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Squid Ink Pasta with Lobster Champagne Cream Sauce

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This Squid Ink Pasta with Lobster Champagne Cream Sauce, with its luxurious flavors and easy-to-follow instructions, elevates any special occasion, or weeknight dinner. The marriage of tender, sweet lobster and velvety champagne cream sauce atop squid ink pasta, guarantees a dining experience that’s both sophisticated, and deeply satisfying. Also, this seafood pasta recipe is a perfect addition to your Feast of the Seven Fishes celebration on Christmas Eve, or serve as a romantic dinner in on New Year’s Eve.

A blue flowered plate with squid ink pasta topped with a lobster champagne cream sauce and garnished with fresh basil.

Ingredients for Pasta with Lobster Champagne Cream Sauce

  1. Lobster: In addition to the knuckle and claw meat used in this pasta recipe, feel free to add lobster tail meat. Alternatively, substitute with crab meat, shrimp or scallops.
  2. Champagne: Replace with brut or a dry white wine, such as Sauvignon Blanc or Chardonnay, for a similar flavor profile.
  3. Squid Ink Pasta: Overall, the flavor profile of squid ink pasta is often described as mildly salty, with a hint of the sea, and adds an intriguing dimension to pasta dishes, making them stand out in both taste and appearance. However, use regular pasta like fettuccine or linguine, if squid ink pasta is unavailable, or you would rather not try.
  4. Heavy Cream: Substitute with half-and-half or whole milk, for a lighter version of the sauce.
  5. Lobster Stock: If lobster stock is not accessible, use seafood stock or a mixture of fish and chicken broth for a comparable taste.
  6. Cherry Tomatoes: Leave out, if you so desire.
  7. Fresh Basil: Substitute with fresh parsley or tarragon.

Let’s Talk Lobster

If you are lucky enough to find fresh cooked lobster, use that in this recipe. Alternatively, cook a whole lobster and/or a few lobster tails. In addition, if you do not want to use store-bought lobster or seafood stock, use the shells to make your own lobster stock for this squid ink pasta recipe.

  • For whole lobsters: Boil in salted water for 10-15 minutes per pound until bright red and shell is firm; cool in ice water, then extract meat (would need at least two, 1 1/2 pound whole lobsters for this recipe).
  • For lobster tails: Thaw (if frozen) and cut shell lengthwise, exposing meat; season, then steam or broil in oven for 8-10 minutes or grill for 5-6 minutes until opaque (three, 6-7 ounce lobster tails should be sufficient).
  • Once cooked, cool slightly, remove meat from shells, and cut into pieces for use in the pasta recipe. Adjust cooking times based on size.

How to Make Squid Ink Pasta with Lobster Champagne Cream Sauce

Honestly, as luxurious as this recipe looks and tastes, the cooking method is quite simple, and can be served in about 25 minutes, or less:

  1. Rinse the fresh lobster meat in cold water, or if needed, prepare cooked lobster.
  2. Heat 1 1/2 tablespoons of butter in a deep saucepan, then add diced shallots and sauté for 2-3 minutes.
  3. Pour in the champagne and let it reduce by half. Strain out the shallots and discard.
  4. Return the reduced liquid to the pan. Add halved cherry tomatoes. Season with a pinch of salt. Cook for another 5 minutes.
  5. Pour in the lobster stock and heavy cream. Reduce until thickened and coating the back of a spoon (this will take 5-8 minutes).
  6. As the sauce reduces, cook the squid ink pasta in salted boiling water until al dente.
  7. Once the sauce thickens, add in the lobster meat, remaining butter, and cracked peppercorns. Warm through.
  8. Divide the cooked pasta into four bowls. Top generously with the champagne lobster sauce. Garnish with fresh basil and additional cracked peppercorns.

Tips to Making Lobster Pasta with a Champagne Cream Sauce

  • Opt for fresh lobster meat, a good quality champagne or brut, and ripe cherry tomatoes.
  • If you can’t find fresh lobster meat, cook whole lobsters and/or lobster tails. If desired, use the shells to make homemade lobster stock.
  • As a last resort, frozen lobster meat will do. However, the texture may not be the same as using fresh lobster.
  • Patience is key when reducing the champagne, lobster stock and cream for a rich sauce.
  • For perfect timing, start boiling the pasta after adding the stock and cream to the saucepan.
  • Taste the sauce before seasoning with salt, considering the salt content in lobster stock and cooked lobster.
  • Cook the squid ink pasta al dente to maintain texture and prevent mushiness.
  • Do NOT add the pasta water to the sauce (this will not make for a great presentation).
  • Plate the al dente pasta first, then spoon on the lobster champagne cream sauce.
  • Finish the dish with cracked peppercorns and torn basil for flavor and presentation.
  • Serve immediately.
  • Store leftovers properly in the refrigerator and reheat gently, adding cream if necessary to refresh the sauce.

