Buttered Lobster Pasta with Cherry Tomatoes and Garlic is a refined yet approachable seafood dish that brings together the tender sweetness of lobster, the richness of garlic butter, and the brightness of cherry tomatoes and lemon. Perfect for a cozy dinner for two or an elegant weekend indulgence, this pasta dish delivers sophisticated coastal flavors in under 30 minutes.

Why You’ll Love This Recipe

Luxurious Yet Simple: Elegant enough for a special occasion, easy enough for a weeknight.
Rich Garlic Butter Sauce: The base of butter and olive oil enhances the lobster without overpowering it.
Bright and Balanced: Lemon zest and cherry tomatoes add a vibrant contrast to the savory seafood and butter.
Fresh and Fragrant: Finished with chopped parsley for a burst of herbal freshness.
Restaurant Quality at Home: Impress guests or treat yourself with minimal prep and maximum flavor.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

spaghetti or linguine
lobster tails, cooked and chopped into chunks
unsalted butter
olive oil
garlic, minced
cherry tomatoes, halved
dry white wine (optional)
lemon zest
lemon juice
fresh parsley, chopped
salt and black pepper, to taste

Directions

Cook the Pasta
Bring a large pot of salted water to a boil and cook the spaghetti or linguine until al dente. Reserve 1/2 cup of the pasta water before draining.
Sauté the Aromatics
In a large skillet over medium heat, melt the butter with olive oil. Add the minced garlic and sauté for about 1 minute, or until fragrant but not browned.
Blister the Tomatoes
Add the halved cherry tomatoes to the pan and cook for 4–5 minutes until they soften and blister slightly.
Deglaze the Pan
Pour in the white wine (if using) and let it simmer for 1–2 minutes to reduce slightly, releasing any browned bits from the pan.
Add the Lobster and Lemon
Stir in the lemon zest, lemon juice, and cooked lobster chunks. Cook for another 1–2 minutes, just until the lobster is warmed through.
Combine with Pasta
Add the drained pasta to the skillet and toss everything together gently. Gradually add reserved pasta water to loosen the sauce if needed.
Season and Serve
Season to taste with salt and black pepper. Sprinkle generously with chopped fresh parsley and serve immediately.
Optional Garnish
Serve with extra lemon wedges and a light drizzle of olive oil for added richness.

Servings and Timing

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 2 servings
Calories: Approximately 420 kcal per serving

Variations

Creamy Version: Stir in a splash of cream or a dollop of mascarpone for a richer sauce.
Spicy Twist: Add red pepper flakes or a touch of chili oil for gentle heat.
No-Wine Option: Substitute wine with seafood or vegetable broth if preferred.
Herb Swaps: Use fresh basil or chives instead of parsley for a different herbal note.
Pasta Alternatives: Use tagliatelle, bucatini, or gluten-free pasta to suit your preference.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: Gently reheat in a skillet over low heat with a splash of water or broth to refresh the sauce.
Freezing: Not recommended, as the lobster and tomatoes may lose their texture when thawed.

FAQs

Can I use frozen lobster tails?

Yes, thaw them completely before cooking and remove the meat from the shell prior to adding to the pasta.

What kind of wine works best?

A dry white wine like Sauvignon Blanc or Pinot Grigio adds subtle acidity without overpowering the dish.

Can I use pre-cooked lobster?

Absolutely. This recipe is perfect for using pre-cooked lobster meat—just warm it gently to avoid overcooking.

What’s the best way to cook lobster tails?

Boil, steam, or bake until opaque and firm, usually 5–7 minutes depending on size. Cool before cutting into chunks.

Can I make this dish dairy-free?

Substitute vegan butter and ensure your pasta is dairy-free. The flavor will still be rich and satisfying.

Is this recipe suitable for special occasions?

Yes, it’s a wonderful choice for romantic dinners, date nights, or celebratory meals thanks to its refined ingredients and quick prep.

Can I add more vegetables?

Yes, sautéed spinach, zucchini ribbons, or arugula make great additions.

How do I prevent overcooking the lobster?

Add it only in the final minutes to warm through—avoid simmering too long once it’s in the pan.

What’s the best pasta shape for this recipe?

Spaghetti or linguine are classic choices, but fettuccine or angel hair would also work well.

Can I double the recipe?

Yes, this recipe can be easily doubled for entertaining. Just make sure your skillet is large enough to accommodate the ingredients evenly.

Conclusion

Buttered Lobster Pasta with Cherry Tomatoes and Garlic is a celebration of simplicity and luxury in one dish. With tender lobster, aromatic garlic butter, and vibrant tomatoes tossed with perfectly al dente pasta, this meal captures the essence of coastal indulgence. Whether you’re entertaining guests or enjoying a quiet evening at home, this pasta offers elegance and flavor with minimal effort—an unforgettable dish for any seafood lover.

Buttered Lobster Pasta with Cherry Tomatoes and Garlic

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Buttered Lobster Pasta with Cherry Tomatoes and Garlic is a luxurious yet simple seafood pasta dish that combines tender lobster, a rich garlic butter sauce, and blistered cherry tomatoes. This elegant and flavorful recipe is perfect for special occasions or coastal-inspired dinners.

Author: Asma
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2 servings
Category: Main Course
Method: Stovetop
Cuisine: Coastal / Mediterranean-Inspired

Instructions

Cook pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain.
Heat butter and olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
Add cherry tomatoes and cook for 4–5 minutes, until softened and blistered.
Deglaze with white wine (if using) and let it reduce slightly.
Stir in lemon zest, lemon juice, and chopped lobster. Cook for 1–2 minutes until lobster is heated through.
Toss cooked pasta into the skillet. Mix gently, adding reserved pasta water as needed to loosen the sauce.
Season with salt and black pepper. Sprinkle with chopped parsley.
Serve immediately with extra lemon wedges and a drizzle of olive oil, if desired.

Notes

Use pre-cooked lobster tails for convenience, or steam fresh ones.
For a spicy twist, add a pinch of red pepper flakes with the garlic.
Can be made with shrimp or scallops as an alternative to lobster.
Serve with crusty bread or a simple green salad for a complete meal.

Use pre-cooked lobster tails for convenience, or steam fresh ones.
For a spicy twist, add a pinch of red pepper flakes with the garlic.
Can be made with shrimp or scallops as an alternative to lobster.
Serve with crusty bread or a simple green salad for a complete meal.