If you’re craving a dish that screams elegance but is secretly simple to pull off, you’re going to fall absolutely head-over-heels for Buttered Lobster Pasta with Cherry Tomatoes. Tender pieces of lobster are tossed through silky, butter-coated pasta, mingling with sweet, jammy cherry tomatoes, bright lemon, and a swirl of white wine sauce. Everything comes together in under thirty minutes, making it the kind of meal you’ll whip up for special occasions—or any regular Tuesday that could use a little sparkle.

Buttered Lobster Pasta with Cherry Tomatoes Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Buttered Lobster Pasta with Cherry Tomatoes is that every ingredient is fresh, straightforward, and has a starring role. Each element adds flavor, texture, or just a little magic that sets this dish apart—no complicated shopping lists required!

Linguine or Spaghetti (8 oz): Choose your favorite long, twirly pasta; it’s the perfect base for catching the buttery sauce.
Olive Oil (2 tablespoons): Lends a lush, smooth start and rounds out the flavors.
Unsalted Butter (2 tablespoons): The heart of the sauce—rich and silky without overpowering the lobster.
Garlic Cloves (3, minced): Adds essential savory depth; don’t skimp on fresh garlic here!
Cherry Tomatoes (1 cup, halved): Their natural sweetness balances the richness, plus they burst beautifully as they cook.
Red Pepper Flakes (1/4 teaspoon, optional): For a flicker of warmth—adjust to your liking.
Dry White Wine or Seafood Stock (1/2 cup): The secret to a flavor-packed sauce; white wine adds brightness, seafood stock brings ocean depth.
Cooked Lobster Meat (8 oz, chopped): Use tail or claw meat; convenient and subtly sweet, it’s the star of the show.
Lemon Juice (1 tablespoon): Freshly squeezed, please! It lifts all the flavors.
Lemon Zest (1 teaspoon): For extra zing and aroma.
Salt and Black Pepper (to taste): A pinch at the end brings out all the best notes.
Chopped Fresh Parsley (2 tablespoons): Adds a garden-fresh finishing touch.
Grated Parmesan (for serving, optional): For those who love a cheesy flourish.

How to Make Buttered Lobster Pasta with Cherry Tomatoes

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil and cook your linguine or spaghetti until perfectly al dente—usually just a minute or so shy of the package directions. Don’t forget to scoop out about half a cup of that starchy water before draining; it’s your secret weapon for a velvety sauce later.

Step 2: Sauté Aromatics

In a roomy skillet, heat olive oil and butter together over medium heat. Toss in the minced garlic and let it sizzle for just a minute. The fragrance alone will have everyone wandering into your kitchen to sneak a peek!

Step 3: Add Tomatoes and Spice

Add the halved cherry tomatoes and a pinch of red pepper flakes if you like a gentle kick. Sauté for about 3 to 4 minutes, gently stirring until the tomatoes soften and release their sweet juices. They’ll look a bit jammy and glossy here—just right.

Step 4: Create the Sauce

Pour in the dry white wine or seafood stock, and let the mixture simmer for 2 to 3 minutes. The liquid should reduce just slightly, drawing more flavor from all the bits in the pan. This is where the magic happens—the makings of your buttery sauce.

Step 5: Add Lobster and Citrus

Gently fold in the cooked lobster, lemon juice, and lemon zest. Stir everything together, giving the lobster just a couple of minutes to warm through—don’t overcook! The citrus brightens the dish and makes the lobster flavors sing.

Step 6: Toss Pasta and Finish

Add your cooked pasta right into the skillet. Toss it well so every strand is coated with sauce and lobster. If the mixture looks thick, drizzle in some reserved pasta water until the consistency is silky and glossy. Taste and season with salt and pepper. Finish with fresh parsley and a sprinkle of Parmesan if desired. Serve right away, and get ready for rave reviews!

How to Serve Buttered Lobster Pasta with Cherry Tomatoes

Garnishes

When it comes to crowning your Buttered Lobster Pasta with Cherry Tomatoes, a shower of fresh parsley and a touch of lemon zest make all the difference. For those who enjoy a bit of richness, a light dusting of Parmesan brings it all together, and a crack of fresh black pepper puts the final restaurant-worthy stamp on your plate.

