Lobster with Pasta

The last of my trio of recent recipes is for

Lobster with Pasta


2 Cups of lobster meat, cooked and cut into bite-size chunks (we had about 6 lobsters for this)

(Note: You could use cooked shrimp for this recipe, but the lobster meat is a bit more tasty, in my opinion, but shrimp may be easier to come by).

2 TBSP unsalted butter

Olive oil

Garlic Powder to taste

Salt & Pepper to taste

Penzy’s Fox Pointe seasoning (optional).

Scallions, 2 or three, chopped up.

Pasta of choice, I used plain thin spaghetti.

In a large pot boil salted water and cook spaghetti (pasta) until just done. Drain and keep warm. Add a little butter, olive oil, and salt and pepper to the pasta.

After cooking the lobsters and taking all the meat out and cutting the meat up into chunks, in a fry pan put 2 TBSP of the butter, a little olive oil, salt, pepper, garlic powder and Penzy’s Fox Pointe seasoning (optional but really good). When melted, add lobster meat. Heat thru and thru turning over and over so meat doesn’t get too much more cooked. You don’t want well-done lobster meat so just toss it for a minute or two in the oil/butter mixture.

To serve, put a mound of pasta on a plate, put a good big serving of the lobster meat on top of the pasta, and sprinkle a good bit of the chopped scallions on top of everything.

Serve with a nice big mixed green salad of your choice.

French bread would go nice with this, but for some reason we didn’t have any. I’m saving the last 3rd of the French bread for our last serving of potato soup!

Wow. This was our “classy” night I guess. We were the same as usual, but this dish looks so good when plated up. I am so sorry I didn’t get a photo of ours, but the one above almost shows it like it was.

I always make a salad to include lots of veggies, not just lettuces, so we got a good serving of other veggies from the salad, as well.

I’m into grape juice (100% juice) lately, so I had that and just pretended we were out at a fancy restaurant and that I had a nice glass of red wine for dinner. Perfection.

One last thing, if you don’t know how to cook and shell lobster meat, email me and I will fill you in on the easiest method.



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7 Responses to Lobster with Pasta

  1. Bex says:

    Another good substitution would be sea scallops, the large ones, sauteed up like I did the lobster meat. But don’t overcook them!


  2. ~ Sil in Corea says:

    Thank you SO Much, Bex! In Korea, lobster prices are over $20 per pound, but my daughter in Maine will be delighted with this recipe! I’ll give her a link. 🙂 I will try it with shrimp or salmon.


  3. TS says:

    You’re torturing us vegans, but it looks so yummy.


  4. mz. em says:

    Ok, I’m coming over for leftovers.


  5. Bex says:

    Nina, when we get lobsters for ourselves, we get the ones with no claws, or “bullets” as they are known as in the biz… so six tails is basically all the meat and cut up it was a nice bit of meat for each of us I don’t mind telling you. Normally a lobster will have two claws and you can get some meat out of them but we usually don’t eat the ones with claws, they are saved for selling.

    But your comment, “…the best meal on the planet..” was not far off… it was unbelievably yum-yum-yummy.


  6. Nina Camic says:

    Oh my goodness! Oh, oh, oh does that look like the best meal on the planet! (Did you say you used 6 lobsters for it? Were they small lobsters?)

    Utterly fantastic!


  7. sandy from iowa says:

    Busy today with great recipes…thanks


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