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.
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:
- 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.
- Cook the pasta. In the same pot as the lobster after you remove it, we’re saving on dishes!
- 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.
- 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.
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.
- 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
- 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.
Did you make this? Let me know on Instagram!
Looking for more pasta recipes? Here are some of my favorites: