Lobster Pasta
Tender lobster pasta elegantly pairs seafood with angel hair pasta for pure decadence. The lemon butter sauce coats each bite with a flavor explosion. Enjoy restaurant-quality luxury in the comfort of your own dining room.
One of my fondest memories is enjoying lobster pasta at a cozy restaurant by the beach in Italy. It was an unforgettable dining experience, and I wanted to replicate it.
Live vs. Frozen
Lobster is not cheap, so let’s use our resources wisely. Purists and foodies insist on live ones (more expensive) because they have a better texture, a more delicate flavor, and they show off kitchen skills. However, you need to move fast because fresh lobster meat deteriorates rapidly.
Frozen lobster tails are only slightly less flavorful, are more convenient, and are readily available at regular grocery stores. Most are precooked, but modern technology has made flash-freezing for high-quality frozen lobster a possibility. They’re also less expensive.
How to Make Lobster Pasta
- Cook the pasta, remove lobster meat from the shell, season the lobster, sauté for 3 -5 minutes, and set aside.
- Sauté the onions, garlic, tomatoes, and pepper flakes, add the stock and juice of one lemon. Assemble and serve.
Tips and Tricks
- Use the lobster shells to make the stock for more lobster flavor.
- Avoid overcooking the lobster. The shell will be bright red, and the meat will be white (not translucent).
- Top with freshly grated Parmesan to add a nutty, cheesy, salty punch.
- Feel free to replace the lobster with scallops, shrimp, or crabmeat.
Leftover Storage
Store leftover lobster pasta in an appropriate container in the fridge for 2-3 days. Reheat in a sauté pan with a little water until barely warm, so it doesn’t overcook. Add some extra butter and salt to taste.
Since this recipe doesn’t have cream, it’s perfect for freezing. It should stay good for 3 months.
What to Serve With Lobster Pasta
Fresh-baked bread is the best! Garlic knots are the perfect complement and are great for dipping in that delicious cream sauce. And sauteed zucchini or balsamic-baked Brussels sprouts are beautiful sides to create a balanced meal.
More Date-Night Worthy Pasta Recipes
Lobster Pasta
Ingredients
- 8 ounces (250g) angel hair pasta
- 1 pound (450g) lobster meat (2-3 pounds whole lobster or tails)
- 1 teaspoon (5g) Creole seasoning, adjust to preference (or Italian seasoning)
- 3-4 tablespoons (40-60g) unsalted butter
- ½ medium onion, diced
- 1-2 medium tomatoes, diced
- 2 teaspoons (10g) minced garlic
- ½ teaspoon (1g) crushed red pepper flakes
- 2 tablespoons (12g) chopped basil
- 1 whole lemon, juiced
- ¾-1 cup (175-236ml) broth (seafood, vegetarian, or chicken)
- salt and pepper to taste
Instructions
Whole Live Lobster
- Place a trivet or steam basket in a large stockpot and add 1½-2 inches of water.
- Bring the water to a rolling boil (water boiling rapidly with loads of bubbling).
- Gently place the lobsters in the steam basket. Cover the pot with a tight-fitting lid, return to a boil as quickly as possible, and start the timer. It should take 7-8 minutes for 1½ pounds of lobster. Add 2-3 minutes per pound for each additional pound for extra-large lobsters.
- Quickly remove the lobster from the pot, put it in a bowl of ice water, and let it cool for a few minutes.
- Carefully remove the lobster from the bowl of water with tongs and place it on a board or working surface.
- Separate the head from the tail, crack the lobster's claw without tearing the meat, and then remove the meat. You can break it open with a rolling pin or mallet.
- Chop the lobster meat into bite-sized pieces and set aside until ready to use.
Lobster Tails
- Use kitchen scissors to cut open the tail's underside. Carefully remove lobster meat from the shells without destroying it. Chop the lobster meat into bite-sized pieces and set aside until ready to use.
Pasta
- Start by boiling pasta in a large pot, according to the box instructions. Drain and set aside.
- Generously season the lobster with Creole seasoning, Italian seasoning, or your favorite seasoning. Sauté for about 3-5 minutes, set aside.
- Add butter to the skillet. Followed by onions, garlic, tomatoes, and pepper flakes.
- Let it simmer for 2-3 minutes, stirring occasionally to prevent burning.
- Pour in the stock and lemon juice. Stir until combined. Add Creole (or Italian) seasoning and salt.
- Finally, add pasta to the pan and thoroughly mix so the pasta absorbs the sauce. Adjust seasonings and salt to taste.
- Return the lobster to the pan. Serve warm, garnished with a lemon wedge.
Tips & Notes:
- Uncooked lobster spoils rapidly. So if you can’t get to it right away, frozen is a better option.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
