The BEST creamy lobster pasta

A decorative plate with lobster tails and spaghetti. The pasta is topped with herbs and breadcrumbs. The plate is colorful, featuring blue and orange floral patterns. A lemon is partially visible in the background.

5 from 1 vote

This is definitely not your average lobster pasta, but I can guarantee you it will impress any seafood lover that you serve it to!

Prep Time30

Cook Time1 5

Total Time1 35

Course: Main Course, pasta

Cuisine: French, Italian

Keyword: lobster, Pasta, rue, seafood

Servings:

Ingredients

2 whole large lobsters
2 stalks celery (2 oz)
1 carrot (2 oz)
1 small onion (4 oz)
1/4 cup white wine
1 tbsp tomato paste
5 cups cold water
2 oz butter
2 oz AP flour
1 bay leaf
1 pinch saffron
1/4 cup heavy cream
1 LB pasta (I like bucatini here)
1/2 cup panko
1 lemon, zested
salt and pepper to taste

Instructions

Fabricate the lobster down to the tail, claws, and a cleaned out (not rinsed, just with a paper towel) head shell.
Bring a pot of water to a boil and prepare an ice bath. Drop in the lobster claws for 8 minutes and the tails (2 minutes later) for 6 minutes into the boiling water. Transfer into the ice bath. Remove from water, crack shells to release lobster meat and give it a rough chop into bite size chunks.
Drizzle olive oil into a large pot over medium heat. Drop in the headshells and toast for a minute. Add in the tomato paste and continue to cook for another 2 minutes. Add in the mirepoix and cook for 3-5 minutes to soften the vegetables. Add in the wine and water, bring up to a boil then reduce to a simmer and cook for 30-45 minuets. Strain through a fine mesh strainer and set aside.
Melt butter in another large pot. Slowly add in the flour, while whisking constantly, to build a rue. Continue to cook for a few minutes until the mixture liquifies a bit and a blonde color is achieved. Begin adding in the stock (should be 4 cups), a little at a time while whisking to incorporate. Make sure there are no lumps. Continue to cook at a simmer for 15 minutes, stirring often. Add in the bay leaf, saffron, cream and salt and pepper to taste. Toss in the lobster meat a few minutes before mixing with the pasta.
Add panko onto a baking sheet and bake on a high broil until golden brown. **Watch CLOSELY as it can quickly burn. Combine tosted panko with lemon zest.
Bring water to boil, salt liberally, then cook your pasta according to the package until al dente. Drain and toss with the lobster sauce until well coated.
Garnish pasta with panko mix and parsley greens.

Nutrition