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Gordon Ramsay Lobster Pasta Recipe

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4.2 from 80 reviews

Gordon Ramsay’s Lobster Pasta is an exquisite seafood dish featuring tender lobster meat tossed in a rich, creamy tomato and lobster stock sauce served over perfectly cooked linguine. This recipe combines homemade lobster stock with fresh ingredients for an elegant and flavorful meal that impresses every time.

Ingredients

Lobster and Stock

  • 750g lobster tails, meat removed, shells saved
  • 3.5 tbsp olive oil
  • 3 stalks celery, chopped
  • 2 carrots, chopped
  • 2 onions, halved
  • 1 tbsp tomato paste
  • 1 tbsp black peppercorns
  • 4 bay leaves
  • 6 cups water

Sauce

  • 75g salted butter
  • 1 shallot, diced
  • 2 garlic cloves, sliced
  • 500g cherry tomatoes
  • ½ cup white wine
  • 1 cup lobster stock (homemade)
  • 150ml heavy cream

Pasta and Garnish

  • 500g linguine
  • Fresh parsley, chopped, for garnish
  • Black pepper, for garnish

Instructions

  1. Prepare the Lobster: Remove the lobster meat from the shells and chop it into bite-sized chunks. Save the shells for making the stock.
  2. Make Lobster Stock: Heat olive oil in a pan and sear the lobster shells until bright red to release their flavor. Add celery, carrots, onions, and tomato paste, stirring to combine. Pour in 6 cups of water, then add black peppercorns and bay leaves. Bring to a boil, then reduce heat and simmer for 1 hour. Strain the stock through a fine sieve and set aside.
  3. Cook the Lobster Meat: In a clean pan, melt the salted butter over medium heat. Add the lobster chunks and cook gently for 4–5 minutes until just opaque. Remove the lobster meat from the pan and set aside to prevent overcooking.
  4. Prepare the Sauce: Using the same pan, sauté diced shallots and sliced garlic until fragrant and softened. Add the cherry tomatoes and cook for about 10 minutes until they begin to burst and break down. Pour in the white wine to deglaze the pan and allow it to reduce by half. Stir in the homemade lobster stock and let the mixture simmer to meld the flavors. Stir in the heavy cream and cook gently for 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 until about 2–3 minutes shy of al dente. Reserve one cup of pasta cooking water before draining the pasta.
  6. Combine Pasta and Sauce: Add the drained linguine directly to the sauce, tossing well. Add some reserved pasta water a little at a time to loosen and achieve a glossy texture. Gently fold in the cooked lobster meat. Taste the mixture and season with black pepper or salt if needed.
  7. Serve: Plate the lobster pasta and garnish generously with fresh chopped parsley and a sprinkle of freshly ground black pepper. Serve immediately to enjoy the dish at its best.

Notes

  • Be careful not to overcook the lobster meat; it should be tender and slightly firm.
  • Reserving pasta water is key to helping the sauce cling perfectly to the linguine.
  • The lobster stock can be made in advance and refrigerated or frozen for future use.
  • Use high-quality olive oil and fresh ingredients for best flavor.
  • If white wine is unavailable, a splash of dry vermouth or chicken stock can be used as a substitute.

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