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Creamy Tomato Lobster Pasta

Creamy tomato lobster pasta is the perfect summer seafood dish. The sauce is velvety, cheesy and pairs wonderfully with chopped lobster meat.
Course Dinner
Cuisine Italian
Keyword Creamy, Heirloom Tomato, Lobster, Pasta
Prep Time 20 minutes
Cook Time 20 minutes
Author Leona G.


  • Cast Iron Casserole Skillet


  • 1 lb pasta your choice
  • (4) 4 oz lobster tails
  • 2 tbsp grape seed oil or olive oil
  • 2 tbsp butter
  • cup grated yellow onion
  • 3 cloves grated garlic
  • 6 oz tomato paste
  • 1 cup heavy cream
  • 1 tsp kosher salt
  • 1 tsp crushed red pepper
  • 1 ½ cups reserved pasta water
  • ½ cup grated parmesan cheese reserve some for topping (optional)
  • ¼ cup finely chopped parsley


  • Boil your lobster tails in salted water for about 6 minutes. A little underdone is fine, since they will finish in the sauce. Once they are cool enough to handle. Cut the shell of the tail lengthwise and remove the meat (see notes.) Chop and set aside.
  • Cook your pasta according to the instructions. I like to cook mine 1-2 minutes shy of al dente and finish cooking in the pasta sauce.
  • While the pasta is cooking, make your sauce. In your skillet on medium heat, add your oil, grated onion and garlic. Sauté for about 2 minutes.
  • Next, add in your tomato paste. Cook it down for about 2 minutes while stirring occasionally. Pour in your heavy cream. The sauce will start to form at this point. Add in the crushed red pepper and salt.
  • Now add your reserved pasta water, cheese and chopped lobster meat. Cook for about 2 minutes on medium low heat.
  • Lastly, add the pasta to the sauce. Toss to combine and turn off the heat and stir in the butter. Top with fresh parsley and grated parmesan cheese (optional.) Enjoy!


  • Youtube is amazing for videos on how to easily remove lobster meat from the tail.
  • I used fettuccine pasta, but penne, rigatoni or even bow tie is great too!
  • If you don't have any lobster tails or prefer to use a different protein, grilled chicken is also delicious. If you are a vegetarian, just omit the protein part.
  • I like to reserve the pasta water after the pasta is almost done. That's when you'll get the starches from the pasta that will help thicken your sauce.
  • If you don't have a cast iron skillet big enough, you can use a 12 inch fry pan to make the sauce. Just drain your pasta in a colander and then add the sauce to the pot of drained pasta.