Easy Lobster Pasta

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Our food routine consists of about 8 different meals that either take less than 20 minutes to make or can be prepared in batch and in advance. Does this sound familiar?


This one fits the bill and is definitely worth putting in rotation.

Easy Lobster Spaghetinni

  • Enough dried spaghetinni for 4 people, cooked to just al dente and set aside
  • 4-6 lobster tails, 4 if large
  • 1 shallot minced
  • 2 Tbsp butter
  • 2 Tbsp olive oil
  • 1/3 cup cream (18% or whipping)
  • 3 Tbsp chopped parsley and/or fresh dill
  • Salt and pepper

Place the lobster tails in a single layer and cover with water. Bring to a boil and simmer for 2 minutes or until the lobsters are bright red. Leave covered, remove from heat and allow to cool. When cool enough to handle, remove the meat and chop being careful to check for shells. Strain the poaching liquid through a fine mesh sieve and set aside.

Gently melt the butter with the olive oil in a large pan. Add the shallot and cook gently for 5 minutes. Add one cup of the strained poaching liquid and simmer until reduced by half. On very low heat, add the cream, lobster and pasta all at once and toss with salt and pepper. Stir continuously until the lobster is heated through. Thin with a bit more poaching liquid if the pasta seems dry. Sprinkle with parsley and serve in warmed bowls.

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