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Vodka Sauce with Lobster and Radiatore Pasta
This Vodka Sauce with Lobster and Radiatore Pasta is an elegant twist on a classic. Tender lobster is lightly sautéed in butter, then folded into a creamy vodka-infused tomato sauce loaded with garlic and Parmesan. Tossed with beautifully ruffled radiatore pasta and finished with fresh basil and reserved pasta water, this dish is rich, velvety, and packed with decadent seafood flavor. A true indulgence made easy.
Vodka Sauce with Lobster and Radiatore Pasta
By
These Carbs Don't CountIngredients
Instructions
- Step 1
Cook pasta in salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain.
- Step 2
In a skillet over medium heat, melt butter. Add chopped lobster and cook for 2–3 minutes until lightly seared, then remove and set aside.
- Step 3
In the same skillet, add garlic and sauté until fragrant, about 1 minute.
- Step 4
Add tomato paste and cook until darkened and caramelized, about 2–3 minutes.
- Step 5
Pour in vodka and let simmer for 2–3 minutes to cook off the alcohol.
- Step 6
Add heavy cream and bring to a low simmer. Let cook for 7–10 minutes to reduce slightly.
- Step 7
Season with salt, pepper, garlic powder, and onion powder. Stir in lobster.
- Step 8
Add grated Parmesan, cooked pasta, and a splash of reserved pasta water. Stir to coat everything evenly.
- Step 9
Fold in chopped basil. Simmer for another 2–3 minutes, adjusting consistency with more pasta water if needed.
- Step 10
Serve warm with extra Parmesan and basil on top.
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Per serving
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