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Creamy Tuscan Lobster Pasta

December 22, 2022
Pasta - Recipes - Dairy-Free - Lunch/Dinner - Weeknight Meals
This Creamy Tuscan Lobster Pasta is a light and delicious weeknight meal and is the perfect thing to satisfy those taste buds with bold flavors!

Creamy Tuscan Lobster Pasta

This Creamy Tuscan Lobster Pasta recipe is a real special dish for any season! The perfect easy weeknight meal on any given day for the entire family. Based with a delicious creamy tuscan-infused sauce and paired with semi-thick pasta and chunks of lobster meat, which all work together so beautifully. Truly a comforting recipe with every bite. Dairy-free option.

Creamy Tuscan Lobster Pasta

Disclaimer: This post contains affiliate links via Amazon for products that I wholeheartedly love.

I must admit--lobster can be a bit pricey. However, it's just so amazing and I enjoy it on occasion, especially now! While this original recipe featured lobster claws, linguine pasta, and spinach, I chose to switch things up a bit and try lobster tails along with my favorite way to make sauce for pasta----Tuscan and I must say that I love this Creamy Tuscan Lobster Pasta dish EVEN MORE now. I'm not sure that I'll be turning back to the way I first made this a few years ago any time soon. Haha!

OK, so originally this recipe featured regular linguine as well, which tends to be a bit thinner, but I wanted to fully enjoy everything with a nice soak up, which is why I chose to use Tagliatelle pasta----my go-to that is thinner than my fave Pappardelle.

It's SO GOOD! Plus, the little "ridges" on this pasta really makes it have a great texture in every bite. Besides, I ensure that there's a nice dairy-free option for all of my dairy sensitive folks out there or those who just want to give dairy a break for a moment. This recipe is fairly quick to make, especially since the lobsters are baked in the oven which gives you time to boil the pasta then make the sauce, toss, and wallah!

Overall, this pasta is definitely comfort food in a bowl, includes simple steps, and can totally be personalized based on preference----i.e. sub with shrimp, scallops, or another meat like chicken, dairy-free option, etc.

My Other Top Tuscan Recipe Faves:

Easy Weeknight Creamy Tuscan Ravioli

 Creamy Tuscan Chicken

One Pot Creamy Vegan Tuscan Kale Pasta

Creamy Tuscan Tortellini Soup

Creamy Tuscan Lobster Pasta

This recipe specifically was inspired by my love for easy, quick dishes and of course, we always need a simple meal that can be whipped together on those days when we’re extremely busy or perhaps tired. That’s why I created the Weeknight Meals category.

WHAT YOU’LL MOST ABOUT THIS LOBSTER PASTA RECIPE:

It’s super easy to make.

Made in just under 30 minutes.

Bold flavors—Tuscan + Lobster, all go so well together!

Smooth, chunky, + comforting, all at the same times.

Minimal steps required.

Comes fully seasoned!

Great comforting option for lunch or dinner or weeknights.

Did I mention, delicious?

Creamy Tuscan Lobster Pasta

What is Tagliatelle?

All in all, Tagliatelle is a long, flat ribbon-like shaped pasta made from semolina, which is a type of coarse flour. It derives from the Italian term "tagliare", which translates to "cut up". Basically, the process of making Tagliatelle is by rolling the dough into flat sheets and cutting them into ribbons----hence the shape.

How Long To Cook Tagliatelle

Like with many other types of pasta, you bring a pot of water to a boil, add the Tagliatelle along with olive oil or salt, and let it simmer for 7-10 minutes, depending on the packaging and brand and whether you're using fresh pasta vs. dried pasta. Fresh pasta cooks more quickly than dried ones.

The Best Substitutes for Tagliatelle Pasta

If you aren't a fan of Tagliatelle or just don't have it on hand, the best alternative pasta are: Fettuccine or Pappardelle---which are both ribbon pasta as well. In addition, you can also use Linguine if you don't have either of the first two!

Creamy Tuscan Lobster Pasta

How to Make Creamy Tuscan Lobster Pasta

This Creamy Tuscan Lobster Pasta is a very simple recipe, but it does have three components: well-seasoned + cooked lobster tails, a simple dried Tuscan blend, and the pasta itself.

Ingredients for Creamy Tuscan Lobster Pasta

Here's what you need to make this Creamy Tuscan Lobster Pasta at home:

