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Lobster Pasta with Cherry Tomatoes Recipe

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner
Cuisine: Italian
Keyword: aldi lobster, lobster pasta, Lobster Pasta with Cherry Tomatoes, summer pasta
Servings: 4
Calories: 131kcal
Cost: $30


  • 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.


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