Lobster Sauce with Pasta


Bob and Ruth

This is a dish I served to my sister and brother-in-law a couple of weeks ago.  My sister told a friend about it and her friend requested I post the recipe (with a video!) So here it is.  It is a relatively economical way to enjoy lobster since one 1½ pound lobster serves two.


1½  lobster, cooked (ask your fish man to do this for you )

1 shallot, finely diced
1 tablespoon butter
1 cup diced tomatoes (canned are fine)
½ cup white wine (See Q&A below)
¼ heavy cream
6 - 8 ounces of pasta of your choice
  1. Put a large pot of water on to boil. 
  2. In a large baking dish, break apart the lobster and remove the meat, reserving all the juices and the liver and tomalley (the green parts - the tomalley may be pink depending on how long your lobster was cooked).  I know this doesn’t look very appetizing but, trust me, it adds immeasurably to the flavor of the dish.
  3. Remove the meat and cut into bite size pieces.
  4. In a large skillet, melt the butter,  add the shallot and cook over medium heat until softened.
  5. Add the tomatoes and reserved juices from the lobster and cook for 5 minutes until they start to break down.
  6. Salt the water for the pasta and cook the pasta one minute less than the directions state.
  7. Add the white wine and cook for a further 5 minutes.
  8. Add the cream and cook until the pasta is almost ready.
  9. Add the lobster and cook for just a minute or two.
  10. Transfer the pasta to the skillet using tongs - don’t be concerned with the water clinging to the pasta - you want this.
Cook the pasta in the sauce for about a minute -  mixing well.
Transfer to serving bowls and enjoy!

If you wish, you may add crushed red pepper to this dish - do so when you add the tomatoes.
You may also garnish the finished dish with some freshly shredded basil leaves.

Add my favorite Caesar Salad (See video) and you have a great meal.

Watch the Lobster Pasta Sauce video:



Q. Hi Betty, What kind of white wine did you use for the lobster sauce.  Linda M.

A. Any non-sweet white wine will do.  I used Pinot Grigio, but I always have a small bottle of white vermouth, which basically lasts forever, on hand if I don't want to open a bottle.  Whatever you do, don't use that ghastly stuff labeled "cooking wine".

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