Pasta and lobestar recipe

Step 1

In a medium-sized saucepan with salted water, cook pasta according to package directions until al dente. When the pasta is cooked, save 1 cup of pasta water and filter the pasta.

Step 2

Meanwhile, as the pasta is cooking, melt the butter in a skillet over medium-high heat and add the garlic and cook for 30 seconds.

Step 3 

Add paprika, and cook for another 10 seconds.

Step 4

Add heavy cream, and stir it with butter and garlic. Then add Parmesan cheese and mix and cook till the Parmesan cheese melts.

Step 5

Add the chopped lobster meat and mix it with the sauce.

Step 6

Toss the cooked pasta with the reserved pasta water, toss it with the sauce, and cook until heated through, 1 minute. Taste the sauce and adjust seasoning to your liking.

Step 7

Garnish with parsley, and additional Parmesan cheese, if desired. You can also squeeze a little fresh lemon juice (optional) over the pasta before serving.


Do not overcook the garlic. Garlic cooks very quickly (about 30-60 seconds), and burnt garlic has a very bad flavor so keep an eye on it while cooking.

Storage Tips.

Leftover lobster pasta can be stored in an airtight container and refrigerated for up to 3 days. When ready to eat, reheat pasta over low heat until hot. You will need to add pasta water or just a splash of water to thin it out as it will thicken as it cools.

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