Lobster and Asparagus Pasta

Name: Lobster and Asparagus Pasta
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 200g linguine pasta; Salt for boiling water; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 cup asparagus, cut into 1-inch pieces; 1 pound lobster meat, cooked and chopped; 1/2 cup white wine; 1 cup heavy cream; Salt and pepper to taste; Fresh parsley, chopped for garnish; Lemon wedges for serving

Highlighted under: Celebration Table Recipes

I absolutely love making Lobster and Asparagus Pasta, especially during special occasions. The combination of tender lobster meat, vibrant asparagus, and al dente pasta creates a dish that is not only delicious but also visually stunning. One of the keys to this recipe is ensuring that the seafood is fresh, as it truly elevates the overall flavor. As I take my first bite, I am always reminded of the elegant dinners spent sharing moments with loved ones, making this dish a favorite in our home.

Created by

Mario

Last updated on 2026-01-22T12:14:29.148Z

When I first experimented with Lobster and Asparagus Pasta, I could hardly believe how a few quality ingredients could come together in such a magical way. The key is to perfectly cook the pasta and not overdo the lobster, just enough to soften its natural sweetness. I learned that adding a squeeze of lemon right before serving enhances the dish beautifully.

This dish is about balance; the richness of the lobster pairs wonderfully with the bright, crisp asparagus. I often add a touch of garlic and white wine to the sauce, which adds depth and elevates each bite. Trust me, once you try this, it will become a staple in your kitchen!

Why You'll Love This Recipe
Elegantly blends rich lobster flavor with fresh, crisp asparagus
Delivers a restaurant-quality dish right at home
Perfect for impressing guests or a cozy dinner date

Choosing Your Lobster

Selecting the right lobster is crucial for this dish. Fresh lobster meat offers a sweet, delicate flavor that frozen versions may lack. When purchasing, look for lobster tails or meat that is firm and smells briny, not fishy. If choosing pre-cooked lobster, ensure it has been kept at a proper temperature. If using live lobsters, steam or boil them for 8-12 minutes until bright red, then extract the meat and chop it into bite-sized pieces.

For convenience and flavor, consider using Maine lobster, known for its sweet and rich meat. If Maine lobster is unavailable, you can substitute with other varieties like Florida or spiny lobster. Just keep in mind that different types may vary slightly in texture and taste, which can alter the final dish.

Perfecting the Asparagus

When choosing asparagus, select bright green, firm stalks with closed tips for the best results. Cooking asparagus requires careful attention to avoid overcooking, which can lead to a mushy texture. Aim for tender-crisp asparagus by cooking it for only 3-4 minutes as stated. A quick plunge into ice water can help retain its vibrant color and crunch if you're preparing it ahead of time.

If you're not a fan of asparagus, you can easily substitute with seasonal vegetables such as sugar snap peas or green beans. Both options will add a fresh pop of color, while still complementing the luxurious lobster sauce. Adjust the cooking times as necessary to keep these veggies crisp yet tender.

Ingredients

For the Pasta

200g linguine pasta
Salt for boiling water

For the Sauce

2 tablespoons olive oil
2 cloves garlic, minced
1 cup asparagus, cut into 1-inch pieces
1 pound lobster meat, cooked and chopped
1/2 cup white wine
1 cup heavy cream
Salt and pepper to taste
Fresh parsley, chopped for garnish
Lemon wedges for serving

Instructions

Cook the Pasta

In a large pot, bring salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain and set aside.

Sauté the Garlic and Asparagus

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the asparagus and cook for about 3-4 minutes until tender-crisp.

Add Lobster and Deglaze

Stir in the lobster meat, followed by the white wine. Allow it to simmer for about 2-3 minutes to let the alcohol evaporate.

Make the Sauce

Pour in the heavy cream, stirring well to combine. Season with salt and pepper to taste. Let it simmer for an additional 3-4 minutes until the sauce has thickened.

Combine and Serve

Add the cooked pasta to the skillet and toss gently to coat. Garnish with chopped parsley and serve with lemon wedges.

Pro Tips

For a spicier touch, consider adding red pepper flakes when sautéing the garlic. Also, using a mix of seafood, like shrimp and scallops in addition to lobster, can provide a delightful variety.

Serving Suggestions

This Lobster and Asparagus Pasta is delightful on its own, but serving it with a light side salad or crusty garlic bread can enhance the meal. A mixed greens salad with a lemon vinaigrette pairs beautifully, balancing the richness of the cream sauce. Try to keep the side dishes simple; you want the pasta to be the star of the show!

For a touch of elegance, serve the pasta in shallow bowls, garnished with freshly chopped parsley and a squeeze of lemon juice. The brightness from the lemon cuts through the creaminess, enhancing every bite. A chilled glass of white wine, such as Pinot Grigio or Sauvignon Blanc, completes the experience perfectly.

Storing and Reheating

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To maintain the best texture, avoid freezing the pasta, as cream-based sauces tend to separate when thawed. Instead, if you find you're frequently cooking for one or two, consider halving the recipe or making smaller portions as needed.

When reheating, do so gently on the stove over low heat. Add a splash of cream or a knob of butter to help revive the sauce's creamy texture. Stir frequently to ensure even heating and prevent sticking or burning. Cook until warmed through, typically about 5 minutes, but adjust as necessary based on your stove's heat.

Questions About Recipes

→ Can I use frozen lobster meat?

Yes, just make sure to thaw it completely and pat it dry before using.

→ What can I substitute for white wine?

You can use chicken broth or a splash of lemon juice for a non-alcoholic version.

→ How do I make this dish gluten-free?

Use gluten-free pasta instead of traditional linguine.

→ Can I prepare this dish in advance?

It’s best enjoyed fresh, but you can prep the ingredients ahead of time. Just reheat the sauce before combining with pasta.