaten soon after cooking.
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Creamy Lobster Pasta
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Ingredients
- 1 lb mezzi rigatoni, cooked according to package instructions
- ½ lb cooked lobster meat
- 6 ounces tomato paste
- ½ onion, finely diced
- 2 garlic cloves, finely minced
- ½ teaspoon Calabrian chilies, optional
- ½ cup white wine, optional
- 1 cup pasta water, reserved from cooking the pasta
- 1 cup heavy cream
- ½ cup parmesan cheese, freshly grated
- ½ lemon
- 2 teaspoons parsley, fresh
- 2 teaspoons basil, fresh
- chives, for garnish, optional
- sugar, to taste
- salt and pepper, to taste
- olive oil
Instructions
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Heat a few tablespoons of olive oil in a skillet over medium heat.
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Add the diced onion and cook 2–3 minutes until translucent. Stir in the minced garlic and Calabrian chilies and cook about 20 seconds.
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Stir in the tomato paste and cook 1 minute to deepen the flavor.
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Pour in the white wine and let it cook for 1 minute. Add the reserved pasta water and lemon juice and simmer for another minute.
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Add the heavy cream and a pinch of sugar; simmer 1 minute. Stir in the Parmesan, basil, and parsley. Season with salt and pepper to taste.
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Gently fold in the cooked lobster and warm it through for a few seconds—avoid overcooking.
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Toss in the pasta, adjust seasoning, garnish with chives, and serve immediately.
Notes
- If you don’t have Calabrian chilies, substitute red pepper flakes.
- If you prefer not to use wine, substitute chicken or seafood stock.
Nutrition
Nutrition information is an estimate and should be used as a guide.
Additional Info
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