Lobster Pasta

  • Preparation 40 MIN
    Cooking 25 MIN
  • Servings 2



  1. Shell the lobsters. Chop the lobster meat and refrigerate.
  2. Place the lobster shells in a large pot. Using a kitchen mallet, break the shells into smaller pieces.
  3. Add the butter and cook the lobster shells over medium-high heat for 5 minutes, stirring to coat them well in the butter. Add the shallots, tomato paste, garlic and bay leaf. Cook until the shells start to brown, about 5 minutes.
  4. Deglaze with the brandy. Add the white wine and let reduce by half. Add the cream and simmer for 10 minutes.
  5. Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Reserve ½ cup (125 ml) of pasta cooking water. Drain the pasta.
  6. Strain the sauce through a very fine sieve set over a skillet. Compost the lobster shells. Season the sauce with salt and pepper.
  7. Add the pasta and lobster meat to the sauce. Reheat for 2 minutes, stirring to coat everything well in the sauce. Adjust the seasoning. Add some of the reserved pasta cooking water as needed if the sauce is too thick. Serve the pasta in bowls. Sprinkle with chives or tarragon, if desired.

To help you with this recipe

2-cup (0.5 litre) Measuring Cup

This glass 2-cup (0.5 litre) measuring cup lets you accurately measure both dry and liquid ingredients. Measures are easy to read, and the pouring spout helps to avoid spillage.

14.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.