  • Tagliatelle. I like to use organic and a high-quality brand! However, you can sub with Fettuccine or Pappardelle. For a last resort, you can use Linguine.
  • Wild lobster tails. If yours are fresh, defrost them before starting to make the pasta.
  • Chicken or vegetable or seafood stock. Use store-bought organic, low-sodium broth or make your own! For a dairy-free or vegan option, use veggie stock.
  • Heavy cream. I recommend organic–always! Of course, for a dairy-free option, just use full-fat coconut cream/milk.
  • Olive oil. You can also use Grapeseed oil or coconut oil as well.
  • Sun-dried tomatoes. Choose an organic bottle of sun-dried tomatoes or make your own roasted tomatoes.
  • Garlic. I prefer fresh, but you could substitute with ½ teaspoon garlic powder in a pinch.
  • Herbs + Seasonings. A great addition of flavor. You can make your own tuscan herb blend!
  • Parmesan cheese. You could also use pecorino romano. For a dairy-free option, So Delicious Dairy-Free or Violife cheese shreds tastes great.
  • White wine. Optional. Choose a dry wine that you like the taste of.
  • Red tomato paste. This is my secret flavor-enhancer and the thing that gives this dish some color.
  • Kale. Use fresh for best results, but frozen also works! Ensure that it's chopped.
  • Lemon juice. You can use store-bought or freshly-squeeze juice from an actual lemon.
  • Butter. Use unsalted butter to control the flavor of the lobster tails.

Creamy Tuscan Lobster Pasta

Can I Use Pre-Cooked Lobster?

Certainly, if you'd rather skip the step of cooking the lobster tails, you can make this soup with cooked lobster. You'll need about 24 ounces of lobster meat. Simply add it to the soup as directed.

What Makes this Dish SO Creamy?

While you might think that most of the creaminess of this pasta comes from the heavy cream added (from my go-to brand Organic Valley by the way), the truth is that most of it actually comes from the parmesan cheese. Yup, that's right.

Personally, I love using the full brick of parmesan cheese as opposed to the powdered version. For one, you're able to cut off a lot more cheese as opposed to the finely grated Parmesan cheese that you would normally purchase, which is usually almost invisible like powder and takes a TON to bring forth this kind of creaminess (granted, there isn't anything wrong with this version, don't get me wrong!).

Creamy Tuscan Lobster Pasta

Herb Roasted Tomatoes

The herb-roasted tomatoes offer a delicious umami-packed flavor foundation for this creamy pasta dish if you don't have or use sun-dried tomatoes.

You can make them ahead of time in the oven, then keep the tomatoes in the fridge unit you’re ready to make the pasta. They’ll stay fresh for up to three days in an airtight container.

Creamy Tuscan Lobster Pasta

Homemade Tuscan Seasoning Blend

Sure, you can find pre-made seasoning blends at the grocery store. But there’s nothing like the fresh, customized flavor you get by making your own blend. The herbs and spices in the Tuscan spice mix for this recipe are inspired by the fresh herbs that grow in Italy, mixed with a bit of heat from smoked paprika.

You can Store the seasoning blend in an airtight container at room temperature for up to a month. Use it on anything from simple roasted vegetables to salad dressing to herb oil for dipping bread.

What Other Meats Work for this Creamy Pasta

For this specific recipe, I chose to use lobster tails, however, there are so many options that can help to elevate this entire dish outside of lobster meats based on the use of any of the following:

  • Chicken
  • Steak
  • Entirely meatless
  • Shrimp
  • Scallops
  • Mushroom
  • Grilled or roasted veggies

Creamy Tuscan Lobster Pasta

What Are Delicious Foods to Pair This Pasta With?

When it comes to most pasta dishes, I often enjoy them with a side of bread of some sort. Most times, I make my own homemade Garlic Bread, however, you can choose to spruce things up with many other options such as:

  • A delicious Salad
  • Sautéed Greens
  • Grilled Veggies
  • Toasted Bread

What Can Be Used in Place of Kale in this Creamy Pasta?

Although, kale is the most common veggie used in this Creamy Tuscan Lobster Pasta, you can definitely use other greens such as spinach, collard greens, bokchoy, etc. for a nice twist! When it comes to vegetables, there are so many benefits as we all know. While some veggies pack a greater punch when it comes to nutrients, we’ve curated a special list of our Our Top 12 Favorite Healthy Green Leafy Vegetables! Most of these are super popular while others are under utilized in many dishes. Lettuce Eat, Shall We?

Creamy Tuscan Lobster Pasta

Can I Make Dairy-Free Creamy Tuscan Lobster Pasta?

Yes! To make this sauce dairy-free, simply use vegan butter instead of the regular butter. Then swap the cream with full-fat coconut milk or coconut cream. And use your favorite dairy-free shredded cheese or nutritional yeast instead of parmesan. Also, stick with veggie stock.

Storing + Reheating Leftover Pasta

Store leftovers in an airtight container in the fridge for up to four days. This makes a great meal prep recipe for a satisfying lunch! Reheat in the microwave or on the stove to serve. Add a bit of heavy cream (about ½ cup or so) for a creamy base to be revived again.

Creamy Tuscan Lobster Pasta

Lover of Lobster or Seafood? Here's My Faves!

MADE OUR RECIPE(S)?

