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Squid Ink Pasta with Lobster Cream Sauce

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Impress your date with this delicious Squid Ink Pasta with Lobster Cream Sauce, mushrooms, and basil. I know, I know it sounds a bit terrifying at first, but this meal is guaranteed to be a hit! This is another one of those restaurant meals that I had a million years ago that I just could not get out of my head.

Black spaghetti pasta topped with a cream sauce, lobster chunks and sliced mushrooms in a white bowl.

Well maybe not a million years ago, I’m not quite that old, LOL. Back when I lived in Cedar Rapids, Iowa, a new Italian Restaurant came to town. As is always the case with a new eating establishment, the wait was 2+ hours long because everyone in town HAS to be the first to try it!!

Looking down on a white bowl filled with black spaghetti pasta topped with a cream sauce, lobster chunks and sliced mushrooms.

I scanned the menu and my eyes stopped on the Squid Ink Pasta with Lobster Cream Sauce. Squid Ink? Does it taste like fish? Does it taste like tar? Is this safe to eat??

Yes it is colored with squid ink. No I do not think it tastes like fish…or tar for that matter. And yes it is safe to eat. It looks really bizarre, but it tastes amazing! I do not remember there being mushrooms, but they are listed on the current Biaggi’s menu…so I added them…even though I am allergic to mushrooms. See how much I love you guys. 🙂

How to make Squid Ink Pasta with Lobster Cream Sauce:

Let’s start by boiling some salted water in a large pot {at least 5 quarts}. When it comes to a boil, add the squid ink pasta.

Black pasta boiling in a saucepan of water.

Cook according to package instructions. Mine took 11 minutes.

While the pasta is boiling, add 1 cup of water and two frozen lobsters to an Instant Pot.

Two raw lobster tails in a pressure cooker.

Secure the lid and make sure the knob is in the “Sealing” position. Press the “Steam” button and adjust the time to 3 minutes using the + and – buttons.

Instant Pot set to 3 mins on steam.

Melt butter in a large skillet. Add the shallots and cook for 2 minutes to soften.

Butter and chopped shallots in a skillet.

Add the garlic, stir and cook for one minute. Stir in the flour and cook for 2 minutes.

Flour added to the butter and shallots in a skillet.

Add the warm milk and wine, stir to thoroughly combine. Cook until mixture starts to thicken.

Add the sliced mushrooms, basil, and thyme.

Milk, seasonings and sliced mushrooms in a skillet.

Lightly simmer for 4 to 5 minutes to cook the mushrooms.

When the time beeps, carefully release the pressure and place the lobsters in ice cold water.

A steamed lobster tail in a pressure cooker.

Stir the Parmesan into the sauce. Drain the pasta and add it to the skillet.

Black pasta added to the sauce in the skillet.

Cut the back of the lobster shell with kitchen scissors and remove the meat.

Scissors cutting through the back of the shell on the cooked lobster tail.

Chop the lobster meat and add it to the pasta.

Lobster pieces tossed with sliced mushrooms, black pasta and cream sauce in the skillet.

Add chili flakes {if using} and toss to combine.

Black spaghetti pasta topped with a cream sauce, lobster chunks and sliced mushrooms in a white bowl.

Funky pasta, earthy mushrooms, and tender lobster combine to create a delicious meal. Who wouldn’t love that?

How to boil lobster tails:

Bring a large pot of salted water to a boil. Reduce heat slightly and keep water at a gentle boil. Add the lobster tails and boil until they are bright red and their meat turns white and tender. It should take approximately 1 minute per ounce to cook.

Recipe Notes:

  • You can purchase Squid Ink Pasta on Amazon {affiliate link} or possibly in your local grocery store if you live in a large city.
  • I used CashewMilk because I have to! Feel free to substitute whole milk, or a combination of milk and half & half for an even more decadent meal.
  • If you do not wish to use wine, substitute additional milk or seafood stock.
  • Yes, you can cook the lobster earlier in the day and keep it chilled until ready to use. That would actually be a really good idea that I will remember for next time.

