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 diced
  • fresh tarragon
  • 2 cloves garlic
  • 1/4 cup white wine
  • 8 grape tomatoes
  • 1 1/2 cups heavy cream
  • 1 tablespoon chicken bouillon
  • 1 teaspoon red crushed pepper flakes
  • Pinch of salt
  • Parmesan Cheese, shredded
  • Fresh 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, 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 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 are cooked completely.
  6. Cut the grape tomatoes in half and add them to the skillet. Add in fresh Tarragon and stir 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. Add the pasta into the sauce and stir the sauce with the pasta until the sauce coats it fully.
  8. Serve and enjoy. Top with fresh chopped parsley and shredded Parmesan cheese.
  9. Enjoy and don’t forget to use the hashtag #DinnerWithTayo.

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