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Recipes » dinner » pasta » The Way Life Should Be, or Pasta with Lobster

The Way Life Should Be, or Pasta with Lobster

By Kate Morgan Jackson

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The original New York Times article that this recipe is based on went something along these lines: the writer had a summer house in Maine, and had lots of summertime houseguests, many of whom had their hearts set on a lobster dinner. So they had many a suppertime filled with lobsters being boiled and cracked, with all the stuff that goes with that (pieces of errant shell flying all over the place, lobster juice drenching everything, etc, etc.). And the point of the article was, wouldn’t life be wonderful if you could make a meal that included all of the lazy, delicious, summertime taste of lobster without all the shell-cracking, juice-flying, sticky drama?  That was a deliciously peaceful combination of lobster, pasta and the fresh herbs of summer?  I’m here to tell you that yes. YES IT IS.  Let’s make it!

The article came with a recipe, which is wonderfully and perfectly entitled “The Way Life Should Be.” And when it comes to eating lobster, the way life should be is that the lobster is out of the shell, cut or torn into delectable bite-sized pieces, and marinated in a glorious bath of olive oil, fresh lemon juice, chopped garlic and a heaping amount of chopped up fresh mint, parsley and basil. (Very Important Note: the original recipe says these herbs are optional. They are NOT. They are MANDATORY. Otherwise the recipe is automatically retitled, “The Way Life Kinda Should Be.”)

Anyway. You leave the lobster in this lovely marinade for 60 minutes, then you cook up some pasta, drain it, put in in a bowl and pour the whole lemony, lobstery, herby, garlicky concoction over the pasta. Toss it around a little and there you have it — a summery lobster dinner that smells incredible and tastes even better.

We had this for dinner for the hundredth time a few days ago, and it was a work day for me. When I got home, my hearthrob of a Southern husband had already put the lobster into the marinade and it was waiting on the kitchen counter. The kitchen smelled incredible — all mint and basil and lemon and garlic and lobster — and all I had to do was make the pasta, mix it up and not mess up the picture.

Now THAT is the way life should be.

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The Way Life Should Be


  • Author: Kate Jackson
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
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Ingredients

  • Two lobsters, cooked, shelled and chopped into bite size pieces
  • Juice from one lemon
  • 1/4 cup olive oil
  • 1 minced garlic clove
  • 1/4 cup chopped parsley and basil
  • 1/4 cup mint
  • Pinch of salt
  • 8 ounces pasta – linguine or spaghetti work best

Instructions

  1. Combine lemon juice, olive oil, garlic, herbs and salt. Add lobster and let sit at room temperature for an hour.
  2. Cook pasta until al dente. Drain and return to pot.
  3. Pour lobster mixture onto pasta and toss.
3891.9 g281.9 mg15.4 g2.3 g0 g44.3 g2.3 g18.6 g82.7 mg

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Updated from an earlier Framed Cooks post. Recipe adapted from The New York Times

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Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!as seen in logos

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Published on June 19, 2016

Good for: Lent

Last Post:
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  1. Sharon Creech says

    July 30, 2009 at 1:46 am

    Oh. My. Gosh. Can't wait to try this . . .

    Reply
  2. Cookie says

    September 22, 2009 at 11:50 pm

    YUM! What a gourmet pasta dish!

    Reply
  3. gradland says

    September 23, 2009 at 4:57 am

    This looks amazing–just one question, do you bake the lobster or boil it?

    Reply
  4. Kate Morgan Jackson says

    September 23, 2009 at 10:40 am

    Actually, I usually have the supermarket steam it for me, so it is all cooked when I take it home. Most good seafood sections at the major markets will do that if you ask. (I am big coward when it comes to cooking lobster.) But if I was going to do it at home, I would either boil or steam it, I think the meat comes out a bit more tender that way.

    Reply
  5. Zeitgeist says

    September 23, 2009 at 1:03 pm

    This is a nice and refreshing post! The recipe is definitely a keeper! I can already tell with such simple ingredients, they can only enhance the sweet flavor of lobster!

    Thanks for posting and for sharing the recipe!

