Lobster and Shrimp Pasta With Herbed Cream Sauce



  • Pack of fettuccini Pasta
  • 3-5 lobster tails (depending on serving)
  • 1 Lbs of shrimp
  • 2 tablespoons olive oil
  • 1/2 onion , large, diced
  • 2 tablespoons fresh tarragon
  • 2 cloves garlic
  • 2/3 cup white wine
  • 12 grape tomatoes
  • 1 1/2 cups heavy cream
  • 2 Tbsp chicken bouillon
  • 1 Tbsp red crushed pepper flakes
  • Pinch of salt
  • Parmesan Cheese , shredded
  • Freshly Parsley, chopped for garnishing.


  1. Bring a large pan of water to boil, add pasta and cook according to pasta directions. Rinse it quickly with cold water.  Set aside.
  2. In the mean time, remove lobster meat from the shell, discard the shell. Devein shrimp the shell and rinse the shrimp under cold running water.
  3. Cut lobster meat into bite-size pieces. In a bowl add the lobster meat and shrimp together. Add in olive oil, 1 Tbsp of chicken bouillon seasoning, pinch of salt and red crushed pepper. Mix together and set aside.
  4. Heat olive oil in a large skillet, add diced onion and chopped garlic and cook on medium heat until translucent, about 5 minutes.
  5. Add in shrimp and lobster meat mix, cook for about 5 – 6 minutes or until when the shrimp and lobster meat looked cooked.
  6. Cut each of 12 grape tomatoes in half and add grape tomato halves to the skillet. Add in fresh Tarragon and stir well together.
  7. Add heavy cream and white wine and bring to boil, then reduce to simmer and add chicken bullion cube, stirring until the cube is completely dissolved.
  8. Add cooked and drained pasta to the skillet with the sauce, stir sauce with pasta over medium heat until sauce coats pasta, about 5 minutes.
  9. To serve: Place pasta coated with sauce and lobster meat into each plate. Top with fresh chopped parsley and sprinkle with shredded Parmesan cheese.


Leave a Reply

Your email address will not be published.


This site uses Akismet to reduce spam. Learn how your comment data is processed.

Latest from Dinner

Vegan Pizza

Ingredients: Vegan pizza crust 1 Tomato 1/2 red bell pepper Vegetable stock
Go to Top