Buttered lobster pasta with cherry tomatoes

Ingredients

• 1 kg Lobster Tail (large Australian lobster tail, butter‑poached and cut into 4 cm pieces)
• 2 Tbsp Extra Virgin Olive Oil (for infusing lobster shells)
• 100 g Unsalted Butter (divided: 50 g for sauce, 50 g cubed for finishing)
• 2 Garlic Cloves (peeled and diced)
• 1 Shallot (peeled and finely diced)
• 0.5 cup White Wine (dry, for deglazing)
• 400 g Cherry Tomatoes (whole, will burst to form sauce)
• 200 g Linguine Pasta (dry weight, enough for 2 servings)
• 2 Tbsp Fresh Parsley (finely diced, plus extra for garnish)
• 1 Lemon (juiced)
• to taste Salt
• to taste Black Pepper

Instructions

1. Butterfly and Remove Lobster Meat

   Place the lobster tail on a cutting board, insert kitchen shears between flesh and shell, cut down the middle of the shell, then use a sharp knife to cut through the shell opening the tail. Gently pry the meat out with your fingers, keeping the pieces as large as possible.

   Time: PT5M

2. Cut Lobster Meat

   Slice the lobster meat into roughly 4 cm (1½ in) pieces; set aside.

   Time: PT2M

3. Make Lobster‑Infused Oil

   Heat 2 Tbsp olive oil in a large stainless steel pan over medium‑high heat. Add the discarded lobster shells and sauté for about 5 minutes, stirring, until the shells turn bright red and the oil is fragrant.

   Time: PT5M

   Temperature: Medium‑high

4. Butter‑Poach Lobster Meat

   Reduce heat to low, add 50 g butter to the infused oil, stirring until foamy. Add the lobster pieces and cook gently for 3 minutes, just until they turn pink and are about 90 % done.

   Time: PT3M

   Temperature: Low

5. Remove Lobster from Pan

   Using a slotted spoon, lift the lobster pieces out, leaving the butter‑oil mixture in the pan. Set lobster aside.

   Time: PT1M

6. Prep Garlic and Shallot

   Smash 2 garlic cloves with the flat side of a knife, peel and dice. Peel the shallot by cutting off the tip, making a small opening, then remove the skin. Dice the shallot finely.

   Time: PT5M

7. Sauté Aromatics

   Add the diced shallot and garlic to the pan, cooking over medium heat for about 5 minutes, stirring constantly, until translucent and fragrant. Do not let the garlic brown.

   Time: PT5M

   Temperature: Medium

8. Deglaze with White Wine

   Pour in ½ cup dry white wine, increase heat to medium‑high, and simmer until roughly 80 % of the liquid has evaporated, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑high

9. Add Cherry Tomatoes

   Add 400 g whole cherry tomatoes. Cook, stirring occasionally, for 2–3 minutes until skins blister and the tomatoes burst, releasing their juices.

   Time: PT5M

   Temperature: Medium‑high

10. Season Sauce

    Season the tomato‑butter sauce with salt and freshly cracked black pepper to taste.

    Time: PT1M

11. Cook Linguine

    Bring a large pot of heavily salted water to a boil. Add 200 g linguine and cook al dente, about 10 minutes. Reserve up to 1 cup of pasta water, then drain.

    Time: PT10M

    Temperature: Boiling

12. Emulsify Sauce with Pasta

    Return the drained linguine to the pan with the tomato‑butter sauce. Reduce heat to low, add the cubed 50 g butter and a splash of reserved pasta water. Toss gently until the butter melts and the sauce becomes glossy.

    Time: PT5M

    Temperature: Low

13. Finish with Lobster and Fresh Herbs

    Fold the poached lobster pieces into the pasta, add a large handful of finely diced parsley and the juice of one lemon. Stir gently to combine.

    Time: PT2M

14. Plate and Serve

    Plate the pasta, ensuring generous lobster pieces on top. Garnish with extra parsley and a final crack of black pepper. Serve immediately.

    Time: PT1M

Nutrition Facts

Calories

1010

Protein

30 g

Carbohydrates

78 g

Fat

55 g

Fiber

4 g

Ingredient Substitutions

• Instead of Lobster Tail: large frozen lobster tail, live lobster tail, large shrimp (for a cheaper version)
• Instead of Extra Virgin Olive Oil: vegetable oil, canola oil
• Instead of Unsalted Butter: ghee, margarine
• Instead of Garlic Cloves: garlic powder (¼ tsp)
• Instead of Shallot: small red onion
• Instead of White Wine: dry vermouth, chicken broth + lemon juice
• Instead of Cherry Tomatoes: canned diced tomatoes (drained)
• Instead of Linguine Pasta: spaghetti, fettuccine
• Instead of Fresh Parsley: basil, cilantro
• Instead of Lemon: lime juice

Equipment Needed

• Chef's Knife
• Cutting Board
• Large Stainless Steel Pan
• Large Pot
• Colander
• Wooden Spoon or Spatula
• Measuring Cups and Spoons
• Lemon Juicer (optional)

Critical Steps — Do Not Skip

• Butterfly and remove lobster meat without tearing the flesh.
• Create lobster‑infused oil using the shells for maximum flavor.
• Cook cherry tomatoes just until they burst to form a natural creamy sauce.
• Emulsify butter and pasta water with the pasta on low heat to achieve a glossy sauce.

Chef Tips from the Video

• Using the discarded lobster shells to flavor the oil adds depth without extra stock.
• Finishing the sauce with butter and pasta water creates a classic emulsified coating.
• A squeeze of fresh lemon brightens the rich butter sauce and balances the sweetness of the tomatoes.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days.

Freezer: Not recommended; freezing may alter lobster texture.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The lobster meat can be poached ahead and kept warm in a low oven (200 °F) for up to 30 minutes.
• Sauce can be prepared up to the point of adding tomatoes; reheat gently before finishing.
• Cook pasta fresh; reheated pasta can become gummy.

Frequently Asked Questions