Summer Lobster Pasta is simple and decadent and I want it on repeat for the rest of the month.
It’s been a minute since I’ve had lobster in any form… and that’s not okay with me. AKA 3 weeks since we got back from the East Coast. I’m fixing this with a few things…. one is this Summer Lobster Pasta. And two… lobster rolls are coming in a few weeks!! But first – pasta. I’ve been dreaming up this pasta for MONTHS. Is it weird that I dream in Lobster? I’m just living my best summer life.
It’s perfection if you ask me. Tons of flavor comes from the sauce which is made of garlic, shallots, red pepper flakes and burst tomatoes! Then you add in the succulent lobster meat and toss it with some pasta, herbs and lemon juice and it’s the summer pasta of your dreams!
How to Cook Lobster:
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!!
Or if you want / have access to whole live lobsters, 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 paid 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 as needed.
Either way you go after this, I promise it’s a Summer Lobster Pasta recipe fit for an epic dinner party!
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
- Lemon zest and juice to serve
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.
This looks incredible – can’t wait to try!
It looks yummy! What type of pasta is this?
Oooof those chunks of lobster have me all a flutter!!
You’re doing Summer right! Can’t say no to this lobster pasta!
I just love all the simple, tasteful summer recipes! Thank you for keeping me motivated!!
What kind of pasta is that? Kinda wavy, kinda spirally – looks delish! Definitely making this!
It looks like canule but sometimes freshly made spaghetti it’s a wave in it. Canule is a top shelf type pasta.
Enjoy Boston! Eat all the lobster and then ship me this plate of goodness, please? Mm k thanks!
I made this dish last night and it was amazing. I used spaghetti and it was delicious.
Thanks for this easy keeper recipe!
This is legit my heaven.
Does this same recipe work with shrimp?
yes!
Thanks so much for your reply.
I love your recipes. xo
This dish was amazing— I made this dish for my daughter and her husband the first night home after birthing a beautiful baby boy. The new parents first met in Boston so it seemed like the perfect welcome home meal— and it was truly perfect!! We love you Gaby, my daughter is one of your HS buds- Tyler.
omg sending you guys all my love!! congratulations!!
How many servings is this, Gaby? It’s a pound of pasta, and at 2 oz per serving, thqt would be 8–? I have a few lobster tails in the freezer and want to downsize this for two.
Enjoy Boston! I used to live there and now all our kids do, so I know it well. Don’t miss getting cannoli from Mike’s or Modern Bakery in the North End ( and of course having a dinner or two there as well).. Mike’s also has a shop in Cambridge. Living on the West Coast, good cannoli is something I miss.
serves 6
. Thanks, making this tonight!
Is there a good substitute for the dry white wine?
Yum yum yum! Definitely making this
Have to tell you. Made this tonight and it was a huge hit. Thank you so much for such a great tasting recipe. Loved making it almost as much as I loved eating it. My hubby told me at least 5 times how good it was!!
Easy to make. I used lobster tail. Knocked the socks off my guests. Served with Ceasar salad and panna cotta with luxardo cherries. Unbelievable!
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!
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! Made with fresh pasta and prawns instead of lobster 🙂
Made this last night and will definitely be making it again soon!! So yummy!!
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!