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5.0 from 3 votes

Lobster Pasta

Lobster Pasta with Cherry Tomatoes is the perfect indulgent dinner. It has buttery lobster meat, blistered cherry tomatoes and perfectly cooked spaghetti. It’s a treat dinner for sure but worth it every time! Put it together in under 30 minutes then serve with a Summer Rosé Sangria and French Onion Rolls for the best meal.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Calories: 131 kcal
Course: Dinner
Cuisine: Italian

Ingredients

  • kosher salt
  • 2 lobster tails about 3 ounces each
  • 1 pound Pasta of Choice (I used spaghetti)
  • 1 tablespoon of oil
  • 1/2 pint cherry tomatoes stems removed
  • 1 shallot or 1/4 yellow onion peeled and minced
  • 4 garlic cloves
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper
  • 1/2 cup white or rosé wine
  • 1/2 cup reserved pasta water
  • 1/4 cup unsalted butter
  • 1 tablespoon Italian parsley minced, as garnish

Instructions

    Cup of Yum
  1. Bring a large pot of salted water to a boil. Drop the lobster tails into the boiling water and cook for 4 to 5 minutes, until mostly opaque (if they’re a little under, that’s ok because we’re going to cook them a bit more later on in the recipe). Using tongs, remove them from the water, and run under cold water to stop the cooking.
  2. Using a pair of kitchen scissors, flip over the lobster and cut the shell on each side (here’s a good video that does a good job at showing how to do it). Pull the lobster meat out of the shell and roughly chop the lobster into bite-size pieces. Transfer to a bowl.
  3. Add the pasta to the pot and cook until al dente. Reserve some pasta water and drain the pasta.
  4. To a medium skillet, set over medium-high heat, add the oil. When very hot, add the cherry tomatoes and cook until blistered, about 2 to 3 minutes. Be sure to give the skillet a shake every now and then. Turn the heat down to medium heat and add the shallot, garlic, oregano, crushed red and 1/2 teaspoon of salt. Toss and cook for an additional 2 minutes.
  5. Pour in the wine and reserved pasta water. Scrape the bottom of the pot and cover the pot to simmer and cook for about 5 to 7 minutes. Add the butter and cook until melted, about 2 minutes. Give it a taste and add salt to taste. Add the pasta and toss until coated.
  6. Lastly, add the lobster and toss one last time. Divide among plates and top with Italian parsley.

Notes

  • Equipment:
  • Chef's Knife | Le Creuset Braiser | Non-stick Skillet | Tongs | Colander
  • Lobster substitute. If lobster is a little too costly, feel free to use a half pound of peeled and deveined shrimp, just cook in the pan when you add the shallots and garlic.
  • Use your favorite pasta. I used spaghetti for this but you could use any long pasta you wanted to. Bucatini, Linguine, or Fettuccini would all work here.

Nutrition Information

Serving 4g Calories 131kcal (7%) Carbohydrates 1g (0%) Protein 6g (12%) Fat 12g (18%) Saturated Fat 7g (35%) Cholesterol 71mg (24%) Sodium 138mg (6%) Potassium 75mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 392IU (8%) Vitamin C 1mg (1%) Calcium 35mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 131

% Daily Value*

Serving 4g
Calories 131kcal 7%
Carbohydrates 1g 0%
Protein 6g 12%
Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 71mg 24%
Sodium 138mg 6%
Potassium 75mg 2%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 392IU 8%
Vitamin C 1mg 1%
Calcium 35mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.