Side Dishes

This gorgeous pasta doesn’t demand much on the side—just some good company! But if you’d like, serve it alongside crusty bread for swiping up the leftover sauce, or pair it with a simple green salad lightly dressed with lemon vinaigrette. A crisp, cold white wine completes the vibe beautifully.

Creative Ways to Present

If you’re in the mood for a showstopper, twirl portions of the lobster pasta into tidy nests using a carving fork before plating. For a fun twist at small gatherings, portion the dish into small bowls or martini glasses for an elegant appetizer. Garnish each with a lobster claw or a single cherry tomato half on top—prepare for applause!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, transfer your Buttered Lobster Pasta with Cherry Tomatoes into an airtight container. It will keep happily in the refrigerator for up to two days. Just know that seafood is best enjoyed fresh, so plan to eat it soon.

Freezing

Freezing isn’t ideal for this dish since lobster can turn a bit tough once thawed, and the tomatoes lose their fresh texture. If you must, freeze the sauce separately without the lobster and tomatoes, then reheat gently and add freshly cooked seafood when serving.

Reheating

To reheat, gently warm the pasta in a skillet over low heat, adding a splash of water or extra wine to loosen the sauce. Avoid microwaving if possible, as it can make the lobster rubbery—low and slow is definitely the way to go for best results.

FAQs

Can I substitute another seafood for lobster?

Absolutely! While lobster is a treat, shrimp or even cooked crab work beautifully in Buttered Lobster Pasta with Cherry Tomatoes. Just adjust cooking times so your seafood stays tender and juicy.

What kind of white wine works best?

A dry white wine like Pinot Grigio, Sauvignon Blanc, or even a dry Chardonnay will complement the flavors perfectly. Avoid anything too sweet, as you want the acidity to cut through the butteriness.

Can this be made gluten-free?

Yes! Just swap in your favorite gluten-free pasta for the standard strands. Everything else about Buttered Lobster Pasta with Cherry Tomatoes remains gloriously the same.

How can I make this dish ahead for a dinner party?

Pre-cook and prep all ingredients except the pasta, then quickly assemble and toss everything together just before serving. The sauce and lobster do best when freshly melded with the hot pasta—your guests will swoon!

What’s the best way to cook lobster meat for this recipe?

If you’re starting with raw lobster, steam or boil until just opaque, then chop. Many fish markets carry precooked lobster meat (claw or tail), which is wonderfully convenient for Buttered Lobster Pasta with Cherry Tomatoes and shaves off precious prep minutes.

Final Thoughts

If you’re ready to treat yourself or someone you love, Buttered Lobster Pasta with Cherry Tomatoes absolutely delivers on flavor, flair, and a little bit of luxury. It truly is one of those memorable recipes that can turn an ordinary night into something extraordinary—so don’t wait for a special occasion to give this one a try!

Buttered Lobster Pasta with Cherry Tomatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 20 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a luxurious seafood pasta dish with this Buttered Lobster Pasta recipe. Succulent lobster meat, sweet cherry tomatoes, and a hint of citrus come together in a buttery sauce to create a delightful meal that’s perfect for a special occasion or a cozy night in.

Ingredients

Scale

Pasta:

8 oz linguine or spaghetti

Butter and Oil Mixture:

2 tablespoons olive oil
2 tablespoons unsalted butter

Additional Ingredients:

3 garlic cloves, minced
1 cup cherry tomatoes, halved
1/4 teaspoon red pepper flakes (optional)
1/2 cup dry white wine or seafood stock
8 oz cooked lobster meat, chopped
1 tablespoon lemon juice
1 teaspoon lemon zest
Salt and black pepper to taste
2 tablespoons chopped fresh parsley
Grated Parmesan for serving (optional)

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Instructions

Cook the Pasta: Boil pasta until al dente, then drain and set aside, reserving some pasta water.
Prepare the Sauce: Sauté garlic, cherry tomatoes, and red pepper flakes in olive oil and butter. Add wine or stock, then simmer. Add lobster, lemon juice, and zest.
Combine and Serve: Toss pasta with the sauce, adding reserved water as needed. Season, garnish with parsley and Parmesan, and serve.