Servings: 4
Ingredients
- 1.5 to 2 lb lobster meat, cut into bite-size chunks
- 12 to 16 oz Spaghetti or linguine noodles work best. Fettuccine is not recommended because it's meant to be paired with a thick meat sauce, like Bolognese. Avoid egg-based noodles because those noodles are meant to absorb the sauce, which we don't want for this dish.
- 2 cups grated parmesan cheese in a bowl (doesn't have to be finely grated)
- 1-2 tbsp peppercorns, coarsely ground or crushed into bits but not to a powder.
- 1 cup leftover pasta water. Tip: Don't cook pasta in a large amount of water. Use less than you normally use. This will result in starchier water.
Instructions
- Lightly cook the lobster meat in batches in several tablespoons of butter, should only take a few minutes for each batch.
- Lightly dry toast in a large high-sided sautee pan (about 12 inches) with whole peppercorns until they are fragrant. The peppercorns will begin to pop, like popcorn (about one to two minutes). Once you can smell the peppers, it's done.
- Set aside to cool. Once the peppercorns are cool crush them coarsely and return to the now-cool pan.
- Cook noodles in water. Reserve a cup or more for the sauce.
- When the noodles are a few minutes done remove them from the pot and place them in the pan with the toasted and crushed peppercorns, plus enough water to cover and toss to coat. Finish cooking the noodles in the pan.
- Pour increasing amounts of reserved leftover water into a bowl with the parmesan cheese and stir to a smooth but somewhat lumpy texture, not creamy, more like slightly softened butter.
- Now add the parmesan cream to the pasta and coat.
- Top each plate of noodles with lobster and drizzle a small amount of warm butter over the lobster meat.
Variations to Try
- Experiment with this recipe by adding lemon zest and a squeeze of lemon juice to the creamy parmesan. Add parsley as a garnish.
- What Wine to Pair with Lobster in Cream Sauce
- The best wine pairing should be with a neutral or complementary wine.
- Pair it with a neutral and light wine like a chilled pinot grigio or a chardonnay that wasn't aged in oak barrels, called an unoaked chardonnay.
- The creamy flavors of an unoaked chardonnay perfectly complement an alfredo sauce.
- The neutral pinot grigio gets out of the way of the flavor of the lobster.
- Another fine choice is a dry rosé, either still or sparkling, a perfect pairing for both lobster and a cream sauce.
Lobster Pasta in a Parmesan Cream Sauce
Lobster and Parmesan cream sauce are a match made in culinary heaven, rich, delicate, and balanced. This dish highlights how just a touch of lobster can elevate a simple pasta into something truly luxurious. Unlike dishes where meat is the centerpiece, here the lobster plays a supporting role, adding sweet, briny depth without overwhelming the lightness of the sauce. The goal isn’t to pile on seafood, but to create harmony among all the ingredients.Lobster as the Perfect Addition to a Delicate Cream Sauce
The magic of this dish lies in restraint. No single element should overpower the others, every ingredient should complement the next, resulting in a sauce that’s cohesive, creamy, and elegant.Can You Use Alfredo in This Sauce?
Absolutely. A traditional Alfredo sauce can work beautifully here, especially when made lighter for summer. Swap out heavy cream for a touch of pasta water and cheese, and you’ll have a velvety, less-rich alternative that lets the lobster shine without weighing you down. This lighter version is ideal for warm-weather lunches or al fresco dinners, elegant, yet easy to enjoy with a glass of chilled wine.Cacio e Pepe Style Lobster Pasta
Think of this recipe as a lobster-infused twist on Cacio e Pepe, the classic Roman pasta dish made with Pecorino Romano and starchy pasta water. While Pecorino offers bold, sharp flavors, it can sometimes compete with the subtlety of lobster. Instead, opt for Parmesan, specifically Parmigiano Reggiano, for a smoother, more balanced flavor that lets the lobster stand out.What Wine to Pair with Lobster in Cream Sauce
The ideal wine pairing is light, clean, and complementary. Here are our top picks:- Unoaked Chardonnay – Creamy, citrusy, and never too bold; a perfect match for Alfredo-style sauces.
- Pinot Grigio – Crisp and neutral, it quietly steps aside to let the lobster flavor take center stage.
- Dry Rosé (Still or Sparkling) – Refreshing, versatile, and elegant enough to match both the richness of cream and the sweetness of lobster.
Tried this recipe?Let us know how it was!