How do you buy the best lobster?

Look for fresh, high-quality whole lobster tails from a trusted source. You can typically choose between warm-water or cold-water lobster tails. Cold-water lobster tails are often preferred for their sweeter, more tender meat. Ensure the tails are free from any discoloration or strong odors, which could indicate that the lobster is not fresh. Make sure the meat doesn't feel or look "mushy". Avoid tails soaked in sodium tripolyphosphate (to ensure that is doesn’t taste like ammonia).

How Do you cook lobster?

Here are a few common ways to cook lobster: Broiling : Lobster tails can be broiled under high heat for a quick cook. Brush them with butter and garlic, then broil for about 8-10 minutes, depending on size. Grilling : Grilling adds a smoky, charred flavor. Split the tails, brush with butter, and grill meat-side down first, then flip to finish cooking. Steaming : For a delicate and moist lobster, steam the tails for about 8-10 minutes, then finish with melted butter for serving.

Lobster Pasta Recipe (with tomatoes and garlic)

Description

Indulge in the ultimate lobster pasta recipe featuring sweet, tender lobster, fresh herbs, cherry tomatoes, al dente pasta, and a luscious garlic butter sauce. Perfectly balanced with a hint of spice and a zesty finish, this elegant yet easy-to-make dish is a seafood lover’s dream!

Ingredients

Units Scale

4 lobsters, 1 1/4 pounds each, or 1 pound of cooked lobster meat (use my steamed lobster recipe and cook as directed)
1 pound pasta, like fusili col bucco, mafaldine, bucatini, or pappardelle
4 tablespoons olive oil
1 tablespoon butter
2 large shallots, finely diced
3–4 fresh garlic cloves, finely chopped
1/2 teaspoon red pepper flakes
2 cups mixed cherry tomatoes, halved
Zest of 1 lemon
1/4 cup white wine (such as sauvignon blanc) or water, for deglazing the pan
Reserve pasta cooking water (if needed)
Salt and black pepper, to taste
1/2 cup fresh basil leaves, torn or roughly chopped
1/4 cup fresh Italian parsley, roughly chopped
more fresh herbs for garnish

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta al dente according to package instructions.
Prepare the Sauce: While the pasta is cooking, make the sauce. In a large skillet, heat olive oil and butter over medium heat. Add the diced shallots and cook until softened, about 2-3 minutes. Add the garlic and red pepper flakes, cooking for another minute until fragrant.
Cook the Tomatoes: Stir in the cherry tomatoes and cook until they soften and begin to release their juices, about 5 minutes.
Deglaze the Pan: Pour in the white wine (or water) to deglaze the pan, scraping up any browned bits at the bottom. Let the mixture simmer for 2-3 minutes to reduce slightly.
Add the Lobster: Add the cooked lobster meat (prepared using CucinabyElena’s steamed lobster recipe) to the pan and stir gently. Cook until the lobster is warmed through, about 2 minutes.
Toss with Pasta: Reserve 1 cup of cooking water and drain the pasta. Add the cooked pasta to the sauce, tossing to coat evenly, about 1-2 minutes. Add some of the reserved pasta cooking water if the sauce needs thinning.
Finish with Herbs and Lemon Zest: Off the heat, stir in the fresh basil, parsley, and lemon zest—season with salt and black pepper to taste.
Serve: Serve immediately, garnished with extra herbs if desired, and enjoy with a drizzle of olive oil!

Notes

Top Tips:

Use Fresh Lobster: Fresh, high-quality lobster makes a huge difference in flavor and texture.
Cook Pasta Al Dente: Slightly undercooked pasta to keep it firm so it holds up well when tossed in the sauce.
Reserve Pasta Water: Save some pasta water to adjust the sauce’s consistency. It adds starchiness that helps the sauce cling to the pasta.
Fresh Herbs Last: Add the basil, parsley, and lemon zest at the end for the brightest flavor and freshest aroma.
Low Heat for Lobster: Reheat or toss lobster over low heat to avoid overcooking, making it challenging.
Deglaze for Depth: Don’t skip deglazing the pan with wine or water. It lifts all the flavorful bits and adds complexity to the sauce.