Name: Brown Butter Lobster and Burst Cherry Tomato Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1/4 cup plus 3 tablespoons extra virgin olive oil; 3 tablespoons salted butter; 4 lobster tails, meat removed and chopped; 3 cloves garlic, chopped; 3 ounces chopped turkey beef; 1/2 teaspoon smoked paprika; 2 pinches red pepper flakes; 1 1/2 cups cherry tomatoes; 2 tablespoons fresh thyme leaves; 1/3 cup low-sodium chicken broth; Zest and juice of 1 lemon; 3/4 pound angel hair or linguine; 1/2 cup cubed fontina cheese; 1/2 cup fresh basil, roughly chopped; 2 tablespoons chopped fresh chives; Salt and freshly ground black pepper, to taste

I create this Brown Butter Lobster and Burst Cherry Tomato Pasta when I want something luxurious yet still simple enough for a weeknight. I combine tender lobster, nutty brown butter, sweet burst cherry tomatoes, fresh herbs, and delicate pasta for a dish that feels elegant but is surprisingly easy to prepare.

Why You’ll Love This Recipe

I love how this recipe brings restaurant-quality flavor straight to my kitchen without complicated steps. The brown butter adds a rich, nutty depth that pairs beautifully with the sweetness of the lobster and tomatoes. I also appreciate how quickly everything comes together in just 30 minutes. The fresh basil, chives, lemon zest, and juice brighten the dish, while the fontina melts gently into the pasta, creating a silky finish. It feels gourmet, but I can easily prepare it for family dinners or casual entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/4 cup plus 3 tablespoons extra virgin olive oil

3 tablespoons salted butter

4 lobster tails, meat removed and chopped

3 cloves garlic, chopped

3 ounces chopped turkey beef

1/2 teaspoon smoked paprika

2 pinches red pepper flakes

1 1/2 cups cherry tomatoes

2 tablespoons fresh thyme leaves

1/3 cup low-sodium chicken broth

Zest and juice of 1 lemon

3/4 pound angel hair or linguine

1/2 cup cubed fontina cheese

1/2 cup fresh basil, roughly chopped

2 tablespoons chopped fresh chives

Salt and freshly ground black pepper, to taste

Directions

I start by heating 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. I add the lobster, 1 clove of garlic, smoked paprika, and a pinch each of salt and red pepper flakes. Then I cook it for 3–4 minutes, just until the lobster turns opaque and tender, then I transfer it to a plate and set it aside.

In the same skillet, I cook the chopped turkey beef over medium heat for about 3–4 minutes until crisp. I remove it and set it aside.

Next, I add 2 tablespoons olive oil to the skillet along with the cherry tomatoes, remaining garlic, thyme, and a pinch each of salt, pepper, and red pepper flakes. I cook for 4–5 minutes until the tomatoes begin to burst. Then I stir in 2 tablespoons butter and continue cooking for another 2–3 minutes until the butter browns slightly and develops a nutty aroma.

I pour in the chicken broth and lemon juice, letting the sauce simmer for 2–3 minutes to reduce slightly. Then I remove the skillet from heat and gently stir the lobster back into the sauce.

Meanwhile, I bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. After draining, I return the pasta to the hot pot and toss it with the remaining 1/4 cup olive oil, basil, chives, and fontina cheese. I season with salt and pepper to taste.

To serve, I divide the pasta among plates and spoon the lobster and burst tomato sauce over the top. I finish with the crispy turkey beef and serve immediately.

Servings and Timing

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Servings: 6

Calories: Approximately 610 kcal per serving

Variations

I sometimes swap angel hair for linguine if I want a slightly heartier bite. When I want extra richness, I add a splash of heavy cream to the sauce before returning the lobster to the pan. If I prefer a bit more heat, I increase the red pepper flakes. I also like experimenting with different cheeses such as parmesan or pecorino when I do not have fontina on hand. For a lighter version, I reduce the olive oil slightly and add extra fresh herbs for brightness.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I prefer warming the pasta gently in a skillet over low heat with a small splash of chicken broth or water to loosen the sauce. I avoid microwaving for too long because lobster can become rubbery if overheated.

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FAQs

How do I know when the lobster is perfectly cooked?

I look for the lobster meat to turn opaque and firm. I make sure not to overcook it, since it can quickly become tough.

Can I use frozen lobster tails?

I can use frozen lobster tails as long as I thaw them completely in the refrigerator before cooking.

What pasta works best for this recipe?

I enjoy using angel hair for a delicate texture, but linguine also works beautifully and holds the sauce well.

Can I make this dish ahead of time?

I prefer serving it fresh, but I can prepare the sauce components slightly ahead and cook the pasta just before serving for the best texture.

Is there a substitute for turkey beef?

I sometimes use turkey bacon or even omit it entirely for a fully seafood-focused dish while still keeping great flavor.

Conclusion

I find this Brown Butter Lobster and Burst Cherry Tomato Pasta to be the perfect balance of elegance and comfort. The nutty brown butter, sweet tomatoes, tender lobster, and fresh herbs create layers of flavor that feel indulgent yet approachable. Whenever I want to impress guests or simply treat myself to something special, this is the dish I turn to.

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