Lobster Tagliatelle Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tbsp salt. Add the tagliatelle and cook until al dente according to package directions (usually 6–8 minutes for fresh, 8–10 for dried). Reserve 1 cup of pasta cooking water, then drain the pasta and toss lightly with 1 tsp olive oil to prevent sticking. Set aside.

Prepare lobster meat

If using live lobster: bring a large pot of salted water to a boil and blanch the lobster for 5–6 minutes for a 1–1.5 lb lobster (or follow standard cooking times). Remove and cool briefly. Extract the tails and claws, crack shells and remove meat. If using pre-cooked lobster meat or tails, simply rinse and pat dry and cut into 1–1.5 inch pieces. Keep shells if available to make a quick stock (optional).

Sear lobster

In a large skillet over medium-high heat melt 1 tbsp of the butter. Add half the lobster pieces in a single layer and sear for 30–45 seconds per side until just lightly browned; do not overcook. Transfer seared pieces to a bowl and repeat with remaining lobster using another 1 tbsp butter if needed. Set lobster aside.

Make sauce base

Reduce heat to medium. Add remaining 1 tbsp butter to the skillet. Add minced garlic and minced shallot and sauté for 1–2 minutes until fragrant and translucent but not browned. Pour in the white wine and use a wooden spoon to scrape up any browned bits from the pan. Increase heat slightly and simmer until the wine is reduced by about half (about 3–4 minutes).

Finish sauce

Reduce heat to low. Stir in heavy cream and zest of 1 lemon. Add lemon juice (about 1–2 tsp) to taste. Simmer gently for 1–2 minutes until sauce thickens slightly. Season with 1 tsp salt, 1 tsp freshly ground black pepper, and 1/4 tsp red pepper flakes (if using). Stir in chopped parsley and chives.

Combine lobster with sauce

Return the seared lobster pieces to the skillet and warm through in the sauce for 1–2 minutes—do not overcook. If the sauce feels too thick, add reserved pasta cooking water 1–2 tbsp at a time to loosen to a silky consistency.

Add the drained tagliatelle directly to the skillet with the lobster and sauce. Toss gently with tongs for 30–60 seconds to coat the pasta thoroughly, adding up to 1/4 cup reserved pasta water as needed to marry sauce and pasta. Adjust seasoning with additional salt, pepper, or lemon juice to taste.

Plate the pasta, drizzle with 1 tsp extra-virgin olive oil, sprinkle with grated Parmigiano-Reggiano if using, and garnish with a few extra chopped parsley leaves and a pinch of chives. Serve immediately.