Elegant Lobster Tail Pasta

By Lily | Last modified on Feb 27, 2026

Featured in: Main Dishes

There is something truly magical about savoring tender lobster paired with creamy pasta that makes any meal feel like a special occasion. This Elegant Lobster Tail Pasta combines succulent chunks of lobster with luscious cream and fresh herbs to create a dish bursting with refined flavor and comforting textures. Whether you are impressing guests or indulging in self-care, this pasta promises a memorable forkful every time.

From perfectly al dente linguine to a rich sauce fragrant with shallots, garlic, and white wine, the layers of taste build gradually to create an elegant, yet approachable, seafood dinner. The subtle zest of lemon and a delicate hint of nutmeg add a warm brightness that complements the richness without overpowering it. Let’s dive in and bring this exquisite meal to your table.

Why You’ll Love This Recipe

The lobster is tender and juicy, offering a luxurious seafood experience within every bite.
The creamy tarragon sauce gives the dish depth and freshness balancing richness and lightness.
Simple techniques make it accessible to cooks of all skill levels while delivering an impressive plate.

Ingredients

Barilla linguine pasta (8 oz): Chosen for its perfect al dente texture that holds the sauce beautifully.
Pasta water (1 cup): Reserved starchy water used to adjust the sauce consistency for smooth coating.
Lobster tails (2): Fresh seafood cut into 1-inch chunks, providing tender, sweet lobster morsels.
Heavy cream (3/4 cup): Forms the base of the rich, velvety sauce that envelops the pasta and lobster.
Shallots (2): Thinly sliced for a delicate onion flavor that mellows when sautéed.
Garlic cloves (3): Finely minced to infuse the sauce with aromatic depth and savory warmth.
Dry white wine (1/4 cup): Oyster Bay Sauvignon Blanc recommended for its crisp, clean finish enhancing the sauce.
Cherry tomatoes (1/2 cup): Halved lengthwise to integrate sweetness and subtle acidity into the sauce.
Fresh tarragon sprigs (2): Adds a subtle licorice-like herbal note that brightens the dish.
Lemon zest (1 tsp): Provides a fresh citrus aroma lifting the flavors subtly without sourness.
Kerrygold unsalted butter (3 tbsp): Enriches and silks the sauce with creamy richness and a hint of nuttiness.
Olive oil (2 tbsp): Used for sautéing shallots and garlic, lending a smooth base flavor.
Salt and pepper: Essential seasonings to enhance overall taste balance.
Ground nutmeg (pinch): Adds a delicate warmth that enhances but doesn’t overpower the richness.
Lemon juice (1 tsp): Added at the end to brighten the sauce with subtle acidity.
Finely snipped chives (for garnish): Adds color and a mild oniony crunch to finish.
Red pepper flakes (for garnish): Provides a gentle heat contrast to the creamy sauce.
Parmesan cheese (for garnish): Shaved generously to add savory depth on top of the pasta.

Instructions

Prepare all fresh ingredients: Finely mince the garlic cloves and thinly slice shallots for even cooking and flavor distribution. Halve the cherry tomatoes lengthwise to help them soften quickly and blend well into the sauce. Strip fresh tarragon leaves from stems and zest the lemon carefully, reserving these for layering aroma. Finally, snip the chives finely to sprinkle as a fresh garnish later.
Cook the pasta until al dente: Bring a large pot of salted water to a rolling boil. Add the linguine and cook following package instructions (typically 9-11 minutes). Reserve 1 cup of the pasta cooking water before draining; this starchy water will be crucial for adjusting sauce texture. Set the drained pasta aside, ready to be folded into the luscious sauce.
Prepare lobster and sauce base: Cut the lobster tails into uniform 1-inch chunks to ensure even cooking. Heat olive oil in a large pan over medium heat, then add the shallots and garlic. Sauté gently for 2-3 minutes until fragrant and soft, taking care not to brown the garlic, which would turn bitter. Toss in the cherry tomatoes and cook another couple minutes until they start breaking down.
Deglaze and simmer sauce: Pour in white wine, scraping the pan bottom with a wooden spoon to release all flavorful browned bits. Simmer for 1-2 minutes to reduce the alcohol, concentrating the taste. Lower the heat, add lobster pieces, tarragon leaves, and cream. Let the sauce simmer gently for 3-4 minutes until the lobster turns opaque and the sauce thickens slightly, developing a rich texture that clings well.
Finish sauce with butter, lemon, and seasoning: Remove the pan from the heat and swirl in butter and lemon zest until fully melted and incorporated, yielding a silky, glossy sauce. Add lemon juice for brightness, then taste carefully. Season with salt, pepper, and a pinch of ground nutmeg — this subtle spice adds warmth that elevates the dish without being obvious.
Toss pasta with the lobster cream sauce: Gently fold the cooked al dente pasta into the sauce to coat each strand evenly. If the sauce is too thick, adjust by adding reserved pasta water a tablespoon at a time until it achieves a smooth, luscious consistency that clings beautifully to the linguine.
Serve and garnish: Divide the elegant lobster pasta into serving bowls. Finish by sprinkling finely snipped fresh chives for a mild onion crunch, a pinch of red pepper flakes for subtle heat, and generous shavings of parmesan cheese to deepen the savory notes. Serve immediately for the best sensory experience.

You Must Know

Use fresh lobster tails for the best flavor and texture—avoid frozen if possible.
Adjust cream sauce consistency with reserved pasta water; add gradually to avoid thinning too much.
White wine adds essential acidity and aroma but can be omitted or replaced with broth if preferred.
Do not overcook the lobster to keep it tender and juicy within the sauce.

Storage Tips

Store any leftover lobster pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat or in the microwave with a splash of cream or pasta water to maintain sauce consistency and prevent drying out.

Serving Suggestions

This pasta pairs beautifully with a crisp green salad dressed lightly with lemon vinaigrette to balance richness. A glass of chilled Sauvignon Blanc complements the seafood notes perfectly, making it ideal for an elegant dinner party or romantic meal.

Professional Tips

For a more intense lobster flavor, simmer lobster shells in the cream before straining and adding the cream to the sauce.
Use a non-stick or stainless steel pan for better sauté control and to avoid burning delicate garlic and shallots.
Toast the Parmesan shavings briefly to deepen the nuttiness before garnishing for an extra touch.

FAQs

Can I use frozen lobster tails for this recipe?: While fresh lobster is ideal, you can use thawed frozen lobster tails. Ensure they are fully thawed and drained to avoid wateriness in the sauce.
What type of pasta works best?: Linguine is preferred for its flat shape that holds sauce well, but other similar long pasta like fettuccine also work beautifully.
Can I make this recipe dairy-free?: Yes, substitute the cream and butter with coconut cream and a dairy-free butter alternative, though the flavor will differ slightly.
How spicy is the dish with red pepper flakes?: The red pepper flakes are used sparingly to add just a hint of warmth, which can be adjusted or omitted based on your heat preference.
Can I prepare the sauce ahead of time?: You can prepare the sauce base in advance, but add lobster and cream last-minute to prevent overcooking and maintain freshness.
What wine pairs well with this pasta?: A crisp white wine like Sauvignon Blanc complements the seafood and creaminess without overpowering delicate flavors.
How do I know when the lobster is cooked?: The lobster turns opaque and firm but still tender when cooked, usually within 3-4 minutes of simmering in the sauce.