    Reply
  6. Ja9 says

    September 23, 2009 at 2:16 pm

    Wow. This looks delicious and I will try this recipe whenever I get lobsters in hand! Can't go wrong with lobsters!

    Reply
  7. Anonymous says

    November 10, 2009 at 4:47 am

    Love your blog. thank you for the wonderful writing and food. searched for "the way life should be" recipe to find the story on new york times website.

    http://www.nytimes.com/2006/07/02/magazine/02food.html?_r=1&scp=2&sq=%22The%20Way%20Life%20Should%20Be%22%20recipe&st=cse

    Sorry, but I don't know how to make the address look pretty in this comment box. Just highlight, copy and paste the gibberish looking address into your browser.

    thanks again for your blog!, a fan from the south

    Reply
  8. Kate Morgan Jackson says

    November 10, 2009 at 12:48 pm

    Thanks for the link! I'm so happy to have the story back. :-)

    Reply
  9. Dominique Eats Out says

    December 19, 2009 at 4:10 pm

    I tried this with claws (because they were $2.99/lb at the market) & some shrimp and it came out great! But I ended up doubling all the sauce ingredients except the lemon, & 2 lemons was still too sour. I wonder if the ones I used are too large.

    Reply
  10. Spoon & Shutter says

    May 14, 2010 at 12:15 pm

    Hi Kate, as someone who spends a chunk of the summer in Maine doing all that messy business with lobsters for a fairly steady stream of house guests – Thank You for this fabulous-sounding recipe! We did have a "tradition" a couple of years ago, when Ted would drive up for the weekends – he'd call me when he was at a certain point and I would put the lobsters on … we had marvelous late-evening feasts a deux! And, when Ted spent the day last summer photographing lobstermen in Friendship, Maine, he came home with 14 of the critters – now THAT was a feast (we were thankful for the houseguests)!

    Reply
  11. Spoon & Shutter says

    May 14, 2010 at 12:15 pm

    Hi Kate, as someone who spends a chunk of the summer in Maine doing all that messy business with lobsters for a fairly steady stream of house guests – Thank You for this fabulous-sounding recipe! We did have a "tradition" a couple of years ago, when Ted would drive up for the weekends – he'd call me when he was at a certain point and I would put the lobsters on … we had marvelous late-evening feasts a deux! And, when Ted spent the day last summer photographing lobstermen in Friendship, Maine, he came home with 14 of the critters – now THAT was a feast (we were thankful for the houseguests)!

    Reply
  12. Kate Morgan Jackson says

    May 14, 2010 at 12:16 pm

    Sounds AMAZING — next time you have an overabundance of lobsters, feel free to call me! :)

    Reply
  13. Sharon Creech says

    May 14, 2010 at 1:46 pm

    Oh. My. Gosh. (Again!)

    Reply
  14. Fun and Fearless in Beantown says

    December 23, 2010 at 4:23 pm

    I had a delicious seafood risotto last night with a poached lobster tail and I agree – this is the way life should be!

    Reply
  15. Ms. bert savarese says

    September 14, 2012 at 8:17 pm

    Bet this would be delish with Alaskan king crab, too, in place of lobster….. I will cook this one for sure!! Looks delicious and sooo easy.

    Btw, I just want to know where to find a southern husband like yours! I live in the deep South and looking for a bright, not a Bubba, guy who likes working in the kitchen and… is decent to his wife! Haven’t found an older guy like that… but willing to keep my eyes open — and he cooks, too!! WOW!!

    thanks for the super recipe!!

    Reply
    • Kate says

      September 17, 2012 at 8:01 am

      Oh, I think AKC would be great in this recipe – cooked shrimp too. (As for the Southern husband, I hope you find a great one. They are wonderful to have around!) :)

      Reply
  16. Mir says

    June 20, 2016 at 6:38 am

    Best recipe title ever! And best husband ever. Sounds like you had a pretty amazing time of it! This looks lovely.

