Go Back
+ servings
Closeup of Creamy Tuscan Lobster Pasta with a fork and a knife
Print Recipe
4.94 from 15 votes

Creamy Tuscan Lobster Pasta

Craving for a seafood dish that's both easy to make and indulgent? Why not try this amazing Creamy Tuscan Lobster Pasta recipe! 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. Dairy-free option.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Keyword: baked, classic, creamy, dinner, easy, food, gluten-free, healthy, herbs, homemade, indulge, kale, lobster, lunch, pasta, recipe, savory, seafood, traditional, tuscan, weeknight meals
Servings: 4 servings
Calories: 473kcal
Author: Shanika

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!

Notes

  • 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