If you make this Creamy Tuscan Lobster Pasta, I’d love to see your creations! Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Creamy Tuscan Lobster Pasta

Creamy Tuscan Lobster Pasta

Creamy Tuscan Lobster Pasta

4.80 from 5 votes
This Creamy Tuscan Lobster Pasta is a light and delicious weeknight meal and is the perfect thing to satisfy those taste buds with bold flavors!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Serves: 4 servings

Ingredients

  • 1 (14 or 16 oz.) package Ribbon-shaped pasta (I use Tagliatelle; See Post for Info!)
  • 2 cups chopped kale

LOBSTER:

  • 4-6 (6 oz.) wild lobster tails
  • 2 Tbsps unsalted butter, melted
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika

SAUCE:

  • 2 Tbsps Extra virgin olive oil
  • 4 garlic cloves, minced
  • 5-6 organic sun-dried tomatoes
  • 1 ¼ cups organic heavy cream
  • ½ cup organic stock (You can use chicken, seafood, or veggie)
  • 2 Tbsps white cooking wine
  • 1-2 Tbsps Tuscan blend
  • 1 tablespoon freshly-squeezed lemon juice
  • ½ cup freshly-grated parmesan cheese
  • 1 tablespoon organic tomato paste

HOMEMADE TUSCAN BLEND:

  • 1 tablespoon smoked paprika
  • 2 tsps dried parsley
  • 2 tsps dried basil
  • 2 tsps dried oregano
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • ½ teaspoon dried rosemary
  • 2 bay leaves

Instructions

COOK THE PASTA:

  • Cook pasta according to packaging. NOTE: Tagliatelle cooks about the same time as other pastas, usually 7-10 minutes, depending on brand.

PREPARE THE LOBSTER TAILS:

  • Preheat your oven to 400 degrees Fahrenheit and lightly grease a 10-inch or 12-inch oven-safe skillet.
  • To prep lobster tails, slightly crack shell and remove most of lobster meat outside of shell without completely detaching shell from meat and remove any "grey lining", and rinse with water and vinegar to clean. Pat dry. NOTE: Slightly detaching meat from shells allows the lobster meat to fully cook through with shell blocking it.
  • Add lobster tails to prepped skillet and generously brush tops of lobster meat with butter-seasoning mixture and bake them for 10-15 minutes or so. NOTE: Once lobster are completely cooked, they will turn light pink in color fully.
  •  Once lobsters are cooked through, remove from oven and let cool slightly before removing the meat entirely from the shells and cutting them into medium-sized chunks or leaving them whole----whichever your prefer. Set aside.

TO MAKE THE CREAMY TUSCAN SAUCE:

  • In a medium skillet over medium-high heat, add the olive oil. Add the garlic cloves and sauté for 1 minute or so, until fragrant.
  • Add the sun-dried tomatoes and sauté until translucent + fragrant, about 1-2 minutes. Add 1-2 Tbsps tuscan blend seasonings, stirring until combined. Add the tomato paste and continue to stir until combined.
  • Reduce the heat to medium-low and slowly add in the heavy cream, stock, lemon juice, and white wine, stirring until combined. Let it slightly bubble for 1-2 minutes and then add in the grated parmesan, whisking until fully melted and sauce thickens, about 2-3 minutes. Add in the chopped kale, stirring until combined and let it simmer for 2-3 minutes, stirring frequently.
  • When the Tagliatelle pasta is done, drain it and add it to the sauce, tossing until sauce fully coats + sticks to pasta. Feel free to add lobster chunks to coat them, if desired. If not, add pasta to prepare plate(s) or bowl(s) and top with lobster meat chunks. Serve immediately!
  • Bon Appetit!

Tips & Tricks

  • STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
  • OIL: You can also use coconut oil or grapeseed oil, instead of olive oil.
  • PASTA: You can use long pastas like Pappardelle, Fettuccine, etc. however, I would recommend tossing with tongs to ensure that pasta is fully manageable and fully coated. Otherwise, other pastas such as Penne, Rigatoni, Paccheri, Orecchiette, etc. are perfect.
  • GREENS: To add a bit more flavor to this dish, you can always feel free to add in your favorite greens such as spinach, broccolini, collards, or asparagus.
  • OTHER MEAT OPTIONS: If you'd like to switch things up, see post for more alternatives!
  • TUSCAN SEASONING (STORAGE): Any leftover tuscan blend seasoning can be stored in a ziplock bag for later use or used as garnish. 

Nutrition

Calories: 473kcal | Carbohydrates: 14g | Protein: 9g | Fat: 44g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 111mg | Sodium: 1462mg | Potassium: 435mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5996IU | Vitamin C: 35mg | Calcium: 359mg | Iron: 4mg

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Creamy Tuscan Lobster Pasta.

ORCHIDS + SWEET TEA

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  1. Made this last night but used chili powder instead of red pepper flakes & added shrimp along with the lobster. Hubby chose Barefoot's Pinot Grigio for the white wine & cracked open the claws for me. This dish turned out AMAZING & fed a family of 5, whom all went back for seconds!! A new favorite in our household. Thanks!

    • Hi Paige! That sounds amazing! Nothing like a savory dish with family! I’m so happy to hear that you and your family enjoyed it! 🙂

    • Thanks so much Jason! I'm sure that it'll turn out great for you! Be sure to let me know how it does! 🙂