Pasta with Lobster
Pasta with lobster is a dinner for two that feels special but comes together in about 35 minutes. Linguine is tossed with lobster tail meat in a light sauce of garlic, chilli, cherry tomatoes and white wine, with a splash of starchy pasta water to bring it together. Frozen raw lobster tails work well, as long as they are thawed properly in the fridge first.
- Total
- 33 min
- Prep
- 15 min
- Cook
- 18 min
- Serves
- 2
- Per serving
- 580kcal
Common mistakes with pasta with lobster
Lobster is expensive, so the main thing to avoid is overcooking it. The meat only needs about 3 minutes in the pan, and it keeps cooking in the hot pasta, so take it off the heat as soon as it turns opaque.
Keep the sauce light. A small amount of oil and tomato juices, loosened with a little pasta water, lets the sweetness of the lobster come through.
How to make pasta with lobster
Tap a time to start a timer.
- Prepare the lobster Using kitchen scissors, cut along the soft underside of each shell and peel it away to release the meat. Cut the meat into bite-sized chunks. Slice the garlic and chilli, halve the tomatoes and chop the parsley.
- Cook the pasta Bring a large pan of well-salted water to the boil. Cook the linguine for , or as the packet says, until just tender. Scoop out a mugful of the cooking water, then drain.
- Start the sauce While the pasta cooks, heat the olive oil in the frying pan over a medium heat. Add the garlic and chilli and cook for until fragrant, without browning. Add the tomatoes and cook for until they start to burst.
- Add the wine Pour in the wine and let it bubble for to cook off some of the alcohol and reduce slightly.
- Cook the lobster Add the lobster chunks and cook for , turning, until the meat is opaque white and firm to the touch.
- Combine and serve Tip the drained linguine into the pan with 3–4 tbsp of the pasta water. Toss for until the sauce coats the strands, scatter with parsley and serve with lemon wedges.
What to serve with it
A simple green salad with a lemon dressing is all this needs, with a glass of the same dry white wine you cooked with. If you would like to cook a whole lobster instead, boiled lobster shows how, and pasta with prawns and white wine sauce is a more budget-friendly alternative.
Common problems and fixes for pasta with Lobster
- The lobster is rubbery.
- It has been cooked too long. Add it for the final 3 minutes only, and take the pan off the heat as soon as the meat is opaque white.
- The sauce is watery and slides off the pasta.
- Do not add all the pasta water at once. Start with 3 tbsp, toss over the heat for a minute, and add more only if the pasta looks dry.
- The lobster tails are still frozen.
- Thaw them overnight on a plate in the fridge, never on the worktop. Pat the meat dry with kitchen paper before you cook, so it fries instead of steaming.
Frequently asked questions about pasta with Lobster
Can you use frozen lobster for pasta with lobster?
Yes. Frozen raw lobster tails work well. Thaw them fully in the fridge overnight and pat them dry before you start.
How do you know when lobster is cooked?
The meat turns from translucent to opaque white and feels firm. This takes about 3 minutes in a hot pan.
What pasta goes best with lobster?
Long, thin pasta such as linguine or spaghetti. The light sauce coats each strand evenly. Tagliatelle also works.
What can I use instead of white wine?
Use the same amount of fish or vegetable stock with a squeeze of lemon juice.
How did you like the recipe?
4.7 / 5 · 53 ratings
