Lobster Pasta with Cherry Tomatoes

Dinner, Pasta, Quick and Easy, Summer

Lobster Pasta with Cherry Tomatoes is the perfect example of a payday pasta. When you’ve got a little extra money to spend on dinner, buttery lobster is the way to go. Blistered cherry tomatoes in a buttery garlic sauce just make it that much better.

Lobster Pasta with Cherry Tomatoes

I went to the market and bought two lobster tails for about $20, I definitely was like “dang, ok. lobster is legit expensive.” And I still had to buy all of the other ingredients. I think my total bill came to like $30 or $35 dollars for this entire meal, which if you actually compare to a restaurant, it’s still cheaper.

The lobster tails were super easy. You drop them in boiling, salted water for a few minutes. That’s it! And then I used that same water to boil the pasta. It was a pretty easy dish that was SO SO good. I almost cried it was so good. And I ate way too much, maybe two servings.

I’m going to Italy next month so I’m trying to eat healthy up until then so I can enjoy eating all of the gelato, pasta ever.

How to Cook Lobster Pasta with Cherry Tomatoes:

  1. Cook the lobster. Bring a pot of water to a boil, salt it really well, add add the lobster tails. Cook for 4-5 minutes, just until cooked through, making sure not to over cook. Let the lobster cool slightly then remove the meat and chop it up.
  2. Cook the pasta. In the same pot as the lobster after you remove it, we’re saving on dishes!
  3. Make the sauce. While the pasta cooks, heat up the tomatoes in a large skillet with oil until blistered. Add the shallot and garlic and cook until softened. Deglaze the pan with wine and pasta water then add the butter and cook until the butter’s melted.
  4. Toss it all together. Add the pasta and toss to evenly combine the add the lobster and carefully mix together to make sure you don’t break it up too much.

Lobster Pasta with Cherry Tomatoes

Tips and Tricks:

  • If lobster is a little too costly, feel free to use a half pound of peeled and deveined shrimp, just cook in the pan when you add the shallots and garlic.
  • I used spaghetti for this but you could use any long pasta you wanted to. Bucatini, Linguine, or Fettuccini would all work here.

Lobster Pasta with Cherry Tomatoes

Lobster Pasta with Cherry Tomatoes

Lobster Pasta with Cherry Tomatoes Recipe

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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serving Size: 4
Calories: 131kcal
Lobster Pasta with Cherry Tomatoes is the perfect example of a payday pasta. When you've got a little extra money to spend on dinner, buttery lobster is the way to go. Blistered cherry tomatoes in a buttery garlic sauce just make it that much better.

Ingredients

  • Kosher salt
  • 2 lobster tails, about 3 ounces each
  • 1 pound pasta of choice, (I used spaghetti)
  • 1 tablespoon of oil
  • 1/2 pint cherry tomatoes, stems removed
  • 1 shallot or 1/4 yellow onion, peeled and minced
  • 4 garlic cloves
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper
  • 1/2 cup white or rosé wine
  • 1/2 cup reserved pasta water
  • 1/4 cup unsalted butter
  • 1 tablespoon Italian parsley, minced, as garnish

Directions

  • Bring a large pot of salted water to a boil. Drop the lobster tails into the boiling water and cook for 4 to 5 minutes, until mostly opaque (if they’re a little under, that’s ok because we’re going to cook them a bit more later on in the recipe). Using tongs, remove them from the water, and run under cold water to stop the cooking.
  • Using a pair of kitchen scissors, flip over the lobster and cut the shell on each side (here’s a good video that does a good job at showing how to do it). Pull the lobster meat out of the shell and roughly chop the lobster into bite-size pieces. Transfer to a bowl.
  • Add the pasta to the pot and cook until al dente. Reserve some pasta water and drain the pasta.
  • To a medium skillet, set over medium-high heat, add the oil. When very hot, add the cherry tomatoes and cook until blistered, about 2 to 3 minutes. Be sure to give the skillet a shake every now and then. Turn the heat down to medium heat and add the shallot, garlic, oregano, crushed red and 1/2 teaspoon of salt. Toss and cook for an additional 2 minutes.
  • Pour in the wine and reserved pasta water. Scrape the bottom of the pot and cover the pot to simmer and cook for about 5 to 7 minutes. Add the butter and cook until melted, about 2 minutes. Give it a taste and add salt to taste. Add the pasta and toss until coated.
  • Lastly, add the lobster and toss one last time. Divide among plates and top with Italian parsley.
CourseDinner
CuisineItalian
Keywordaldi lobster, lobster pasta, Lobster Pasta with Cherry Tomatoes, summer pasta
Serving: 4g | Calories: 131kcal | Carbohydrates: 1g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 71mg | Sodium: 138mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 392IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg
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22 Comments

