Lobster Pasta

Juicy lobster perfectly paired with al dente pasta, creating pure decadence. Each bite coated in a mouthwatering buttery cream sauce with a refreshing hint of lemon is a welcomed flavor explosion.

Course dinner, Main

Cuisine Italian

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 326kcal

Author Imma

Ingredients

⅓ pound (150g) angel hair pasta
1 pound (450g) lobster meat (or a 2-3 pound whole lobster or tail)
1 teaspoon Creole seasoning (or Italian Seasoning) adjust to preference
3-4 tablespoons unsalted butter
½ medium onion, diced
1-2 medium tomatoes, diced
2 teaspoons garlic, minced
½ teaspoon crushed red pepper flakes
2 tablespoons fresh basil, chopped
1 whole lemon, juiced
¾-1 cup broth (seafood, vegetarian, or chicken)
Salt and pepper to taste

Instructions

Whole Lobster

Place a trivet or steaming 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 on the steaming basket. Cover the pot with a tight-fitting lid, return to a boil as quickly as possible, and start the timer. It should take about 7-8 minutes for 1½ pound 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; you may use 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 Tail

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
Proceed with the lobster pasta.

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.

Notes

Use the lobster shells to make the stock because they add more lobster flavor.
Don't overcook the lobster for tender melt-in-your-mouth deliciousness. When the shell is bright red and the meat is white (not translucent).
Top with freshly grated Parmesan to add a nutty, cheesy, salty punch.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition