Description
A rich and flavorful Brown Butter Lobster Roll Pasta combining tender lobster meat with a nutty brown butter sauce, brightened with lemon and fresh herbs, served over perfectly cooked linguine or spaghetti. This elegant yet quick seafood dish mimics the flavors of a lobster roll in a comforting pasta form, ideal for a special dinner or a delicious weekend treat.
Ingredients
Scale
Pasta
- 12 ounces linguine or spaghetti
Sauce and Filling
- 4 tablespoons unsalted butter
- 1½ tablespoons olive oil
- 2 garlic cloves, minced
- 1 pound cooked lobster meat (claw and tail, chopped)
- Zest of 1 lemon
- Juice of ½ lemon
- ¼ teaspoon crushed red pepper flakes (optional)
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley
- Salt and black pepper, to taste
- ½ cup grated Parmesan cheese (optional for serving)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the linguine or spaghetti according to package directions until al dente. Before draining, reserve ½ cup of the pasta cooking water, then drain the pasta.
- Brown the Butter: While the pasta cooks, heat a large skillet over medium heat. Add the unsalted butter and cook, stirring constantly, until it foams, begins to brown slightly, and smells nutty, about 3 to 4 minutes.
- Sauté Garlic and Olive Oil: Add the olive oil and minced garlic to the brown butter and cook for 1 minute, stirring to combine and soften the garlic without browning it.
- Warm the Lobster: Add the chopped cooked lobster meat to the skillet, gently tossing it to coat in the butter and oil mixture and warming through for about 2 to 3 minutes.
- Add Lemon and Spice: Stir in the lemon zest, lemon juice, and if using, the crushed red pepper flakes to add brightness and a mild spicy note.
- Toss Pasta with Sauce: Add the drained pasta directly into the skillet with the lobster and sauce, tossing well to combine. If the sauce is too thick, add the reserved pasta water a little at a time to loosen and create a silky coating.
- Season and Garnish: Season with salt and freshly ground black pepper to taste. Finish by stirring in the chopped fresh chives and parsley. Serve immediately, topped with grated Parmesan cheese if desired.
Notes
- For a creamier texture, stir in ¼ cup heavy cream before adding the lobster meat.
- Frozen lobster meat can be used; be sure to thaw completely and pat dry before cooking to avoid excess moisture.
- Reserve pasta water carefully, as it helps to emulsify the sauce and adjust consistency.
- Use fresh herbs for the best flavor; substitute with dried herbs if fresh are unavailable but reduce quantity accordingly.
