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.
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.
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.
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.
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!
Looking for other seafood recipes? Here are some favorites:
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
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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- 1/4 cup plus 3 tablespoons extra virgin olive oil
- 3 tablespoons salted butter
- 4 lobster tails, meat removed and chopped
- 3 cloves garlic, chopped
- 3 ounces torn prosciutto or chopped bacon
- 1/2 teaspoon smoked paprika
- 2 pinches red pepper flakes
- 1 1/2 cups cherry tomatoes
- 2 tablespoons fresh thyme leaves
- 1/3 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- zest and juice of 1 lemon
- 3/4 pound angel hair or linguine
- 1/2 cup cubed fontina cheese
- 1/2 cup fresh basil, roughly chopped
- 2 tablespoons chopped fresh chives
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- 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!