Let’s just say it: this dish is fancy but fuss-free, and it tastes like a seaside vacation in a bowl. Buttered Lobster Pasta with Cherry Tomatoes is the kind of recipe you pull out when you want to impress someone—or just treat yourself to something next-level without spending all night in the kitchen.
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We’re talking tender, buttery lobster swirled through silky pasta, with bursts of juicy cherry tomatoes that bring just the right pop of sweetness and acidity. The whole thing is tossed in a rich garlic butter sauce that clings to every bite like a warm hug. It’s indulgent, but still light enough to enjoy on a warm evening with a glass of wine (highly recommend).
Trust me, this one’s a game-changer—equal parts elegant and comforting. Let’s dive in.
Why You’ll Love Buttered Lobster Pasta with Cherry Tomatoes
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for a romantic dinner, weekend treat, or dinner party centerpiece. It feels gourmet but is actually really simple to pull together.
Budget-Friendly (for a seafood dish!): If you use frozen lobster tails or even pre-cooked lobster meat, you can make this dish without breaking the bank. It’s a luxury meal on a not-so-luxury budget.
Quick and Easy: You’d be surprised how fast this comes together. We’re talking under 30 minutes. That’s faster than takeout and way more impressive.
Customizable: Don’t have lobster? This recipe works beautifully with shrimp, scallops, or even chunks of crab meat. And you can add red pepper flakes for a bit of heat, or a splash of cream if you want it extra rich.
Crowd-Pleasing: Sweet lobster, buttery pasta, juicy tomatoes—what’s not to love? Even people who don’t normally go for seafood end up loving this one.
Ingredients in Buttered Lobster Pasta with Cherry Tomatoes
This pasta may look like something you’d get at a high-end restaurant, but the ingredients are beautifully simple and flavorful.
Lobster Meat: The star of the show. Tender, sweet, and buttery. Use fresh or frozen—whatever works for your budget and availability.
Pasta: Spaghetti, linguine, or fettuccine all work great here. You want something long and silky to soak up that buttery sauce.
Cherry Tomatoes: These little jewels burst with flavor when cooked. They bring a fresh, slightly tangy sweetness that balances the richness of the butter and lobster.
Garlic: Lots of it. Fresh garlic adds that warm, savory backbone to the sauce.
Butter: Unsalted and generous. It creates the base of the luxurious sauce and ties all the flavors together.
Olive Oil: Helps sauté the garlic and tomatoes without burning, and adds a nice roundness to the sauce.
Lemon Juice: A little brightness goes a long way. It cuts through the richness and makes the flavors pop.
Salt & Pepper: The essentials. Season to taste, but don’t skip this step—it brings everything together.
Fresh Herbs (optional): Parsley or basil adds a pop of color and a fresh finish to the dish.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Set a large pot of salted water to boil for your pasta. While it heats up, you can start prepping your sauce.
Cook the Pasta: Cook your pasta until al dente. Don’t overcook—we want it to have a little bite. Reserve some of the pasta water before draining.
Sauté the Garlic and Tomatoes: In a large skillet, heat olive oil and a bit of butter. Add garlic and cook until fragrant. Toss in the cherry tomatoes and let them blister and burst a bit—it should smell amazing right about now.
Add the Lobster: Stir in the lobster meat and remaining butter. Cook just until warmed through and coated in the garlicky, buttery goodness. Don’t overcook—it’s already tender and just needs a gentle heat.
Bring It All Together: Add the drained pasta straight to the skillet, along with a splash of pasta water to help loosen the sauce. Toss everything together until glossy and well coated. Add lemon juice, salt, pepper, and fresh herbs if using.
Finishing Touches: Taste and adjust seasoning. Maybe another little squeeze of lemon or a pat of butter for good measure? Go for it.
Serve and Enjoy: Plate it up immediately while everything is hot and fresh. You can top with extra herbs, grated Parmesan (if you’re into it), or just let it shine on its own.
How to Serve Buttered Lobster Pasta with Cherry Tomatoes
There are so many ways to enjoy this stunner of a dish:
With a Simple Green Salad: Something light and lemony to keep things fresh and balanced.
With Garlic Bread: Because buttery carbs + more buttery carbs = happiness.
As a Starter Course: Serve a smaller portion as an elegant first course at a dinner party.
With a Glass of White Wine: A crisp Sauvignon Blanc or Chardonnay pairs beautifully with the buttery richness of the dish.
