Quick to prepare and easy to perfect, this recipe uses white wine, shallots, and a drizzle of white truffle oil to complement the naturally sweet flavor of the lobster. Read on for a few expert tips on how to pull this dish together in a flash.
Tips for making lobster pasta
- Have your ingredients prepped and ready to cook: The most important thing to keep in mind when making this recipe is that you do not want to overcook your lobster. It’s much easier to keep a close eye on it if your other ingredients are close at hand.
- Add the lobster shells to the pasta pot: Don’t waste the extra flavor hidden in those lobster shells. Once you’ve scooped the meat out, add them to your pasta water. Don’t be surprised if they make the water cloudy and some foam forms on the top. It may not look pretty, but the added flavor will be absorbed by the pasta as it cooks and you will never notice anything in the finished dish.
- Pick a pasta cut that will hold the sauce: As you can see from the photo, we’ve chosen penne rigate because its fine ridges hold the light sauce nicely. Other good choices include cavatappi and rotini.
- Choose a good quality truffle oil: Truffle oil often gets a bad rap for having an artificial or synthetic flavor and with some brands, this is true. As with many gourmet ingredients, let price be your guide when choosing. Fresh, good-quality truffle oil has a lot of flavor, so a little will go a long way. We like Urbani truffle oil and find the white to be more flavorful than black.
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More seafood and pasta recipes
If you like this recipe, you may also want to try one of these other pasta and seafood pairings.
- Scallops and Pasta with White Wine Butter
- Linguine with Crab
- Shrimp fra Diavolo
- Squid in Marinara Sauce
Lobster Pasta with Truffle Oil
- 3 cold-water lobster tails, 5 ounces each, uncooked
- 6 ounces penne or other pasta
- 3 tablespoons butter, divided
- White truffle oil
- 1 tablespoon minced shallot
- 1/4 cup dry white wine
- 1 tablespoon heavy cream
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper
- Put a large pot of salted water on to boil for the pasta.
- Scoop the raw lobster meat from the shells, cut it into small chunks, and add the shells to the pasta water.
- Cook and drain the pasta according to package directions and toss with 1 tablespoon of the butter and about 1 tablespoon of truffle oil. Cover and set aside to keep warm.
- Melt the remaining butter in a large frying pan over medium-high heat. Add the shallots and sauté until softened and just starting to caramelize, 2 to 3 minutes.
- Deglaze with the white wine, scraping up any browned bits that may have developed on the bottom of the pan.
- Add the lobster meat and continue cooking just until the lobster turns opaque and is cooked through, 2 to 3 minutes.
- Stir in the cream and parsley, season to taste with salt and freshly ground pepper, and combine with the pasta.
- Taste and add more truffle oil as desired. Serve immediately.
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