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Lobster Pasta Recipe

Recipe by Pedro M. A. Neves

This classic Italian preparation features tender lobster meat tossed with fresh pasta in a light, aromatic tomato and white wine sauce. The dish celebrates the sweetness of premium lobster while allowing the delicate shellfish to remain the star. A restaurant-quality meal that comes together in under an hour.

Ingredients

• 2 live lobsters (500g/1.1 lbs each)
• 400g (14 oz) fresh egg tagliatelle pasta
• 3 tablespoons extra virgin olive oil
• 4 cloves garlic, minced
• 120ml (½ cup) dry white wine
• 400g (14 oz) canned San Marzano tomatoes, crushed
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh basil, torn
• ¼ teaspoon red pepper flakes
• Salt and black pepper to taste
• Zest of ½ lemon
• 30g (1 oz) butter

Instructions

1. Bring a large pot of salted water to a rolling boil. Carefully place lobsters headfirst into the water and cover. Cook for 12-14 minutes until the shells turn bright red. Remove with tongs and set aside to cool for 5 minutes.

2. Once cooled enough to handle, twist the tail from the body. Crack the tail shell lengthwise and remove the meat in one piece if possible. Remove the meat from the claws and knuckles. Discard any intestinal matter. Roughly chop the lobster meat into bite-sized pieces.

3. In a large sauté pan, warm the olive oil over medium heat. Add the minced garlic and red pepper flakes. Sauté for 1-2 minutes until fragrant, stirring constantly to prevent browning.

4. Increase heat to medium-high and pour in the white wine. Let it simmer for 2 minutes to reduce slightly and allow the alcohol to evaporate.

5. Add the crushed tomatoes to the pan. Stir well and allow the sauce to simmer for 8-10 minutes, stirring occasionally. The sauce should reduce slightly and darken in color.

6. While the sauce reduces, bring a separate pot of salted water to boil. Cook the fresh tagliatelle according to package directions, typically 2-3 minutes for fresh pasta. Reserve 120ml (½ cup) of pasta water before draining.

7. Gently fold the chopped lobster meat and butter into the tomato sauce. Heat through for 1-2 minutes without boiling, stirring gently to keep the lobster pieces intact.

8. Add the drained pasta directly to the sauce. Toss gently with two forks or pasta tongs, adding reserved pasta water 2-3 tablespoons at a time until the sauce coats the pasta lightly. The consistency should be silky, not thick.

9. Divide the lobster pasta among four warm bowls or plates. Garnish each portion with fresh parsley, torn basil, and lemon zest. Finish with a small drizzle of extra virgin olive oil and a grind of black pepper.

Substitutions

• For vegetarians, substitute lobster with 400g (14 oz) large sea scallops or mushrooms sautéed until golden
• Replace white wine with additional chicken or vegetable broth if preferred
• Use dried tagliatelle or linguine if fresh pasta is unavailable; increase cooking time to 8-10 minutes
• Substitute butter with quality olive oil for a dairy-free version

Tips

• Do not overcook the lobster meat once added to the sauce; it only needs warming through as it was already cooked during boiling
• Fresh pasta is essential for authentic results; it absorbs the sauce differently than dried pasta and cooks in minutes
• Keep the pasta water nearby when combining pasta and sauce; a small amount creates proper emulsification and silky texture
• For easier lobster preparation, ask your fishmonger to split and clean the lobsters, reducing cooking time to 8-10 minutes

Lobster pasta represents the intersection of Italian coastal cooking and luxury ingredients. This dish is particularly associated with Liguria and Sicily, where lobster (aragosta) appears in traditional festive preparations. The technique of combining shellfish with tomato and wine reflects Italian principles of letting prime ingredients shine through simple, well-balanced sauces.

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