Lobster and Prosciutto Pasta with Tomato Basil Sauce: Your Guide to a Luxurious Home-Cooked Feast

JUMP TO RECIPE

There are meals you eat to stay fueled, and then there are meals that feed something deeper—meals that touch your soul and spark memories or imagination. That’s exactly what Lobster and Prosciutto Pasta with Tomato Basil Sauce does.

It’s not just food—it’s an experience. The moment you take that first bite, you’re transported to a Mediterranean coastline or a coastal bistro where the sea meets the warmth of rustic Italian kitchens. Whether you’re planning a romantic dinner, a small gathering, or just treating yourself, this dish brings elegance and comfort into your home without the complexity you might expect.

So let’s dive in and show you how to bring this stunning plate of flavor to your table.

---

Why You’ll Love This Lobster and Prosciutto Pasta Recipe

Choosing this recipe means you’re after more than just a bowl of pasta. You’re chasing a culinary experience that’s flavorful, simple to make, and impressively elegant. Here’s why this dish stands out: Indulge in gourmet dining at home with our Baked Spinach Mushroom Quesadillas

The Perfect Flavor Marriage

• Lobster: Sweet and tender with a slight brininess
• Prosciutto: Salty and crisp, adds umami depth
• Tomatoes and Basil: Bright, fresh, and perfectly acidic to balance the richness
• Fontina Cheese: Melts seamlessly into the pasta for a creamy touch

It’s a Simple Luxury

You don’t need to spend hours in the kitchen or have culinary training. This recipe is ideal for:

• Date nights
• Family dinners
• Celebrations
• Special solo indulgence

Ready in Under 45 Minutes

From prep to plate, this dish comes together quickly. One pan for sauce, one pot for pasta, and you’re ready to serve.

---

Ingredients You’ll Need

Before you start cooking, make sure your kitchen is stocked with these fresh and pantry-friendly ingredients. Here’s a quick reference table for your convenience:

Ingredient Table

Ingredient	Quantity
Extra virgin olive oil	¼ cup + 3 tablespoons
Salted butter	3 tablespoons
Lobster tails (meat removed)	4, chopped
Garlic cloves	3, chopped
Prosciutto (or bacon)	3 oz, torn or chopped
Smoked paprika	½ teaspoon
Red pepper flakes	2 pinches
Cherry tomatoes	1 ½ cups
Fresh thyme leaves	2 tablespoons
Dry white wine	⅓ cup (Pinot Grigio or Sauvignon Blanc)
Lemon zest and juice	From 1 lemon
Angel hair or linguine pasta	¾ pound
Fontina cheese, cubed	½ cup
Fresh basil, chopped	½ cup
Fresh chives, chopped	2 tablespoons
Salt and pepper	To taste

---

Step-by-Step Instructions: Cooking the Ultimate Lobster Pasta

Bringing this dish to life is easier than you think. Follow these simple steps, and you’ll be amazed at the restaurant-quality results you can achieve in your own kitchen.

Step 1 – Cook the Lobster

Start by heating 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.

• Add the chopped lobster meat.
• Stir in 1 chopped garlic clove, smoked paprika, a pinch of salt, and red pepper flakes.
• Cook for about 3 to 4 minutes until the lobster turns opaque and firm.
• Transfer the lobster to a plate and set aside.

Tip: Don’t overcook the lobster. It continues to cook slightly off heat.

Step 2 – Crisp the Prosciutto

In the same skillet (no need to clean it), toss in your prosciutto.

• Cook over medium heat for 3 to 4 minutes.
• You want it crispy and golden.
• Remove and place on a paper towel-lined plate.

Alternative: You can use bacon for a smokier twist if prosciutto isn’t available.

Step 3 – Create the Tomato Basil Sauce

With the same skillet still hot and seasoned with the previous flavors:

• Add 2 tablespoons of olive oil.
• Toss in cherry tomatoes, remaining garlic, thyme, salt, and red pepper flakes.
• Cook for 4 to 5 minutes until the tomatoes start bursting.
• Add 2 tablespoons of butter and let it brown slightly.
• Pour in white wine, lemon juice, and lemon zest.
• Simmer for another 2–3 minutes, then stir the cooked lobster back in.

