There’s something timeless about vodka sauce.
Creamy without being heavy. Tomato-forward but silky. Familiar, yet indulgent.
Now add sweet, steamed Lobsterboys lobster and fresh homemade pasta — and suddenly this isn’t just dinner.
It’s a statement.
This lobster vodka pasta is comfort food elevated. The kind of dish you make when you want the table to go quiet for a second. Rich sauce. Tender pasta. Lobster folded in at the very end so it stays sweet and delicate.
Simple ingredients. Serious payoff.
Why Lobsterboys Lobster?
Vodka sauce doesn’t hide anything — which means the lobster has to be exceptional.
Lobsterboys lobsters are wild-caught, hard-shell, and packed with clean, sweet meat. No mushy texture. No fishy flavor. Just firm, buttery lobster that holds its own in a rich sauce without getting lost.
Because when you’re finishing a dish like this, the lobster shouldn’t just be in the pasta.
It should be the reason you made it
The Process
This dish is about timing and restraint. Build the sauce gently, let the pasta do its job, and add the lobster only when everything else is ready.
1. Make the fresh pasta
Fresh pasta sets the foundation here.
Two cups of 00 flour, three eggs, and a pinch of salt are all it takes. Knead until smooth, rest the dough, then roll and cut to your preferred shape. Fresh pasta absorbs sauce differently — softer, silkier, and made for something this rich.
Set aside until the sauce is ready.
2. Build the vodka sauce
Olive oil goes into a pan, followed by garlic, shallot, and crushed red pepper. Everything gets sautéed gently until fragrant and softened.
Tomato paste goes in next, cooked down until it deepens in color and flavor. This step matters — it removes raw acidity and builds richness before any liquid touches the pan.
Vodka is added and simmered for a few minutes, allowing the alcohol to cook off and the flavors to concentrate.
3. Purée and finish the sauce
Once the base is ready, blend until completely smooth.
Return it to the pan, then finish with cream, pasta water, and freshly grated Parmesan. Stir gently until the sauce reaches a velvety, spoon-coating consistency. Season lightly — the cheese and lobster will do plenty of the work.
This is where vodka sauce becomes what it’s supposed to be: smooth, rich, and balanced.
4. Steam the lobster
The lobster is steamed for about seven minutes — just enough to set the meat without overcooking.
Once cooled, shell the lobster and keep the meat whole or in generous chunks. This isn’t garnish. It’s the feature.
5. Bring it all together
Cook the fresh pasta until just tender, then transfer it directly into the sauce.
Add the lobster during the final minute or two of cooking — just long enough to warm through. Overcooking would be a crime here.
Finish with fresh basil and another light dusting of Parmesan.
Finish strong
This is the kind of dish that doesn’t need explaining once it hits the table.
Creamy. Balanced. Luxurious without being fussy.
Fresh pasta wrapped in vodka sauce. Sweet lobster folded in gently at the end.
No shortcuts. No filler. Just ingredients doing exactly what they’re supposed to do.
That’s how Lobsterboys eats.
Recipe Card: Lobster Vodka Pasta
Serves: 2–4
Dish: Lobster Vodka Pasta
Ingredients
Fresh Pasta
- 2 cups 00 flour
- 3 eggs
- Pinch of salt
Lobster Vodka Sauce
- Olive oil
- 5 cloves garlic, minced
- ½ tbsp crushed red pepper
- 1 shallot, finely chopped
- ½ can tomato paste
- 1 cup vodka
- ½ cup heavy cream
- ½ cup pasta water (as needed)
- 1 cup freshly grated Parmesan
- Pinch of salt
To Finish
- Steamed lobster meat (Lobsterboys)
- Fresh basil, torn
