Skip to content
Recipes

creamy lobster pasta

Author: Norr
Serves: 6

Working with fresh lobster tails is easier than you think, and this elegant pasta is a wonderful cozy winter meal!

Working with fresh lobster tails is easier than you think, and this elegant pasta is a wonderful cozy winter meal! This recipe showcases a simple baked method with two delicious butter and salt products that are total game-changers in the flavor department. If you’re short on time, simply pick up three packs of Zupan’s North Atlantic Cooked Lobster and skip to step six in the recipe. Or you can go the canned route and use four to six tins of Scout Canning Atlantic Canadian Lobster for ultimate ease. The Ritrovo pasta sauce that coats the pasta in this dish is foolproof. You can elevate it with the optional grated cheese, or for something much more decadent, use our Delice De Bourgogne. 

Ingredients

  • Sea salt, for pasta water
  • 4 Zupan’s North Atlantic 10- to 12-ounce lobster tails 
  • 3 tablespoons A L’olivier Huile D’olive Vierge Extra Olive Oil 
  • 1 teaspoon Jacobson Black Garlic Salt  
  • 2 16-ounce packages Zupan’s Fresh Tagliatelle  
  • 2-3 jars Ritrovo Selections by Casina Rossa Alfredo Pasta Sauce  
  • ¾ cup grated cheese (we love our cow’s milk hard cheese called “Sleeping Beauty”) (optional) 
  • California Meyer Lemon oil (optional) 
  • Fresh parsley, chopped (optional) 

Preparation

  1. Preheat the oven to 400ºF. Bring a large pot of salted water to a boil.  
  2. With scissors, split each lobster tail in half lengthwise starting at the front of the tail and working towards the back. It’s best to cut open the inside and the outside of the lobster. Using your knife, carefully loosen the meat and lift it up above the shell. 
  3. Brush the lobster with the olive oil and sprinkle with garlic salt. 
  4. Place on a baking sheet meat side up and roast for 10 to 12 minutes. Let cool, remove the meat from the tails, and cut into generous chunks. Place in a bowl and set aside, covered. 
  5. Add the tagliatelle to the boiling water and cook according to the package directions until al dente. Reserve 2 cups pasta water and then drain. 
  6. While the pasta is boiling, in a large skillet, heat the pasta sauce over medium heat, whisking until warm and smooth, about 3 minutes.  
  7. As soon as the pasta is drained, immediately add it to the sauce in the skillet. Turn off the heat and spoon the sauce over the pasta, being gentle while incorporating. Add the lobster as well.
  8. Top the pasta with grated cheese, a drizzle of California Meyer Lemon oil, and chopped fresh parsley, if you like. Enjoy immediately!