Lobster Tagliatelle

Lobster Tagliatelle is a luxurious and elegant pasta dish that pairs tender lobster meat with silky tagliatelle in a rich, savory sauce made from lobster stock, white wine, herbs, and butter or cream. This Italian-inspired meal brings gourmet flair to your dinner table and is perfect for special occasions or an indulgent weekend dinner.

Why You’ll Love This Recipe

• Rich, deep flavor from homemade lobster stock
• Fresh lobster adds a sweet, tender seafood element
• Silky tagliatelle soaks up the luscious sauce
• Elegant presentation perfect for entertaining
• Can be customized with cream, tomato, or saffron variations

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 lobster tails (or whole lobsters, shells reserved for stock)
• 250 g tagliatelle (fresh or dried)
• 2 tbsp olive oil
• 2 tbsp butter
• 2 garlic cloves, minced
• 1 shallot, finely chopped
• ¼ tsp chili flakes (optional)
• ½ cup dry white wine
• 1 cup lobster or seafood stock (made with shells or store-bought)
• ½ cup cherry tomatoes (optional)
• ¼ cup heavy cream or 2 tbsp mascarpone (optional)
• Salt and pepper to taste
• Fresh parsley, lemon zest, or Parmesan for garnish

Directions

1. Prepare the lobster
   Boil or steam lobster tails until just cooked through (about 5–7 minutes). Remove meat from shells and chop. Reserve shells for stock if making from scratch.
2. Make the stock (optional)
   Sauté lobster shells with garlic, onion, tomato paste, and herbs. Deglaze with wine and add water. Simmer for 45–60 minutes, strain and reserve.
3. Sauté aromatics
   Heat olive oil in a skillet. Add shallot, garlic, and chili flakes. Cook until soft and fragrant.
4. Build the sauce
   Deglaze with white wine. Add stock and simmer until reduced. Stir in cream or mascarpone, if using, and season to taste.
5. Cook the pasta
   Boil tagliatelle in salted water until al dente. Reserve some pasta water.
6. Combine
   Add lobster meat to the sauce. Toss in the cooked pasta with a splash of pasta water to loosen. Finish with butter, lemon zest, and fresh parsley.
7. Serve
   Plate the tagliatelle, top with lobster pieces, and garnish with Parmesan or herbs.

Servings and timing

• Servings: 4
• Prep time: 20 minutes
• Cook time: 30–60 minutes (depending on stock)
• Total time: 1–1.5 hours

Variations

• Use tomato sauce or cherry tomatoes for a lighter, tangier version
• Add saffron for a golden, aromatic twist
• Skip cream and finish with butter and lemon for a lighter profile
• Substitute tagliatelle with linguine or fettuccine

Storage/Reheating

• Store leftovers in an airtight container for up to 2 days
• Reheat gently on the stove with a splash of stock or cream
• Not suitable for freezing as pasta may lose texture

FAQs

1. Can I use pre-cooked lobster?

Yes, just add it at the end to warm through gently.

2. What’s the best substitute for lobster stock?

Seafood stock or fish fumet are great alternatives.

3. Can I make it dairy-free?

Yes—omit cream and butter, and use olive oil and lemon instead.

4. Is it gluten-free?

Use gluten-free pasta to make this dish suitable.

5. Can I use frozen lobster tails?

Yes—thaw completely and cook as directed.

6. What wine pairs well?

Chardonnay or Vermentino complement the dish beautifully.

7. Do I need to devein lobster tails?

Yes, for both appearance and texture, remove the vein before cooking.

8. Can I make it ahead?

Make the sauce in advance, but cook pasta and combine just before serving.

9. Can I use shrimp instead?

Yes, shrimp or crab can be used in place of lobster.

10. What herbs work best?

Fresh parsley, basil, or chives add a bright, finishing touch.

Conclusion

Lobster Tagliatelle is a show-stopping pasta that combines the richness of seafood with the comfort of a creamy or tomato-based sauce. Whether you’re celebrating a special night or simply treating yourself, this dish promises a gourmet experience right at home.

Print