There’s nothing better than Creamy Tomato and Lobster Pasta—tender lobster tossed with a rich, garlicky tomato cream sauce over perfectly cooked pasta. This indulgent dish is perfect for date nights, special occasions, or when you just want to treat yourself to restaurant-quality flavors at home!
Subscribe to our newsletter to get this recipe delivered straight to your inbox and never miss out on delicious updates!
Why You’ll Love This Creamy Tomato and Lobster Pasta
- Luxuriously Creamy Sauce – A perfect balance of tomato richness and silky cream.
- Tender Lobster – Sweet, buttery lobster pairs beautifully with the sauce.
- Restaurant-Quality Meal – Impress guests (or yourself!) in just 30 minutes.
- Easy Yet Elegant – Simple steps, big flavors!
Ingredients for Creamy Tomato and Lobster Pasta
For the Lobster:
- 2 lobster tails (or 1 cup cooked lobster meat)
- 2 tablespoons butter
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon lemon juice
For the Creamy Tomato Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional, for heat)
- 1 cup cherry tomatoes, halved (or 1 cup canned crushed tomatoes)
- ½ cup tomato sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
- ½ cup heavy cream (or half-and-half for a lighter option)
- ¼ cup grated Parmesan cheese
- 1 tablespoon fresh basil, chopped
For the Pasta:
- 8 oz pasta (linguine, fettuccine, or spaghetti)
- ½ cup reserved pasta water (if needed to thin the sauce)
For Garnish:
- Extra Parmesan cheese
- Fresh basil leaves
- Lemon wedges
Tools You’ll Need
- Large pot
- Skillet or saucepan
- Tongs
- Whisk
How to Make Creamy Tomato and Lobster Pasta
Step 1: Cook the Lobster
- Bring a large pot of salted water to a boil. Add lobster tails and cook for 4-5 minutes, until shells turn bright red.
- Remove and let cool slightly, then cut open the shells and remove the meat. Chop into bite-sized pieces.
- In a skillet, melt butter over medium heat. Add lobster meat, salt, black pepper, and lemon juice. Cook for 2 minutes, then set aside.
Step 2: Cook the Pasta
- In the same pot of boiling water, cook pasta according to package instructions until al dente. Reserve ½ cup pasta water, then drain and set aside.
Step 3: Make the Creamy Tomato Sauce
- In a skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
- Stir in cherry tomatoes, tomato sauce, salt, black pepper, and smoked paprika. Cook for 5 minutes, until tomatoes soften.
- Pour in heavy cream and Parmesan cheese, stirring until smooth. Simmer for 2-3 minutes.
Step 4: Combine Everything
- Add cooked pasta to the sauce, tossing to coat. If needed, add reserved pasta water to thin the sauce.
- Gently fold in the cooked lobster and sprinkle with fresh basil.
Step 5: Serve & Enjoy!
- Plate the pasta and garnish with extra Parmesan, basil, and lemon wedges.
- Serve immediately with garlic bread or a fresh salad.
Serving Suggestions
- With Garlic Bread – Perfect for soaking up extra sauce.
- With a Side Salad – A crisp arugula or Caesar salad complements the richness.
- With a Glass of White Wine – A Chardonnay or Sauvignon Blanc pairs beautifully.
Tips for the Best Creamy Tomato and Lobster Pasta
- Use Fresh Lobster if Possible – The sweetness enhances the dish.
- Don’t Overcook the Lobster – It should be tender, not rubbery.
- For Extra Flavor – Add a splash of white wine to the sauce.
- For a Lighter Version – Use half-and-half instead of heavy cream.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container for up to 2 days.
- Reheat: Warm gently over low heat with a splash of cream or broth.
- Freeze Not Recommended: The creamy sauce may separate when thawed.
Frequently Asked Questions (FAQ)
Q1: Can I use pre-cooked lobster?
Yes! Just chop and add it directly to the sauce in Step 4.
Q2: Can I substitute shrimp instead of lobster?
Absolutely! Use 1 cup of shrimp, cooking them for 2-3 minutes per side.
Q3: Can I make this dairy-free?
Yes! Use coconut cream instead of heavy cream and skip the Parmesan.
A Luxurious, Creamy, and Flavor-Packed Meal!
This Creamy Tomato and Lobster Pasta is rich, indulgent, and bursting with bold flavors. Whether for a romantic dinner or a special celebration, this dish is guaranteed to impress!
Did you make this recipe? Share your photos and tag us—we love seeing your creations!
📌 Save this recipe for later and follow us for more gourmet meal ideas!
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Nutritional Information (Per Serving – 1 of 4 Servings)
- Calories: 620
- Protein: 34g
- Carbohydrates: 52g
- Fat: 30g
- Fiber: 4g
Enjoy every creamy, garlicky, and seafood-infused bite of this Creamy Tomato and Lobster Pasta! 🍝🦞✨
Print
Creamy Tomato and Lobster Pasta
- Total Time: 30 minutes
Description
There’s nothing better than Creamy Tomato and Lobster Pasta—tender lobster tossed with a rich, garlicky tomato cream sauce over perfectly cooked pasta. This indulgent dish is perfect for date nights, special occasions, or when you just want to treat yourself to restaurant-quality flavors at home!
Subscribe to our newsletter to get this recipe delivered straight to your inbox and never miss out on delicious updates!
Ingredients
For the Lobster:
- 2 lobster tails (or 1 cup cooked lobster meat)
- 2 tablespoons butter
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon lemon juice
For the Creamy Tomato Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional, for heat)
- 1 cup cherry tomatoes, halved (or 1 cup canned crushed tomatoes)
- ½ cup tomato sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
- ½ cup heavy cream (or half-and-half for a lighter option)
- ¼ cup grated Parmesan cheese
- 1 tablespoon fresh basil, chopped
For the Pasta:
- 8 oz pasta (linguine, fettuccine, or spaghetti)
- ½ cup reserved pasta water (if needed to thin the sauce)
For Garnish:
- Extra Parmesan cheese
- Fresh basil leaves
- Lemon wedges
Instructions
Step 1: Cook the Lobster
- Bring a large pot of salted water to a boil. Add lobster tails and cook for 4-5 minutes, until shells turn bright red.
- Remove and let cool slightly, then cut open the shells and remove the meat. Chop into bite-sized pieces.
- In a skillet, melt butter over medium heat. Add lobster meat, salt, black pepper, and lemon juice. Cook for 2 minutes, then set aside.
Step 2: Cook the Pasta
- In the same pot of boiling water, cook pasta according to package instructions until al dente. Reserve ½ cup pasta water, then drain and set aside.
Step 3: Make the Creamy Tomato Sauce
- In a skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
- Stir in cherry tomatoes, tomato sauce, salt, black pepper, and smoked paprika. Cook for 5 minutes, until tomatoes soften.
- Pour in heavy cream and Parmesan cheese, stirring until smooth. Simmer for 2-3 minutes.
Step 4: Combine Everything
- Add cooked pasta to the sauce, tossing to coat. If needed, add reserved pasta water to thin the sauce.
- Gently fold in the cooked lobster and sprinkle with fresh basil.
Step 5: Serve & Enjoy!
- Plate the pasta and garnish with extra Parmesan, basil, and lemon wedges.
- Serve immediately with garlic bread or a fresh salad.
Notes
- Use Fresh Lobster if Possible – The sweetness enhances the dish.
- Don’t Overcook the Lobster – It should be tender, not rubbery.
- For Extra Flavor – Add a splash of white wine to the sauce.
- For a Lighter Version – Use half-and-half instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: American
