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Gordon Ramsay Lobster Pasta Recipe

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★★★★★

4.8 from 82 reviews

Gordon Ramsay’s Lobster Pasta is a luxurious seafood dish featuring succulent lobster meat tossed in a creamy tomato and lobster stock sauce, paired perfectly with al dente linguine. This elegant recipe combines homemade lobster stock, fresh tomatoes, and cream to create a rich and flavorful pasta experience ideal for special occasions or gourmet dinners.

Ingredients

Scale

Seafood

  • 750g lobster tails, meat removed, shells saved

Pasta

  • 500g linguine

Olive Oil & Butter

  • 3.5 tbsp olive oil
  • 75g salted butter

Vegetables

  • 3 stalks celery, chopped
  • 2 carrots, chopped
  • 2 onions, halved
  • 1 shallot, diced
  • 2 garlic cloves, sliced
  • 500g cherry tomatoes

Other Ingredients

  • 1 tbsp tomato paste
  • 1 tbsp black peppercorns
  • 4 bay leaves
  • 6 cups water
  • ½ cup white wine
  • 1 cup lobster stock (homemade)
  • 150ml heavy cream
  • Fresh parsley, chopped, for garnish

Instructions

  1. Prepare the Lobster: Remove the lobster meat from the tails and chop it into bite-sized chunks. Set the meat aside and save the shells for making stock.
  2. Make Lobster Stock: Heat olive oil in a pan and sear the lobster shells until they turn bright red to release flavor. Add chopped celery, carrots, halved onions, and tomato paste. Pour in 6 cups of water and add black peppercorns and bay leaves. Bring this mixture to a boil, then reduce heat and simmer for 1 hour to develop a rich lobster stock. Strain the stock through a fine sieve and set aside.
  3. Cook the Lobster Meat: Melt the salted butter in a pan over medium heat. Gently cook the chopped lobster meat for 4–5 minutes until it becomes just opaque, taking care not to overcook. Remove the lobster meat from the pan and set it aside.
  4. Prepare the Sauce: In the same pan used to cook lobster, sauté the diced shallots and sliced garlic until fragrant. Add the cherry tomatoes and cook them for about 10 minutes until they burst, releasing their juices. Deglaze the pan with white wine and allow it to reduce by half. Pour in the strained lobster stock and bring to a simmer. Stir in the heavy cream and cook for another 1–2 minutes until the sauce is creamy and slightly thickened.
  5. Cook the Pasta: Bring a large pot of salted water to a boil and cook the linguine 2–3 minutes less than al dente, so it finishes cooking in the sauce. Reserve 1 cup of the pasta cooking water before draining.
  6. Combine Pasta and Sauce: Add the drained linguine to the sauce and toss together, adding reserved pasta water as needed to achieve a glossy coating. Gently fold in the cooked lobster meat, mixing carefully to keep the lobster pieces intact. Taste and adjust seasoning if necessary.
  7. Serve: Plate the lobster pasta and garnish generously with freshly chopped parsley and a sprinkle of black pepper. Serve immediately to enjoy the dish at its freshest.

Notes

  • Be careful not to overcook the lobster meat to keep it tender and juicy.
  • Saving the lobster shells for making stock greatly enhances the flavor of the sauce.
  • You can substitute linguine with spaghetti or fettuccine if preferred.
  • Use a good quality white wine for deglazing to add depth to the sauce.
  • Reserve some pasta water as its starch helps the sauce stick better to the pasta.
  • For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.

Keywords: lobster pasta, Gordon Ramsay, seafood pasta, creamy lobster sauce, linguine, gourmet dinner, Italian seafood

Find it online: https://tastemadebyclara.com/gordon-ramsay-lobster-pasta-recipe/