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This Steak and Lobster Pasta is one of our favourite dinners to make when we’re staying in but still want something that feels a little fancy.
It’s rich, buttery, and packed with flavour, kind of like your favourite restaurant dish, but made in your own kitchen.
📌 Pin this recipe for your next cozy date night in!
It’s surprisingly easy to put together, and the best part is you don’t need a ton of ingredients. We usually cook the steak and lobster first, then toss it all with pasta in a creamy garlic butter sauce.
It’s perfect with a glass of wine, candles on the table, and no one around but the two of us (and maybe a movie queued up after).
Jump to Recipe
What You’ll Need:
- 2 small filet mignon or sirloin steaks
- 2 lobster tails (thawed, if frozen)
- Salt and pepper
- 1 tbsp olive oil
- 3 tbsp butter (divided)
- 4 garlic cloves, minced
- 1½ cups heavy cream
- ½ cup grated parmesan
- Juice of ½ a lemon
- 300g (about 10 oz.) pasta of choice (fettuccine or linguine work great)
- Fresh parsley or chives, for garnish (optional)
How to Make It:
1. Cook your pasta.
Boil salted water and cook the pasta until al dente. Drain and set aside (reserve a little pasta water just in case your sauce needs thinning later).
2. Sear the steak.
Season steaks with salt and pepper. Heat olive oil and 1 tbsp of butter in a skillet over medium-high heat. Sear steaks 3–4 minutes per side (depending on thickness), then set aside to rest.
3. Cook the lobster.
In the same pan, add another tbsp of butter. Cut lobster tails in half lengthwise and sear cut-side down for 2–3 minutes. Flip and cook until the shells are bright red and meat is opaque, then remove from pan.
4. Make the sauce.
Lower the heat to medium. Melt the last tbsp of butter and add garlic. Sauté 1 minute, then pour in the cream. Stir in parmesan, lemon juice, and a little salt and pepper. Simmer 3–4 minutes until thickened.
5. Bring it all together.
Slice the steak and remove the lobster meat from the shells. Add both to the pan along with the cooked pasta. Toss to coat in the sauce. Add a splash of pasta water if needed.
6. Serve and enjoy.
Plate it up and sprinkle with chopped parsley or chives if you like. Serve warm with wine, candles, and maybe something sweet after.
Ingredients
Method
- Boil salted water and cook the pasta until al dente. Drain and set aside (reserve a little pasta water just in case your sauce needs thinning later).
- Season steaks with salt and pepper. Heat olive oil and 1 tbsp of butter in a skillet over medium-high heat. Sear steaks 3–4 minutes per side (depending on thickness), then set aside to rest.
- In the same pan, add another tbsp of butter. Cut lobster tails in half lengthwise and sear cut-side down for 2–3 minutes. Flip and cook until the shells are bright red and meat is opaque, then remove from pan.
- Lower the heat to medium. Melt the last tbsp of butter and add garlic. Sauté 1 minute, then pour in the cream. Stir in parmesan, lemon juice, and a little salt and pepper. Simmer 3–4 minutes until thickened.
- Slice the steak and remove the lobster meat from the shells. Add both to the pan along with the cooked pasta. Toss to coat in the sauce. Add a splash of pasta water if needed.
Recipe Tips:
- You can use shrimp instead of lobster if you’re looking for a swap.
- Let the steak rest for 5–10 minutes before slicing so it stays juicy.
- Add red pepper flakes to the sauce if you like a bit of heat.
- This makes enough for two, but you can double it easily for a special dinner with friends.