Step 4 – Cook the Pasta

Meanwhile, bring a large pot of salted water to a boil.

• Add your pasta (angel hair or linguine).
• Cook according to the package instructions until al dente.
• Drain and return to the pot.

Then:

• Add ¼ cup olive oil, cubed fontina, chopped basil, and chives.
• Toss until the cheese begins to melt and coat the pasta.

Tip: A splash of reserved pasta water can help thin and stretch the sauce if needed.

Step 5 – Serve with Style

Time to plate up!

• Divide the pasta between plates or bowls.
• Generously spoon the lobster and tomato sauce over the top.
• Finish with crispy prosciutto, extra basil, and maybe even a drizzle of olive oil.

---

Tips for Success: Making It Even Better

Even though this recipe is straightforward, a few insider tips can elevate it further.

Ingredient Substitutions

• Bacon instead of Prosciutto: Adds smokiness and crispiness.
• Gruyère or Mozzarella instead of Fontina: Creamy and melts well.
• Frozen Lobster Tails: Thaw properly and pat dry before using.

Pro Cooking Tips

• Use a high-quality olive oil. It makes a real difference.
• Fresh herbs should be added last to retain flavor and aroma.
• Don’t rinse the pasta—it removes starch that helps sauce cling.

---

Wine Pairing Guide

Because you’re working with seafood and a rich tomato-based sauce, choosing the right wine enhances your entire experience.

Best White Wines

• Pinot Grigio: Crisp, clean, not too sweet.
• Sauvignon Blanc: Zesty and herbaceous, it matches the brightness of the lemon and tomatoes.

For Red Lovers

If you prefer red, go light:

• Pinot Noir: Delicate enough not to overpower the lobster.
• Gamay: Juicy and vibrant, great with prosciutto.

---

What to Serve on the Side

A luxurious pasta dish like this pairs well with equally thoughtful sides.

Best Side Dishes

• Garlic bread or crusty focaccia
• Simple arugula salad with lemon vinaigrette
• Roasted asparagus or grilled zucchini

Keep sides light—let the pasta be the star.

---

Storing & Reheating Your Leftovers

While this dish is best fresh, you can store and reheat it with care.

Storage

• Store in an airtight container.
• Keep in the refrigerator for up to 2 days.
• Don’t mix the crispy prosciutto—store it separately.

Reheating

• Gently warm in a skillet over low heat.
• Add a splash of water or broth to revive the sauce.
• Avoid the microwave if possible—it can make the lobster rubbery.

---

Frequently Asked Questions

Can I Use Frozen Lobster for This Recipe?

Absolutely. Just thaw it fully in the fridge overnight or under cold water for 30–60 minutes. Be sure to pat it dry to prevent a watery sauce.

What’s the Best Type of Pasta for This Sauce?

Angel hair and linguine are great choices because they absorb the sauce well. You could also try fettuccine or even tagliatelle.

Is There a Dairy-Free Option?

You can skip the butter and cheese, using more olive oil and a dairy-free cheese alternative. The fresh herbs and wine still carry lots of flavor.

Can I Make This Dish Ahead?

You can prep the sauce earlier in the day and reheat it gently. Just cook the pasta fresh and toss it all together right before serving.

---

Conclusion: Bring Coastal Elegance to Your Dinner Table

When you crave something indulgent but not overwhelming, Lobster and Prosciutto Pasta with Tomato Basil Sauce delivers on every level. It’s rich without being heavy, elegant without being fussy, and comforting without being boring.

This isn’t just a meal—it’s a memory in the making. Whether you’re enjoying it with someone special or savoring a quiet evening to yourself, you’re not just cooking. You’re creating an experience.

So the next time you need to impress, celebrate, or simply unwind with something special, bring this dish to life in your kitchen.

Print