For an Aussie summer seafood dish, whip up this tasty Italian lobster pasta which pairs lobster with the classic flavours of tomato and basil.
- Serves4
- Cook time20 minutes
- Prep time10 minutes
Ingredients
- 400g orecchiette pasta
- 2 x 200g punnets grape tomatoes
- 2 tbs olive oil
- 1 eschallot, finely chopped
- 2 garlic cloves, crushed
- 1/4 cup (60ml) dry white wine
- 25g butter
- 3 cooked lobster tails, halved, thickly sliced
- 1/2 bunch basil leaves, extra basil leaves, to garnish
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Method
Step 1
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
Step 2
Meanwhile, cut one punnet of the tomatoes in half.
Step 3
Heat the oil in a large saucepan over medium heat. Add the eschallot and garlic and cook, stirring, for 2 mins or until the eschallot is soft. Add the wine and simmer for 2 mins or until almost evaporated. Add the butter and the whole tomatoes and cook, stirring, for 5 mins or until the tomatoes begin to soften and collapse.
Step 4
Add the pasta, lobster and halved tomatoes. Cook, stirring, for 2-3 mins or until heated through.. Stir in basil.
Step 5
Divide mixture among serving bowls. Sprinkle with extra basil leaves to serve.
Lobster pasta recipe
There’s something about seafood that just sings of an Aussie summer. When you really want to turn up the luxury, you can’t go past lobster tails. Lobster is known to be an upmarket item, but cooking it with pasta is a more economical way to serve it – pasta helps to stretch smaller portions of lobster and can take on the flavour of this delicious crustacean.
How to make lobster pasta
This pasta with lobster uses fresh basil, grape tomatoes, garlic cloves and a touch of white wine to create a lavish dish in only 30 minutes.
To start, you’ll need a pot of water to cook your orecchiette pasta until al dente. Drain and put aside.
While the pasta is cooking, slice one punnets of grape tomatoes into halves. Fry off the eschallot and garlic in a saucepan until the eschallot is soft. Add wine to the pan then simmer until it’s almost evaporated. Add the butter and the punnet of whole tomatoes. Cook until the tomatoes soften and collapse to release their seeds and juices.
Once the tomatoes are nice and soft, add the cooked pasta, sliced lobster and the punnet of halved tomatoes. Stir together until nice and hot, then garnish with basil leaves to serve.
How to choose lobster tails for lobster pasta recipes
While this recipe calls for pre-cooked lobster tails, if you have extra time and want to use raw lobster, you’ll need to know how to select the freshest ones.
When picking your lobster tails, make sure to check for any discolouration. Black spots or grey marks mean the tails are no longer fresh and should be avoided. Choose those with an even colour.
Now get cooking
This is one of the easiest and tastiest pasta recipes with lobster. Cook it for a treat-yourself Saturday night dinner for the family, or impress your guests with it at your next long lunch or dinner party. If lobster in pasta has whetted your appetite, try lobster with parsley and chilli dressing, a seafood platter or salt and pepper lobster tails with chargrilled lime. For a more budget-friendly seafood pasta recipe, try fast garlic prawn fettuccine.
FAQs
Lobster orecchiette with basil and tomatoes
- Serves4
- Cook time20 minutes
- Prep time10 minutes
Ingredients
- 400g orecchiette pasta
- 2 x 200g punnets grape tomatoes
- 2 tbs olive oil
- 1 eschallot, finely chopped
- 2 garlic cloves, crushed
- 1/4 cup (60ml) dry white wine
- 25g butter
- 3 cooked lobster tails, halved, thickly sliced
- 1/2 bunch basil leaves, extra basil leaves, to garnish
Description
For an Aussie summer seafood dish, whip up this tasty Italian lobster pasta which pairs lobster with the classic flavours of tomato and basil.
Method
Step 1
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
Step 2
Meanwhile, cut one punnet of the tomatoes in half.
Step 3
Heat the oil in a large saucepan over medium heat. Add the eschallot and garlic and cook, stirring, for 2 mins or until the eschallot is soft. Add the wine and simmer for 2 mins or until almost evaporated. Add the butter and the whole tomatoes and cook, stirring, for 5 mins or until the tomatoes begin to soften and collapse.
Step 4
Add the pasta, lobster and halved tomatoes. Cook, stirring, for 2-3 mins or until heated through.. Stir in basil.
Step 5
Divide mixture among serving bowls. Sprinkle with extra basil leaves to serve.