There’s nothing like catching lobster straight from the ocean! The experience becomes even better when you turn that catch into an unforgettable dish. This lobster pasta recipe is a celebration of fresh flavours. It’s rich, buttery, and filled with tender chunks of lobster, all mingled with a hint of garlic, chilli and lemon.
While lobster is the star, you can easily substitute it for prawns or other seafood, allowing you to tailor the recipe to your preferences or what you have on hand.
Tips for cooking the best lobster pasta
- Whether using lobster or prawns, cook them just until tender—overcooking can make them tough.
- Cook your pasta just until it’s al dente, as it will continue to cook when mixed with the sauce.
Lobster Linguini
6
servings20
minutes50
minutesIngredients
500g linguine
- Broth:
1 carrot, chopped
2 celery sticks, chopped
1 onion, cut into quarters
3 garlic cloves
1 bunch of parsley stalks
Lobster shells
400g can cherry tomatoes
3 cups water
3 tbsp tomato paste
3 bay leaves
1 sprig of fresh thyme
- Crayfish:
4 medium size crayfish
1 red chilli, sliced
1/2 red onion, chopped
3 cloves garlic
1 tsp salt and pepper
1/2 cup white wine
1 punnet cherry tomatoes
- To garnish:
Parsley
Directions
- Prepare the Broth:
- In a large pot, combine the crayfish broth ingredients. Bring the mixture to a boil, then reduce to a simmer and cook for 30 minutes.
- Strain the broth, discarding the solids. Return the liquid to a saucepan, place it over high heat, and bring it to a boil. Then, reduce the heat and let it simmer until the broth thickens slightly.
- Cook the Linguine:
- Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Drain and set aside.
- Prepare the Crayfish:
- Remove the crayfish meat from the shells and chop it into bite-sized pieces.
- In a large pan, sauté chilli, onion, and garlic in butter over medium heat until the onion is soft and translucent.
- Add the meat to the pan, seasoning with salt and pepper.
- Pour in the white wine and let it simmer until reduced by half.
- Add the cherry tomatoes and cook until they start to soften.
- Combine and Serve:
- Pour the broth into the pan with the crayfish mixture.
- Add the cooked linguine and toss everything together.
- Cook for an additional 2-3 minutes, ensuring everything is well combined and heated through.
- Serve the linguine hot, garnished with fresh parsley.
Notes
- Prawns also work perfectly too if you don’t have crayfish. Complete the same process with the broth
- I removed crayfish shells when they weren’t cooked, but they are easier to deshell when they are boiled in salted water for 8 minutes. If you do this process, add the crayfish meat until the end so you don’t overcook the meat.
