Lobster Pasta with Herbed Cream Sauce

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This elegant lobster pasta with herbed cream sauce is the ultimate indulgent meal for seafood lovers. By simmering the lobster shells with white wine, tomato purée, and fresh tarragon, you create a deeply savoury base that elevates the double cream into a restaurant-quality sauce. The sweetness of the fresh lobster meat pairs beautifully with the silkiness of the linguine, making every mouthful feel special and decadent.

As a high-protein main course, this dish is perfect for a celebratory weekend dinner or a sophisticated date night at home. While it feels complex, much of the preparation can be done in advance, allowing you to simply toss the pasta and sauce together just before serving. Serve it in large shallow bowls with a final dusting of black pepper for a truly comforting homemade feast.

Ingredients for Lobster Pasta with Herbed Cream Sauce

3 800g live lobsters
45ml de aceite de oliva
60 ml de pasta de tomate
2 large plum tomatoes, chopped
80ml de vino blanco seco
2 cucharadas de vinagre de vino blanco
2 dientes de ajo, en rodajas
2 fresh tarragon sprigs
2 ramitas de tomillo fresco
2 ramitas de perejil italiano fresco
6 cups whipping cream
675g fettuccine or linguine

How to make Lobster Pasta with Herbed Cream Sauce

Bring very large pot of salted water to boil. Add lobsters. Boil until cooked through, about 12 minutes (or cook in batches, if necessary). Using tongs, transfer lobsters to large rimmed baking sheet. Remove meat from tail and claws; place meat in medium bowl. Remove any roe from bodies and place in small bowl. Cover and chill meat and roe (if any). Remove tomalley (green matter) from bodies and discard. Reserve bodies and shells.

Heat oil in heavy large pot over high heat. Add reserved lobster bodies and shells. Sauté 3 minutes. Reduce heat to low. Add tomato paste; stir 3 minutes. Stir in tomatoes, wine, vinegar, garlic, tarragon, thyme, and parsley. Add cream; boil 2 minutes. Reduce heat to medium-low. Simmer just until lobster flavour infuses cream, stirring occasionally, about 20 minutes. Strain sauce into large bowl, pressing on solids to extract as much liquid as possible. Discard contents of strainer. (Lobster and sauce can be prepared 1 day ahead. Cover separately and chill.)

Transfer sauce to heavy large saucepan. Cut lobster meat into bite-size pieces; coarsely crumble roe, if using. Add to sauce. Gently rewarm over low heat, stirring occasionally.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Add sauce; toss over medium-high heat until sauce coats pasta, about 4 minutes. Season with salt and pepper. Transfer to large shallow bowl and serve.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.