Craving for a seafood dish that's both easy to make and indulgent? Why not try this amazing Creamy Tuscan Lobster Pasta recipe featuring Tagliatelle! It's perfect for any season and a great option for a stress-free easy weeknight meal that your whole family will love. Imagine the deliciousness of creamy Tuscan-infused sauce with chunks of succulent lobster meat served over perfectly cooked pasta.
It's like a fancy restaurant dish that you can enjoy in the comfort of your own home. Whether you're a seafood lover or just want to try the best lobster pasta recipe out there, this creamy lobster pasta is definitely worth a try! Dairy-free option.
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Tuscan flavor is the taste of the traditional cuisine of Tuscany. It's all about using fresh, high-quality ingredients and keeping the flavors simple and rustic which if you're been following Orchids + Sweet Tea for a while you know I'm all about! This easy seafood pasta recipe is exactly that, simple and full of flavor!
This creamy lobster pasta recipe was specifically inspired by my love for easy, quick dishes and of course, we always need an easy weeknight 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. If you like creamy pasta dishes, check out my Creamy Jamaican Shrimp Rasta Pasta or this amazing Creamy Lemon Garlic Herb Kale Pasta or Creamy Salmon Alfredo Pasta. Elevate your weeknight dinners with our Creamy Roasted Butternut Squash Pasta, a delightful blend of seasonal ingredients that's both family-friendly and irresistibly creamy.
I still remember the first time I tried making lobster pasta at home. I was a bit intimidated at first, but boy was I pleasantly surprised! It was like a burst of flavor in every bite, and yet it was so easy to put together.
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 lobster pasta is definitely a easy weeknight meal aka 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.
This Creamy Tuscan Lobster Pasta is an easy weeknight meal, but it does have three components: well-seasoned + cooked lobster tails, a simple dried Tuscan blend, and the pasta itself.
Here's what you need to make this Creamy Tuscan Lobster Pasta at home:
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!).
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.
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.
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.
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!
I must admit--lobster can be a bit pricey. However, it's just so amazing and I enjoy it on occasion, especially now! I love using lobster tails for this recipe because they're more affordable and easy to work with.
But if you're feeling adventurous and want to break down a whole lobster, go for it! It'll be worth it, I promise. And if you're more of a chicken lover, I recommend this Creamy Tuscan 'Marry Me' Chicken with similar flavors it's SO good!
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?
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.
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.
Both pastas are very similar which is why they are often compared to each other. In addition, both pastas are strand pastas that are cut into long, flat ribbons. However, the main difference between the two is that while tagliatelle is made with egg along with semolina, fettuccine does not contain egg.
Although Tagliatelle pasta is made with the same ingredients as other similar pastas, believe it or not---the difference in shape changes things! Differences in texture will affect how we experience both the taste of the sauce and the pasta in any dish.
Basically, if there isn't enough water when boiling your Tagliatelle, then the pasta will get mushy and sticky. Also, be sure to always use cold water for boiling.
Despite this popular myth---unfortunately, olive oil doesn't prevent pasta from sticking together. Because pasta often floats to the top of the water while the it's cooking in the water, having the oil there does nothing to prevent the pasta from sticking together while cooking. Instead, just make sure that you use enough water for boiling (it should cover the pasta entirely), bring water to a complete rolling boil before adding pasta in, and stir the pasta a few minutes after it begins to cook.
For this specific creamy pasta 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:
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:
Love this Creamy Tuscan Lobster Pasta recipe? Try these other Tuscan-inspired dishes next!
If you make this Creamy Tuscan Lobster Pasta, I’d love to see your creations! Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea