Gordon Ramsay’s Lobster Pasta Slowed Me Down in the Best Way

Gordon Ramsay’s Lobster Pasta is made with succulent lobster tails, al dente linguine, sweet cherry tomatoes, fresh garlic, spicy chili, and a splash of dry white wine. The result is a luxurious, restaurant-quality dish where the rich, tomato-infused sauce clings perfectly to the pasta and tender seafood. It is the perfect main course for a romantic date night or a special anniversary dinner for two.

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• Gordon Ramsay’s Foolproof Apple Tarte Tatin Recipe
• Gordon Ramsay Burger Seasoning Recipe
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Why You Will Love This Lobster Pasta:

• The “Shell” Secret: The genius of this recipe lies in frying the empty lobster shells in the oil first. This infuses the entire dish with a deep, roasted shellfish flavor that you usually only get in slow-cooked bisques.
• Never Chewy: By searing the lobster chunks briefly and then removing them, you guarantee the meat stays sweet and tender. You simply fold them back in at the end to warm through, avoiding the dreaded rubbery texture.
• Restaurant Luxury at Home: This looks and tastes like a pricey plate from a high-end Italian restaurant. It is elegant, colorful, and feels incredibly special, making it the ultimate “date night” weapon.
• Fresh and Zesty: Despite being a rich pasta dish, it doesn’t feel heavy. The fresh cherry tomatoes, lemon zest, and spicy chili keep the sauce bright and vibrant, balancing the richness of the lobster perfectly.

Gordon Ramsay’s Lobster Pasta Ingredients

For the Lobster & Base:

• 2 fresh lobster tails (shells on)
• 8 oz (225g) linguine or spaghetti
• 3 tablespoons olive oil
• 2 shallots, finely chopped
• 3 cloves garlic, minced
• 1 fresh red chili, deseeded and finely chopped (optional for heat)

For the Sauce:

• 1/2 cup dry white wine (like Sauvignon Blanc)
• 2 cups cherry tomatoes, halved
• 1/2 cup tomato puree (passata) or crushed tomatoes
• 1/2 cup seafood stock or chicken stock
• 1 tablespoon unsalted butter (cold)
• Fresh basil and parsley, chopped
• Salt and freshly ground black pepper
• Lemon zest and juice, for finishing

How To Make Gordon Ramsay’s Lobster Pasta

1. Prepare the lobster: Remove the meat from the lobster shells. Chop the meat into bite-sized chunks. Do not throw away the shells keep them to flavor the sauce.
2. Sear the shells: Heat the olive oil in a large, deep pan over medium-high heat. Add the empty lobster shells and cook for 2-3 minutes until they turn bright red. This infuses the oil with a deep shellfish flavor. Remove the shells and discard them.
3. Sauté the aromatics: In the same flavored oil, add the chopped shallots, garlic, and red chili. Cook gently for 2-3 minutes until the shallots are soft but not brown.
4. Cook the lobster meat: Add the lobster chunks to the pan. Sear them quickly for 1-2 minutes until they turn opaque and white. Remove the meat from the pan and set it aside on a plate to prevent overcooking.
5. Build the sauce: Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Let the wine bubble and reduce by half. Add the cherry tomatoes, tomato puree, and stock. Simmer for 10 minutes until the tomatoes break down and the sauce thickens.
6. Cook the pasta: While the sauce simmers, cook the linguine in a large pot of salted boiling water until al dente (usually 1 minute less than the package instructions). Reserve 1/2 cup of the starchy pasta water, then drain.
7. Combine and finish: Add the cooked pasta and the reserved lobster meat into the sauce. Pour in a splash of the reserved pasta water. Toss everything together over medium heat for 1 minute. Turn off the heat and stir in the cold butter, lemon zest, lemon juice, and fresh herbs.

Recipe Tips

• Use the Shells: Cooking the empty shells in the oil first is Gordon Ramsay’s secret weapon. It extracts the natural oils and flavor from the shell, giving the entire dish a profound seafood taste without needing expensive stock.
• Mise en Place: This recipe moves fast once you start cooking. Chop your garlic, halve your tomatoes, and prep your lobster before you turn on the stove. This allows you to enjoy the process rather than rushing.
• Don’t Overcook Lobster: Lobster becomes rubbery very quickly. By searing it briefly and removing it, then adding it back only at the very end to warm through, you ensure it stays tender and buttery.
• The Butter Finish: Stirring in a knob of cold butter at the very end (a technique called “mounting”) gives the sauce a glossy shine and a velvety mouthfeel.

What To Serve With Lobster Pasta?

This dish is rich and flavorful so keep the sides simple a slice of toasted garlic focaccia or crusty sourdough bread is essential for mopping up the spicy tomato sauce. A light salad, such as arugula with shaved parmesan and a lemon vinaigrette, helps cleanse the palate between bites. Pair it with the same dry white wine you used in the sauce.

How To Store Leftovers Lobster Pasta?

• Refrigerate: Seafood pasta is best eaten immediately. However, you can store leftovers in an airtight container in the refrigerator for up to 1 day.
• Freeze: Do not freeze this dish. The lobster will lose its texture, and the pasta will become mushy.

Culinary Content Architect

Custom Gem

Here is the reheating guide for Gordon Ramsay’s Lobster Pasta. This section fits best right after the How To Store section.

