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    Lobster Pasta in Creamy White Wine Parmesan Tarragon Sauce

    By Julia | Updated: Mar 11, 2018 | Published: Sep 05, 2012 | 12 Comments

    4.1K shares
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    This post may contain affiliate links. For more information, please see our affiliate policy.

    Lobster Pasta in Creamy White Wine Parmesan Tarragon Sauce.  Lobster meat and Fettuccine Pasta are coated in a delicious cream sauce made with white wine, Parmesan cheese, fresh tarragon, garlic, grape tomatoes in this amazing pasta recipe.

    Lobster pasta with cream sauce

     

    I love everything creamy.  Lobster and creamy sauce definitely go well together.  Especially with pasta.  If you want to make something different with lobster, definitely try this lobster pasta with creamy white wine and tarragon sauce.

    I used chicken bouillon cube to add flavor to the sauce - which added amazing flavor!  If you can find porcini cubes (they are difficult to find but I did find them once) they would go great in place of chicken bouillon cube.

    For this recipe, I use flavored pasta - Tomato Basil Garlic Fettuccini.  You can see in the photos how colorful that pasta looks.  This pasta was a perfect match for the sauce.   If you can find this kind of pasta, it's definitely worth using it - I purchased it at Whole Foods.  Once pasta is cooked, rinse it quickly with cold water.  You can also just a regular fettuccine - the sauce is so flavorful and delicious it will work with any type of long pasta.  This delicious lobster pasta in creamy white wine Parmesan tarragon sauce is very rich, so I added some grape tomatoes which worked really well in this recipe.

    Lobster pasta with porcini and tarragon cream sauce, white wine, parmesan cheese

    Lobster tails:
    Lobster pasta with cream sauce

    First, cook lobster tails by boiling them in water:

    Lobster pasta with cream sauce

    Then, start making the sauce by cooking together onions, grape tomatoes (each sliced in half), tarragon, wine and other ingredients

    Lobster pasta with cream sauce

    Add heavy cream

    Lobster pasta with cream sauce

    Add lobster meat and continue cooking the sauce

    Lobster pasta with cream sauce

    I use Tomato Basil Garlic Fettucini for this recipe.  Use any fettuccine pasta

    Lobster pasta with cream sauce

    Lobster Pasta in Creamy White Wine Parmesan Tarragon Sauce
    4.45 from 9 votes

    Lobster Pasta in Creamy White Wine Parmesan Tarragon Sauce

    Lobster meat and Fettuccine Pasta are coated in a delicious cream sauce made with white wine, Parmesan cheese, fresh tarragon, garlic, grape tomatoes. 
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 20 minutes mins
    Cook Time 30 minutes mins
    Total Time 50 minutes mins
    Course Main Course
    Cuisine Italian
    Servings 4 people
    Calories per serving 873 kcal
    Author: Julia

    Ingredients

    • 12 oz fettuccini (I used Tomato Basil Garlic Fettuccine)
    • 2 lobster tails
    • 2 tablespoons olive oil
    • ½ onion , large, diced
    • 2 tablespoons fresh tarragon
    • 2 cloves garlic
    • ⅔ cup white wine
    • 12 grape tomatoes
    • 1 ½ cups heavy cream
    • 1 chicken bouillon cube (or use porcini broth cube)
    • 3 oz Parmesan Cheese , shredded
    • 9 grape tomatoes