I thought about making the pasta from scratch…but by the time I purchased the expensive squid ink and spent the time making pasta, I realized that it was easier and probably cheaper to just buy the pre-made pasta!!

Serve with a dinner salad, or a fun Wedge Salad with Ranch Dressing.

More delicious Seafood pasta recipes:

A glass or two of white wine, and lots of warm sliced bread with seasoned oil for dipping and you have yourself a romantic Dinner for Two in the privacy of your own home!!

Enjoy!!

Impress your date with this delicious Squid Ink Pasta with Lobster Cream Sauce | COPYRIGHT © 2017 COOKING WITH CURLS

Squid Ink Pasta with Lobster Cream Sauce

Impress your date with this delicious Squid Ink Pasta with Lobster Cream Sauce, mushrooms, and basil. It is sure to be a hit!
5 from 1 vote
Print Rate
Course: Main Course
Cuisine: American
Keyword: lobster, cream, sauce, recipe, squid, ink, date, dinner, two
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 servings
Calories: 694kcal
Author: Lisa Johnson

Ingredients

  • 2) 5 ounce frozen lobster tails
  • 1 cup water to steam
  • 2 tablespoons unsalted butter
  • 1 tablespoon shallots, minced
  • 1 large garlic clove ,pressed or finely mined
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • .33 cup white wine {or substitute seafood stock}
  • 4 ounces mushrooms cleaned and thinly sliced
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 8 ounces squid ink pasta, cooked and drained
  • .25 cup grated Parmesano Reggiano
  • chili flakes optional

Instructions

  • Let’s start by boiling some salted water in a large pot {at least 5 quarts}. When it comes to a boil, add the squid ink pasta. Cook according to package instructions. Mine took 11 minutes.
  • While the pasta is boiling, add 1 cup of water and two frozen lobsters to an Instant Pot. Secure the lid and make sure the knob is in the “Sealing” position. Press the “Steam” button and adjust the time to 3 minutes using the + and – buttons.
  • When the time beeps, carefully release the pressure and place the lobsters in ice cold water.
  • Melt butter in a large skillet. Add the shallots and cook for 2 minutes to soften. Add the garlic, stir and cook for one minute.
  • Stir in the flour and cook for 2 minutes. Add the warm milk and wine, stir to thoroughly combine. Cook until mixture starts to thicken.
  • Add the sliced mushrooms, basil, and thyme. Lightly simmer for 4 to 5 minutes to cook the mushrooms.
  • Stir the Parmesan into the sauce. Drain the pasta and add it to the skillet.
  • Cut the back of the lobster shell with kitchen scissors and remove the meat. Chop the lobster meat and add it to the pasta.
  • Add chili flakes {if using} and toss to combine.

Notes

  • You can purchase Squid Ink Pasta on Amazon {affiliate link} or possibly in your local grocery store if you live in a large city.
  • I used CashewMilk because I have to! Feel free to substitute whole milk, or a combination of milk and half & half for an even more decadent meal.
  • If you do not wish to use wine, substitute additional milk or seafood stock.
  • Yes, you can cook the lobster earlier in the day and keep it chilled until ready to use. That would actually be a really good idea that I will remember for next time.
To Boil Lobster Tails:
Bring a large pot of salted water to a boil. Reduce heat slightly and keep water at a gentle boil. Add the lobster tails and boil until they are bright red and their meat turns white and tender. It should take approximately 1 minute per ounce to cook.

Nutrition

Calories: 694kcal | Carbohydrates: 97g | Protein: 25g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 50mg | Sodium: 299mg | Potassium: 369mg | Fiber: 4g | Sugar: 12g | Vitamin A: 645IU | Vitamin C: 1.2mg | Calcium: 307mg | Iron: 5.5mg

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