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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.
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:
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
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.
Ingredients
- 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
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!
OMG SO GOOD! First time I’ve cooked with lobster at home but I wanted something special and this delivered and then some! I know it will be just as good with shrimp and/or scallops too…the possibilities are endless! I mean brown butter, garlic, bacon, wine, lemon, such great flavor combos! I used orzo, so easy to mix with the fontina and herbs. Keeper recipe, thanks Tieghan!
Hey Elaine,
Happy Friday!! I am thrilled to hear that this recipe was a hit, thanks a bunch for giving it a go!? xT
Made this last night for my husband and a friend who loves lobster. It was a big hit. Holy moly it was fantastic. Your recipes never fail me. Always better than any restaurant. Your Instagram and emails are an inspiration that I truly enjoy. Thank you.
Hey Debbie,
Amazing!! I love to hear that this recipe was a winner, thanks a bunch for trying it out:)
Where does the prosciutto go? I added it to the pasta with the cheese. I also inadvertently left out the paprika and the zest. Still delicious. Could you substitute pasta water for the 1/4 cup of oil?
Hi Michelle,
The prosciutto gets added as a garnish at the end. You could use the pasta water, I just prefer the oil for more flavor. I hope this helps! xTieghan
This was delicious. I was able to use less oil than you recommended and didn’t notice a difference. It was great with gluten-free pasta too. Wonderful recipe.
Hi Laurie,
Amazing!! I am so glad to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback:)
I really loved this dish. I did substitute the lobster for shrimp. It was fabulous. Thank you Tighan. I have enjoyed all your recipes this far
Hey Kristi,
Wonderful!! Love to hear that this recipe was a winner, thanks for sharing your review and making the recipe!! xTieghan
This recipe is another winner! We made for Valentine’s Day and it was so special. I would never think of putting cheese and prosciutto with lobster but this was so unique and innovative. All the herbs were such a nice touch and not to be skipped. Can’t wait to make this again!
Hey Sarah,
Awesome!! Thanks a lot for making this recipe, I love to hear that it was a hit. Have the best week:) xx
I have access to a seafood store where I can buy just lobster meat. About how much is 4 tails by weight? Thanks!
Hey Deborah,
So sorry, I am really not sure of the exact weight of the tails, the great thing about this recipe is nothing has to be exact. I would say to use about 6 ounce of lobster meat per person. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Does the zest go anywhere? Or just add the zest to the lemon juice…?
Hey Angela,
Yes, sorry for any confusion, you can add with the juice. I hope you love this recipe, please let me know if you give it a try! xTieghan
Great recipe !! I decided to sous vide the lobster then finished it in the wine sauce. It added a little time but the lobster was perfect. I will definitely make this again.
Hey Mike,
Happy Wednesday!! Love to hear that this recipe was enjoyed, thanks a bunch for making it! xxTieghan
This was so good! I didn’t have fontina so used Parmesan along with cherry tomatoes and basil from my garden. The pan sauce is terrific, sautéing the tomatoes until they’re slightly caramalized. Thanks for another winner!
Hey Deb,
Awesome! So great to hear that this recipe was enjoyed and thanks for making it! Have the best week! xTieghan
How much pasta should I buy if it needs to be 3/4 lb when wet?
Hi Sara,
Just get a 1 pound box of pasta and use almost all of it:)
Made this for my partners and they loved it!
Hey Kate,
Happy Monday! Thanks so much for making this recipe, I love to hear that it was enjoyed! xxTieghan
This looks great! The cheese says it suppose to be in chunks but when you add it are you wanting it to fully melt or stay in larger chunks and just get warmed?
Hey Amy,
it should just stay in the chunks and end up being warmed through. I hope you love the recipe, please let me know if you give it a try! xTieghan
Maybe I’m missing it, but I don’t see when to add the prosciutto back in. Right before serving? I’m making this tonight and I’m so excited!
Hey Amanda,
Yes, you can just top each serving with prosciutto. I hope you love the recipe, please let me know if you give it a try! xTieghan
Omg. This was so decadent! I made it exactly as is, just reduced the serving size. I think I’m going to use shrimp (because it’s far more affordable) and make this when my family visits in a few weeks. Thank you so much for sharing!
Hey April,
I am thrilled that this recipe was enjoyed, thanks so much for making it! Happy 4th of July!?? xTieghan
Hi I was wondering what other protein/seafood this could be made with as a family member is allergic to lobster (Im so sad but its how it works)? I see that someone else used shimp but I was also wondering what other kind of protein/seafood could be substituted…
Hey Sarah,
Shrimp would work well, you could also do chicken here. I hope you love this recipe, please let me know if you give it a try! xTieghan
Was so excited to make this for dinner tonight- it was the 2nd of your recipes in one week:) It was delicious though a little on the salty side. I wasn’t sure if I was supposed to add the cooked prosciutto back in at the end or not but I did so that could have been the culprit. As with your other recipe, an added video for quick reference would have been helpful! The next time I might try using Pancetta, less thyme, more white wine, and cut the tails in half instead of chunks. Overall we really enjoyed it and I look forward to making it again. Thank you for sharing it with us!
Hey Deanne,
Happy Friday!! I am delighted that this recipe was enjoyed, thanks so much for making it! Sorry you found this to be too salty. xTieghan