Lobster Pasta

From Pam Fortier

2015 Jul/Aug

For those willing to spend the time extracting it, there’s almost as much meat in the body (tomalley, etc) and legs as in the claws and tail of a lobster. There are resources on the Internet for guidance on how to get it out. The resulting dish has much more lobster flavour. If you aren’t willing to do this, and only use the claws and tail, you will need to buy two lobsters.


  • 2 t. salt
  • 1-1/2 lb. live lobster
  • 1/2 lb. linguine
  • 3 T. unsalted butter
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 lb. ripe tomatoes, roughly chopped
  • 1/4 t. Sriracha hot sauce
  • salt and freshly ground pepper


Bring a large pot of water to a boil, then add the salt and lobster. Cover and cook the lobster for 9 minutes. Remove and cool the lobster so it’s comfortable enough to handle and reserve the lobster water for later use. Remove all the meat, chop coarsely and refrigerate. This can be done well before your guests arrive.

Cook the pasta in the lobster water to al dente. Drain, reserving a cup of the water.

While the pasta cooks, heat a medium-sized pot over medium heat and melt the butter. Sauté the onion and garlic to soften. Add the tomatoes, Sriracha and salt and pepper. Cook for a couple of minutes. Add the linguine and finish cooking it to the desired doneness in the sauce. Add the lobster and heat through. Adjust seasonings and serve. Serves 4 as a main dish, 6 to 8 as a starter.