Gordon Ramsay Lobster Pasta 

Gordon Ramsay's Lobster Pasta is a luxurious pasta dish marrying the sweet, delicate flavor of lobster with a luscious creamy tomato-wine sauce. Crafted with homemade lobster stock made from the shells, this dish offers exceptional depth and richness. The silky sauce clings beautifully to linguine, while tender lobster meat brings decadence in every bite. It's an elegant yet comforting meal—perfect for celebrating a special occasion or simply indulging in a gourmet treat at home.

Ingredients

• 750 g lobster tails, meat removed, shells saved
  
  

• 500 g linguine
  
  

• 3.5 tbsp olive oil
  
  

• 3 stalks celery, chopped
  
  

• 2 carrots, chopped
  
  

• 2 onions, halved
  
  

• 1 tbsp tomato paste
  
  

• 1 tbsp black peppercorns
  
  

• 4 bay leaves
  
  

• 6 cups water
  
  

• 75 g salted butter
  
  

• 1 shallot, diced
  
  

• 2 garlic cloves, sliced
  
  

• 500 g cherry tomatoes
  
  

• ½ cup white wine
  
  

• 1 cup homemade lobster stock
  
  

• 150 ml heavy cream
  
  

• Fresh parsley, chopped (for garnish)
  
  

Directions

1. Prepare the Lobster: Remove the meat from the tails and chop into bite-sized chunks; reserve the shells.
   
   

2. Make Lobster Stock: Heat olive oil and sear the shells until brightly red. Add celery, carrots, onions, tomato paste, water, peppercorns, and bay leaves. Bring to a boil, then simmer for 1 hour. Strain to obtain stock.
   
   

3. Cook the Lobster Meat: Melt butter in a pan and gently cook the lobster chunks for 4–5 minutes until just opaque. Remove and set aside.
   
   

4. Prepare the Sauce: In the same pan, sauté shallot and garlic until fragrant. Add cherry tomatoes and cook until they burst (about 10 minutes). Deglaze with white wine, let reduce by half, then add lobster stock. Simmer, then stir in cream and cook for 1–2 minutes.
   
   

5. Cook the Pasta: Boil linguine in salted water until 2–3 minutes shy of al dente. Reserve 1 cup of pasta water before draining.
   
   

6. Combine: Toss the drained pasta in the sauce, stirring in a bit of pasta water until glossy. Gently fold in the lobster meat, and season to taste.
   
   

7. Serve: Garnish with fresh parsley and black pepper. Serve immediately.
   
   

Nutrients

• Calories: ~2200–2500 (entire recipe)
  
  

• Protein: 160–180 g
  
  

• Fat: 130–150 g
  
  

• Carbohydrates: 150–160 g