The Best Creamy Lobster Pasta

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A rich, buttery pasta dish with succulent lobster and a hint of white wine, finished with freshly grated Parmesan. This Italian-inspired quick recipe, ready in about 50 minutes, pairs lobster meat, fettuccine pasta, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 4 Italian cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz fettuccine pasta and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
  2. Step 2: In a large skillet, melt 4 tbsp butter over medium heat. Add 2 finely diced shallots and sauté for 2 minutes until fragrant, then deglaze with 1/2 cup white wine, stirring until the liquid reduces by half.
  3. Step 3: Add 1 lb cooked lobster meat, breaking it into bite-sized pieces. Cook for 3-4 minutes until the lobster is opaque and the sauce thickens, then stir in 1/2 cup Parmesan until melted.
  4. Step 4: Toss the pasta into the skillet, adding 1/4 cup chopped parsley and 1/4 cup pasta water to loosen the sauce. Serve immediately, garnished with additional Parmesan.

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