Lobster Pesto Fettuccine

Name: Lobster Pesto Fettuccine
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 300g fettuccine; Salt, for the pasta water; 2 cooked lobsters, meat removed and chopped; 1 cup fresh basil leaves; 1/4 cup pine nuts; 2 cloves garlic; 1/2 cup grated Parmesan cheese; 1/2 cup olive oil; Salt and pepper, to taste; Extra grated Parmesan; Fresh basil leaves, for garnish

Highlighted under: Culinary Journey Recipes

When I first tried Lobster Pesto Fettuccine at a quaint little restaurant by the coast, I was mesmerized by the rich flavors. I set out to recreate that experience at home and found that the delicate sweetness of the lobster pairs beautifully with the vibrant, herbaceous pesto. Each bite is a celebration of fresh ingredients and creamy pasta that transports me back to the seaside. This recipe celebrates those flavors and is perfect for a special dinner or simply to indulge in something delightful.

Created by

Emily

Last updated on 2026-01-22T11:21:28.343Z

When I was perfecting my Lobster Pesto Fettuccine, I focused on the balance between the fresh lobster and pesto. I discovered that using homemade pesto really enhances the dish's flavor. I blended basil, garlic, pine nuts, and Parmesan cheese to create a vibrant sauce that clings perfectly to the fettuccine. The freshness of the herbs paired with the richness of the lobster made each bite a burst of sea breeze and sunshine.

The cooking process was a revelation, too. I cooked the fettuccine until just al dente, ensuring it would soak up the flavors of the dish beautifully. Tossing in the lobster pieces right at the end allows them to warm up while maintaining their delicate texture. It's all about being gentle and allowing the flavors to marry!

Why You'll Love This Recipe
The luxurious taste of fresh lobster combined with homemade pesto is out of this world.
Creamy fettuccine creates a comforting dish that's perfect for any occasion.
An elegant meal that impresses guests and family alike with minimal effort.

Understanding Ingredients

The star of this recipe is undoubtedly the lobster. When selecting your lobster, look for bright shells and a fresh, briny scent. If using fresh lobsters, steam them for about 10-12 minutes until the shells turn bright red and the meat is opaque. Using cooked lobster makes this dish quicker, yet be mindful of the quality, as frozen or precooked varieties can sometimes lack the fresh flavor that's essential in this delicate dish.

Basil is another critical component in the pesto. Fresh basil gives the dish a fragrant aroma and distinct taste. If you can’t find fresh basil, you can substitute it with a mix of parsley and spinach to provide a similar green color and consistency but with a different flavor profile. Another tip: to prevent oxidation and browning after processing, consider blanching the basil leaves briefly in boiling water.

Perfecting the Pesto

Making the pesto is straightforward, but achieving the right texture is key. Blending the ingredients in a food processor helps release the oils from the pine nuts and basil, creating a glossy and smooth mixture. If your pesto turns out too thick, don't hesitate to add more olive oil, a tablespoon at a time, until you reach your desired consistency. A well-balanced pesto should be bright green and have a creamy texture that clings to the fettuccine perfectly.

If you’re looking to reduce calories or want a different flavor, you can use nutritional yeast in place of Parmesan cheese, which adds a cheesy umami note without dairy. This substitution works particularly well in vegan diets while maintaining the dish's richness. Always taste and adjust the seasoning, adding more salt or pepper according to your palate.

Serving Suggestions and Storage

When serving Lobster Pesto Fettuccine, consider pairing it with a light, crisp white wine like a Pinot Grigio or a sparkling wine, which complements the richness of the lobster and pesto beautifully. Serve it in wide, shallow bowls to showcase the vibrant colors, garnishing with extra Parmesan and fresh basil leaves for an appealing presentation.

If you've made more than you can eat, you can store leftovers in an airtight container in the refrigerator for up to two days. To reheat, gently warm the dish on low heat, adding a splash of reserved pasta water to reemulsify the sauce. Avoid microwaving directly, as it can overcook the pasta and make the lobster rubbery. Enjoying the leftovers will remind you of the delightful seaside experience, just as the original dish did!

Ingredients

Gather the ingredients listed below to ensure a smooth cooking process.

For the Pasta

300g fettuccine
Salt, for the pasta water

For the Lobster and Pesto

2 cooked lobsters, meat removed and chopped
1 cup fresh basil leaves
1/4 cup pine nuts
2 cloves garlic
1/2 cup grated Parmesan cheese
1/2 cup olive oil
Salt and pepper, to taste

For Garnish

Extra grated Parmesan
Fresh basil leaves, for garnish

This combination of ingredients ensures a rich and flavorful dish that's sure to impress!

Instructions

Follow these steps to create your Lobster Pesto Fettuccine perfectly.

Cook the Fettuccine

In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

Make the Pesto

In a food processor, combine basil leaves, pine nuts, garlic, and Parmesan cheese. While the processor is running, gradually add olive oil until the mixture is well blended. Season with salt and pepper to taste.

Combine Ingredients

In a large skillet over medium heat, add the cooked lobster and pesto. Toss in the drained fettuccine and mix well, adding reserved pasta water gradually until desired creaminess is achieved.

Serve

Serve the Lobster Pesto Fettuccine warm, garnished with extra Parmesan and fresh basil leaves.

Enjoy your delicious Lobster Pesto Fettuccine with a glass of white wine!

Pro Tips

For an extra kick, consider adding a pinch of red pepper flakes to the pesto. Also, make sure not to overcook the fettuccine to keep it perfectly al dente.

Scaling the Recipe

This Lobster Pesto Fettuccine recipe can easily be scaled up or down depending on your needs. For a dinner party, doubling the ingredients will ensure everyone has a satisfying portion. Just keep in mind that the pesto batch may need extra blending time for large quantities to ensure a smooth consistency and that flavor is evenly distributed.

If you're cooking for fewer people, simply halve the ingredients. However, make sure to adjust the cooking time for the fettuccine according to your pot size, as smaller batches may cook faster. Always taste as you go to maintain the right balance of flavors!

Troubleshooting Common Issues

If you find that your pasta has turned gummy or sticky, it could be due to overcooking or not tossing it with enough sauce. Ensure you’re timing your pasta cooking precisely to al dente and reserving enough pasta water to adjust the sauce’s creaminess. A light toss in olive oil right after draining can also help prevent sticking as you prepare the other components.

In case your pesto turns out too bitter, it may be due to over-blending, which releases too much bitterness from the basil. Try adding a squeeze of lemon juice or a pinch of sugar to balance the flavors. Remember to taste frequently, as this will help you catch any potential missteps before completing the dish.

Questions About Recipes

→ Can I use frozen lobster for this recipe?

Yes, frozen lobster is a great option. Just ensure it is fully thawed and drained.

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days.

→ Can I make the pesto ahead of time?

Absolutely! You can make the pesto and store it in the refrigerator for up to a week.

→ What can I substitute if I don't have pine nuts?

You can use walnuts or almonds as a substitute for pine nuts in the pesto.