Gordon Ramsay Lobster Pasta Recipe

This Gordon Ramsay Lobster Pasta Recipe is a rich and creamy recipe, which is made with fresh lobster and white wine. It’s a restaurant-quality dish, ready in about 1 hour and 20 minutes.

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Gordon Ramsay Lobster Pasta Recipe Ingredients

For the Homemade Lobster Stock:

• Shells from 750g lobster tails
• 1.5 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

For the Pasta and Sauce:

• 750g lobster meat (from tails), chopped into chunks
• 500g linguine
• 2 tbsp olive oil
• 75g salted butter
• 1 shallot, diced
• 2 garlic cloves, sliced
• 500g cherry tomatoes
• ½ cup white wine
• 1 cup homemade lobster stock (from above)
• 150ml heavy cream
• Fresh parsley, chopped, for garnish
• Salt and freshly ground black pepper

How To Make Gordon Ramsay Lobster Pasta

1. Make the Lobster Stock: In a large pot, heat 1.5 tbsp of olive oil. Add the reserved lobster shells and sear until they turn bright red. Add the celery, carrots, onions, and tomato paste. Pour in the water, then add the peppercorns and bay leaves. Bring to a simmer and cook for 1 hour. Strain the stock through a fine-mesh sieve, discarding the solids.
2. Cook the Lobster Meat: In a large, wide skillet, gently melt the butter. Add the chunks of lobster meat and cook for about 5 minutes, until just opaque and cooked through. Remove the lobster from the skillet and set it aside.
3. Start the Sauce Base: In the same skillet, sauté the diced shallot and sliced garlic until softened and fragrant. Add the cherry tomatoes and cook for about 10 minutes, until they break down and release their juices.
4. Deglaze and Simmer: Pour the white wine into the pan to deglaze, scraping up any flavorful browned bits from the bottom. Let it reduce by about half. Pour in 1 cup of your homemade lobster stock and let it simmer. Stir in the heavy cream.
5. Cook the Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Cook the linguine until it is 2-3 minutes shy of al dente (still very firm). Before draining, reserve 1 cup of the starchy pasta water.
6. Combine Pasta and Sauce: Drain the linguine and add it directly to the skillet with the sauce. Toss to combine and continue to cook for 2-3 minutes, allowing the pasta to finish cooking in the sauce and absorb the flavor. Add splashes of the reserved pasta water as needed to create a silky, clinging sauce.
7. Finish and Serve: Gently fold the cooked lobster meat back into the pasta. Taste and adjust seasoning with salt and pepper if needed. Serve immediately, garnished with fresh parsley and a crack of black pepper.

Recipe Tips

• How do I get the most flavorful pasta? The key is to finish cooking the pasta directly in the sauce for the last 2-3 minutes. This allows the noodles to absorb all the rich flavors of the lobster stock and tomato-wine sauce.
• What does it mean to “deglaze the pan”? When you pour a liquid (like wine) into a hot pan after sautéing, you use a spoon to scrape up all the caramelized, browned bits stuck to the bottom. This process, called deglazing, is crucial as those bits are packed with concentrated flavor.
• Why should I rest the cooked lobster? Cooking the lobster separately and setting it aside allows you to build and perfect the sauce without the risk of overcooking the delicate lobster meat. You fold it back in at the very end just to heat it through.
• What’s the best pan for finishing the pasta? A wide skillet or sauté pan is ideal. It allows the pasta to sit in a single layer, ensuring every strand gets evenly coated with the sauce, rather than steaming in a pile in a deep pot.

What To Serve With Lobster Pasta

This luxurious and rich pasta dish is a showstopper on its own. It needs very little accompaniment, but pairs perfectly with:

• Warm, crusty garlic bread for soaking up the delicious sauce.
• A simple arugula or green salad with a light lemon vinaigrette.
• A glass of the same crisp white wine used in the sauce, such as a Sauvignon Blanc or Pinot Grigio.

How To Store Lobster Pasta

Store: Lobster pasta is best enjoyed immediately. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Reheat: Reheat very gently in a skillet over low heat with a splash of water or chicken stock to loosen the sauce. Be careful not to overcook the lobster, which can make it tough and rubbery.

Lobster Pasta Nutrition Facts

• Calories: 750kcal
• Protein: 45g
• Fat: 30g
• Carbohydrates: 70g
• Sugar: 8g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Gordon Ramsay Turkey Pasta Recipe
• Gordon Ramsay Ground Turkey Pasta Recipe
• Gordon Ramsay Mushroom And Leek Pasta Recipe