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Creamy Tomato Lobster Fettuccine

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

Creamy Tomato Lobster Fettuccine


  • 1/2 lb. fettuccine

  • 1/4 - 1/2 lb. lobster meat, chopped

  • 2 tbsp. salted butter

  • 1/2 shallot, finely chopped

  • 4 garlic cloves, minced

  • 2 tbsp. tomato paste

  • 1/2 tsp. salt

  • 1/4 cup brandy

  • 3/4 cup heavy cream

  • 1/4 cup Parmigiano Reggiano, finely grated

  • 1/4 cup Italian parsley, finely chopped


  1. Bring a large pot of water to a boil.

  2. Meanwhile, heat the butter in a large sauté pan over low heat and sauté the chopped shallot until soft and translucent, about 3-4 minutes. Add the minced garlic and sauté for a further 1-2 minutes until fragrant.

  3. Add the tomato paste and salt to the pan. Stir and let sit on medium-low heat for 2-3 minutes until the tomato paste deepens in color.

  4. Add 1/4 cup of brandy to deglaze the pan. Stir until the brandy has fully evaporated, about 1-2 minutes.

  5. Remove from heat and stir in the heavy cream and Parmigiano. Add more salt to taste.

  6. Add the lobster and let simmer for 3-4 minutes on low heat.

  7. Once the water is boiling, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water.

  8. Strain the pasta and add it to the pan along with the lobster sauce and 1/4 cup of pasta water. Toss on medium-heat until the pasta is fully coated in the sauce. Add more pasta water as needed, 1/4 cup at a time.

  9. Add the parsley and toss again.

  10. Plate and top with more parsley.


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