Lobster Pasta Recipe

Cook pasta

Bring a large pot of water to a rolling boil and add 1 tbsp salt. Add linguine and cook until al dente according to package instructions (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Prepare lobster

If using live lobster: bring a large pot of salted water to a boil and cook lobsters 8–10 minutes depending on size. Cool slightly, remove meat from tails and claws, and chop into 1-inch pieces. If using pre-cooked lobster meat: pat dry and chop. Gently toss chopped lobster with 1 tbsp softened butter and set aside.

Heat 2 tbs extra-virgin olive oil in a large sauté pan over medium heat. Add the minced shallots and sweat until translucent, about 2–3 minutes; do not brown.

Add the minced garlic and cook 30–45 seconds until fragrant.

Pour in 1 cup dry white wine to deglaze the pan, scraping any bits from the bottom. Let the wine reduce by about half, 2–3 minutes.

Stir in 1 tbsp tomato paste and cook 1 minute to deepen flavor.

Add the crushed tomatoes (14 oz) and 1 cup light chicken or seafood stock. Stir to combine and bring to a gentle simmer.

Season the sauce with 1 tsp sea salt, 1 tsp freshly ground black pepper, 1 tsp dried oregano, 1 tsp crushed red pepper flakes, 1 tsp capers, and 6 halved Kalamata olives. Add 1 tsp sugar if tomatoes taste too acidic.

Simmer the sauce gently, partially covered, for 10–12 minutes to concentrate flavors and reduce slightly. Stir occasionally.

Stir in 1 tsp lemon zest and 1 tbsp fresh lemon juice. Taste and adjust seasoning with additional salt and pepper if needed.

If you prefer a silkier, slightly richer sauce, stir in 2 tbs heavy cream now and heat through for 1 minute (optional).

Add the reserved pasta water, 1/2 cup at a time, to reach a silky sauce consistency that will coat the pasta (you may not need the full cup).

Gently add the cooked, drained pasta to the pan with the sauce. Toss over medium-low heat for 1–2 minutes to marry flavors. If the pan is too small, combine in a large bowl and toss.

Fold in the chopped lobster and the 2 tbs butter (if not already used). Heat just until the lobster is warmed through, about 1–2 minutes — avoid overcooking to keep lobster tender.

Taste and adjust final seasoning. Stir in 2 tbs chopped fresh parsley and drizzle 1 tsp extra-virgin olive oil over the finished pasta. Sprinkle optional 2 tbs grated Parmigiano-Reggiano if desired.

Divide pasta and lobster among 4 warmed plates (servings below). Garnish with additional parsley, a small lemon wedge if desired, and serve immediately.

Provide extra grated cheese at the table if guests prefer.