For an elegant dinner, try this creamy lobster pasta Gordon Ramsay recipe! My copycat recipe is quick to make but extremely flavorful.
It’s great for fancy occasions, such as date nights or dinner parties. But you can also throw it together for a quick lunch.
Gordon Ramsay is best known as a celebrity chef, and he is also a restaurateur and writer. His restaurants have received 16 Michelin stars since 1997, and at this moment, they have seven!
His lobster spaghetti is an amazing mix of flavorful seafood and rich sauce. And while it’s a great recipe, he didn’t invent the concept.
In fact, seafood pasta dishes probably come from Naples in Italy. Traditional Neopolitan seafood pasta was a fancy dish served at celebrations, such as weddings.
There are many variations on this idea, including fish soup with pasta, spaghetti alle vongole, and pasta with calamari. And from Italy, these dishes have spread to the rest of the world.
This recipe takes less than half an hour but tastes incredible. So, grab a grilled lobster, and let’s get cooking!
Picking the Best Gordon Ramsay Lobster Pasta Ingredients
Lobster is a popular (and expensive) seafood for fancy dishes. In particular, people prize the muscular meat in their tails and claws.
These crustaceans live at the bottom of the ocean in burrows. And decades ago they were the food of the lower classes because they were plentiful and cheap.
But today, lobsters are a delicacy renowned for the rich flavor of their delicate meat. In fact, you can find them in many dishes, from soup to lobster salad rolls.
In this recipe, I cook the lobster and spaghetti separately, and then top everything with a delicious cream sauce.
But if you can’t cook lobster yourself, use frozen lobster. While it won’t have as nice a texture or flavor as fresh seafood, your lobster spaghetti will still taste amazing.
Spaghetti is an Italian pasta that’s long and thin. And that’s perfect, because “spaghetti” comes from the Italian word for “twine” or “string.”
This pasta is my favorite to use in this dish because it holds sauce really well. Also, spaghetti isn’t too dense or too light, so it creates a well-balanced dish.
When you boil the noodles, cook till al dente. This literally means “to the tooth,” but it actually refers to pasta that’s soft but still a little chewy.
In this Gordon Ramsay lobster spaghetti recipe, I use fresh pasta. However, you can use dry spaghetti in a pinch.
Or if you prefer, you can always use your favorite type of pasta. Then you can simply call it Gordon Ramsay’s lobster capellini, orecchiette, or ziti!
And don’t forget to sprinkle some grated parmesan or pecorino romano on top!
I love these tiny tomatoes, especially when they’re fresh off the vine in the summertime. You can find all different colors aside from the standard red, including green, orange, yellow, and very dark brown.
Most grocery stores carry at least one variety of cherry or grape tomatoes. Sometimes they’ll still be on the vine, and sometimes they’ll just be in a container.
Either way, they’re a great ingredient for light pasta dishes, including this one.
Also, don’t substitute tomato sauce for cherry tomatoes in this recipe. Unfortunately, tomato sauce will change the flavor completely and ruin your beautiful cream sauce.
White wine adds a subtle depth of flavor that enhances the taste of seafood. But how do you choose the right one?
First, never buy something labeled “cooking wine.” You always want to cook with wine that you would actually want to drink!
After that, you can choose wine by the variety. For example, lobster meat and other seafood go well with dry white wines such as Sauvignon Blanc, Muscadet, and Pinot Grigio.
My favorite of these is Pinot Grigio because it’s very versatile. So, it will work well in a number of dishes.
It’s also a bit citrusy, so it complements the lobster in a way similar to lemon juice. As well, Pinot Grigio’s acidity balances the creaminess of the sauce.
Another great cooking wine is dry vermouth, and it’s especially good in rich sauces. Since it’s a fortified wine, it will also last longer once opened than a regular bottle of white wine.
But regardless of the wine you choose, store the leftovers in the refrigerator.
Basil is one of my favorite herbs for cooking because of its potent flavor. It comes from the family Lamiaceae or mint family.
While Western cooks usually use sweet basil, there are many varieties. And, you can find basil in cuisines all around the world, from Italy to Thailand.
Basil has a strong flavor when fresh, but that disappears quickly as you cook the leaves. Therefore, you usually add it right at the end of cooking, or as a garnish.
When you have fresh milk from a cow (before homogenization), the fat separates out and floats to the top. This is heavy cream!
According to the FDA, packaged heavy cream has to be between 36-40% fat. Then everything else in the carton is regular milk.
Most grocery stores only carry heavy cream that has 36% fat. But restaurants are lucky – they can get 40%!
Heavy cream is a popular ingredient for sauces and soups because you can boil it without it curdling. It also has a silky mouthfeel and makes your dishes rich and thick.
Lobster Pasta Recipe – Gordon Ramsay
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
- Cook the Veggies
First, add the butter to the heavy-bottomed pan and turn the stove to medium heat. Once the pan is hot, add the onions and fry them until they turn translucent but not brown.
Next, toss in the garlic, chile pepper, and cherry tomatoes. Continue cooking until all of the veggies have softened.
- Add the Wine
As the tomatoes cook down, use your spoon to gently break them apart. Also, add the black pepper.
Then, pour the wine in a little at a time as you cook the tomatoes. You want the tomatoes to caramelize, and for the wine to almost entirely evaporate.
- Sieve the Sauce
At this point, you’ll have a very chunky sauce. And if you like, you can serve it this way.
However, for a smoother sauce, strain the mixture through the sieve. Then, pour the sauce back into the pot.
- Boil the Spaghetti
Now, fill the large pot with water and add salt. Bring it to a boil and then add the spaghetti and olive oil.
Stir the pasta occasionally to keep it from clumping, and boil it until it reaches the al dente stage. Finally, pour the spaghetti into your colander to drain, and then place the noodles on a warm serving plate.
- Prepare the Lobster
Chop your lobster into small pieces. Personally, I like making medallions.
- Finish the Sauce
Bring your sauce back to a boil, and then add cream. Next, add the lobster pieces, and cook just long enough to warm the seafood – be careful not to overcook the meat!
- Plate the Dish and Enjoy!
Finally, pour your sauce over the prepared spaghetti and add the basil, parmesan, and olive oil garnishes. Serve immediately.
What to Serve with Gordon Ramsay’s Lobster Pasta
- This is such a filling meal on its own that you don’t really need anything extra! But I’ll never say no to some crusty Italian bread and olive oil, or a crisp green salad.
- For an Italian-inspired salad, I love to use arugula with little mozzarella balls and a balsamic vinaigrette. And you can always add olives and more shaved parmesan.
- Or, you could serve an antipasto appetizer with this meal. For example, you could make a cheese board, olives, soft-boiled eggs, and fresh veggies.
If you have any leftovers, they’ll last for 3 to 5 days in the refrigerator in an airtight container.
However, you can store this dish for longer in the freezer. But if you do this, you want to store the noodles, sauce, and lobster separately.
When you reheat the sauce, let it defrost for several hours at room temperature before you heat it.
Also, when you freeze pasta, you don’t want the noodles to be too soft. If they are, they’ll turn really mushy when you reheat them.
To avoid this, I like to make the sauce ahead but always cook fresh pasta.