Easy Herby Lobster Tagliatelle Recipe
This easy herby lobster tagliatelle recipe combines tender lobster, fresh herbs, and cherry tomatoes in a creamy sauce with a lemony crunch. Perfect for a weeknight meal or special occasion, this dish is rich, flavorful, and quick to prepare in just 30 minutes.
Equipment
- Large skillet
- Large pot
- Tongs
Ingredients
- 4 tablespoons extra-virgin olive oil
- 1 cup torn ciabatta bread
- Kosher salt to taste
- Zest of 1 lemon
- 4 lobster tails scrubbed clean and halved lengthwise
- 1 1-pound box tagliatelle pasta
- 2 tablespoons salted butter
- 3 cups cherry tomatoes
- 4 garlic cloves smashed
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons fresh thyme leaves
- 1 tablespoon chopped fresh dill plus more for serving
- Freshly ground black pepper to taste
- 1 large handful fresh basil leaves roughly chopped, plus more for serving
- 2 balls fresh burrata cheese torn (optional)
Instructions
- Prepare the Bread: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the ciabatta bread pieces and a pinch of kosher salt. Stir occasionally and cook until the bread turns golden and crispy, about 5 minutes. Mix in the lemon zest, transfer the bread to a plate, and set aside. Wipe the skillet clean to use later.
- Cook Lobster and Pasta: Bring a large pot of salted water to a boil. Add the lobster tails and cook them for around 5 minutes, or until the shells turn bright red. Remove the lobster from the pot using tongs and set it aside to cool. In the same pot of boiling water, cook the tagliatelle according to the package instructions until al dente. Before draining the pasta, reserve 1 cup of the pasta water. Set the cooked pasta aside.
- Extract Lobster Meat: Once the lobster tails are cool enough to handle, remove the shells and roughly chop the meat. Discard the shells.
- Make the Sauce: In the skillet you cleaned earlier, heat the remaining 2 tablespoons of olive oil along with the butter over medium heat. When the mixture starts shimmering, add the cherry tomatoes, smashed garlic, red pepper flakes, thyme, dill, and a pinch of salt and pepper. Cook the mixture for about 4–5 minutes, stirring occasionally, until the tomatoes begin to burst.
- Combine Pasta and Lobster: Add the chopped lobster meat, cooked tagliatelle, and about 1/3 cup of the reserved pasta water to the skillet with the sauce. Gently toss everything together. Remove the skillet from heat, stir in the chopped basil, and adjust the consistency of the sauce by adding more pasta water, one tablespoon at a time, if necessary.
- Finish and Serve: Discard the garlic cloves from the skillet. Divide the pasta into six serving bowls. Top each serving with the torn burrata cheese (if using), crispy bread pieces, and a sprinkle of fresh dill and basil.
Notes
- Burrata cheese adds extra creaminess but is optional if you prefer a lighter dish.
- Toasted ciabatta provides a delightful crunch and should not be skipped for the full experience.
- Customize the herb mix with parsley or oregano for added flavor.
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