Lemon Lobster in Cream Sauce Recipe (2024)

Creamy Lemon Pasta with Lobster is the ultimate date-night-in meal. It starts by poaching lobster tails in white wine & thyme, and ends with a simple, creamy lemon infused sauce. For a creamy pasta dish, it’s rich, as to be expected, but still light enough in flavor to be perfect for summer! Especially with a crisp glass of white wine or rosé!

90% of the recipes I’ve shared this year have been pasta, and I’m not mad about it. Like this braised pork ragu, this olive pasta, and this dill pesto pasta. And so many more. It’s the food that will always give me the most nostalgic, sentimental, and just plain happy feelings. All of which are desperately needed in 2020, you know? This particular lemon pasta, although rich, is SO summery, in my opinion. Perfect for date-night-in too! It seems fancy, but I promise you, it could not be simpler. I will show you!

It starts by poaching the lobster tails in white wine and thyme.

Instead of using water, I like to use the opportunity to infuse as much flavor as possible into our little lobster tails. Enter, white wine (preferably something a little richer, like a Chardonnay), and a handful of fresh thyme.

If you’re at all intimidated by cooking lobster, let me tell you right now, there’s absolutely no need to be! If you can boil water, you can cook some amazing lobster tails. I promise! The only piece of kitchen equipment you need, is a good pair of kitchen scissors/shears, to cut open the tails after they’re cooked to remove the meat!

THE SAUCE.

Let me tell you about the sauce. It starts by sautéing shallots and garlic in a little olive oil, then some heavy cream, butter, lemon zest, parm, and our lobster get added to the party. Then, it gets finished with a little starchy pasta water to loosen it up, and a squeeze of lemon at the end for brightness.

It is perfectly creamy, and rich & light all at the same time.

All this pasta takes, is that simple little cream sauce, the wine-poached lobster tails, and your pasta of choice. Fettuccine, tagliatelle, or linguine are all my top choices for this lemon pasta!

Here’s exactly how you make it:

• • Start by poaching your lobster tails in a dry white wine and fresh thyme. I like to use a Chardonnay for this, or any white that’s on the richer side. Bring it to a simmer, add your lobster, and cover. It only takes 5 minutes! Rather than using water, the wine adds a lot of great flavor. If you don’t like cooking with alcohol, you can certainly use water though! After the tails are done, let them cool, and use kitchen shears to cut down the belly of the tail to remove the meat. Super easy!
  • Bring a pot of salted water to a boil for your pasta. Fettuccine, tagliatelle, and linguine are all favorites of mine for this creamy lemon pasta. Don’t forget to reserve your pasta water for the sauce!
  • Start your cream sauce. Sauté shallots and garlic in a little olive oil. Add your heavy cream and bring to a bubble. Next, add the butter, lemon zest, parm, and salt, and reduce the heat, just letting the butter and parmesan melt and the flavors come together. Once it’s heated through and everything is incorporated, finish it with a little starchy pasta water to loosen it up, as well as a squeeze of lemon. Finally, add the lobster. Then, season it with salt and some freshly cracked black pepper as needed! It’s important to keep the heat low, or else the cream can separate if it reaches too high of a temperature.
  • Finish it with the pasta.Add the pasta, and toss until the sauce coats the pasta to your liking. If the sauce seems like it needs loosening, add a splash more of pasta water.
  • Serve immediately.Creamy pastas are best served right away! Finally, I finish this one with a little fresh basil, lemon zest, cracked black pepper, and lemon wedges.

It is DIVINE.
I can’t really say much else about this other than it’s the perfect marriage of pasta, lemony cream sauce, wine-poached lobster, and fresh herbs. I mean, come on!

Divine I tell you.

Don’t forget to share a photo on Instagram and tag me @spicesinmydna if you make this recipe! Nothing makes me happier than seeing what you create in the kitchen!