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Simple and delicious Brown Butter Lobster Pasta with Burst Cherry Tomatoes. This quick-cooking pasta is like summer in a bowl. Buttery lobster tails tossed with a golden browned butter cherry tomato pan sauce, with white wine, and plenty of basil. Serve over a plate of quick-cooking cheesy fontina pasta. This is the perfect summer dinner, all made using summery seafood and garden produce. Simple yet so delectable, and ready in just about 30 minutes. Most importantly…every twirl of pasta is mouth-wateringly delicious.

Brown Butter Lobster Pasta with Burst Cherry Tomatoes | halfbakedharvest.com

Every summer I share a lobster recipe or two. And while they are all special and delicious, this summer lobster pasta is by far my favorite. It’s everything you’d want out of a lobster dish…buttery, simple, and heavy on the herbs.

I will be the first to admit that sometimes I can go a bit over the top with some recipes. Sometimes that’s totally fine, but when it comes to lobster, I find that it’s pretty decadent on its own. It really just needs a few simple ingredients alongside it to make it truly something special.

Brown Butter Lobster Pasta with Burst Cherry Tomatoes | halfbakedharvest.com

Let’s talk about the lobster

Since we’re pairing this with pasta, I like to keep the lobster as simple as possible and use lobster tails. I find them to be much, much easier, and quicker to work with.

For this dish, I just take four to six raw lobster tails and cut the lobster meat right out of the shell. It’s super easy to do with a pair of scissors and takes very little time. Once the lobster meat is out of the shell, I gently cook it in a little garlicky butter until the tails turn bright red on the outside and opaque inside.

When you take the tails out of the skillet add in the prosciutto and get it nice and crispy. You could easily use bacon too, but I love incorporating light prosciutto into this pasta. It feels a little more fresh and summery.

From here, the rest is QUICK. Toss in the tomatoes. Add more butter, garlic, and herbs, and then a splash of wine to create a simple but delicious pan sauce. Stir the lobster into the sauce and let everything warm together while you work on the pasta.

Brown Butter Lobster Pasta with Burst Cherry Tomatoes | halfbakedharvest.com

For the pasta…

I chose to use super quick-cooking angel hair pasta, which I feel like people either love or hate. Around here we love it and since it’s so quick-cooking, I love it for this recipe. I boil the pasta, then immediately toss it with olive, basil, chives, and cubes of fontina cheese.

Just like my pasta salads, the heat from the pasta will slightly melt the cheese, creating a delicious, light, and cheesy pasta.

Brown Butter Lobster Pasta with Burst Cherry Tomatoes | halfbakedharvest.com

Finish it up

By the time the pasta is finished cooking, the lobster should be completed as well.

I always plate the pasta first, then spoon the cherry tomato sauce and chunks of lobster meat over the pasta. As usual with my summer recipes, finish this off topped with plenty of herbs. And that’s it…dinner is done in a matter of minutes.

What’s great about this recipe is that it feels and tastes like a restaurant-quality lobster dish. But it’s made at home and may even be better than what you’d get eating out.

My Thursday night recommendation? Pour yourself a glass of wine, fix up a big plate of seafood pasta, and relax out on the patio or deck…the perfect summer night dinner! Sounds pretty darn good, right? Lovin’ the easy summer living.

And nothing’s better than buttery, herby, seafood pasta, sweet tomatoes, and wine…all together in one dish. Happiest Thursday!

Brown Butter Lobster Pasta with Burst Cherry Tomatoes | halfbakedharvest.com

Looking for other seafood recipes? Here are some favorites:

Sheet Pan Lemon Brown Butter Salmon and Potatoes with Parmesan Asparagus

Spicy Southern Style Shrimp with Lemon Basil Orzo

Brown Butter Lobster Ravioli with Tomato Cream Sauce

Lastly, if you make this Brown Butter Lobster Pasta with Burst Cherry Tomatoes be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Brown Butter Lobster and Burst Cherry Tomato Pasta

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Calories Per Serving: 426 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. Heat 1 tablespoon of olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the lobster, 1 clove garlic, paprika, and a pinch each of salt and chili flakes. Cook 3-4, minutes until the lobster is cooked through. Remove the lobster from the skillet to a plate. 
    2. To the same skillet, add the prosciutto and cook over medium heat until crispy, about 3-4 minutes. Remove the prosciutto from the skillet.
    3. To the skillet add 2 tablespoons olive oil, the tomatoes, 2 cloves garlic, thyme, and a pinch each of salt, pepper, and red pepper flakes. Cook until the tomatoes begin to pop, about 4-5 minutes. Add 2 tablespoons butter and the thyme, cook until just browned, another 2-3 minutes. Pour in the wine and lemon juice, simmer 2-3 minutes, then remove from the heat and stir in the lobster.
    5. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions, until al dente. Drain the pasta and add it back to the hot pot with 1/4 cup olive oil, the basil, chives, and fontina cheese. Season with salt and pepper.
    5. Divide the pasta among plates and spoon the lobster and tomato sauce over the pasta. Enjoy!
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Brown Butter Lobster Pasta with Burst Cherry Tomatoes | halfbakedharvest.com

