Buttered Lobster Pasta with Cherry Tomatoes
Indulge in a decadent meal with this simple and delicious buttered lobster pasta. This creamy and rich pasta is made with luxurious pieces of lobster tail that have been pan fried in lots of butter and tossed through jammy tomatoes.
Buttered Lobster Pasta with Cherry Tomatoes
There is no better way to my heart than lobster. Especially buttered lobster. And if you’re anything like me, nothing says I love you more than a big bowl of buttered lobster pasta made with my favourite butter, Westgold.
This pasta is creamy and rich and filled with beautiful pieces of lobster tail that have been panfried in lots of glorious butter. The finger-licking sauce is made from a delicious combination of shallots, garlic, white wine and fresh cherry tomatoes that burst open, creating a lovely jammy texture and sweet taste.
While this is a great meal to serve those you love on Valentines Day, it’s also the perfect treat to spoil yourself with.
Just think about that succulent lobster tail, delicately pan-fried in a symphony of golden butter, making each bite an explosion of flavour. This lobster pasta recipe is truly a labour of love.
It’s the kind of dish that screams, “I adore you!” Whether it’s a romantic Valentine’s Day dinner or simply a night of self-indulgence, this creamy lobster pasta is the perfect way to pamper yourself or show someone special just how much they mean to you.
How to cook a lobster
Firstly, don’t freak out! While the idea of cooking lobster can be a little scary, this is actually a relatively easy seafood pasta recipe. Since you have most likely spent an arm and leg on a lobster, you’re going to want to get it right.
The most important thing you need to know when cooking a lobster tail is its weight. The weight will determine the cook time. If boiling in water, a large lobster tail that weighs 500g / 18 ounces, like the ones we get in Australia, will need at least 12 – 14 minutes of cook time.
A smaller lobster tail that weighs 120g / 4 ounces will need only 8 minutes. Cook your lobster tail in a large pot of salted boiling water. Make sure it’s heavily salted (it needs to taste like the ocean) as this will not only flavour the lobster while it cooks but also the water.
Reserve the water as it turns into a lovely lobster stock and can be used to make a lobster bisque. If poaching the lobster tail meat in butter, like we do in this recipe, cook it on a very low heat until it turns pink and is no longer translucent. Save the lobster shells and poach in salted hot water with some aromatics such as thyme, garlic and peppercorns to turn into a delicious stock.
What you’re going to need for lobster pasta
Lobster – Let’s talk about the star of the show—lobster! However, I know how expensive lobster can be. For a cheaper alternative, you can use prawns or even a firm white fish! Whether you decide to go for lobster, prawns, or white fish, it’s essential to prioritise freshness and high quality. Seek out the freshest seafood available, because that’s where the magic is.
Butter – I only use the best in the business and that is Westgold butter. This recipe was sponsored by our lovely friends over at Westgold.
White wine – White wine is the elixir that adds a touch of sophistication and depth to your creamy pasta. You only need a splash, yet my rule of thumb for when cooking with wine is to use wine you would want to drink. A mere splash of wine can transform an ordinary dish into something extraordinary, but only if you select the right wine. From my experience, cheap cooking wine is a myth and can completely ruin the taste of a beautiful meal.
What you need cont…
Cherry tomatoes – These round flavour bombs are the base of the sauce. When they are cooked at a low heat in aromatics such as shallots and garlic and beautiful olive oil, they will burst open to reveal their juicy, ruby-red interiors. The result is the perfect jammy and sweet tasting sauce for your lobster tail pasta.
Pasta – While I love this dish with thin angel hair pasta, you can really choose any pasta of your choice! However, I do think a long pasta shape such as spaghetti, tagliatelle or linguine works best.
There’s something special about the way a long pasta shape interacts with the sauce and succulent lobster. The strands intertwine, creating a delightful medley of flavours in every forkful!
Indulge in this decadent meal with this simple and delicious buttered lobster pasta. This creamy and rich pasta is made with luxurious pieces of lobster tails that have been pan fried in lots of butter.
Ingredients
- 150 g Westgold salted butter
- 1 lobster tail 500g – 1kg
- 1 tbsp olive oil extra virgin
- 1 shallot finely diced
- 2 garlic cloves finely diced
- 1/4 cup white wine
- 400 g cherry tomatoes
- 250 g angel hair pasta
- parsley finely diced
- 1/4 lemon
- salt and pepper to taste
Instructions
- Bring a large pot of heavily salted water to a boil.
- Remove the lobster meat from the shell. Using shearing scissors, turn the tail over and cut down each side. Peel the shell away and remove the meat. Chop into large pieces.
- In a deep dish saucepan on a medium heat, combine the olive oil and 50g butter. Once the butter has melted and is slightly foaming, turn the heat to low and add the lobster meat to the saucepan. Cook for 3 – 4 minutes or until the flesh is white and pink. Remove the lobster from the pan with a slotted spoon and set to the side.
- Add the shallots and garlic to the saucepan and cook for 2 minutes while stirring occasionally. Deglaze the pan with the white wine and scrape off all of the brown parts from the pan. Cook until 80% of the wine has been absorbed.
- Turn the heat to low and add the cherry tomatoes to the pan. Cook for 10 – 15 minutes or until they have burst open and have created a jammy texture.
- Add the pasta to the pot of water. Cook pasta, being careful to drain 2 minutes before the suggested cooking time while reserving 1 cup of pasta water.
- Add the cooked pasta and 50 – 100g of butter to the saucepan with the tomatoes to start the creamy lobster pasta sauce. Slowly incorporate the reserved pasta water and butter until you have a silky and glossy texture for your cream sauce. Add the lobster, a sprinkling of fresh parsley and lemon juice and stir through. Serve the lobster pasta dish immediately.