On Its Own: Honestly? It’s absolutely perfect just as it is. Serve it straight from the skillet and watch it disappear.
Additional Tips
Prep Ahead: You can cook the lobster meat and store it in the fridge until you’re ready to use. This makes dinner come together fast.
Spice It Up: Add a pinch of chili flakes while sautéing the garlic if you like a little heat.
Use What You Have: No cherry tomatoes? Diced vine tomatoes or even sun-dried tomatoes can work in a pinch.
Make It Creamy: Stir in a splash of heavy cream or crème fraîche for an extra luxurious finish.
Storage Tips: Store leftovers in an airtight container for up to 2 days. Reheat gently with a splash of water or butter to keep things silky.
FAQ Section
Q1: Can I use frozen lobster meat?
A1: Yes! Just thaw it completely and pat dry before cooking. It works beautifully.
Q2: Can I substitute the lobster with shrimp?
A2: Absolutely—shrimp or even scallops are great swaps if you’re looking for something more budget-friendly.
Q3: What kind of pasta works best?
A3: Long, silky noodles like spaghetti, linguine, or fettuccine are ideal for holding onto that butter sauce.
Q4: Can I make this dish ahead of time?
A4: It’s best fresh, but you can prep the components in advance and toss everything together when ready to serve.
Q5: What if I don’t have fresh herbs?
A5: Dried herbs work in a pinch, just use a bit less since they’re more concentrated.
Q6: How do I keep the lobster from getting rubbery?
A6: Don’t overcook it—just warm it through in the butter sauce gently.
Q7: Can I make this gluten-free?
A7: Totally! Just swap in your favorite gluten-free pasta.
Q8: Do I need to peel the tomatoes?
A8: Nope! They soften beautifully and their skins add nice texture when blistered.
Q9: What’s a good non-alcoholic drink pairing?
A9: Try sparkling water with lemon or a light herbal iced tea—something crisp and refreshing.
Q10: Can I freeze this?
A10: This one’s best fresh, but you can freeze leftovers. Just know the texture of the lobster and tomatoes may change a bit.
And there you have it—Buttered Lobster Pasta with Cherry Tomatoes that looks fancy, tastes indulgent, and takes way less effort than you’d think. Whether it’s a date night, a dinner party, or just a Tuesday that needs elevating, this dish delivers big flavor in every bite.
Print
Buttered Lobster Pasta with Cherry Tomatoes
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Seafood
Description
Indulge in this rich and creamy Buttered Lobster Pasta, featuring succulent lobster tail pieces cooked in a generous amount of butter, combined with angel hair pasta and bursting cherry tomatoes for a luxurious and delicious meal. Perfect for a special occasion or a treat! #LobsterPasta #ButteredLobster #AngelHairPasta #SeafoodLovers #CreamyPasta #GourmetPasta #LobsterRecipe #RichPasta #ComfortFood #DecadentDinner
Ingredients
- 150g Westgold salted butter
- 1 lobster tail (500g – 1kg)
- 1 tablespoon extra virgin olive oil
- 1 shallot, finely diced
- 2 garlic cloves, finely diced
- 1/4 cup white wine
- 400g cherry tomatoes
- 250g angel hair pasta
- Parsley, finely diced
- 1/4 lemon
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Remove the lobster meat from the shell, chop into large pieces, and set aside.
- In a deep saucepan, heat olive oil and 50g of butter over medium heat. Once foaming, add the lobster meat and cook for 3-4 minutes until white and pink. Remove and set aside.
- Add shallots and garlic to the pan and cook for 2 minutes. Deglaze with white wine, scraping the pan, and cook until 80% of the wine is absorbed.
- Reduce heat to low, add cherry tomatoes, and cook for 10-15 minutes until jammy.
- Cook the pasta, reserving 1 cup of pasta water. Drain the pasta 2 minutes before the recommended time.
- Add the cooked pasta and 50-100g of butter to the saucepan, incorporating the reserved pasta water and butter for a creamy texture. Add lobster, parsley, and lemon juice. Stir well and serve immediately.
Notes
- For the best flavor, use fresh lobster meat.
- Adjust the butter amount based on your preference for creaminess.
- Feel free to add more lemon for a brighter flavor if desired.
Nutrition
- Serving Size: 1 plate
- Calories: 680
- Sugar: 6g
- Sodium: 900mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 160mg