Creamy Tuscan Lobster Pasta Recipe

Creamy Tuscan lobster pasta is a luxurious yet approachable dish that brings coastal Italian flavors to your kitchen. Tender fettuccine is tossed in a velvety sauce made with sweet cherry tomatoes, garlic, and cream, then layered with chunks of buttery lobster tail, wilted spinach, and a touch of oregano for herbal depth. A final shower of Parmesan cheese ties everything together with nutty richness. It’s a perfect dish for date nights, celebrations, or anytime you want to impress without the fuss.

What is Tuscan cream sauce made of? 

Tuscan cream sauce is a luscious sauce typically made with heavy cream, garlic, Parmesan cheese, butter, and sun-dried tomatoes. Spinach and Italian herbs such as basil, oregano, and thyme are added for their green color and to contrast the rich sauce. 

What milk is best for creamy pasta? 

The best dairy for creamy pasta is heavy cream, as it provides a rich, velvety texture and mouthfeel. Its high fat content ensures the sauce thickens and coats the pasta without the risk of curdling. For a lighter option, you can mix heavy cream with whole milk or use half-and-half, but for the creamiest, most indulgent pasta, heavy cream is the way to go. 

Notes from the Food & Wine Test Kitchen

If fresh lobster isn’t available, high-quality frozen lobster meat works just as well. Or swap the lobster for shrimp, scallops, or chicken for a different take on the dish.

Make ahead

Poach the lobster up to one day in advance and store in an airtight container in the refrigerator.

This recipe was developed by Jasmine Smith; the text was written by Breana Killeen.