Description
This Brown Butter Lobster Roll Pasta is a luxurious twist on the classic lobster roll, combining tender chunks of lobster meat with a rich, nutty brown butter sauce and creamy mayonnaise, tossed with linguine or fettuccine for an indulgent yet straightforward seafood pasta dish perfect for a gourmet dinner at home.
Ingredients
Scale
Pasta
- 12 ounces linguine or fettuccine pasta
Lobster Mixture
- 1 pound cooked lobster meat, chopped
- 6 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon Old Bay seasoning
- 1 tablespoon fresh lemon juice
- 1/4 to 1/2 teaspoon red pepper flakes (optional, adjust to taste)
Finishing Ingredients
- 1/4 cup mayonnaise
- 2 tablespoons fresh chives, finely chopped
- Salt, to taste
- Freshly cracked black pepper, to taste
Garnish
- Lemon wedges (optional)
- Extra fresh chives (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the linguine or fettuccine until al dente, according to package instructions. Reserve ½ cup of the pasta cooking water then drain the pasta and set aside.
- Brown the butter: In a large skillet over medium heat, melt the unsalted butter. Stir frequently and cook for about 5-7 minutes until the butter turns a rich golden brown color and develops a nutty aroma. Be careful not to burn it.
- Sauté the garlic: Add the minced garlic to the browned butter and cook for 1 minute, stirring constantly until fragrant but not browned or burnt.
- Add lobster and seasonings: Stir in the chopped lobster meat, Old Bay seasoning, fresh lemon juice, and red pepper flakes (if using). Toss gently to evenly coat the lobster in the brown butter sauce.
- Toss pasta and adjust sauce: Add the drained pasta directly to the skillet with the lobster mixture. Gradually stir in the reserved pasta water to loosen the sauce and achieve your desired consistency. Toss gently to combine all ingredients well.
- Finish with mayonnaise and herbs: Remove the skillet from heat and stir in the mayonnaise and chopped fresh chives. Season with salt and freshly cracked black pepper to taste, mixing gently until creamy and well combined.
- Serve and garnish: Plate the pasta immediately and garnish with additional fresh chives and lemon wedges if desired for an extra burst of freshness and brightness.
Notes
- Ensure the butter is browned but not burnt for the best nutty flavor.
- You can use fresh or thawed cooked lobster meat; lobster tails or claw meat work well.
- Adjust the amount of red pepper flakes based on your heat preference or omit if sensitive to spice.
- The reserved pasta water helps create a smooth sauce that clings well to the pasta.
- Serve immediately for the best texture and flavor—reheating may alter the creaminess.
