Lobster pasta is a light and tasty meal you can make in minutes. It’s not complicated and requires a minimal of ingredients; perfect for a special occasion or a weeknight splurge.
Many people are intimidated by seafood, like this lobster pasta; but there’s truly no need to be.
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Seafood is one of the easiest foods to cook, and this lobster pasta also one of the quickest meals you can make. Most fish and shellfish cooks very quickly, including lobster.
Btw, if you’re looking for the pasta and lobster song which includes the lyrics, “he be feeding me pasta and lobster” then I suggest you make this dish while you listen to it! 🦞
In fact, if you use precooked lobster meat that’s already prepped, there’s virtually almost no work involved with this lobster pasta recipe, and the meal will be ready in just the time it takes to cook the pasta!
I decided to share this pasta and lobster because my seafood pasta with shrimp and scallops is already extremely popular. Just read some of the reviews and comments, don’t take my word for it.
I used meat from lobster claws, but you can use any lobster meat, as long as it’s chopped into bite size pieces. My dad isn’t a huge seafood pasta fan, but he adores his pasta with anchovies!
You know I’m going to tell you to use the best quality ingredients, right? It’s a must for this dish (actually, it’s a must for any dish)! Maine lobster is the one you want in the US, garlic from Gilroy, California, and good quality extra virgin olive oil, of course. However, with all the fraudulent activity in the olive oil business, you may feel uncomfortable when you buy olive oil, and it’s completely justified.Worse than that, it may not even be olive oil you’re buying!
The lobster sauce for this pasta is very light, not heavy or thick at all. It’s perfect for a meal that won’t weigh you down. You can even add a squeeze of lemon juice just before serving.
Which pasta shape should I use for lobster pasta?
I used a type of pennoni (large penne) pasta, and fettuccine, but you can use regular penne, rigatoni, or even spaghetti, or linguine.
Cioppino, is another great seafood dish! (A seafood stew.)
What can you make with leftover lobster tails?
I’m not sure I’ve ever encountered leftover lobster tails, but if you do find yourself in this pickle, then by all means try this lobster pasta recipe!
Lobster Pasta (Quick and Easy Recipe)
Recipe by Christina Conte serves 5
FULL PRINTABLE RECIPE BELOW
Ingredients
- good quality 100% durum wheat semolina pasta (like Di Martino)
- lobster
- butter
- extra virgin olive oil
- garlic
- Italian parsley
- dry white wine
- sea salt
- (reserved pasta water)
- black pepper (optional)
- squeeze of fresh lemon (optional)
Directions to make Lobster Pasta
Prepare the Pasta
Cook your desired pasta according to the directions on the package (times will vary). While the water comes to a boil and pasta is cooking…
Prepare the Lobster Sauce.
Heat a large saucepan (I used a cast iron pan) over medium heat, then add the butter and extra virgin olive oil. Add the garlic.
Add the parsley, cook and stir for a minute. Increase the heat to medium high.
Add the lobster pieces and stir gently.
Next add the wine, heat for another minute then turn off the heat. (If you don’t want to use wine, use some of the pasta water.)
Finish the Lobster Pasta Dish
When the pasta is al dente, drain it from the water and add it directly to the lobster in the pan.
Stir the pasta and the lobster sauce together gently, adding some pasta water if necessary. Turn the burner on low if you want to heat it through more thoroughly, but don’t cook it.
Add more parsley, if desired.
Serve the lobster pasta immediately.
My garlic and butter shrimp with spaghetti is really quick and delicious, too!
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Buon appetito!
Lobster Pasta
Yield: 2
Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 5 minutes
Total Time: 25 minutes
A quick and easy pasta recipe with lobster, garlic and white wine.
Ingredients
- 8 oz (½ 1 lb pkg) pasta
- 6 oz (170 g) lobster meat, in bite sized pieces
- 2 oz butter
- 2 Tbsp extra virgin olive oil
- 1 or 2 cloves of minced garlic
- 1 Tbsp chopped fresh or frozen Italian parsley
- 2 Tbsp dry, white wine
- sea salt
OPTIONAL
- black pepper
- squeeze of fresh lemon
Instructions
Prepare the Pasta
- Cook your desired pasta according to the directions on the package (times will vary).
- While the water comes to a boil and pasta is cooking...
Prepare the Lobster Sauce.
- Heat a large saucepan (I used a cast iron pan) over medium heat, then add the butter and extra virgin olive oil. Add the garlic.
- Add the fresh or frozen parsley,, cook and stir for a minute. Increase the heat to medium high.
- Add the lobster meat and stir gently.
- Next add the wine, heat for another minute then turn off the heat. (If you don't want to use wine, use some of the pasta water.)
Finish the Lobster Pasta Dish
- When the pasta is al dente, drain it from the water and add it directly to the lobster in the pan.
- Stir the pasta and the lobster sauce together gently, adding some pasta water if necessary. Turn the burner on low if you want to heat it through more thoroughly, but don't cook it.
- Add more parsley, if desired. Serve the lobster pasta immediately.
Notes
- For an alcohol free option, substitute pasta water for the wine.
- A squeeze of lemon at the end is optional.
Nutrition Information:
Yield: 2Serving Size: 1
Amount Per Serving:Calories: 378Total Fat: 26gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 37mgSodium: 232mgCarbohydrates: 31gFiber: 3gSugar: 1gProtein: 6g
Nutrition information is only estimated.
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