    Instructions 

    • Bring a large pan of water to boil, add pasta and cook according to pasta directions. Rinse it quickly with cold water.  Set aside.
    • In the mean time, boil water in a separate pan, throw 2 lobster tails and cook them for 5 to 10 minutes until they just turn red/orange color. Remove from heat. Using tongs, remove lobster tails to a separate plate.
    • When cool enough to handle, remove lobster meat from the shell, discard the shell.
    • Cut lobster meat into bite-size pieces, meat will be uncooked in the thickest portion of the lobster tail, which is OK, because we will continue cooking the lobster in the sauce. For now, cover lobster meat and set aside.
    • Heat olive oil in a large skillet, add diced onion and cook on medium heat until translucent, about 5 minutes.
    • Chop fresh Tarragon finely and add to the skillet, stirring well with onions. Add chopped garlic. Add white wine and continue cooking on medium heat, constantly stirring until white wine is reduced by half.
    • Cut each of 12 grape tomatoes in half and add grape tomato halves to the skillet.
    • Add heavy cream and bring to boil, then reduce to simmer and add chicken bullion cube, stirring until the cube is completely dissolved.
    • Add lobster meat and cook the sauce with lobster meat in it for about 10 minutes on low heat, until the lobster meat is completely cooked through and to infuse the flavors. 
    • Add cooked and drained pasta to the skillet with the sauce, stir sauce with pasta over medium heat until sauce coats pasta, about 5 minutes. Cut each of the remaining 9 grape tomatoes in half.
    • To serve: Place pasta coated with sauce and lobster meat into each plate. Top with sliced grape tomatoes over the top of each pasta dish and sprinkle with shredded Parmesan cheese. 

    Nutrition

    Nutrition Information
    Lobster Pasta in Creamy White Wine Parmesan Tarragon Sauce
    Amount per Serving
    Calories
    873
    % Daily Value*
    Fat
     
    50
    g
    77
    %
    Saturated Fat
     
    26
    g
    163
    %
    Cholesterol
     
    248
    mg
    83
    %
    Sodium
     
    774
    mg
    34
    %
    Potassium
     
    722
    mg
    21
    %
    Carbohydrates
     
    72
    g
    24
    %
    Fiber
     
    4
    g
    17
    %
    Sugar
     
    5
    g
    6
    %
    Protein
     
    28
    g
    56
    %
    Vitamin A
     
    2420
    IU
    48
    %
    Vitamin C
     
    16
    mg
    19
    %
    Calcium
     
    424
    mg
    42
    %
    Iron
     
    3.3
    mg
    18
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition Disclaimer:

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
    « Labor day weekend with nature
    Tart crust recipe for 6 tartlets or large 9.5 inch tart »
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    Comments

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      Recipe Rating




    1. Simi

      September 04, 2021 at 9:05 pm

      Just made this recipe, but ate it as a soup. We cooked the cream in the lobster shells for 20 mins to infuse it before adding to the onion/tomato mixture. Recipe is delicious. Thank you!

      Reply
      • Julia

        September 22, 2021 at 4:52 pm

        I am so glad you tried this recipe and enjoyed it! Thank you for the 5-star review - I really appreciate it! 🙂

        Reply
    2. Jenny

      February 16, 2021 at 3:11 pm

      What size lobster tails?

      Reply
    3. Jessica S

      December 25, 2017 at 7:40 pm

      Delicious! Tastes just like the seafood pasta at my favorite restaurant. Will definitely make this one again. Thank you!!

      Reply
    4. Carrie's Experimental Kitchen

      September 28, 2012 at 5:32 am

      Good morning! I have featured this recipe on my blog today for my weekly seafood round-up and have linked this recipe to your original post so that my readers will be forwarded to your site. Thank you for allowing me to share! Here is the link: http://carriesexperimentalkitchen.blogspot.com/2012/09/seafood-frenzy-friday-week-36.html

      Reply
      • Julia

        September 30, 2012 at 4:15 pm

        Thank you for featuring my recipe!

        Reply
    5. Usha

      September 27, 2012 at 4:08 am

      I learned some interesting facts about lobsters reading your post. I never cooked lobsters at home and bookmarking the recipe.

      Thanks for sharing the recipe and linking it to my seafood event.

      Reply
    6. master chef

      September 13, 2012 at 3:16 am

      Excellent recipe. Simple and delicious recipes.

      Reply
    7. Julia

      September 05, 2012 at 11:21 pm

      Thank you.

      Reply
    8. kyleen

      September 05, 2012 at 8:16 pm

      This looks delicious! And your plate is really pretty.

      Reply
      • Penny

        September 15, 2019 at 11:55 am

        Grrrrr....now that was an awesome meal!!!

        Reply
        • Julia

          September 28, 2019 at 2:17 pm

          Thank you!

          Reply

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    Julia is the author of JuliasAlbum.com (a food blog focused on easy dinner recipes, pasta dishes, salads made with seasonal ingredients). In this photo, Julia is pictured wearing a yellow sweater against an Autumn background.

    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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