Some weeknights call for a little comfort and a lot of flavor without the fuss. This Lobster Asparagus Pasta is one of my favorite “shortcut gourmet” dinners. It feels fancy enough for company but is made almost entirely from store-bought ingredients (shh… no one has to know).
The secret? Lobster bisque soup! It turns a simple pasta into a creamy, rich, restaurant-worthy dish in under 30 minutes.
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Ingredients
- 2 tablespoons butter
- 1 medium onion
- 1 heaping tablespoon minced garlic
- 1 frozen package of asparagus (about 8 oz)
- 1 container of store-bought lobster bisque soup (around 16 oz)
- 1 tablespoon Old Bay seasoning
- 1 cup grated parmesan
- 12 oz mini bow-tie pasta (farfalle)
- 8 oz frozen langostino lobster (thawed)
- Salt and pepper to taste
Instructions
Cook the pasta:
Bring a large pot of salted water to a boil and cook the bow-tie pasta until al dente. Reserve some of the pasta water.
Sauté the aromatics:
In a large skillet, melt butter over medium heat. Add the onions and let them soften, then add the garlic and cook until fragrant.
Add the asparagus:
Cut up the frozen asparagus into bitesize chunks and add to pan (no need to thaw). Sauté for 4–5 minutes until tender but still bright green.
Build the sauce:
Pour in the lobster bisque soup and stir in the Old Bay seasoning. Bring to a gentle simmer.
Add the pasta:
Add the pasta and parmesan to the skillet and combine all ingredients together. Let incorporate for about 10-15 minutes. The sauce will start to thicken. Add pasta water to thicken even more as needed.
Combine:
Stir in the thawed lobster. Add salt and pepper to taste and simmer for about 5 minutes until heated through and the flavors come together.
Serve:
Garnish with a sprinkle of Old Bay or fresh parsley if you like — then dig in!
Tips & Variations
- The lobster is already cooked so be careful not to add it too soon or it will overcook and become tough and rubbery.
- Substitute with fresh asparagus if it’s in season
- Want extra richness? Add a splash of cream.
- For a bit of heat, add a pinch of cayenne or crushed red pepper flakes.
- I’ve tried the Trader Joe’s and Walmart bisque and they are both very good.
- Want a different pasta shape? Use your favorite. I like the mini bow-tie because it’s bitesize.
- If you can’t find langostino lobster, shrimp would work too. You can usually find this lobster at Walmart. It’s what I typically use.
Why You’ll Love This Recipe
This easy lobster pasta is the perfect balance of creamy and buttery, with a slight kick from the Old Bay. The asparagus adds color and freshness, while the store-bought bisque makes it feel like something you’d order at a seaside bistro — but without the prep or price tag!
Serve It Up
Pair it with a crisp white wine and crusty bread to soak up every last drop of sauce. It’s a crowd-pleaser that looks (and tastes) like you spent hours in the kitchen.
Want to serve it in something pretty? These bowls dress up any dish.
Be sure to check out my other quick recipes on The Tinkering Spinster.
Happy tinkering,
Susan
Lobster Asparagus Pasta
Equipment
- Large pot (for boiling pasta)
- Large skillet or sauté pan
- Cutting board and knife (for chopping onion and asparagus)
- Wooden spoon or silicone spatula (for stirring)
- Measuring spoons and cup
- Grater (if grating fresh Parmesan)
Ingredients
- 2 tbsp Salted Butter
- 1 medium Onion
- 1 tbsp Garlic (heaping or to taste)
- 8 oz Asparagus Frozen or fresh
- 16 oz Lobster Bisque Trader Joe's or Walmart work great
- 1 tbsp Old Bay seasoning
- 1 cup Grated Parmesan
- 12 oz Mini Bow-Tie pasta or shape of your choise
- 8 oz Langostino Lobster Frozen works great
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook thebow-tie pasta until al dente. Reserve some of the pasta water.
- In a large skillet, melt butter over medium heat. Add the onions and let them soften, then add the garlic and cook until fragrant.
- Cut up the frozen asparagus into bitesize chunks and add to pan (no need to thaw). Sauté for 4–5 minutes until tender but still bright green.
- Pour in the lobster bisque soup and stir in the Old Bay seasoning. Bring to a gentle simmer.
- Add the pasta and parmesan to the skillet and combine all ingredients together. Let incorporate for about 10-15 minutes. The sauce will start to thicken. Add pasta water to thicken even more as needed.
- Stir in the thawed lobster. Simmer for about 5 minutes until heated through and the flavors come together.
- Salt and pepper to taste.
- Garnish with a sprinkle of Old Bay or fresh parsley if you like — then dig in!