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Comments

  1. 5 stars
    You had me at LOBSTER! I made this for my husband and I last night. I like the fact that your recipes have a way of reducing the serving size down to 2. We loved the layering of flavors here. Those fresh herbs added the final ZING to the recipe. FYI, we have moved into a house with a larger kitchen and your recipes and books (I have both!) have gotten me excited about cooking again. I like the way that you think “outside the box” and your additional “tweaks” that add something to these recipes. Thanks for the inspiration!

  2. 5 stars
    I made this last evening with 1 lb of extra large shrimp. It was absolutely delicious. Just be aware of how much salt you use as my procuitto added quite a bit of salt. Great recipe! Thanks! 😋

    1. Hey Beth,
      Awesome! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try! xxTieghan

  3. I made this recipe last night for friends. They could not stop raving about it! It was delicious, so flavorful. This recipe is a keeper. Thank you.

    1. Hey Donna,
      Thanks a bunch for giving this recipe a try, I am delighted that it was enjoyed! Have a wonderful week:) xTieghan

    1. Hey Beth,
      Sure, shrimp would also work well here! I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hey Christina,
      Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Have a wonderful weekend:) xTieghan

  4. Looks absolutely amazing! Do you have a non-dairy substitute recommendation for the cheese? Or would that mess with the texture? Can’t wait to make!

    1. Hey Liz,
      I would probably just skip the cheese or use your favorite non-dairy cheese. I hope you love this recipe, please let me know if you give it a try! xTieghan

  5. I tried this last minute so I decided to use chicken. Turned out terrific and it was a hit with the family. Will definitely be making it again.

    1. Hey Karen,
      Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Have a wonderful weekend:) xTieghan

    1. Hey Kathy,
      That’s totally fine to do, just be sure to not overcook the lobster, it will just need to be warmed through. I hope you love this dish, please let me know if you give it a try! xTieghan

  6. I can’t wait to try! Do you have a recommendation for a white wine substitute? I know most of the alcohol will cook off but trying to come up with an alternative for my pregnant pals!

    1. Hey there,
      You can use chicken or veggie broth in place of the white wine. I hope you enjoy this recipe, please let me know if you give it a try! xTieghan

  7. This looks absolutely amazing. Every year I travel to a beautiful harbor called Corea Maine with friends. We feast on fresh lobster obtained from a friend who is a local lobsterman almost every night. Before we leave we steam a ton of lobsters, chop up the lobster meat and freeze it so we can enjoy lobster the rest of the year. My question is how could I use the already cooked lobster in this dish without overcooking it? I can’t wait to try this recipe!

    1. Hey Lynne,
      Thanks! That sounds wonderful! You would just want to toss the lobster in the sauce until it warms through:) I hope you love the recipe! xTieghan

    1. Hey Beth,
      You will want to use 3 ounces of torn prosciutto. I hope you enjoy the recipe, please let me know if you give it a try! xTieghan

  8. sounds fantastic, a must make – however you failed to include the prosciutto in the ingredient list…..

    1. Hey Mitch,
      Sorry for any confusion, you will want to use 3 ounces of torn prosciutto. I hope this recipe turns out amazing for you. Please let me know if you have any other questions! xTieghan

  9. This sounds amazing! Two quick questions: 1. The ingredients do not make mention of Prosciutto, how much should be included in the recipe? 2. The recipe does not indicate what you are suppose to do with the Prosciutto or where to add it? Thank you! Anxious to make this over the weekend!

    1. Hey Cristy,
      Sorry for any confusion, you will want to use 3 ounces of torn prosciutto. The prosciutto is cooked in step 2. I hope this recipe turns out amazing for you. Please let me know if you have any other questions! xTieghan

  10. How much prosciutto do you use? I didn’t see it in the ingredients.
    This looks like a yummy recipe I I’ll be making. Thank you for all the great recipes you share.

    1. Hey Cindy,
      Sorry for any confusion, you will want to use 3 ounces of torn prosciutto. I hope this recipe turns out amazing for you. Please let me know if you have any other questions! xTieghan