Lobster and Truffle Oil Pasta with Crispy Prosciutto Crumbs
Updated Dec 04, 2025
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This Lobster and Truffle Oil Pasta with Crispy Prosciutto Crumbs recipe was inspired by AI! I asked AI to “create a viral pasta recipe that’s never been made before”. It came up with this Lobster and Truffle Oil Pasta with Crispy Prosciutto Crumbs (and I made a couple tweaks). 1. Apparently AI is trying to bankrupt me. 2. This doesn’t sound like a recipe that hasn’t been made before. 3. Despite points 1 and 2, this recipe sounded DELICIOUS and I needed to make it.
Recipe Details
This luxurious recipe features fresh lobster meat paired with linguine pasta, simmered in a creamy sauce made with white wine, heavy cream, Parmesan cheese, and black truffle oil. I used Truff’s black truffle oil and it was delicious! The earthy truffle oil provides a depth of flavor to the dish, while the Parmesan cheese adds a subtle hint of saltiness.
To add an extra layer of texture and flavor, the dish is topped with crispy prosciutto crumbs. These savory crumbs add a touch of saltiness and crunch, perfectly complementing the rich and creamy lobster and truffle oil sauce.
The combination of flavors and textures in this dish creates a masterpiece that is sure to impress even the most discerning foodies. It’s an extravagant and unique pasta dish that will elevate any dinner party or special occasion.
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Lobster and Truffle Oil Pasta with Crispy Prosciutto Crumbs
Ingredients
- 3 slices Prosciutto
- 1 lb Linguine
- 1 tablespoon Unsalted Butter
- 1 lb Fresh Lobster Meat, cut into bite-size pieces
- 1/2 cup Dry White Wine
- 1/2 cup Heavy Cream
- 1/2 cup Parmesan Cheese, freshly grated; more to serve
- 2 tablespoon Black Truffle Oil, more to serve
- Kosher Salt & Black Pepper, to taste; more to serve
- Fresh Chives, optional; thinly sliced to serve
Instructions
- Cook the pasta in a large pot of salted boiling water according to package directions. Reserve about 1/2 a cup of pasta water. Drain and set aside.
- While the pasta is cooking, prepare the prosciutto crumbs. Heat a small skillet over medium-high heat and add the prosciutto slices. Cook until crispy, about 2-3 minutes per side. Let cool and then break into small crumbs.
- Next, heat a large skillet over medium-high heat. Add the butter and let it melt. Add the lobster meat and sauté until it is cooked through, about 3-4 min. Set aside.
- Add the white wine to the skillet and cook until it has reduced by half, about 3-4 minutes. Add the heavy cream and bring the mixture to a simmer.
- Stir in the grated Parmesan cheese and black truffle oil, and season with salt and pepper to taste. Add back in the cooked lobster meat and stir to combine with the sauce. Add in the cooked pasta and some of the pasta water as needed if the sauce is too thick.
- To serve, divide the pasta among four bowls. Top with the crispy prosciutto crumbs. Top with additional parmesan cheese, black truffle oil, chives, and salt & pepper as desired.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent! My husband made this for me. Tonight is a special Monday night dinner. Words cannot how good this was!
Wow, thank you so much for this glowing review! I love to hear that you enjoyed 🙂