Valentine's Day Creamy Lobster Pasta
Valentine's Day Creamy Lobster Pasta
Ingredients
For the Lobster and Pasta
- 4 lobster tails
- 1 pound bucatini or thick spaghetti pasta
- 1 teaspoon Better Than Bouillon Lobster Base
- 2 tablespoons unsalted butter
- to taste salt
- to taste black pepper
- to taste onion powder
- to taste garlic powder
- to taste Italian seasoning
For the Creamy Sauce
- 1 tablespoon extra virgin olive oil
- 1 shallot, finely chopped
- 3 garlic cloves, thinly sliced
- 1 tablespoon unsalted butter
- 2 tablespoons tomato paste
- 1 1/2 cups heavy cream
- 5.3 ounces Garlic and Herb Boursin cheese
- to taste black pepper
- to taste garlic powder
- to taste Italian seasoning
For Garnish
- 2 tablespoons fresh Italian parsley, chopped
Instructions
- 1
Prepare the lobster: Carefully remove the lobster meat from its shells. Cut 2 of the lobster tails in half lengthwise; these will be used for garnish when serving. Cut the remaining lobster meat into bite-sized pieces; these will be added to the sauce. Lightly season all the lobster meat (both the halves and the bite-sized pieces) with salt, black pepper, onion powder, garlic powder, and Italian seasoning. Mix well to ensure the lobster is evenly coated. Set aside.
⏱️ 10 min
- 2
Cook the pasta: Bring a large pot of water to a rolling boil. Add 1 teaspoon of Better Than Bouillon Lobster Base to the boiling water. Add the bucatini or thick spaghetti pasta to the boiling water and cook until al dente, according to the package instructions. Once cooked, drain the pasta, reserving about 1/2 cup of the pasta water if needed for the sauce.
⏱️ 12 min - 3
Cook the lobster meat: While the pasta cooks, melt 2 tablespoons of unsalted butter in a large pan or skillet over medium heat. Add the seasoned lobster meat to the pan. Cook the lobster for approximately 4 to 5 minutes, flipping once, being careful not to overcook it. Once cooked, remove the lobster meat (both the halves and the bite-sized pieces) and any accumulated juices from the pan and place them in a separate bowl.
⏱️ 7 min
- 4
Sauté aromatics for the sauce: In the same pan, add 1 tablespoon of extra virgin olive oil. Add the finely chopped shallot and thinly sliced garlic cloves to the pan. Sauté until fragrant, about 2 minutes. Add 1 more tablespoon of unsalted butter to the pan and continue to sauté for an additional 2 minutes.
⏱️ 4 min
- 5
Build the creamy lobster sauce: Add 2 tablespoons of tomato paste to the pan with the sautéed aromatics. Cook over medium heat, stirring frequently, until the tomato paste is cooked out and the oils begin to separate, about 3-4 minutes. Pour in 1 1/2 cups of heavy cream. Add the 5.3 ounce block of Garlic and Herb Boursin cheese. Season the sauce with black pepper, garlic powder, and Italian seasoning to taste. Stir vigorously until all ingredients are fully incorporated and the sauce is smooth and creamy. Allow the sauce to simmer on medium-low heat for 2 to 3 minutes, or until it slightly thickens.
⏱️ 10 min
- 6
Combine lobster and sauce: Add the bite-sized pieces of cooked lobster and their juices back into the simmering sauce. Stir to combine. If the sauce appears too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min
- 7
Combine pasta and sauce: Add the cooked bucatini or thick spaghetti pasta directly into the sauce in the pan. Toss the pasta with tongs, ensuring all the noodles are thoroughly coated with the creamy lobster sauce.
