Lobster Fusilli Lunghi in Pink Vodka Sauce

This Lobster Fusilli Lunghi in Pink Vodka Sauce is the ultimate showstopper—elegant, creamy, and bursting with flavor. Succulent lobster is cooked in butter, then combined with a rich vodka-infused tomato cream sauce made from tomato paste, garlic, and heavy cream. Parmesan cheese adds salty depth while fusilli lunghi pasta catches every swirl of the velvety pink sauce. Finished with a splash of pasta water to perfect the texture, this luxurious dish is simple yet indulgent, and perfect for a special occasion or when you're feeling extra fancy.

Author: These Carbs Don't Count

Category: Pasta

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 2 plates

Calories: 1,201 kcal per serving

Ingredients

½ pound - fusilli lunghi pasta
3 tablespoon - butter
6 ounce - lobster meat
3 cloves - garlic
2 tablespoon - tomato paste
1 shot - vodka
1 ½ cup - heavy cream
½ teaspoon - salt
¼ teaspoon - black pepper
½ cup - Parmesan cheese
⅛ - Reserved pasta water

Instructions

Cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water and drain the rest.
In a pan over medium heat, melt butter. Add lobster chunks and cook for 2–3 minutes until just cooked through. Remove and set aside.
In the same pan, add minced garlic and sauté until fragrant.
Stir in tomato paste and cook for 1–2 minutes until deepened in color.
Deglaze with vodka and stir well. Let simmer for a few minutes to cook off the alcohol.
Pour in heavy cream and bring to a gentle simmer. Cook for 7–10 minutes.
Season with salt and pepper. Return cooked lobster to the pan.
Stir in Parmesan cheese and cooked pasta. Add a splash of pasta water to loosen sauce as needed.
Toss everything together until pasta is fully coated. Serve hot with more Parmesan if desired.