Print

Lobster Tagliatelle

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Luxurious tagliatelle tossed in a rich, creamy tomato-lobster sauce—perfectly elegant yet easy enough for a special weeknight dinner.

Ingredients

Scale
  • 300 g fresh tagliatelle (or dried)
  • 1 Tbsp olive oil
  • 2 lobster tails (about 350 g total), meat removed and chopped, shells reserved
  • 2 Tbsp unsalted butter
  • 1 small shallot, finely chopped
  • 2 cloves garlic, minced
  • ½ cup dry white wine
  • 1 cup canned crushed tomatoes
  • ½ cup heavy cream
  • 2 Tbsp chopped fresh parsley
  • 1 tsp lemon zest
  • Salt and freshly ground black pepper, to taste
  • Optional garnish: extra parsley and lemon wedges

Instructions

  1. Cook tagliatelle in salted boiling water until al dente. Reserve ½ cup pasta water, drain, and set aside.
  2. In a large skillet, warm olive oil over medium heat. Add reserved lobster shells and sauté 2–3 minutes to release flavor.
  3. Add white wine and simmer 3 minutes. Remove and discard shells.
  4. Reduce heat, add butter, shallot, and garlic; sauté until softened, about 2 minutes.
  5. Stir in crushed tomatoes; simmer 5 minutes.
  6. Stir in cream, lemon zest, and chopped lobster meat; cook 2–3 minutes until heated through.
  7. Add pasta and toss to coat, thinning sauce with reserved pasta water if needed.
  8. Season with salt and pepper to taste. Garnish with parsley and serve with lemon wedges.

Notes

  • Use both tails and claws if available for more lobster meat.
  • Substitute half-and-half for a lighter sauce.
  • Add red pepper flakes for heat.
  • Make sauce ahead, reheat gently and toss with freshly cooked pasta.
  • For a richer flavor, add a splash of lobster bisque or broth in place of pasta water.

Nutrition

Find it online: https://ukfinda.com/lobster-tagliatelle/