Ready in 25 minutes or less and perfect for dinner parties.
Tender Maine lobster in a creamy garlic, Parmesan and sun-dried tomato sauce. Serve it with pasta or crusty bread for an impressive dinner that comes together in about 25 minutes.
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Servings: 4
- Course: Main course
- Cuisine: Italian-inspired American
Why you’ll love this recipe
Marry Me Lobster turns picked Maine lobster meat into a rich, comforting skillet dinner without hiding its delicate flavor.
The sauce combines garlic, sun-dried tomatoes, Parmesan and a touch of heat. Lemon brightens the finished dish, while gently warmed lobster makes it feel special without adding complicated preparation.
Serve it over linguine for dinner, or skip the pasta and bring plenty of crusty bread to the table.
Ingredients
- 1 lb cooked Maine lobster meat, thawed if frozen
- 2 tablespoons unsalted butter
- 3 garlic cloves, finely minced
- ⅓ cup oil-packed sun-dried tomatoes, drained and chopped
- ¾ cup heavy cream
- ½ cup freshly grated Parmesan cheese
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes, plus more if desired
- 1 tablespoon fresh lemon juice
- ¼ teaspoon kosher salt, or to taste
- Freshly ground black pepper
- ¼ cup loosely packed fresh basil leaves, torn
- 12 oz cooked linguine, or crusty bread for serving
Instructions
-
Prepare the lobster.
Pat the lobster meat dry with paper towels. Leave small claw and knuckle pieces whole, and cut larger pieces into bite-sized portions. -
Build the flavor base.
Melt the butter in a large skillet over medium heat. Add the garlic and sun-dried tomatoes. Cook for about 1 minute, stirring frequently. Do not brown the garlic. -
Make the sauce.
Add the heavy cream, Parmesan, Italian seasoning and red pepper flakes. Bring the mixture to a very gentle simmer. Cook for 3 to 4 minutes, stirring frequently, until the Parmesan has melted and the sauce lightly coats a spoon. -
Warm the lobster.
Reduce the heat to low. Fold the lobster meat into the sauce and cook for 2 to 3 minutes, just until warmed through. Avoid boiling the sauce once the lobster has been added. -
Finish and serve.
Remove the skillet from the heat. Stir in the lemon juice and half of the basil. Taste before adding salt, then finish with black pepper. Spoon over cooked linguine and garnish with the remaining basil.
Tips for the best result
Warm the lobster gently
Cooked lobster can become tough when overheated. Keep the skillet on low and remove it from the heat as soon as the lobster is warm.
Grate the Parmesan fresh
Freshly grated Parmesan melts more smoothly than pre-shredded cheese, which may contain ingredients that keep it from blending into the sauce.
Don’t skip the lemon
The cream and Parmesan make this sauce rich. A small amount of lemon juice balances it without overpowering the lobster.
Save some pasta water
If serving with pasta, reserve about ½ cup of its cooking water. Add a splash if the sauce needs to be loosened before serving.
Variations
- Add spinach: Fold in two handfuls of baby spinach before adding the lobster.
- Make it spicier: Increase the red pepper flakes or finish the dish with a spoonful of chili crisp.
- Skip the pasta: Serve with toasted sourdough, roasted potatoes or sautéed vegetables.
- Use lobster tails: Cook the tails separately, remove the meat and slice it before gently warming it in the sauce.
Frequently asked questions
Can I use frozen lobster meat?
Yes. Thaw it overnight in the refrigerator, drain away excess liquid and pat the meat dry before adding it to the sauce.
Is the lobster already cooked?
Picked Maine lobster meat is typically cooked before freezing. Check the product instructions, then warm it gently rather than cooking it for an extended period.
Can I make the sauce ahead?
The sauce can be prepared several hours ahead and refrigerated without the lobster. Reheat it gently, adding a small amount of cream if needed, then fold in the lobster immediately before serving.
How should I store leftovers?
Refrigerate leftovers in a sealed container and use them within two days. Reheat slowly over low heat. Avoid boiling or microwaving for an extended time.
Make it with Maine lobster meat
Skip the shells and get straight to dinner with wild-caught Maine lobster meat, picked and flash-frozen.