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Recipe Rating




  • Reply Lindsay September 6, 2019 at 6:22 am

    That wine looks like La Vielle Ferme Rosé! If so, it’s delicious and such a good deal. Recipe looks great as well, I’m just digging you liking the same kind of wine as me!

  • Reply Teresa August 12, 2017 at 3:52 pm

    Looks good & not too hard. And the price is definitely less than going out. But wait… Italy?? Yay! Very exciting! Can’t wait to hear about your trip!!

  • Reply Gloria Roa August 10, 2017 at 6:59 am

    Hi Adrianna nice to meet you.
    I was in Saveur and voted for you !
    Hope you win : hugs !

  • Reply Chris H August 9, 2017 at 3:01 pm

    Love lobster and this looks so good! Thought I’d splurge this coming weekend. 🙂
    Was going to make it, but one catch, I can’t find your link to cutting the lobster shell. Any thoughts? Love Amelia to pieces btw, xox! What a little honeybun!

  • Reply Rachael @ Rachael's Foodie Life August 9, 2017 at 4:09 am

    I have never tried lobster but i really want to now! if i can find some lobster i am making this this weekend!!

  • Reply trish @ Spoonful Of Butter August 8, 2017 at 2:53 pm

    Hahaha, love your catchy title…lobster is really for paydays! I should try this on our next special occasion! 🙂

  • Reply Kristie August 8, 2017 at 6:44 am

    You had me at lobster! This looks amazing.

    https://www.bluelabelsboutique.com

  • Reply Judith August 4, 2017 at 2:49 pm

    This looks so good and I love the concept of a “payday” recipe! I would love to see this become a series, kind of like your “fancy-ass” one 🙂

    • Reply Adrianna Adarme August 4, 2017 at 6:47 pm

      i haven’t done a “fancy-ass” recipe in a long time! thanks so much for remembering that haha

  • Reply Mimi August 4, 2017 at 1:32 pm

    Gorgeous! I am with you. I don’t think I could ever put a live animal into boiling water!

  • Reply Margaret Melville Hugo August 4, 2017 at 12:41 pm

    I love your Blog & have been following you forever on Bloglovin. The lobster looks amazing & your food styling & photography is to die for. I make ceramics & just love the two little plates you have used here. Would you be kind enough to tell me who made them. What I find so interesting is the terracotta showing on the inside of the bowl is this covered with a clear glaze or is it unglazed.

  • Reply Rhoda Chilcoat August 4, 2017 at 10:40 am

    For the lobster tails, do you count 4 to 5 minutes starting from when you drop them into the boiling water or do you start to count when the water comes back to the boil, as adding the lobster tails causes the water to stop boiling for a bit.

    • Reply Adrianna Adarme August 4, 2017 at 10:47 am

      I count from the time from when they’re dropped into the water. They cook pretty quickly and if they need a teeny bit more time after you chop them up, you can add them to the sauce for a minute or so!

  • Reply Sarah August 4, 2017 at 9:56 am

    Your ingredients are missing the quantity of pasta 🙂

  • Reply michelle @ hummingbird high August 4, 2017 at 8:54 am

    hehehe the name of this recipe made me giggle