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Gordon Ramsay Lobster Pasta

Rich and decadent lobster pasta with garlic, shallot, white wine, and butter—simple yet restaurant‑level.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 plates
Course: Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Lobster
  • 2 tails lobster tails thawed if frozen
Pasta
  • 400 g linguine or spaghetti long pasta holds sauce
Aromatics
  • 2 cloves garlic minced
  • 1 shallot finely chopped
  • 1 small red chili seeded and chopped
Sauce
  • 200 g cherry tomatoes halved
  • 120 ml dry white wine
  • 2 Tbsp butter
  • 2 Tbsp olive oil
  • 1 Tbsp lemon juice fresh
  • 2 Tbsp parsley chopped
Optional
  • 50 ml cream for a richer sauce
  • salt and pepper to taste

Method
 

  1. Boil linguine al dente. Reserve 120 ml pasta water, drain.
  2. Sauté garlic, shallot, chili in butter+oil until fragrant (~2 min).
  3. Add tomatoes, cook until blistered (~3–4 min). Deglaze with wine and reduce by half.
  4. Stir in butter, optional cream, lemon juice, parsley, season with salt, pepper.
  5. Add lobster meat and stir gently (~1–2 min). Add pasta + pasta water, toss until silky.

Notes

Don’t overcook lobster—add at step end. Reserve pasta water to adjust sauce texture.