Lobster Pasta w/ Basil


  • 4 lobsters, 1 1/4 pounds each, or 1 pound cooked lobster meat (fresh or frozen)
  • 1 pound sturdy pasta, like Penne
  • 4 tablespoons olive oil
  • 2 large shallots, finely diced
  • 4 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes
  • 2 cups havled yellow or red cherry tomatoes
  • 1 cup fresh grated Parmesan or Romano
  • Salt and pepper to taste
  • 2 handfuls basil leaves, torn or roughly chopped
  • 1 cup reserved pasta water
  • 1 cup heavy whipping cream

Cooking Instructions

Step 1: If using whole lobsters, cook them in abundant boiling water for 6 minutes.  Cool, remove meat from tail, claws, and knuckles, and chop into 1/2-inch chunks.

Step 2: Bring a pot of well-salted water to a boil and cook pasta.

Step 3: Meanwhile, pour olive oil in a wide skillet over medium-high heat.  Add shallots and cook for 1 minute, without browning.  Add garlic and red pepper and cook for 1 minute.  Add tomatoes and season generously with salt and pepper, sauté until tomatoes begin to soften.  Add lobster meat, stir to coat, cook 1 minute, then turn off heat until pasta is ready.

Step 4: When pasta is al dente, drain, reserving 1 cup of pasta water.

Step 5: Add reserved water & whipping cream to skillet, bring to a gentle simmer and add cheese.  Simmer 1 minute, then add pasta.  Season with salt and pepper and toss well.  Add basil, toss once more.  Serve immediately.  Sprinkle with additional fresh grated cheese if desired.