Easy Lobster Pasta

Easy Lobster Pasta
Easy Lobster Pasta

Easy Lobster Pasta

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Most folks are intimidated by preparing lobster - at least I was for the longest time, but after trying this recipe I'm certain that all of your inhibitions will go away.  Read through the recipe and watch my video and you will be set. It’s much easier than you think as long as you have all the tools. 
Lobster is expensive, so this is a great way to make a little bit of lobster go a long way. You will want the pasta to finish cooking right around the time the lobster mixture finishes, so if you use a different type of pasta, plan ahead.
Course Main Course
Servings 4


  • 1 Kitchen shears
  • 1 medium sized steamer basket and steaming pot
  • 1 Large non-stick sauté pan
  • Large Pot


  • 1 tbsp plus 1 tsp fine sea salt
  • 1 lb capellini or other strand pasta
  • 4 lobster tails steamed (about 5 min)
  • 1 tbsp unsalted butter preferably organic
  • 1 shallot (or 1/4 white or red onion) thinly sliced
  • 3 garlic cloves minced or pressed
  • ½ tsp red pepper flakes
  • 1 tbsp extra-virgin olive oil
  • 1 large handful flat-leaf parsley chopped
  • zest and juice of 1 lemon optional


  • To prepare the lobster, use a set of kitchen shears, and cut down through the middle of the hard shell back spine of the lobster all the way to where the fin meets the tail.
  • Next flip the tail over and press on the sides to loosen up the meat. If the meat is not releasing easily, cut through the bottom membrane to loosen up meat. Using little snips to release the membrane from the meat. Try not to cut through the meat. Next take the tail and kind of push it in half to loosen up the meat. Next take your fingers and working from the hard shell side of the lobster tail take your fingers and slide them between the hard shell membrane and the meat and try to release the meat gently and carefully down the sides.
  • Once the meat loose you can pull it out of the tail and pop it up over the shell and place in your steamer and steam for 5 minutes.
    We highly recommend you watch our video tutorial on how to do this. It is quite simple. It is linked below in "More about this recipe"
  • Next bring a large pot of water to a boil and add 1 tablespoon of the salt. Add the capellini and cook for 1 to 2 minutes, checking the texture after 1 minute. If it's still too firm, continue cooking,but check every 30 seconds until just al dente (the texture of the pasta can make or break this dish).
  • While the pasta water is coming to a boil, remove the lobster meat from its shell and chop into bite-size pieces. Melt the butter in a large skillet over medium heat. Add the shallot, garlic, red pepper flakes and remaining 1 teaspoon salt. Cook until the shallots and garlic are golden brown, about 2 minutes. Add the lobster meat and cook for 1minute. Turn off the heat and stir in the olive oil.
  • Drain the pasta and using tongs, toss with the parsley with the warm lobster mixture. Sprinkle with the lemon zest and juice if desired.
  • Serve immediately.


More About This Recipe

Here is our tutorial on how to prep lobster tail - click here to watch.
Tried this recipe?Let us know how it was!

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