Description
This classic Italian Lobster Pasta recipe features tender, succulent lobster meat combined with a rich tomato and cream sauce, perfectly coating al dente pasta. The dish is enhanced with fresh herbs and a homemade lobster broth, offering a flavorful and elegant main course perfect for special occasions or an indulgent family meal.
Ingredients
Lobster and Broth
- 8 ounces fresh lobster meat (removed from 2 freshly cooked 1.25 lb lobsters)
- 2 freshly cooked 1.25 lb lobsters (for meat and broth)
- 2 tsp kosher salt for sauce (additional salt needed for seasoning boiling waters)
- Salt for boiling water (approximately 1.5 tablespoons per liter)
Sauce
- 1 tbsp olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1/2 cup tomato puree (passata)
- 1/4 cup heavy cream (optional: up to 1/2 cup for extra creamy sauce)
- 1/2 cup fresh basil leaves, torn
- 1 tbsp chives, finely chopped
Pasta
- 1 pound pasta (your choice, preferably long pasta like linguine or spaghetti)
Instructions
- Prepare Lobster: Bring a large pot of salted water to a boil, ensuring it tastes like the sea by adding approximately 1.5 tablespoons of salt per liter. Remove rubber bands from lobster claws and boil the live lobsters until they turn bright red, about 8 minutes. Remove the lobsters and let cool.
- Extract Lobster Meat: Once cooled enough to handle, separate the lobster meat from the shells. Cut the meat into bite-sized pieces and reserve in a bowl for later use.
- Make Lobster Broth: Remove the innards from the lobster body cavity. Return the empty shells to the pot and boil for 30 minutes to make lobster broth. Strain the broth through a fine mesh sieve to remove all shells and impurities. Return the broth to the burner to simmer and reduce. Skim off any cloudy impurities with a spoon as needed.
- Cook Pasta: In a separate large pot, boil pasta in well-salted water according to package instructions until al dente. Reserve 1/4 cup of pasta cooking water before draining the pasta.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add finely chopped onion and garlic and sauté until softened, about 3 minutes. Add tomato paste and cook for an additional 2-3 minutes until it caramelizes and turns a deep reddish-brown, stirring continuously to coat the onion and garlic.
- Deglaze and Build Sauce: Add 1/2 cup lobster broth to the skillet to deglaze. Stir and reduce the liquid by two-thirds. Add 1/2 cup tomato puree (passata), stir and cook until the liquid reduces further. Pour in another 1/2 cup lobster broth and cook until reduced by about an inch.
- Emulsify Sauce: Add the remaining 1/4 cup lobster broth and 1/4 cup reserved starchy pasta water to the sauce. Stir to combine and emulsify the sauce, creating a glossy texture as the liquids evaporate and blend thoroughly.
- Add Cream: Lower the heat to low and stir in 1/4 cup heavy cream for a creamy finish (use up to 1/2 cup if a richer sauce is desired). Mix until fully incorporated.
- Combine Lobster and Pasta: Add the lobster meat and cooked pasta to the sauce. Toss or stir gently to coat the pasta evenly and distribute lobster pieces throughout the sauce.
- Finish and Serve: Add chopped chives and torn basil leaves. Toss once more to blend all ingredients. Transfer to a serving platter and enjoy immediately for best flavor and texture.
Notes
- Refer to guides on boiling times based on lobster weight to ensure perfect cooking. Serious Eats provides excellent tutorials for killing and breaking down live lobsters humanely and effectively.
- The lobster meat can be boiled and refrigerated a day ahead to save time on the cooking day.
- The concentrated lobster broth can also be prepared and stored refrigerated a day in advance to enhance the sauce flavor.
- For a creamier sauce, increase heavy cream to 1/2 cup; both 1/4 cup and 1/2 cup options work well.
- Use a fine mesh sieve to ensure lobster broth is clear and free of shell fragments or impurities.
- Salt levels in boiling water and sauce are important to enhance the natural flavors without overpowering the delicate lobster taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