⏱️ 3 min
- 8
Serve: Plate the lobster pasta, forming a mound of pasta in the center of each serving plate. Arrange the reserved lobster tail halves around or on top of the pasta for an elegant presentation. Garnish with freshly chopped Italian parsley. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Valentine's Day Creamy Lobster Pasta
For the Lobster and Pasta
- 4 lobster tails
- 1 pound bucatini or thick spaghetti pasta
- 1 teaspoon Better Than Bouillon Lobster Base
- 2 tablespoons unsalted butter
- to taste salt
- to taste black pepper
- to taste onion powder
- to taste garlic powder
- to taste Italian seasoning
For the Creamy Sauce
- 1 tablespoon extra virgin olive oil
- 1 shallot, finely chopped
- 3 garlic cloves, thinly sliced
- 1 tablespoon unsalted butter
- 2 tablespoons tomato paste
- 1 1/2 cups heavy cream
- 5.3 ounces Garlic and Herb Boursin cheese
- to taste black pepper
- to taste garlic powder
- to taste Italian seasoning
For Garnish
- 2 tablespoons fresh Italian parsley, chopped
Instructions
- 1
Prepare the lobster: Carefully remove the lobster meat from its shells. Cut 2 of the lobster tails in half lengthwise; these will be used for garnish when serving. Cut the remaining lobster meat into bite-sized pieces; these will be added to the sauce. Lightly season all the lobster meat (both the halves and the bite-sized pieces) with salt, black pepper, onion powder, garlic powder, and Italian seasoning. Mix well to ensure the lobster is evenly coated. Set aside.
⏱️ 10 min - 2
Cook the pasta: Bring a large pot of water to a rolling boil. Add 1 teaspoon of Better Than Bouillon Lobster Base to the boiling water. Add the bucatini or thick spaghetti pasta to the boiling water and cook until al dente, according to the package instructions. Once cooked, drain the pasta, reserving about 1/2 cup of the pasta water if needed for the sauce.
⏱️ 12 min - 3
Cook the lobster meat: While the pasta cooks, melt 2 tablespoons of unsalted butter in a large pan or skillet over medium heat. Add the seasoned lobster meat to the pan. Cook the lobster for approximately 4 to 5 minutes, flipping once, being careful not to overcook it. Once cooked, remove the lobster meat (both the halves and the bite-sized pieces) and any accumulated juices from the pan and place them in a separate bowl.
⏱️ 7 min - 4
Sauté aromatics for the sauce: In the same pan, add 1 tablespoon of extra virgin olive oil. Add the finely chopped shallot and thinly sliced garlic cloves to the pan. Sauté until fragrant, about 2 minutes. Add 1 more tablespoon of unsalted butter to the pan and continue to sauté for an additional 2 minutes.
⏱️ 4 min - 5
Build the creamy lobster sauce: Add 2 tablespoons of tomato paste to the pan with the sautéed aromatics. Cook over medium heat, stirring frequently, until the tomato paste is cooked out and the oils begin to separate, about 3-4 minutes. Pour in 1 1/2 cups of heavy cream. Add the 5.3 ounce block of Garlic and Herb Boursin cheese. Season the sauce with black pepper, garlic powder, and Italian seasoning to taste. Stir vigorously until all ingredients are fully incorporated and the sauce is smooth and creamy. Allow the sauce to simmer on medium-low heat for 2 to 3 minutes, or until it slightly thickens.
⏱️ 10 min - 6
Combine lobster and sauce: Add the bite-sized pieces of cooked lobster and their juices back into the simmering sauce. Stir to combine. If the sauce appears too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min - 7
Combine pasta and sauce: Add the cooked bucatini or thick spaghetti pasta directly into the sauce in the pan. Toss the pasta with tongs, ensuring all the noodles are thoroughly coated with the creamy lobster sauce.
⏱️ 3 min - 8
Serve: Plate the lobster pasta, forming a mound of pasta in the center of each serving plate. Arrange the reserved lobster tail halves around or on top of the pasta for an elegant presentation. Garnish with freshly chopped Italian parsley. Serve immediately.
⏱️ 2 min