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Lobster pasta on a white plate with chopped parsley and grated parmesan.
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Easy Lobster Pasta

A fantastic pasta dish made with bucatini and a lobster sauce made with tomatoes, lobster stock and white wine.
Prep Time15 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 25 minutes
Course: Main Course
Cuisine: American, European
Keyword: pasta, seafood
Servings: 4 servings
Author: Edinam

Ingredients

  • 1 kilogramme uncooked whole lobster flesh removed and cut into smaller pieces
  • Bucatini or any pasta of choice

Lobster Sauce

  • 1 large onion finely chopped
  • 3 garlic cloves finely chopped
  • 2 tablespoons tomato paste
  • 50 millilitres white wine
  • 250 grams cherry and grape tomatoes halved
  • mixed peppercorns or black peppercorns finely crushed , to taste
  • handful parmesan grated
  • 1 teaspoon red chilli powder to taste
  • 1 tablespoon (approximately) fresh parsley chopped
  • 1 tablespoon butter
  • 2 tablespoons vegetable oil
  • salt to taste

Lobster Stock

  • 1 teaspoon tomato paste
  • 3 dried bay leaves
  • 3 medium carrots cut into chunks
  • handful parsley
  • 1 tablespoon mixed peppercorns
  • 1 large onion quartered
  • vegetable oil

Instructions

Preparing the lobster

  • Twist the head off the lobster and set aside.
  • Using a pair kitchen scissors, cut along the length of the underbelly. See notes 1.
  • Cut along the length of the outer shell and pry it apart.
  • Remove the flesh, remove the digestive tract as well as any bits shell that may be lodged in the flesh.
  • Rinse in water or water with lemon juice.
  • Cut along the length of the flesh and then cut into smaller pieces.
  • Season with garlic, pepper and salt.

Lobster stock

  • In a pot, pan fry lobster shells, head and legs for about 1-2 minutes.
  • Add water to cover the contents of the pot and then add the vegetables and spices. See notes 2.
  • Leave to simmer for about 45 minutes.

Lobster Sauce

  • In a pan, melt the butter and fry the lobster for about 2 minutes and set aside. See notes 3.
  • In the same pan add, about 2 tablespoons of vegetable oil, and then add onions and garlic. Fry for about 2 minutes.
  • Add the tomato paste and fry for about 3 minutes. Add tomatoes as well as the wine.
  • Add lobster stock and leave the sauce to simmer for 20 minutes.
  • Add chilli powder, black pepper parmesan and salt.
  • Cook pasta for about 2 minutes shy of the recommended cooking time and save some of the pasta water.
  • Add the lobster and parsley to the sauce and stir.
  • Add the pasta with some the pasta water and mix until the pasta is coated beautifully with the sauce.
  • Serve in a bowl with some parsley and grated parmesan on top.

Video

Notes

  1. The underbelly of the lobster is quite tough so do be careful when using scissors or knives in particular. The knife can easily slip and cause damage. Be careful!
  2. You should get about 600 ml of lobster stock. However don't worry if you get less, you can think out your sauce by adding some water or any other stock.
  3. The lobster does not need to be fully cooked at this point. It will go into the sauce where it will finish cooking. Just say no to overcooked lobster.