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.
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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.
Easy Weeknight Creamy Tuscan Ravioli
One Pot Creamy Vegan Tuscan Kale 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.
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?
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!
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.
Here's what you need to make this Creamy Tuscan Lobster Pasta at home:
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.
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!).
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.
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.
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:
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:
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?
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.
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.
If you make this Creamy Tuscan Lobster Pasta, I’d love to see your creations! Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea
Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea
Creamy Tuscan Lobster Pasta.
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Hi Dawn! I'm so glad that you enjoyed it! 🙂
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! 🙂
Hope I can do this recipe justice. Dish looks great in these pictures.
Thanks so much Jason! I'm sure that it'll turn out great for you! Be sure to let me know how it does! 🙂