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Lobster Pasta Recipe: Best Creamy Rose Sauce for Special Dinners

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This showstopping lobster pasta features tender lobster tails and linguine tossed in a creamy rose sauce with sun-dried tomatoes, garlic, and parmesan. Perfect for special occasions, it’s elegant, comforting, and surprisingly easy to make in under 45 minutes.

Ingredients

Scale
  • 2 lobster tails (about 8 oz each), thawed if frozen
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/4 teaspoon smoked paprika (optional)
  • Pinch of kosher salt and freshly cracked black pepper
  • 12 oz linguine or fettuccine (dried or fresh; gluten-free works too)
  • 1 small shallot, finely minced
  • 3 cloves garlic, minced
  • 1/4 cup sun-dried tomatoes, chopped (oil-packed preferred)
  • 2 tablespoons tomato paste
  • 1/2 cup dry white wine (or chicken broth for alcohol-free)
  • 1 cup heavy cream (or half-and-half/coconut cream for dairy-free)
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1/2 teaspoon Italian seasoning (or dried basil and oregano)
  • 1/2 cup freshly grated parmesan cheese (plus more for serving)
  • 2 tablespoons chopped fresh parsley (or basil)
  • Juice of 1/2 lemon
  • Lemon zest (for garnish, optional)
  • Extra crushed red pepper or black pepper (optional)

Instructions

  1. Prep the lobster: Using kitchen scissors, cut down the top of each lobster tail shell and gently pull the meat out, leaving it attached at the tail end. Rinse and pat dry. Sprinkle with salt, pepper, and smoked paprika.
  2. Cook the pasta: Bring a large pot of salted water to a boil. Add linguine and cook until just al dente (about 8-10 minutes). Reserve 1 cup pasta water, then drain.
  3. Sauté the lobster: In a large skillet, heat butter and olive oil over medium heat. Add lobster tails, shell-side down. Cook 2-3 minutes, then flip and cook meat-side down 2-3 more minutes, basting with pan juices. Remove when opaque and just cooked through. Transfer to a plate.
  4. Chop the lobster: Once cool enough to handle, chop lobster meat into bite-sized chunks. Keep shells for garnish or discard.
  5. Sauté aromatics: In the same skillet (add more olive oil if needed), sauté minced shallot over medium-low heat for 1 minute. Add garlic and sun-dried tomatoes; cook until fragrant, about 1 minute.
  6. Build the rose sauce: Stir in tomato paste and cook for 1 minute. Pour in white wine (or broth), scraping up any brown bits. Simmer 2-3 minutes until slightly reduced.
  7. Add the cream: Lower heat and slowly stir in heavy cream. Add red pepper flakes and Italian seasoning. Simmer 2-3 minutes, stirring often, until the sauce turns rosy pink and slightly thickens.
  8. Toss pasta and finish: Add drained pasta and parmesan to the sauce. Toss well, adding reserved pasta water as needed for a silky texture. Fold in lobster pieces and lemon juice, and cook 1 minute more to warm lobster through.
  9. Garnish and serve: Remove from heat. Sprinkle with parsley, extra parmesan, and lemon zest if desired. Serve immediately.

Notes

Don’t overcook the lobster—remove as soon as it turns opaque and curls slightly. Use reserved pasta water for a silky sauce. For dairy-free, use coconut cream and plant-based parmesan. If making ahead, keep lobster and sauce separate from pasta until serving. Add extra veggies like spinach or peas for variety.

Nutrition

Keywords: lobster pasta, creamy rose sauce, seafood pasta, special occasion dinner, Italian pasta, lobster recipe, linguine, fettuccine, easy lobster pasta, holiday dinner

Find it online: https://fuzzyforker.com/lobster-pasta-recipe-best-creamy-rose-sauce-for-special-dinners/