Creamy Spicy Lobster Pasta is a rich and indulgent seafood pasta dish that brings together tender lobster meat, silky cream sauce, and the heat of Calabrian chili for a decadent yet easy-to-make meal. Ready in just 30 minutes, this pasta is perfect for date night, special occasions, or when you want to treat yourself to something extraordinary.
Why You’ll Love This Recipe
- Rich and creamy sauce with a spicy kick
- Sweet lobster meat adds elegance and flavor
- Ready in just 30 minutes
- Perfect for special occasions or a gourmet weeknight dinner
- Pairs well with wine and crusty bread
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Lobster meat (tail, claw, or knuckle), cooked
- Unsalted butter
- Garlic cloves, minced
- Shallot, finely chopped
- Tomato paste (double-concentrated if possible)
- Calabrian chili paste or crushed Calabrian chiles
- Heavy cream
- Pasta (linguine, capellini, or fettuccine)
- Salt and black pepper
- Fresh parsley and chives, chopped
- Reserved pasta water
- Optional: grated Parmesan, celery seed, dried oregano
Directions
- Cook pasta: In salted water, cook your pasta one minute shy of al dente. Reserve some pasta water before draining.
- Make the sauce: In a large skillet, melt butter and sauté shallots and garlic for 1–2 minutes until fragrant.
- Add spice and tomato: Stir in tomato paste and Calabrian chili paste, cooking for 1 minute to intensify the flavors.
- Add cream and seasonings: Lower heat and stir in heavy cream, salt, pepper, and optional herbs. Simmer until slightly thickened.
- Incorporate lobster: Add the lobster meat and a bit of pasta water. Simmer for 1–2 minutes to warm through.
- Finish pasta: Toss in cooked pasta and more reserved pasta water as needed to coat evenly. Add a final pat of butter if desired.
- Serve: Garnish with parsley, chives, and optional Parmesan. Serve immediately.
Servings and Timing
- Servings: 4
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
Variations
- Use shrimp or scallops instead of lobster
- Add spinach, peas, or sun-dried tomatoes for extra flavor
- Try smoked paprika or cayenne for added spice
- Make it dairy-free with coconut cream or cashew cream
- Use gluten-free pasta if needed
Storage/Reheating
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Warm gently in a skillet with a splash of pasta water or cream.
- Freeze: Not recommended, as the cream and lobster texture may degrade.
FAQs
What’s the best pasta for lobster pasta?
Linguine, fettuccine, or capellini all work well, depending on your preference.
Can I use frozen lobster?
Yes, thaw it completely and pat it dry before adding to the sauce.
Is it very spicy?
It has a medium kick from Calabrian chiles, but you can adjust to taste.
Can I use milk instead of cream?
Cream is best for richness, but full-fat milk with a thickener can work.
How do I prevent the lobster from getting rubbery?
Add it at the end of cooking and only warm through—don’t overcook.
What if I don’t have Calabrian chili?
Use red pepper flakes, harissa, or chili garlic paste as substitutes.
Can I make the sauce ahead?
Yes, just reheat gently and add lobster and pasta when serving.
What wine goes well with this dish?
A crisp Chardonnay, Pinot Grigio, or dry Riesling pairs beautifully.
Can I make it gluten-free?
Yes, use gluten-free pasta and ensure all other ingredients are gluten-free.
What other seafood can I use?
Shrimp, crab, or scallops are all great alternatives to lobster.
Conclusion
Creamy Spicy Lobster Pasta is a luxurious and flavorful dish that combines heat, creaminess, and the delicacy of lobster in one stunning meal. It’s fast enough for a weeknight and elegant enough for a celebration—perfectly satisfying and undeniably delicious.
Print
Creamy Spicy Lobster Pasta
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3–4 servings 1x
- Category: Pasta, Seafood
- Method: Sautéing & simmering
- Cuisine: American–Italian fusion
- Diet: Low Salt
Description
Luxurious and indulgent pasta tossed in a creamy, spicy lobster‑infused sauce, with succulent lobster meat and a touch of heat from chili flakes.
Ingredients
- 8 oz linguine or fettuccine
- 2 Tbsp olive oil
- 1 lb cooked lobster meat, chopped
- 4 garlic cloves, minced
- 1/2 small shallot, finely chopped
- 1/2 tsp red pepper flakes (adjust to taste)
- 1/2 cup dry white wine
- 1 cup heavy cream
- 2 Tbsp tomato paste
- 1/4 cup grated Parmesan cheese
- 2 Tbsp unsalted butter
- 1 Tbsp fresh lemon juice
- 1/4 cup chopped fresh parsley or chives
- Salt and black pepper, to taste
- Optional: extra chili flakes and lemon wedges for serving
Instructions
- Cook pasta in salted boiling water until al dente; reserve ½ cup pasta water, then drain.
- Heat olive oil in a large skillet over medium heat. Add shallot and garlic, sauté 2–3 minutes until softened and fragrant.
- Stir in red pepper flakes and tomato paste; cook 1 minute to bloom spices.
- Pour in white wine; simmer 2–3 minutes until slightly reduced.
- Lower heat to medium‑low and stir in heavy cream, whisking until smooth.
- Add grated Parmesan and butter, stirring until melted and sauce begins to thicken.
- Stir in lobster meat; cook 2 minutes to warm through.
- Add drained pasta and reserved cooking water, tossing to coat everything evenly.
- Finish with lemon juice and chopped herbs; season with salt and pepper to taste.
- Serve immediately, garnished with extra chili flakes and lemon wedges.
Notes
- Use freshly cooked lobster or high‑quality pre‑cooked lobster for best flavor.
- Adjust spiciness by modifying red pepper flakes to preference.
- Reserve pasta water to achieve perfect sauce consistency and silkiness.
- For a lighter version, substitute half-and-half for heavy cream, though sauce will be less rich.
- Garnish with extra parsley or chives and a squeeze of fresh lemon for brightness.
Nutrition
- Serving Size: 1 plate (about ¾ cup pasta with sauce + lobster)
- Calories: 620 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 190 mg