How to prepare and cook lobster?

In this recipe card, we boiled the lobster tails so that we would have a flavor-packed water (or lobster stock) to cook the pasta in. No need to do anything to the lobster tails prior to cooking. Once they are cooked, use a kitchen shears to cut down the tail and then pull out the meat.

Can I store pasta leftovers?

Absolutely! If you have any lobster pasta leftover, place it in an airtight container, and keep in the fridge for 3-4 days. Simply reheat in the microwave.

Lobster Pasta - The Wooden Skillet

Description

This Lobster Pasta recipe is a rich, delicious pasta recipe that is perfect for any special occasion!

Ingredients

Scale

(2) 6-8oz lobster tails
6–8 oz pappardelle pasta
2–3 tablespoons butter (regular or plant-based)
1 teaspoon garlic, minced
1/2 cup parmesan cheese, finely shredded (more, if desired)
1/2 teaspoon kosher salt (or to taste)
serving: shaved parmesan cheese + fresh cracked pepper

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Instructions

Cook Lobster Tails: Fill a large pot 2/3 full with water and add salt; bring to boil. Add lobster tails and let simmer 8-12 minutes or until fully cooked. Remove and set aside to cool slightly. Use a small strainer or slotted spoon to pull out any floating pieces of lobster/lobster shell.
Cook Pasta: Continue to let water simmer and add pasta. Cook the pasta al dente according to package instructions. Save 1 cup of pasta/lobster water and then drain pasta (do not rinse) in a colander.
Prep Lobster Meat: While the pasta cooks, remove lobster meat from the shells and cut into bite-sized pieces. Set aside.
Combine: Using the same large pot used to boiled water OR a different cast-iron skillet (as pictured), bring to medium-high heat, add 2 tablespoons of butter, and let melt. Add garlic and move around pan until fragrant, approx. 1 minute. Add cooked pasta to the pan and toss in the butter (make sure the pasta is nice and hot). Remove from heat and add parmesan cheese. Move around until cheese has melted; add splashes of the reserved pasta water to help the cheese melt and to make a thin sauce. Add lobster chunks in and toss to combine. Taste and add any kosher salt and ground black pepper, as desired (I added approx. 1/2 teaspoon salt).
Serve: Enjoy immediately with additional shaved parmesan and fresh cracked black pepper.

Notes

Gluten-Free: feel free to use a gluten-free pasta, if you prefer.
Dairy-Free: simply use a plant-based butter.
Storage: leftover pasta can be kept in an airtight container in the fridge for 3-4 days.

Nutrition

Serving Size: 6 oz
Calories: 567
Sugar: 2.5 g
Sodium: 1008.5 mg
Fat: 18.9 g
Carbohydrates: 64.7 g
Protein: 32.6 g
Cholesterol: 150.8 mg