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.

Author: These Carbs Don't Count

Category: Dinner

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 2 plates

Calories: 1,104 kcal per serving

Ingredients

½ pound - radiatore pasta
3 tablespoon - unsalted butter
½ pound - lobster meat
3 cloves - garlic
3 tablespoon - tomato paste
1 shot - vodka
1 ½ cup - heavy cream
⅛ - Salt
⅛ - Black pepper
½ teaspoon - garlic powder
½ teaspoon - onion powder
½ cup - Parmesan cheese
½ cup - reserved pasta water
1 handful - fresh basil

Instructions

Cook pasta in salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain.
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.
In the same skillet, add garlic and sauté until fragrant, about 1 minute.
Add tomato paste and cook until darkened and caramelized, about 2–3 minutes.
Pour in vodka and let simmer for 2–3 minutes to cook off the alcohol.
Add heavy cream and bring to a low simmer. Let cook for 7–10 minutes to reduce slightly.
Season with salt, pepper, garlic powder, and onion powder. Stir in lobster.
Add grated Parmesan, cooked pasta, and a splash of reserved pasta water. Stir to coat everything evenly.
Fold in chopped basil. Simmer for another 2–3 minutes, adjusting consistency with more pasta water if needed.
Serve warm with extra Parmesan and basil on top.