Lobster Pasta With Yellow Tomatoes and Basil Recipe (2024)

Lovely and simple as is. However, you can significantly up the wow factor by making a broth with the lobster shells (shells, onion, celery carrot), straining and reducing it. Add a brandy, cream and a touch of tarragon. Then finish the pasta in it along with the other ingredients in Step 4. Always a winner in my house and not much more work than the simple version here.

Works equally well with shrimp...

Guests raved about this dish - with these modifications:- roasted tomatoes in the oven at 300 for 20 min.- made a lobster stock using the shells, onion, peppercorn and fennel fronds. Reduced to one cup.- used lobster tails, cut into chunks and then sautéed in butter with a sprinkle of seafood seasoning. Added cooking liquid to stock.- after cooking garlic and shallots in oil, added a 1/2 c of white wine and reduced, then added in the stock.- Next added pasta, lobster, tomatoes and basil.

Our tomatos are are almost exhausted-- I used what I could find in our container garden on the deck-- some Early Girls cut into 16ths, orange cherry and red cherry tomatoes, and a Jalapeno instead of the red pepper flacks. A couple of cold water lobster tails from Costco and farfalle pasta. Delicious!!

Being a true Mainer, we never boil lobsters in an abundant amount of water! I fill a large lobstah pot with 1 cup water, then add as many lobstahs that fit & steam 15-20 minutes (or until they turn bright red) If using in a recipe for further cooking, 1/2 of original time. Your crustaceans will be cooked perfectly!

This is simultaneously the simplest and most delicious recipe I have made this summer. (I purchased prepared lobster meat).

This was delicious. I used a half pound of lump crab meat and a half pound of shrimp in lieu of the lobster. Otherwise prepared as directed. NYTimes would do well to include more of these simple, flavorful, quick-fire recipes in it’s repertoire.

Delicious and easy dish. Only change i made was adding some of the liquid that I reserved and strained after shelling the lobsters.

I made this with the 12 oz package of TJ's frozen langostino tails, and red cherry tomatoes on a cold winter day. Delicious

try this with shrimp instead of lobster

I made this with lobster ravioli and it was delicious. The only change I made was I used red and yellow cherry tomatoes and after they cooked I smooshed them flat with a spoon. This gave more liquid and the flavors were wonderful.

I've simplified this recipe by using penne pasta, 21/25 peeled and deveined shrimp, and a small container of varied cherry tomatoes including yellow pear, Napa grape, black pearl and green envy. Works every time and to great acclaim.

This was perfect! I steamed 4 lobster tails and it was just right. I made it with shallot + garlic oils in place of the real deal to make it low FODMAP. It made the perfect Valentine's dinner without a huge mess.

Made for six, very easy and easy clean up. We filtered the water that we cooked the lobster in and cooked the pasta in it, which gave it a nice lobster flavor.

Great, easy recipe. I added chicken chorizo sausage with the lobster. Everyone loved it. Paired with a simple salad and a beautiful red blend wine from Browne Estates in Napa.

Delicious. Followed recipe mostly. Used lobster tails. Cooked pasta in lobster water. Added tarragon at the end. Very easy.

Cut recipe in half ( only 2 people). Used lobster tails. Pretty much followed recipe. Added a bit of tarragon in the end. Also being lazy, added more water to the lobster pot and cooked pasta in lobster water. It was delicious.

Add a small amount about 1/4 cup of heavy cream and a 1/2 cup pasta water. Remember to taste for saltiness

Have had great success following this recipe and strongly suggest the simple mods from the comment section:- roasted tomatoes instead of "barely warmed", because it brings more liquid flavor to the dish- making a lobster broth or at very least, adding some of the lobster shrimp cooking water- follow the mainer's advice on not overcooking the lobster- shrimp, as many have noted, makes an outstanding and equally delicious versionThanks for this great recipe!

After cooking and shelling the lobster, I found this recipe to be lacking. The suggestion from Maui Maggie seems like what is needed. Otherwise, the lobster's flavor is overwhelmed by the pasta and is not saucy enough.

Put proscutto crisped on top. .5 fir 2 people. Add more garlicAdded corn and peas. Used long fusilli

For 2 people- use .5 lb lobster meatExtra garlicPeasCornCrisped proscutto

Made per the recipe with the following changes: subbed red tomatoes for yellow and butter poached the lobster as some readers suggested.

try adding 4 to 6 ounces of diced pancetta and some finely grated parm reggiano and this dish goes from really good to great. you can also sub shrimp for the lobster if you would rather spent $15 on the protein instead of $120 or more but it obviously won't be as good. works well with regular spaghetti too.

This was not good at all. I am not sure where the flavor is supposed to come from… I added more red pepper flakes and garlic. I even slid in some butter at the end. Incredibly bland. The roasted tomato and shrimp pasta recipe in NYT is a very close recipe to this except it has fennel and is a far cry from this taste wise.

This is the most delicious lobster recipe I've ever tried!

Made multiple times using langostinos. Always good