Can I use lobster tails instead of whole lobsters?

You can! You need about 8 ounces of cooked lobster meat, whether it comes from whole lobsters, lobster tails or a container of cooked lobster meat from your seafood market.

Can I use frozen lobster meat?

Yes. Thaw it completely, drain off any excess liquid and pat it dry before adding it to the marinade.

Is this lobster pasta served hot or cold?

It is served warm. The lobster mixture rests at room temperature and is then tossed with the freshly cooked hot pasta, which warms the lobster without overcooking it.

What kind of pasta works best for lobster pasta?

Linguine and spaghetti are both perfect because the long strands catch the light lemon and olive oil dressing. Fettuccine or another long pasta will also work.

Can I make this recipe ahead of time?

You can prepare the lobster mixture an hour ahead as directed, but cook the pasta just before serving. This dish is at its best when the pasta is warm and freshly tossed with the lobster.

Do I have to use fresh herbs?

Fresh herbs are essential to the bright summer flavor of this recipe. You can adjust the balance of mint, parsley and basil, but dried herbs won’t give you the same fresh and fragrant result.

How should I store leftovers?

Store leftovers in a covered container in the refrigerator for up to two days. Let them come closer to room temperature or warm them very gently so the lobster doesn’t become tough.

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Summer Lobster Pasta with Fresh Herbs

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This easy lobster pasta recipe tosses tender lobster meat and linguine with lemon, garlic, olive oil and fresh herbs for a light and luxurious seafood dinner.

Author: Kate Morgan Jackson
Prep Time: 15 minutes
Marinating Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 25 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: American
Diet: Dairy-Free

Ingredients

Scale

8 ounces cooked lobster meat (from about two 1¼-pound lobsters), cut into bite-sized 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

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Instructions

Combine lemon juice, olive oil, garlic, herbs and salt. Add lobster and let sit at room temperature for an hour.
Cook pasta until al dente. Drain and return to pot.
Pour lobster mixture onto pasta and toss.

Notes

Lobster: Use cooked lobster meat from the claws and tails, cut into bite-sized pieces. Your seafood market may be willing to steam and shell the lobsters for you—always worth asking!
Pasta: Linguine or spaghetti works best because the long strands catch the lemony olive oil dressing. Any other long pasta will also work.
Fresh herbs: Use any combination of parsley and basil totaling ¼ cup, along with the mint. Fresh herbs are essential here; dried herbs won’t give you the same bright flavor.
Lemon: Freshly squeezed lemon juice gives the dressing its sunny flavor. One medium lemon should provide the right amount.
Olive oil: Since the olive oil forms the base of the dressing, this is a good place to use a flavorful extra-virgin olive oil.
Garlic: Mince the garlic as finely as possible so its flavor blends evenly into the marinade.

Find it online: https://www.framedcooks.com/way-life-should-be/