Lobster Pesto Fettuccine

Name: Lobster Pesto Fettuccine
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 cups fresh basil leaves; 1/2 cup pine nuts, toasted; 2 cloves garlic, minced; 1/2 cup Parmesan cheese, grated; 3/4 cup extra-virgin olive oil; Salt and pepper to taste; 12 ounces fettuccine pasta; 2 cups cooked lobster meat, chopped; 1 cup cherry tomatoes, halved; Fresh basil leaves for garnish

Highlighted under: International Flavor Recipes

I absolutely adore this Lobster Pesto Fettuccine recipe! The combination of sweet lobster meat and aromatic homemade pesto creates a dish that feels both luxurious and comforting. As someone who loves experimenting with flavors, I find that using fresh basil and garlic in the pesto elevates the dish to new heights. It's quick to make, yet impressive enough to serve at dinner parties. Trust me, it's a meal that will leave everyone asking for seconds!

Created by

Emily

Last updated on 2026-01-22T11:25:28.286Z

When I first decided to make Lobster Pesto Fettuccine, I knew I wanted to highlight the sweetness of the lobster with a vibrant, homemade pesto. After several attempts, I found that toasting the nuts in the pesto really enhances the flavor. Serving it with fresh fettuccine adds a lovely texture that clings to the sauce beautifully.

One night, I served this dish to friends and paired it with a crisp white wine, which turned out to be the perfect complement. The feedback was phenomenal, and it's now a go-to recipe for special occasions in my home!

        Why You'll Love This Recipe
        Luxurious seafood paired with vibrant pesto flavors
Quick to prepare, making it ideal for weeknight dinners
Impressive enough for a dinner party yet simple enough for a family meal

      

The Importance of Fresh Ingredients

Using fresh basil in the pesto not only impacts flavor but also texture, giving the sauce a vibrant green color and a fragrance that dried herbs can't match. I recommend selecting basil leaves that are bright and fragrant, avoiding any with browning or wilting. When blending, make sure to pulse just enough for a coarse consistency; over-processing can turn the basil into a paste that loses its fresh appeal.

The quality of your lobster meat is another key element in this dish. Whether using fresh or frozen, ensure your lobster is sweet and tender. If using frozen, thaw it in the refrigerator overnight for the best texture. Overcooking the lobster meat during the final toss can lead to toughness, so incorporate it gently just until warmed through.

Layering Flavors in the Dish

The combination of cherry tomatoes adds a delightful burst of acidity that balances the richness of the pesto and lobster. I suggest using ripe, in-season tomatoes for the best flavor. Halve them just before adding to the pan to maintain their juiciness and prevent them from becoming mushy. Toss them in just before serving to ensure they are warm but still retain their shape.

For an extra dimension, consider adding a sprinkle of red pepper flakes or a squeeze of lemon juice just before serving. The heat from the flakes complements the sweetness of the lobster, while the lemon enhances the overall brightness of the dish. This layering technique not only elevates the complexity of flavors but also makes each bite more enjoyable.

Ingredients

For the Pesto

2 cups fresh basil leaves
1/2 cup pine nuts, toasted
2 cloves garlic, minced
1/2 cup Parmesan cheese, grated
3/4 cup extra-virgin olive oil
Salt and pepper to taste

For the Fettuccine

12 ounces fettuccine pasta
2 cups cooked lobster meat, chopped
1 cup cherry tomatoes, halved
Fresh basil leaves for garnish

Instructions

Make the Pesto

In a food processor, combine the basil, toasted pine nuts, and garlic. Pulse until finely chopped. Add the Parmesan cheese, and while the processor is running, drizzle in the olive oil until smooth. Season with salt and pepper to taste.

Cook the Fettuccine

Boil a large pot of salted water. Add the fettuccine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

Combine Ingredients

In a large skillet over medium heat, add the cooked fettuccine, lobster meat, cherry tomatoes, and pesto. Toss everything together, adding reserved pasta water as needed to reach the desired consistency.

Serve

Divide the lobster fettuccine among plates, garnish with fresh basil leaves, and serve immediately.

Pro Tips

For an extra touch, drizzle some lemon juice over the pasta just before serving to brighten the flavors.

Storage and Reheating Tips

If you have leftovers, store them in an airtight container in the refrigerator for up to two days. When reheating, use a skillet over medium-low heat to gently warm the fettuccine without drying it out. Adding a splash of olive oil or a bit of reserved pasta water will help maintain the creamy consistency of the pesto.

Freezing this dish is not recommended due to the texture of the lobster and creaminess of the pesto, which could separate upon thawing. However, you can freeze the pesto separately, ensuring it is stored flat in a freezer-safe bag for easy portioning later. Just remind yourself to use it within three months for optimal freshness.

Variations to Try

For a twist on traditional pesto, experiment with adding arugula or spinach for an extra layer of flavor and nutrition. You can also substitute walnuts or pecans for the pine nuts in the pesto, providing a different nutty profile that pairs beautifully with seafood.

If you're seeking a lighter version, swap fettuccine for zucchini noodles or whole grain pasta, which adds a healthy touch while still keeping the dish satisfying. This substitution works well with the pesto and helps to maintain the freshness of the dish while reducing carbohydrates.

Questions About Recipes

→ Can I use frozen lobster?

Yes, you can use frozen lobster, just ensure it is fully thawed and cooked before adding it to the dish.

→ What type of pasta can I use instead of fettuccine?

Penne or linguine can work well as alternatives to fettuccine.

→ How long does leftover lobster fettuccine last?

Leftover lobster fettuccine can be stored in the refrigerator for up to 2 days in an airtight container.

→ Can I make the pesto ahead of time?

Yes, the pesto can be made up to a week in advance and stored in the refrigerator in an airtight container.