Lobster Pasta Recipe
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!
Servings: 4 - 6 servings
Ingredients
- 4 lobsters 1¼ 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
- ½ teaspoon red pepper flakes
- 2 cups mixed cherry tomatoes halved
- Zest of 1 lemon
- ¼ 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
- ½ cup fresh basil leaves torn or roughly chopped
- ¼ cup fresh Italian parsley roughly chopped
- more fresh herbs for garnish
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 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.
Nutrition
Calories: 582kcal | Carbohydrates: 53g | Protein: 23g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 874mg | Potassium: 319mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1002IU | Vitamin C: 25mg | Calcium: 80mg | Iron: 13mg