How to Serve and Store Lobster Pasta with Champagne Cream

Pair this sensational Squid Ink Pasta with Lobster Champagne Cream Sauce with a light green salad and/or garlic bread for a well-rounded meal. Compliment this seafood pasta meal further with a crisp white wine, or champagne to enhance the flavors.

Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of cream to revive the sauce’s richness. Freezing is NOT recommended.

More Lobster to Love

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A close up photo of squid ink pasta with a lobster champagne cream sauce garnished with fresh torn basil sitting on a blue flowered plate.

Squid Ink Pasta with Lobster Champagne Cream Sauce


Description

This Squid Ink Pasta with Lobster Champagne Cream Sauce, with its luxurious flavors and easy-to-follow instructions, elevates any special occasion, or weeknight dinner. The marriage of tender lobster and velvety champagne cream sauce atop squid ink pasta guarantees a dining experience that’s both sophisticated, and deeply satisfying.


Ingredients

Scale
  • 1 pound fresh cooked lobster meat
  • 8.8 ounces squid ink pasta
  • 1 1/4 cup champagne
  • 3/4 cup heavy cream
  • 3/4 cup lobster stock
  • 2 1/2 tablespoons butter, divided
  • 1 shallot, diced
  • 3/4 cup halved cherry tomatoes
  • 2 tablespoons fresh torn basil
  • 1/2 teaspoon salt
  • 1 teaspoon freshly cracked black peppercorns

Instructions

  1. Rinse and drain the fresh lobster meat. Alternatively, cook whole lobsters and/or lobster tails and extract the meat.
  2. Heat 1 1/2 tablespoons of butter in a deep saucepan, then add diced shallots and sauté for 2-3 minutes.
  3. Pour in the champagne and let it reduce by half. Strain out the shallots, and discard.
  4. Return the reduced liquid to the pan, add the halved cherry tomatoes. Season with a pinch of salt. Cook for 5 minutes.
  5. Incorporate lobster stock and heavy cream, letting the mixture reduce until thickened and coating the back of a spoon (about 5-8 minutes).
  6. As the sauce reduces, cook the squid ink pasta in salted boiling water until al dente.
  7. Once the sauce thickens, add lobster meat, remaining butter, and cracked peppercorns. Warm through.
  8. Divide the cooked pasta into four bowls. Top generously with the champagne lobster sauce.
  9. Garnish with fresh torn basil and additional cracked peppercorns.
  10. ENJOY!

Notes

  • Opt for fresh, cooked lobster meat, a good quality champagne or brut and ripe cherry tomatoes.
  • If you cannot locate fresh lobster meat, cook the equivalent in whole or lobster tails.
  • As a last resort, use frozen lobster meat. However, the texture will not be the same as using fresh.
  • Strain the shallot from the champagne reduction, as you only want for flavor.
  • Patience is key when reducing the sauce.
  • For perfect timing, start cooking the pasta after adding the stock and cream to the champagne reduction.
  • Taste the sauce before seasoning with additional salt, as the stock and lobster contain enough salt.
  • Cook the squid ink pasta just to al dente.
  • Feel free to substitute squid ink pasta with linguine, fettuccini or spaghetti.
  • Do NOT add pasta water to the sauce, as this will not make for a great presentation.
  • Add the cooked lobster to the sauce at the end only to warm through.
  • Plate the al dente pasta first, then spoon on the lobster cream sauce.
  • Serve immediately.
  • Easily double the recipe if serving a larger crowd.
  • Store leftovers in an airtight container for up to 2 days.
  • Freezing leftovers is not recommended.
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Dinner, Pasta
  • Method: Easy
  • Cuisine: Seafood, Pasta

Keywords: Lobster pasta recipe, Champagne cream sauce, Seafood pasta dish, Gourmet pasta recipe, Lobster and champagne pasta, Elegant pasta dinner, Luxurious seafood dish, Lobster cream sauce, Squid ink pasta recipe, Decadent pasta dish, Squid ink pasta with lobster champagne cream recipe, How to make pasta with lobster champagne cream sauce, Best homemade lobster champagne pasta dish, Step-by-step lobster cream sauce pasta recipe, Indulgent squid ink pasta with champagne cream and lobster, Lobster and champagne-infused pasta tutorial, Exquisite seafood pasta with champagne cream sauce, Lobster champagne pasta for special occasions, Creamy lobster sauce over squid ink pasta recipe, Lobster champagne pasta dinner party recipe, Fish and Seafood, Pasta

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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

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