This is the elegant, luscious lobster pasta recipe you have been waiting for. The blend of succulent lobster in a creamy tomato sauce creates a delicious seafood pasta dish with tons of flavor, worthy of a special occasion.
2 tspkosher saltfor sauce/ additional salt needed for seasoning boiling waters
1/2 cupfresh basilleaves torn
1 tbspchivesfinely chopped
Instructions
Start by bringing a large pot of salted water to a boil. The fresh lobster will contain some natural salt but it's a good idea to add more salt to the water. I add approximately 1.5 tablespoons per liter. The water should taste like the sea.
Remove rubber bands from claws and boil lobsters until bright red, approximately 8 minutes. I recommend boiling the whole lobster and breaking it down after it's cooked and cooled, but you may prefer to separate it into parts before going into the water.
Remove the cooked lobster from water and allow it to cool enough that you can handle it. Separate the lobster meat from the shells cut into bite-sized pieces and reserve in a bowl.
Return the separated lobster shells to the water and continue to boil for 30 minutes. Note: remove the innards from the body cavity before returning this portion of the shell to the water. This will keep the water from becoming excessively cloudy.
Strain lobster broth through a fine mesh sieve to remove shells and impurities. Return lobster broth to the burner and allow to simmer. You will likely have more broth than you will need so it is okay to allow this to simmer and continue to reduce while you are completing the other steps. If cloudy impurities begin collecting at the top of your broth, skim them out with a spoon or pass the liquid through the mesh sieve again.
Over medium-high heat, boil pasta according to package instructions in well-salted water. Water should taste like salt water. Reserve a cup of pasta water for later.
In a large skillet, over medium heat, saute onion and garlic in olive oil until softened, about 3 minutes. Add tomato paste, stirring to coat the onion and garlic as it caramelizes and its color begins to go deep reddish brown about 2-3 more minutes.
Add a 1/2 cup of the lobster broth to deglaze the pan. Stir and reduce the liquic by 2/3.
Add passata/ strained pureed tomatoes. Stir and cook until liquid is further reduced .
Add another 1/2 cup of lobster broth, stir and cook until liquid is reduced by another inch or so.
Once reduced add 1/4 cup of lobster broth and a 1/4 cup of starchy pasta water. Mix well to incorporate and emulsify. The liquids should fully evaporate into the sauce mixture as they blend to create a glossy consistency.
Reduce heat to low and add 1/4 cup of heavy cream. For extra creamy sauce use 1/2 cup. Both will work well. Stir to blend the cream into the sauce.
Add the lobster meat and pasta. Stir or toss well to coat the pasta and distribute the lobster meat evenly through the sauce. Add chive and basil, toss once more and move to a platter to serve. Eat immediately.
Video
Notes
Here's a great guide for boiling times based on the weight of your lobster. I know it's unpleasant for some people to think about but, using whole live lobsters means that you need to send them to their eternal resting place. Serious Eats has an excellent tutorial on how to kill fresh lobster and how to break it down.
The lobster can be boiled and kept chilled a day ahead. The concentrated lobster water/broth/stock may also be prepared a day ahead and refrigerated until ready to use.