This post may contain affiliate links, please see our privacy policy for details.

One Pot Tomato Basil Lobster and Herbed Pearl Couscous. Burst cherry tomatoes, bacon, lobster, herbs, and pearl couscous all simmered together in white wine with a touch of lemon. This is a one pot dinner that feels fancy, but is actually so easy, so flavorful, and just really delicious. Perfect for late summer and early fall evenings.

overhead photo of One Pot Tomato Basil Lobster and Herbed Pearl Couscous with wooden spoon in pot

There’s really nothing I love more right now than a one pot dinner made entirely on the stove and in thirty minutes. Like the rest of you, my kitchen is hot during these August days and even though I am not the least bit afraid of turning on my oven (because we all need a good peach cake in our lives), I still love and appreciate a dinner that doesn’t require heating up my entire house any more than it already is.

For those of you who are refusing to turn on your oven, this is your dinner. For those of you who simply love an easy, no fuss lobster meal, that will impress anyone and everyone, this is your dinner too.

raw cherry tomatoes

This is one of those recipes that just came together randomly, and I am so happy it did.

Since I returned from New York and Cleveland early this week, I have been having a pretty hard time back in the kitchen. Most of my recipes have been good, but I’ve also had more flops than usual, photos have been tricky, I’ve broken two of my favorite dishes, and burnt an entire batch of cookies. It’s made life just a little bit harder than I would like.

No big deal, all is good, weeks like this happen, it’s all just a part of the creative process. As my dad always says, “you have to have bad days to know what a great day is”.

Question: what do you do when you have bad days? Any tips on staying inspired?

close up overhead photo of One Pot Tomato Basil Lobster and Herbed Pearl Couscous

Anyway, it’s safe to say I was so happy when I made this and it turned out so delicious. My first attempt at this dish was actually a few weeks ago. I had made lobster tails and tomato broth, and while it was good, I thought it was just a little too boring to share, so I waited until I had a more exciting idea, and then this came along and I fell in love.

It’s all things savory, a little spicy, heavy on the tomatoes, and loaded with herbs and summertime lobster.

It’s GOOD.

On to the Details.

I’ve found that all my best one pot recipes start the same way, with a little bacon. OK. Fine, that’s not really true, but I love the combo of crispy bacon, buttery lobster, and fresh tomatoes. It can’t be beat.

So start with some thick cut bacon, and cook until it is extra crispy.

To the same skillet, add a mix of tomato slices, cherry tomatoes, garlic, and harissa spice. Yes, harissa spice. I know that this Moroccan spice might throw you off a bit, but trust me here. The harissa spice adds so much flavor, heat, and color. It’s complex and gives this lobster dish that “something extra special” vibe. Again, go with me on this.

If you’re new to harissa spice, it’s a mix of Moroccan spices, like chili peppers and paprika. I usually just pick mine up from Whole Foods. If you can’t find harissa spice, look for harissa sauce. And if you can’t find that? Just add a pinch of cayenne pepper and a pinch of smoky paprika.

overhead close up photo of One Pot Tomato Basil Lobster and Herbed Pearl Couscous with wooden spoon

Once the tomatoes have begun to burst, it’s time to add the wine, couscous and lobster. Simmer until the couscous is tender and the lobster is cooked. Then add fresh herbs and DONE.

You see? Quick, easy, and basically perfect.

This would be great served for guests or just as an easy, but delicious weeknight or weekend dinner. Love that it’s quick enough for any night of the week, but fancy enough to serve to guests.

Also, I went back and forth about whether to use pearl couscous or orzo pasta. In the end, I went with couscous because I love the lighter feel and the texture it gave the dish. That said, orzo should cook up in the same amount of time and I am sure would be equally delicious, so feel free to use what you love!

All in all, I think this would make a pretty good Thursday night dinner. What do you guys think? If you have thirty minutes and you love an at home lobster dinner, you can’t not make this. Have fun!

One Pot Tomato Basil Lobster and Herbed Pearl Couscous in single serve bowl with spoon

If you make this one pot tomato basil lobster and herbed pearl couscous, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this recipe, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!

