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Butter Poached Lobster with Pasta in Herb and Cream Sauce Recipe

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4.2 from 33 reviews

This Butter Poached Lobster recipe features succulent lobster tails gently poached in rich butter and olive oil, enhanced with shallots, garlic, and red pepper flakes. Combined with a silky cream and white wine sauce, herbs de Provence, and Parmesan, it is served over perfectly cooked pasta and finished with fresh parsley and lemon juice for a luxurious and flavorful seafood dish.

  • Total Time: 40 minutes
  • Yield: Serves 4

Ingredients

Lobster and Butter Poaching Base

  • 8 Lobster Tails (about 4 oz each)
  • 1 cup Salted Butter
  • 2 tablespoons Olive Oil
  • 2 Shallots, diced
  • 4 cloves Garlic, minced
  • 1/2 teaspoon Red Pepper Flakes
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper

Sauce and Pasta

  • 1/4 cup All Purpose Flour
  • 1 pound Pasta (such as linguine or fettuccine)
  • 1 tablespoon Herbs de Provence
  • 1/2 cup White Wine
  • 1 cup Heavy Cream
  • 1 cup Pasta Water (reserved from cooking pasta)
  • 2 tablespoons Lemon Juice
  • 1/4 cup Grated Parmesan Cheese
  • 3 tablespoons Fresh Parsley, chopped

Instructions

  1. Prepare Lobster Tails: Carefully cut the lobster tails down the shell using kitchen shears to expose the meat, then remove the meat keeping the shell intact for presentation if desired. Set aside.
  2. Start Butter Poaching Base: In a large skillet over medium heat, melt the salted butter with olive oil. Add the diced shallots, minced garlic, and red pepper flakes. Cook gently, stirring often, until the shallots are soft and translucent, about 3-4 minutes.
  3. Poach Lobster: Add lobster meat to the skillet, seasoning with kosher salt and black pepper. Lower the heat to a gentle simmer and cook the lobster in the butter mixture until just cooked through and tender, about 5-6 minutes. Avoid high heat to keep lobster tender and moist.
  4. Make Roux and Sauce: Sprinkle the flour over the butter mixture and stir constantly for 2 minutes to make a roux. Slowly whisk in the white wine, followed by heavy cream and reserved pasta water. Stir continuously until the sauce thickens slightly, about 3-5 minutes. Add herbs de Provence and adjust seasoning with salt and pepper to taste.
  5. Cook Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
  6. Combine Pasta and Sauce: Add the cooked pasta directly to the lobster cream sauce and toss to coat evenly. Stir in lemon juice, grated Parmesan, and chopped fresh parsley for brightness and flavor.
  7. Serve: Plate the pasta and lobster with sauce, garnishing with additional parsley or Parmesan if desired. Serve immediately for best taste and texture.

Notes

  • Be careful not to overcook the lobster to keep it tender and buttery.
  • Reserve pasta water to help loosen and enrich the sauce as needed.
  • White wine adds acidity and depth—choose a dry white like Sauvignon Blanc.
  • This dish pairs wonderfully with a crisp green salad and a chilled glass of white wine.
  • Use fresh parsley and freshly grated Parmesan for best flavor.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: French-American

Find it online: https://allyumcooks.com/butter-poached-lobster-with-pasta-in-herb-and-cream-sauce-recipe/