How To Reheat Leftovers Lobster Pasta?

Seafood pasta is delicate. The goal is to warm the dish without cooking the lobster further, which would make it tough and rubbery.

1. On the Stovetop (The Best Method) This method restores the glossy sauce and keeps the lobster tender.

• Add Liquid: Place the cold pasta in a skillet over low heat. Add a splash of water, chicken stock, or white wine (about 2 tablespoons) to loosen the sauce.
• Heat Gently: Stir gently and constantly. The liquid will emulsify with the cold sauce to make it creamy again.
• Timing: Heat for just 3-4 minutes until the pasta is steaming. Remove from the heat immediately to prevent the lobster from shrinking.

2. In the Microwave (Use Caution) Only use this if you are in a rush, as it risks overcooking the seafood.

• Low Power: Place a portion in a microwave-safe bowl and add a teaspoon of water. Cover with a damp paper towel.
• Intervals: Heat on 50% power (medium) for 1 minute. Stir, then heat in 30-second intervals until just warm. Do not blast it on high heat, or the lobster will pop and become chewy.

Pro Tip: If you have the patience, pick the large chunks of lobster out of the cold pasta. Reheat the pasta and sauce first, then stir the cold lobster back in at the very end for just 30 seconds to warm through gently.

FAQs

More Recipes:

• Gordon Ramsay’s Crunchy Coleslaw Recipe (Creamy & Tangy)
• Gordon Ramsay’s Crispy French Fries Recipe
• Gordon Ramsay Perfect Mashed Potatoes Recipe

Lobster Pasta Nutrition Facts

Serving Size: 1 bowl

• Calories: 580 kcal
• Total Fat: 22g
• Saturated Fat: 6g
• Cholesterol: 125mg
• Sodium: 850mg
• Total Carbohydrate: 65g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 32g

Gordon Ramsay’s Lobster Pasta Slowed Me Down in the Best Way

Recipe by Sophie LaneCourse: Dinner, Lunch, MainCuisine: American, British, ItalianDifficulty: Easy

Servings

2

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

580

kcal

Gordon Ramsay’s Lobster Pasta is made with succulent lobster tails, al dente linguine, sweet cherry tomatoes, fresh garlic, spicy chili, and a splash of dry white wine. The result is a luxurious, restaurant-quality dish where the rich, tomato-infused sauce clings perfectly to the pasta and tender seafood. It is the perfect main course for a romantic date night or a special anniversary dinner for two.

Ingredients

• 2 fresh lobster tails (shells on)

• 8 oz (225g) linguine or spaghetti

• 3 tablespoons olive oil

• 2 shallots, finely chopped

• 3 cloves garlic, minced

• 1 fresh red chili, deseeded and finely chopped (optional for heat)

• For the Sauce:

• 1/2 cup dry white wine (like Sauvignon Blanc)

• 2 cups cherry tomatoes, halved

• 1/2 cup tomato puree (passata) or crushed tomatoes

• 1/2 cup seafood stock or chicken stock

• 1 tablespoon unsalted butter (cold)

• Fresh basil and parsley, chopped

• Salt and freshly ground black pepper

• Lemon zest and juice, for finishing

Directions

• Prepare the lobster: Remove the meat from the lobster shells. Chop the meat into bite-sized chunks. Do not throw away the shells keep them to flavor the sauce.
• Sear the shells: Heat the olive oil in a large, deep pan over medium-high heat. Add the empty lobster shells and cook for 2-3 minutes until they turn bright red. This infuses the oil with a deep shellfish flavor. Remove the shells and discard them.
• Sauté the aromatics: In the same flavored oil, add the chopped shallots, garlic, and red chili. Cook gently for 2-3 minutes until the shallots are soft but not brown.
• Cook the lobster meat: Add the lobster chunks to the pan. Sear them quickly for 1-2 minutes until they turn opaque and white. Remove the meat from the pan and set it aside on a plate to prevent overcooking.
• Build the sauce: Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Let the wine bubble and reduce by half. Add the cherry tomatoes, tomato puree, and stock. Simmer for 10 minutes until the tomatoes break down and the sauce thickens.
• Cook the pasta: While the sauce simmers, cook the linguine in a large pot of salted boiling water until al dente (usually 1 minute less than the package instructions). Reserve 1/2 cup of the starchy pasta water, then drain.
• Combine and finish: Add the cooked pasta and the reserved lobster meat into the sauce. Pour in a splash of the reserved pasta water. Toss everything together over medium heat for 1 minute. Turn off the heat and stir in the cold butter, lemon zest, lemon juice, and fresh herbs.

Notes

• Use the Shells: Cooking the empty shells in the oil first is Gordon Ramsay’s secret weapon. It extracts the natural oils and flavor from the shell, giving the entire dish a profound seafood taste without needing expensive stock.
  Mise en Place: This recipe moves fast once you start cooking. Chop your garlic, halve your tomatoes, and prep your lobster before you turn on the stove. This allows you to enjoy the process rather than rushing.
  Don’t Overcook Lobster: Lobster becomes rubbery very quickly. By searing it briefly and removing it, then adding it back only at the very end to warm through, you ensure it stays tender and buttery.
  The Butter Finish: Stirring in a knob of cold butter at the very end (a technique called “mounting”) gives the sauce a glossy shine and a velvety mouthfeel.