Lobster Pesto Fettuccine

Name: Lobster Pesto Fettuccine
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 4
Ingredients: 12 oz fettuccine pasta; 2 lobster tails, cooked and chopped; 1 cup fresh basil pesto; 1/2 cup heavy cream; 1/2 cup grated Parmesan cheese; 2 cloves garlic, minced; 2 tbsp olive oil; Salt and pepper, to taste; Fresh basil leaves, for garnish

Highlighted under: Global Flavors

When I first decided to make Lobster Pesto Fettuccine, I was driven by the idea of blending fresh seafood with the vibrant flavors of basil pesto. The combination turned out wonderfully, marrying the richness of lobster with the aromatic herbs. I absolutely loved how the creamy pasta sauce enveloped each strand of fettuccine, creating a luxurious dish that's perfect for special dinners. It’s a delightful recipe that feels fancy yet can be whipped up in less than an hour, allowing you to impress your loved ones without spending all day in the kitchen.

Created by

Emily

Last updated on 2026-01-22T12:30:29.627Z

Preparing Lobster Pesto Fettuccine was an adventure that took me back to summer days spent at the beach, enjoying fresh seafood. I carefully steamed the lobster, making sure not to overcook it, which can easily happen. The secret to getting the flavors just right lies in balancing the richness of the lobster with the brightness of the pesto, and I found that a squeeze of fresh lemon juice made a world of difference.

As I mixed everything together, I was amazed by the transformation of simple ingredients into a luxurious dish. The pasta soaks up the pesto beautifully, and the lobster adds both color and a decadently sweet flavor. I recommend tossing the pasta off the heat to prevent any clumping; it’s a small tip that helps keep the dish cohesive and delightful.

Why You'll Love This Recipe
Fresh lobster meat adds a touch of elegance to any meal
Pesto sauce offers a perfect blend of earthy and nutty flavors
Quick and easy to prepare, making it ideal for entertaining

Perfect Pasta Cooking

Cooking the fettuccine to the perfect texture is crucial for this dish. Be sure to salt your pasta water generously, which not only enhances the flavor of the noodles but also helps them cook evenly. Aim to cook the pasta until al dente, usually about 8-10 minutes, then drain it. Don't forget to reserve a cup of pasta water; this starchy liquid will help adjust the sauce's consistency later on.

After draining, give the pasta a good shake to remove excess water, but do not rinse it. Rinsing can wash away the starch that helps sauces adhere to the noodles. Keep the pasta warm by covering it or placing it back into the hot pot off the heat while you prepare the sauce.

Enhancing the Sauce

The sauce for your Lobster Pesto Fettuccine is where the flavor really shines. Use high-quality fresh basil pesto—homemade or store-bought—to infuse the dish with vibrant herbaceous notes. As the garlic sautés, be careful not to let it brown; simply cook until fragrant. This prevents any bitter taste from overpowering the sauce.

When you combine the heavy cream with the pesto, look for a glossy texture, which indicates that the ingredients are well-integrated. The cream adds a rich, velvety mouthfeel that perfectly complements the sweet lobster meat. If you find the sauce too thick for your liking, gradually add reserved pasta water while tossing until it reaches your desired consistency.

Garnishing and Serving

Garnishing your Lobster Pesto Fettuccine with fresh basil not only enhances visual appeal but also elevates the overall flavor. Choose bright and fragrant basil leaves to create a lovely contrast against the creamy sauce. A sprinkle of extra Parmesan on top can also boost richness and add a delightful salty crunch.

Serve the dish immediately after combining all ingredients to ensure the pasta remains warm and the sauce is at its creamiest. This dish pairs beautifully with a crisp white wine, like Sauvignon Blanc, that can cut through the richness, enhancing your dining experience.

Ingredients

Gather the following ingredients to create this delicious Lobster Pesto Fettuccine:

Ingredients

12 oz fettuccine pasta
2 lobster tails, cooked and chopped
1 cup fresh basil pesto
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
2 tbsp olive oil
Salt and pepper, to taste
Fresh basil leaves, for garnish

Make sure to have all your ingredients prepared and ready to go for the best results!

Instructions

Follow these steps to create your Lobster Pesto Fettuccine:

Cook the pasta

Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain and reserve 1 cup of the pasta water.

Prepare the sauce

In a large skillet over medium heat, add olive oil and minced garlic. Sauté for about 1 minute until fragrant, then reduce heat.

Combine ingredients

Stir in the heavy cream and pesto, mixing well. Add the cooked lobster and toss to coat.

Mix with pasta

Add the fettuccine to the skillet, tossing everything together. If the sauce is too thick, add reserved pasta water as needed for creaminess.

Finish and serve

Stir in Parmesan cheese, season with salt and pepper, and serve immediately, garnished with fresh basil.

Enjoy your Lobster Pesto Fettuccine while it's hot and fresh!

Pro Tips

For an added kick, consider mixing in a pinch of red pepper flakes or a splash of lemon zest for brightness.

Ingredient Substitutions

If fresh lobster is hard to find, consider using shrimp or even crab meat as a substitute. Both options will retain the seafood essence while providing a similar texture. Additionally, for a vegetarian version, you can omit the seafood entirely and add grilled vegetables or sautéed mushrooms instead, enhancing the dish’s earthiness with a different flavor profile.

For those who are dairy-free, you can swap heavy cream with coconut cream or a blend of cashew cream. Nutritional yeast can be used in place of parmesan to maintain a creamy and cheesy flavor without the dairy.

Make-Ahead Tips

You can prepare the basil pesto in advance and store it in an airtight container in the refrigerator for up to one week. Just ensure to cover the surface with a little olive oil to prevent oxidation. This will save you precious time on the day you plan to serve the Lobster Pesto Fettuccine.

Though the fettuccine is best served fresh, you can reheat leftovers gently in a skillet over medium-low heat. Add a splash of water or cream to help revive the sauce’s texture. Avoid microwaving, as this can overheat and dry out the pasta.

Scaling the Recipe

This recipe can easily be doubled if you're hosting a larger gathering. When scaling up, increase the cooking time slightly for the pasta, but monitor it closely to avoid overcooking. For the sauce, consider using a larger skillet or making it in batches to ensure even heating and mixing.

If you're cooking for fewer people, feel free to halve the ingredients, but I recommend preparing the full amount of sauce even if you’re reducing pasta. This way, you ensure each bite has enough flavor, and you may have some leftover sauce for dipping or additional dishes later!

Questions About Recipes

→ Can I use frozen lobster tails?

Yes, frozen lobster tails work well. Just make sure to defrost them completely before cooking.

→ Is there a substitute for heavy cream?

You can use half-and-half or a non-dairy cream alternative, but the sauce may be less rich.

→ Can I make this dish ahead of time?

It's best enjoyed fresh, but you can prepare the pesto and cook the lobster ahead of time, mixing them with the pasta just before serving.

→ What can I serve with Lobster Pesto Fettuccine?

A simple arugula salad or steamed asparagus pairs nicely for a complete meal.