Lobster Pasta

4.91 from 31 votes

This lobster pasta blends a creamy garlic sauce with a crispy topping of lemon garlic panko bread crumbs. The silky, creamy sauce and the sweet, juicy lobster meat is a magical combination that everyone will love. This is sure to be a favorite!

Prep Time15

Cook Time15

Total Time30

Course: Main Dish

Cuisine: American

Keyword: lobster pasta, pasta with lobster

Servings: servings

Author: Dahn Boquist

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

Best lobster meat: Claw and knuckle meat are sweet, tender, and easy to portion. If using tails, chop into bite-size pieces so they distribute evenly.

Add lobster last: Fold it in at the very end so it just warms through and stays tender, not rubbery.

Wine swap: If you’d rather skip the wine, replace it with chicken or vegetable broth.

Cheese options: Pecorino brings sharp, salty depth, but Parmesan or Asiago also work well.

Make-ahead tip: The garlic-panko topping can be toasted a day ahead and stored in an airtight container. Add it just before serving for maximum crunch.

Balance the richness: A squeeze of fresh lemon juice or zest at the end brightens the flavors.

Nutrition