Dairy-Free Creamy Lobster Pasta
Elevate your pasta nights with this luxurious Dairy-Free Creamy Lobster Pasta, a seafood lover’s dream come true! Perfectly al dente linguine is enveloped in a velvety coconut milk sauce kissed with the brightness of lemon and dry white wine, creating an indulgent yet light spin on classic creamy pasta. Succulent chunks of fresh lobster tail take center stage, delivering a rich, buttery sweetness that complements the vibrant garlic and shallot base. This elegant dish is completely dairy-free, making it suitable for those with dietary restrictions while maintaining all the decadent flavors you crave. Ready in under an hour, this recipe is ideal for impressing guests or treating yourself to a memorable weeknight meal. Garnish with fresh parsley for that final touch of freshness and serve with a glass of chilled white wine for the ultimate pairing!
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Recipe Information
Ingredients
- 12 oz Linguine pasta
- 2 tbsp Olive oil
- 2 Fresh lobster tails
- 3 Garlic cloves, minced
- 1 Shallot, finely chopped
- 1 cup Dry white wine
- 1 cup Vegetable broth
- 1 cup Full-fat coconut milk (canned)
- 1 Lemon, zested and juiced
- 0.25 cup Fresh parsley, chopped
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain and set aside.
While the pasta cooks, prepare the lobster. Using kitchen shears, cut down the middle of the lobster tails’ hard shell and remove the meat. Chop the lobster meat into bite-sized pieces.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped shallot, cooking for 2-3 minutes until fragrant.
Add the chopped lobster meat to the skillet and cook for 3-4 minutes, or until just opaque and cooked through.
Pour in the white wine and bring to a simmer. Let it reduce by half, which will take about 4-5 minutes.
Add the vegetable broth and coconut milk to the skillet, stirring to combine. Simmer over low heat until the mixture thickens slightly, around 5-6 minutes.
Season the sauce with salt, pepper, lemon zest, and half of the lemon juice. Taste and adjust seasoning if needed.
Add the cooked linguine and half of the chopped parsley to the skillet, tossing to coat the pasta thoroughly with the sauce.
Divide the pasta among four plates. Drizzle with the remaining lemon juice and sprinkle with the remaining parsley before serving.
Nutrition Facts
Calories |
2404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.1 g | 127% | |
| Saturated Fat | 55.9 g | 280% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 3826 mg | 166% | |
| Total Carbohydrate | 233.2 g | 85% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 24.1 g | ||
| Protein | 103.8 g | 208% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 530 mg | 41% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 3048 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
