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Lobster pasta is creamy, decadent, and made for special occasions. A silky white wine and cream sauce gets layers of smoky bacon, sweet sun-dried tomatoes, and sharp Pecorino before chunks of tender lobster are folded in at the end.
A buttery garlic-panko topping finishes it off with golden crunch and a hint of brightness.
Here’s Why This Lobster Pasta Recipe Works
Smoky base flavor: Crisp bacon lays down a savory, smoky backbone for this silky seafood pasta.
Wine for balance: A splash of white wine cuts through the richness of the cream and Pecorino, keeping the sauce bright and layered.
Lobster stays tender: Folding in the lobster at the end keeps it sweet, briny, and perfectly delicate.
Crunch for contrast: A golden lemon-garlic panko topping adds buttery crunch that balances the rich sauce.
If you like how this all sounds, you will like our seafood lasagna and our seafood mac and cheese.
If you love rich seafood pasta dishes, try our Crab Pasta recipe next. It’s loaded with tender crab in a light, garlicky sauce that’s just as easy and satisfying.
Recipe Tips
Choose good lobster meat: Claw and knuckle pieces are tender, sweet, and the easiest to portion for the lobster pasta.
Use pasta water: A splash loosens the sauce if it gets too thick and helps it cling to the noodles.
Grate cheese fresh: Pecorino melts smooth and adds sharp, salty depth. The pre-shredded stuff just isn’t the same.
Toast the panko well: Aim for a deep golden brown for the best nutty, buttery flavor and crunch.
Dice sun-dried tomatoes small: Smaller pieces distribute evenly through the sauce instead of large overpowering bites.
Cook pasta al dente: Slightly firm pasta holds up better once tossed with the sauce and lobster.
Warm lobster gently: If you’re starting with cooked lobster, fold it in at the very end so it just warms through without turning rubbery.
Splash of lemon at the finish: A squeeze of fresh lemon brightens the richness of the cream and cheese.
Use a wide skillet: More surface area helps the sauce reduce evenly and coat the pasta smoothly.
Reserve some topping for serving: Sprinkle extra garlic-panko on top right before serving for maximum crunch.
If you love this lobster pasta, check out our Squid Ink Pasta recipe for a dramatic and briny twist.
Creamy Lobster and Pasta
This lobster pasta is rich, creamy, and built for a night when you want to make dinner feel special. With tender lobster, smoky bacon, sun-dried tomatoes, and a golden garlic-panko topping, every bite has layers of flavor and texture. Serve it with a crisp green salad and homemade focaccia bread, and you’ve got a restaurant-worthy meal right at home.
Serve this lobster pasta with our warm Focaccia Bread and a crisp Bistro Salad for a complete, restaurant-worthy meal at home.
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Lobster Pasta
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Ingredients
Crispy lemon garlic panko topping
- 3 tablespoons butter
- 2 to 3 garlic cloves, minced
- ⅓ cup panko bread crumbs
- 2 tablespoons fresh lemon juice
- 4 to 5 tablespoons fresh parsley
Lobster Pasta:
- 10 ounces dry penne pasta, or Rigatoni
- 4 strips thick-cut bacon, cut into bite-size pieces
- 3 tablespoons butter
- 1 shallot, finely minced
- ½ teaspoon Salt and pepper
- 2 to 3 garlic cloves , minced
- ½ cup dry white wine
- ½ cup chicken broth
- 1 cup heavy cream
- 5 ounces grated Pecorino Romano cheese , (about 1 cup grated)
- 3 ounces sun-dried tomatoes, chopped
- 12 ounces cooked lobster meat
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Just before draining the pasta, scoop out ½ cup of pasta water and reserve for later. Drain the pasta.
- Make the crispy panko topping. Melt 3 tablespoons of butter in a skillet. Add the garlic cloves and the panko bread crumbs. Stir continuously until the bread crumbs are golden brown. Remove from heat then stir in the lemon zest and fresh parsley. Set aside for later.
- Fry the chopped bacon in a large skillet until crispy. Set the bacon aside and drain the fat from the skillet.
- Melt the butter in the skillet then add the shallot. Saute the shallot until it is soft then stir in the garlic.
- Add the wine and simmer until the wine is almost completely reduced. Add the chicken broth, cream, grated cheese, and sun-dried tomatoes. Simmer for 2 to 3 minutes.
- Stir in the lobster, bacon, and cooked pasta. Simmer for 1 to 2 minutes until the lobster meat is heated through. If you want to thin the sauce out then stir in the reserved pasta water.
- Serve the lobster pasta with the crispy panko topping.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Absolutely top quality sauce. Actually made it with some home made crab ravioli. Family loved it.
Crab ravioli sounds incredible with this sauce. Thanks for the comment.
it was delicious…i had a big pan but it didn’t all fit so it poured the sauce in the pasta…and i made homemade regular and spinach pasta and mixed it…i had to roll off the chair…
Sounds fantastic! Thanks for the comment Carmela
This looks seriously delicious and I miss lobster so much. Can’t remember when I last had some. What a fine gourmet pasta and it surely deserves on any holiday table.
Thanks Angie