Lobster Pasta Recipe

Prepare and butter-poach lobster tails

Thaw lobster tails if frozen. Using kitchen shears, cut down the top shell lengthwise to expose the meat, loosen the meat from the shell and lift it so it rests on top of the shell (but keep attached at the base). Pat lobster meat dry and season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper and 1 tbsp lemon juice.

In a wide shallow skillet large enough to hold both tails in a single layer, melt 6 tbsp unsalted butter over low heat until just melted and warmed (do not let it brown). When the butter registers about 140–160°F (warm but not simmering), add the lobster tails meat-side down into the butter. Maintain a low poach: keep the butter at a gentle warm temperature for about 6–8 minutes for 6 oz tails, spooning butter over the meat occasionally. Lobster should be opaque and register 140–145°F. Remove lobster from butter and let rest on a plate; reserve the butter for finishing the sauce and to flavor the pasta.

Bring a large pot of water to a rolling boil and add 2 tbsp salt. Cook 12 oz tagliatelle according to package instructions until al dente (usually 6–8 minutes for fresh, 8–10 for dried). Before draining, reserve 1/2 cup of pasta cooking water. Drain pasta and set aside, tossing briefly with a small drizzle of olive oil to prevent sticking if desired.

Sweat aromatics

In a large sauté pan over medium heat, add 1 tbsp olive oil. When shimmering, add the minced shallot and cook, stirring, about 2–3 minutes until softened and translucent but not browned. Add the minced garlic and cook 30–45 seconds until fragrant.

Build sauce base

Add 2 tbsp tomato paste to the pan and cook, stirring, 1–2 minutes to cook out the raw tomato flavor. Add 1/2 cup crushed tomatoes and stir to combine. Increase heat to medium-high, add 1/4 cup vodka, and carefully ignite with a long lighter or cook briskly for 1–2 minutes to let the alcohol reduce by half (do not leave unattended).

Add stock and cream

Stir in 1/2 cup fish or lobster stock and 1 tsp lobster base (if using). Reduce heat to medium and simmer gently for 3–4 minutes. Lower heat and stir in 1 cup heavy cream. Simmer gently until sauce thickens slightly, about 4–6 minutes, stirring occasionally. Taste and season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/8 tsp red pepper flakes if using.

Finish sauce with lobster butter and herbs

Remove pan from heat and whisk in 2 tbsp unsalted butter (the reserved butter from poaching lobster can be used here for extra flavor). Stir in chopped chives and parsley. If sauce is too thick, whisk in up to 1/2 cup reserved pasta water, a few tablespoons at a time, until you reach a silky, clingy consistency that will coat the tagliatelle.

Add lobster meat

Chop the butter-poached lobster meat into bite-size pieces. Return the pan to low heat, add the lobster pieces to the sauce and warm gently for 1–2 minutes—do not boil, to keep lobster tender. Adjust seasoning to taste.

Add the drained tagliatelle to the sauce and toss gently with tongs or two forks until pasta is evenly coated. If needed, add additional reserved pasta water (1–2 tbsp at a time) to loosen and silky-coat the noodles.

Divide pasta between plates. Place a lobster tail (or portion of the reserved tail meat) on top of each plate for presentation if serving whole tails, or stir all lobster pieces through the pasta and finish with additional chunks on top.

Garnish with extra chopped parsley, a sprinkle of grated Parmigiano-Reggiano if desired, and lemon wedges on the side. Serve immediately.