Recipes

Lobster Pasta

by Whitney Amadi.
March 01, 2025
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Ingredients:

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  •   4 Lobster Tails
  •   8 oz Spaghetti
  •   1 tbsp Tomato Paste
  •   1 cup Heavy Cream
  •   1/2 Garlic & Herb Boursin Cheese (Also eyeball it. You can add more.)
  •   2 tbsp EVOO
  •   1 Small Shallot
  •   3 Garlic Cloves (Minced)
  •   2 tbsp Better Than Bouillon Lobster Paste
  •   1 Pasta Water (Save just in case)
  •   2 Tbsp Butter
  •   Salt and Pepper to taste
  •   Italian Seasoning to Taste
  •   Garlic Powber to Taste
  •   Parsley for garnish

This pasta is rich, herby, and indulgent without being overly cheesy. The Boursin adds a creamy garlic and herb flavor that blends beautifully with the tomato-based lobster sauce.

1. Bring a large pot of water to a boil and add 1 tablespoon of lobster base. Cook pasta according to package instructions until al dente, allowing it to absorb the lobster-infused broth. Reserve 1 cup of pasta water before draining.

2. Remove lobster from the shells. Halve two tails for garnish and chop the remaining into bite-sized pieces. Lightly season with salt, black pepper,  garlic powder, and Italian seasoning.

3. Melt 2 tablespoon of butter in a pan over medium heat. Sear the halved lobster tails for 1 to 2 minutes per side until just opaque, then set aside. Cook the chopped lobster for 1 to 2 minutes until tender, then remove from the pan along with any juices.

4. Heat olive oil in the same pan and sauté shallots and garlic until fragrant (about 2 minutes). Add another tablespoon of butter and continue cooking for 2 minutes. Stir in 1 tablespoon of lobster base and tomato paste. Cook until the tomato paste darkens and the oils separate (about 3 to 4 minutes). Reduce heat to medium-low and pour in the heavy cream, Boursin cheese, Italian seasoning, garlic powder, salt, and pepper. Stir until smooth and let the sauce simmer until thickened (about 5 minutes).

5. Add the chopped lobster and its juices back to the sauce. Stir to combine. Toss in the cooked pasta, adding a splash of reserved pasta water if needed to loosen the sauce.

6. Plate the pasta and top with the halved lobster tails. Garnish with fresh parsley.

TIPS!

  • Don’t overcook the lobster! It becomes rubbery quickly, so cook just until opaque.
  • Cooking out the tomato paste is key it deepens the flavor and prevents any raw tomato taste.
  • Boursin adds creaminess, not cheesiness. This isn’t a cheesy pasta. The flavor is more garlicky and herby.
  • Save that pasta water! A splash can help loosen the sauce if it thickens too much.

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