Easy Lobster Pasta
Have you ever felt a bit intimidated by the idea of preparing lobster? 🦞 Hey, I've been there! Trust me, it's much simpler than you might think, especially if you have all the right tools handy. I'll walk you through each step,breaking down the process into easy-to-follow instructions.Lobster can be a splurge but fear not! This recipe is designed to make the most out of a little bit of lobster, turning it into a spectacular dish! Timing is key here: aim for your pasta to finish cooking just as your lobster mixture comes together. Planning to use a different pasta type? Plan ahead for perfect harmony in your dish.Get ready to conquer your lobster fears—dive into the recipe details below and make sure to catch the entire process in my step-by-step video.Print Pin Rate
- 1 Kitchen shears
- 1 medium sized steamer basket and steaming pot
- 1 Large non-stick sauté pan
- 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.
- We highly recommend you watch our video tutorial on how to do this. It is quite simple. 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.
- 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 flakesa nd 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.