One Pot Tomato Basil Lobster and Herbed Pearl Couscous

Author: Tieghan Gerard
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Calories Per Serving: 596 kcal

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

SavePrintEmail

Ingredients

Instructions

  • 1. Using your fingers, remove the meat the lobster tails. If desired, leave the meat intact for 2 of the tails for "looks" as I did for the photos. 
    2. Heat a large skillet over medium high heat and cook the bacon until crisp. Remove the bacon from the pan and drain onto paper towels.
    2. Add the tomatoes, cherry tomatoes, garlic, harissa, red pepper flakes, and a pinch each of salt and pepper. Cook 5 minutes or until fragrant. Add the wine and 1/2 cup water and bring to a simmer over medium heat. 
    3. Stir in the thyme and couscous. Add the lobster and simmer for 8-10 minutes or until the lobster is cooked through and opaque. If the sauce gets too thick, add 1/4 cup water to thin. Remove from the heat and stir in the lemon juice and fresh basil. 
    4. Top with bacon and fresh herbs. If desired, brown 3 tablespoons of butter on the stove and drizzle over the dish to finish. Enjoy! 
View Recipe Comments

overhead horizontal photo of One Pot Tomato Basil Lobster and Herbed Pearl Couscous

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  2. I don’t like that you take photos with the full lobster in order to get a great picture when in reality that is NOT how the dish is made. Even in your ingredient list, it says meat removed. And it’s not like you’re even cooking with the shells to add flavor and then later removing them. Very deceitful and misleading for those cooks who aren’t very skilled, they will end up with a meal that doesn’t look like the picture OR just cook the whole lobster as you did then be at a loss of how to eat it/remove the meat.

    I realize this comment is harsh but I do however love most of your recipes, cook a lot of them, and have purchased your cookbook. This is just something I’ve noticed and it’s really not cool to inexperienced cooks.

    Reply

    1. Hey Alyssa, thanks so much for the feedback. I understand that could be frustrating and have adjusted the recipe to inform readers how to make the recipe both with the shell on the lobster and with the shell off the lobster. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan

      Reply

  3. Two questions for you:
    1. I’m actually allergic to lobster. Do you think I can sub the lobster for shrimp and it would still go well for the dish?
    2. No burrata?!?!

    Reply

    1. HI Anastasia, shrimp will be great, but adjust the cooking time accordingly. The shrimp will cook up in about 5-8 minutes, so just keep an eye on it. And no burrata with this recipe, but feel free to add some! Please let me know if you have any other questions. x Tieghan

      Reply

  4. 4 stars
    This sounds insanely good. Question: Is it hard to remove the uncooked lobster from the shell?

    Your father has some good advice!

    Thanks for being honest. Its nice to know that even accomplished cooks have bad days. For you, its always corrected into something glorious!

    Jane

    Reply

    1. Hey Jane! It’s not hard to remove the lobster from the shells. You just use your fingertips to loosen the meat from the shells. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan

      Reply

  5. I’m really loving all of the cherry tomatoes from my garden lately! Such an elegant meal 🙂

    Reply

    1. Hey Linda! Shrimp or scallops both work really well in place of the lobster. Just cook the shrimp 8-10 minutes or until pink. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan

      Reply

    1. Yes, you can leave the bacon out, just use an extra drizzle of olive oil in it’s place. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan

      Reply

  8. 5 stars
    Love this no-fuss fancy recipe. The combination of ingredients and flavors that they bring to this dish are so enticing. This is a must try meal for me. Thanks for posting.

    Reply

    1. I love roasted broccoli or asparagus! You could also throw in fresh spinach right into the couscous. Something green will be great with this! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan

      Reply

  11. 5 stars
    Great recipe. Love pearl/Israeli couscous. So nice to see it here. I wonder if adding a handful or two of green beans would work and not throw off the taste? Green beans are a great summer veg. And totally in season right now.

    Reply

  13. Looks delicious. However the photo shows the lobster in the shells and the recipe states to remove the meat from the shells. Can this be cooked in the shell? Thanks

    Reply

    1. Hey Linda! I adjusted the recipe to direct you how to cook this with the lobster in the shell or out of the shell, so you can take your pick! Hope this is helpful! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan

      Reply

    1. HI! Yes, you can use Israeli couscous. The cook times should be similar but adjust according to the package directions. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan

      Reply

  15. 5 stars
    Wow ! it has been quite some time since my last visit …. so happy to see new colours and comforting lunch idea ! Thank you so much !

    Reply