    Reply
    • Kate says

      July 1, 2016 at 7:47 am

      He IS pretty great! I’m a lucky girl. :)

      Reply
  17. Lisa Adams says

    June 20, 2016 at 8:49 am

    There is a welcome sign on the Maine Turnpike just over the New Hampshire border that reads
    “Welcome to Maine – The Way Life Should Be”. This wonderful recipe is another great example of Maine living.

    Reply
    • Kate says

      July 1, 2016 at 7:47 am

      I clearly have to get to Maine one day…this New Jersey girl must have some Maine blood in her somewhere! :)

      Reply
  18. Cheyanne @ No Spoon Necessary says

    June 20, 2016 at 9:45 am

    I had a HUGE lobster tail last night (sucker was about 2 pounds), and I definitely think eating lobster on the daily is the way life should be. So funny, because as I was stuffing my face I asked Boy, “can you believe there are people who don’t like lobster??” Those people are strange if you ask me. Needless to say, I am LOOOOOVING this pasta!! Light, summery and completely satisfying! I need this dish in my life. ;) Pinned! Cheers, dear friend!

    Reply
    • Kate says

      July 1, 2016 at 7:46 am

      Two pounds??? WOW!! And clearly we have lobster karma going on between us, which doesn’t surprise me one little bit! xoxo

      Reply
    • Ro says

      July 1, 2016 at 10:01 am

      Don’t trust people that hate lobster!

      Reply
    • Ro says

      July 1, 2016 at 10:03 am

      Don’t trust people that hate lobster! :-)

      (Not including those with food allergies… But that’s why epi pens were invented, right???)

      Reply
  19. Mary Ann | The Beach House Kitchen says

    June 20, 2016 at 4:17 pm

    I totally agree Kate! Life should be filled with lobster! And what an incredible hubby you have! I think your hubby needs to teach my hubby a few things in the kitchen!! Thanks for sharing a have a great week!

    Reply
    • Kate says

      July 1, 2016 at 7:45 am

      Yes, I think I will keep him! :)

      Reply
  20. Rahul @samosastreet.com says

    June 20, 2016 at 6:18 pm

    Beautiful recipe, Kate !! This pasta is just gorgeous! Now I am seriously craving lobster!

    Reply
    • Kate says

      July 1, 2016 at 7:44 am

      I know that lobster craving feeling so well! :)

      Reply
  21. Gayle @ Pumpkin 'N Spice says

    June 21, 2016 at 7:55 am

    That sounds like a wonderful article! Lobster is my favorite seafood (next to scallops and crab) but I agree, it can be so time consuming to cook! This pasta is right up my alley!

    Reply
    • Kate says

      July 1, 2016 at 7:44 am

      My husband is a huge scallop fan – I should add scallops the next time I make this and we will both be in heaven!

      Reply
  22. Amanda says

    June 21, 2016 at 10:55 am

    Oh my goodness. This IS the way life should be. This is pretty much my dream meal. I know what I want for my birthday!

    Reply
    • Kate says

      July 1, 2016 at 7:43 am

      This IS the best birthday supper – get someone else to make it for you! :)

      Reply
  23. Demeter | Beaming Baker says

    June 21, 2016 at 6:06 pm

    Yep, the way life should be is WAY better than “The Way Life Kinda Should Be.” Lol. Don’t forget the herbs: got it! Such a fun and lovely post as always, Kate. And, Maine: represent! Lol. xo

    Reply
    • Kate says

      July 1, 2016 at 7:43 am

      Yay Maine!! And, yay lobster!!

      Reply
  24. Kathy @ Beyond the Chicken Coop says

    June 23, 2016 at 8:57 am

    I need lobster on my menu more often. Maybe if I lived on the east coast I would think about it more! This lobster pasta dish looks divine!

    Reply
    • Kate says

      July 1, 2016 at 7:43 am

      I think lobster should be required at least once a month! :)

      Reply
  25. Kim | Low Carb Maven says

    June 23, 2016 at 11:24 am

    Kate! You have been killing-it with each and every seafood post. I love lobster and what a lovely way to introduce my children to the wonderful flavors going on in this dish! Thank you.

    Reply
    • Kate says

      July 1, 2016 at 7:41 am

      I do love me some summertime seafood! :)

      Reply

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

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