Go Back
+ servings
Print Recipe
5 from 4 votes

Summer Lobster Pasta

The most decadent but simple summer lobster pasta with large chunks of lobster meat!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: lobster pasta, simple lobster pasta, how to make lobster pasta, easy lobster pasta recipe, lobster pasta with lemon
Servings: 6 people
Author: Gaby


  • 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
  • Lemon zest and juice to serve


  • 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.