The Best Brown Butter Lobster Pasta

Brown butter lobster pasta is a delicious, elegant dinner perfect for date night in, Valentine’s Day, Christmas Eve, or summer occasions when you want good seafood. This lobster pasta features tender rich lobster tail sauteed in a nutty and flavorful brown butter white wine sauce tossed with pasta.

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It’s amazing how one simple little change like cooking butter longer so it browns changes the entire flavor profile of a dish.

Just letting butter brown brings out this complex nuttiness that is so amazingly delicious.

In this case, lobster pasta is already a winner.

But browning the butter for lobster pasta?

OMG, out of this world.

It adds a glorious toasty, more intense butter flavor than regular melted butter.

The lobster holds its own against the rich brown butter.

And tossed with pasta it’s just *chef’s kiss* perfection.

It’s similar to Shrimp Scampi and Easy Lobster Scampi Linguine but at the same time totally different because of the brown butter.

If you are a fan of buttery lobster rolls, this recipe is for you!

When you dig in, you’ll never believe just how uncomplicated this seemingly fancy dish is.

It’s Barefoot Contessa effortless elegance at its finest.

Ingredients and Kitchen Supplies

The list of ingredients and supplies for this elegant dish is surprisingly short.

Ingredients you’ll need:

• Pasta– A package of spaghetti or linguine cooked according to the instructions on the package.
• Lobster tails– This recipe calls for 2 lobster tails, but you could double the amount depending on your budget. It also has you bake the lobster in the oven, but you could saute the lobster on the stove or choose another way to cook lobster.
• Butter– There’s a whole stick plus 2 tablespoons of butter in this. You want unsalted butter for best results.
• Garlic– Fresh cloves, pressed or minced.
• Lemon– The juice of half a lemon.
• Wine– Your favorite white wine. Make sure you use a wine you enjoy drinking and not cooking wine.
• Salt and pepper– To taste
• Garnish– Parmesan cheese and fresh parsley if desired

Kitchen supplies you’ll need include:

• Kitchen shears– To butterfly and cut the lobster tail.
• Garlic press
• Lemon squeezer
• Large pan
• Pasta pot

How to Make Brown Butter Lobster Pasta

1. Cook the pasta.

Start by preheating the oven before you start the water.

And then to make the most efficient use of your time, start the water for the pasta and then get the lobster ready.

2. Bake the lobster tails.

Preheat the oven to 425.

Cut the lobsters down the center of the top of their shells to slightly butterfly it.

Place the butterflied lobster tails into an oven safe pan and squeeze on lemon juice.

Divide 2 tablespoons of butter into chunks.

Put butter pieces on top of each lobster.

Crush one garlic clove onto each lobster.

Cover with tinfoil and roast in the oven at 425 for 12-15 minutes or until the lobster meat is opaque and white.

When the lobster is done, remove the tails from the shells and cut them into pieces.

3. Brown the butter.

Melt butter in a large pan over medium heat.

Once the butter melts, stir it consistently.

Brown bits should form and the butter should turn a deep golden brown and smell nutty.

4. Finish the sauce.

Once the butter has turned golden brown, pour 1 cup of white wine and 3 crushed garlic cloves into the pan, working a sturdy spoon against the bottom of the pan to loosen any of the butter solids.

Let the wine and garlic cook for about two minutes, stirring consistently.

Add chunked lobster meat and drippings from the pan that the lobster was roasted in.

Remove the pan from the heat and squeeze in the lemon.

5. Put the lobster pasta all together.

Add the cooked pasta to the pan with the brown butter lobster sauce.

Gently toss it together so the sauce coats the pasta.

Finish with fresh parsley, salt and pepper to taste, and Parmesan cheese.

Serve and enjoy!

Love lobster and just want some simple ways to make it? Check out this guide on 8 different methods of cooking lobster!

Storing Leftovers

Lobster pasta is best enjoyed right after you make it, but if you do have leftovers it would be a shame to waste them!

Store leftovers in an airtight container in the fridge.

While you can reheat in the microwave, I highly recommend melting a few tablespoons of butter in a sauce pan and reheating the pasta in the sauce pan with the butter until it’s warmed through.

FAQs

Tips and Tricks

• This recipe is not difficult to make, but it does move quickly. You’ll want to have all your ingredients out and ready to use at the start. If you time it right, the pasta will be done right around the same time as the lobster tail and the brown butter sauce.
• Make sure to add the pan drippings from the baked lobster tail to the sauce.
• Normally I say measure garlic with your heart, but in this recipe don’t use too much. Too much garlic will overpower the the lobster meat.

Other Italian Inspired Seafood Recipes

Looking for other delicious Italian inspired seafood recipes? Try these:

• Lobster Risotto
• Christmas Shrimp Scampi
• The Best Shrimp Caprese Pasta
• Shrimp Risotto with Garlicky Kale
• Crab Risotto with Asparagus
• Easy Shrimp Scampi Recipe
• Easy Lobster Scampi Linguine
• The Best Easy Lobster Alfredo

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