Lobster Pasta Recipe

Ingredients

Main ingredients:

• Lobster (2 medium-sized, about 1.5 pounds each)

• 12 oz of linguine or fettuccine pasta

• 2 cups of heavy cream

• 1 cup of grated Parmesan cheese

• 4 tablespoons of unsalted butter

• 4 cloves of garlic, minced

• A few squirts of tomato puree

• 1 shallot, finely chopped

• 1 cup of white wine

• 1 lemon (juice and zest)

• Fresh parsley, chopped

• Salt and pepper to taste

Optional ingredients:

• Red pepper flakes for a hint of spice

• Cherry tomatoes for a pop of colour and flavour

Step by step instructions

• Preparing the Lobster:

• Boil the lobsters in a large pot of salted water for about 8-10 minutes until they turn bright red.

• Remove the lobsters and let them cool slightly. Extract the meat from the tail, claws, and knuckles. Chop the meat into bite-sized pieces and set aside. If you haven’t done this with a lobster before, it might be helpful to watch a video on this! 

• Making the Sauce:

• In a large skillet, melt the butter over medium heat. Add the minced garlic and chopped shallot, cooking until fragrant and soft. The key here is to make everything soften and smell delicious. 

• Once smelling delicious, add in some tomato puree or fresh tomatoes until this colours the pan. 

• Now begin cooking your pasta so everything is done around the same time. 

• Once everything looks combined, pour in the white wine, allowing it to simmer slightly until reduced by half.

• Stir in the heavy cream, bringing it to a gentle simmer. Add the grated Parmesan cheese, stirring continuously until the sauce thickens.

• Add the lobster meat to the skillet, cooking until just heated through.

• Squeeze in the lemon juice and add the zest, stirring to combine.

• Taste here to see if you need any more salt, pepper or lemon. 

• Cooking the Pasta:

• In the same pot, cook the pasta according to the package instructions until al dente. Our recipe uses linguine, but you could use spaghetti, bucatini or pappardelle. Drain and set aside, reserving about 1 cup of pasta water for your sauce. 

• Combining Everything:

• Toss the cooked pasta in the skillet with the lobster sauce. Add the reserved pasta water slowly as needed to achieve the desired consistency.

• Season with any additional seasonings such as salt, pepper or optional red pepper flakes.

• Serving:

• Plate the lobster pasta, garnishing with fresh parsley and, if desired, halved cherry tomatoes.

• Serve immediately with a glass of chilled white wine.

Tips and Tricks:

• Choosing Lobster: Opt for lobsters for the best flavour. If lobster isn’t available, high quality frozen lobster meat is a good alternative.

• Pasta Alternatives: This recipe works well with various pasta types. Try it with spaghetti or pappardelle for a different texture.

• Storage: Leftover lobster pasta can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of cream or milk to maintain the sauce’s consistency.

• Plating: Use a big serving spoon and a pair of tongs to serve. Grab a big bunch of the sauce pasta and place it in your serving spoon. Twist the pasta around with the tongs inside the spoon to make a curled-up, beautifully presented mound of pasta. Gently serve this in a small pasta dish and adorn it with fresh chunks of lobster, parsley and the delicious sauce! 

• Other seafood: While any pasta recipe with lobster can be amended for personal taste, consider adding other ingredients to make it your own. Add chorizo and squid for a delicious paella-style seafood pasta, or go all out with the seafood adding fresh muscles and anything else you can find at your local market. Get creative! 

• Preparation: Any chef will tell you that preparation is key. To maximise your efficiency and minimise stress when cooking, have all your ingredients laid out for you to grab and add in with ease. 

• Wine pairings: No pasta is complete without a delicious wine pairing. Consider pairing with Vermentino: this is a Mediterranean varietal that often grows near coastal areas, making it a natural pairing for seafood. Sauvignon Blanc offers vibrant acidity and herbal notes that can complement the freshness of parsley and the acidity of tomatoes in the dish. Look for Sauvignon Blanc from cooler climates, which tend to have more pronounced citrus, grassy, and mineral characteristics. Alternatively, Unoaked Chardonnay tends to have crisp acidity and flavours of citrus and tropical fruits, which can harmonise well with the freshness of the dish.