Summer Lobster Pasta is simple and decadent and I want it on repeat for the rest of these summer weeks. If you've made my turkey meatballs with angel hair pasta, or my Ratatouille Pasta, you know I love a summery twist on my favorite thing- pasta!!
Table of Contents
Why I Love This Recipe
It’s been a minute since I’ve had lobster in any form… and that’s not okay with me. I missed out on our annual trip to Maine so I’m remedying my lobster cravings with a few things…. one is this Summer Lobster Pasta. And two… lobster rolls!!
Today, we're diving into this Lobster Pasta! Lobster pasta is equal parts luxurious and decadent that combines the rich, sweet flavors of lobster with our favorite carb here on WGC... pasta. This seemingly elegant (yet incredibly simple) meal if made with white wine, butter and fresh herbs, making it the perfect choice for special dinners in the summer months. Whether you’re hosting a chic dinner party or making dinner for two, lobster pasta is the fastest way to impress!
Ingredients & Substitutions
- Lobster Tails or Cooked Lobster Meat
- Pasta
- Olive oil
- Shallots
- Garlic
- Red pepper flakes
- Cherry tomatoes
- Dry white wine
- Unsalted butter
- Kosher salt and freshly cracked pepper
- Basil leaves
- Lemon
How to Make
- If using whole lobsters, cook them in boiling water for 6-8 minutes until bright red. The lobster is done when the shell is bright red, and the meat is white and opaque. Remove from boiling water, cool completely and remove the meat from tail, claws and knuckles, and chop into large chunks.
- Bring a pot of water to a boil and cook pasta.
- While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add shallots and cook for 1 minute, until fragrant. Add garlic and red pepper and cook for 30 seconds. Add tomatoes and season generously with salt and pepper, let cook until the tomatoes start to burst. Add the white wine and cook until reduced. Add lobster meat and butter, stir to coat, and cook for 1 minute, then turn off heat.
- When pasta is al dente, drain it and add to skillet, and season with salt and pepper. Toss well and transfer to a large serving platter. Add basil, lemon zest and lemon juice and toss the Lobster Pasta once more and serve immediately.
Tips & Tricks
Let's talk about cooking lobster. It's expensive so it's worth investing a few minutes to know the tricks of the trade before making Lobster Pasta. Also I should note, you could easily buy the pre-cooked lobster tails if you want to avoid having to cook the lobster yourself – no shame in that game!!
If you're making it yourself, here’s the deal!
- Bring a large pot of water to a boil.
- Reduce the heat to a soft boil and add a few tablespoons of kosher sea salt.
- Drop the lobster tails into the water, one at a time, and set your timer for 6-8 minutes.
- Once cooked, use a pair of tongs to carefully remove the tails from the water.
- Run cold water over the cooked lobster tails right away to stop the cooking.
- Remove the shell and use the meat as needed.
And if you aren't anywhere where live lobster is sold, I have ordered it with great luck from here before!
FAQ's
How do you pick the best lobster?
Live Lobster: Choose live lobsters with lively movements. They should be kept cool and moist.
Weight: Typically, a 1.5 to 2-pound lobster is ideal for most recipes.
Freshness: If buying lobster tails or meat, ensure they are fresh and have no strong fishy smell.
How do you cook lobster?
There are 4 different ways to cook live lobster for this Lobster Pasta:
Boiling:
- Bring a large pot of salted water to a rolling boil.
- Add the lobster headfirst into the pot.
- Cook for 6-8 minutes for a 1-pound lobster, adding 2-3 minutes for each additional pound.
- The lobster is done when the shell is bright red, and the meat is white and opaque.
Steaming:
- Add 2 inches of water to a large pot and bring to a boil.
- Place the lobster on a steaming rack or basket.
- Cover and steam for 10-12 minutes for a 1-pound lobster, adding 2-3 minutes for each additional pound.
Grilling:
- Pre-cook the lobster by boiling or steaming for about 5 minutes.
- Split the lobster in half lengthwise.
- Brush with butter or oil, and grill shell-side down for 5-6 minutes until the meat is opaque.
Baking:
- Pre-cook the lobster by boiling or steaming for 5-7 minutes.
- Split the lobster or tails in half lengthwise.
- Place in a baking dish, brush with butter, and bake at 375°F (190°C) for 10-12 minutes.
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
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Summer Lobster Pasta
Ingredients
- 4 lobster tails 8oz-10oz each, (or 1 pound cooked lobster meat)
- 1 pound pasta
- 4 tablespoons olive oil
- 2 large shallots finely diced
- 6 garlic cloves minced
- 1 teaspoon red pepper flakes
- 2 cups cherry tomatoes halved
- ½ cup dry white wine
- 2 tablespoons unsalted butter
- Kosher salt and freshly cracked pepper
- 2 handfuls basil leaves torn or roughly chopped
- 1 Lemon, zested and juice
Instructions
- If using whole lobsters, cook them in boiling water for 6-8 minutes until bright red. Remove from boiling water, cool completely and remove the meat from tail, claws and knuckles, and chop into large chunks.
- Bring a pot of water to a boil and cook pasta.
- While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add shallots and cook for 1 minute, until fragrant. Add garlic and red pepper and cook for 30 seconds. Add tomatoes and season generously with salt and pepper, let cook until the tomatoes start to burst. Add the white wine and cook until reduced. Add lobster meat and butter, stir to coat, and cook for 1 minute, then turn off heat.
- When pasta is al dente, drain it and add to skillet, and season with salt and pepper. Toss well and transfer to a large serving platter. Add basil, lemon zest and lemon juice and toss once more and serve immediately.
Sounds amazing! Can’t wait to try!
Fabulous!! Used Costco Argentine shrimp and so good!!
Thank you Gaby
how much lemon zest and lemon juice did you use?
1 LEMON!
I was delish but I think my lobster 1.3lbs was too small for 2 people
I had a picture to share!
Hi there, I prefer to cook without wine for my kids - can I replace wine with chicken bone broth or other? Thank u so much can’t wait to make this!
sure!
This is served as a hot dish? Ok at room temp? I have a package of frozen lobster in my lake freezer, this would be awesome for a Labor Day pot luck!
warm!
This sounds amazing. If using precooked lobster what brand do you recommend? And where do i buy? Intimidated about cooking my own lobster.
Lobster doesnt have a brand - you can buy pre-cooked lobster meat and chop it up from the seafood counter
Simply phenomenal! I always worry about “summer” pastas still feeling heavy or not packing enough flavor. Search no more. Incredible recipe and adding some home grown basil was perfect! I was heavy handed with the red pepper flakes for personal taste but otherwise follow this one to a T because it is flawless! So delicious!
Made this last night and will definitely be making it again soon!! So yummy!!
Delicious! Made with fresh pasta and prawns instead of lobster 🙂
What a great recipe! I do have one confusion, though. You say “if you have access to…whole live lobsters” - and then say drop the tails in the water. That’s how to cook tails, not whole live lobsters, right? (I was looking forward to your explanation about live ones.)
You boil live lobsters the same you would the tail. Only difference is you either boil them while they are alive (not my preference) or plunge a knife straight down into the carapace (part of exoskeleton on the lobster's back) which kills them instantly. the legs might continue to move but they are in fact, dead.
Delicious!!! Such a lovely light and fresh pasta dish for summer!! I subbed chives for basil because I had some left over from the weekend. I even made homemade fettuccini and it still was a quick and easy weeknight dinner! Another winner a Gaby!
Brilliant!
Easy to make. I used lobster tail. Knocked the socks off my guests. Served with Ceasar salad and panna cotta with luxardo cherries. Unbelievable!