Lobster Roll Pasta
Indulge in the decadent flavors of the sea with this exquisite Lobster Roll Pasta. This dish reimagines the classic New England lobster roll into a sophisticated and satisfying pasta experience, featuring tender lobster meat bathed in a rich, bright lemon-dill butter sauce. It's an elegant yet surprisingly simple meal that brings gourmet dining right to your table in under 35 minutes.
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Servings
4 servings
Keywords
Lobster pastaseafood pastagourmet lobsterquick dinnerlemon dillcultured butterluxurious mealeasy seafood recipeelegant pastaNew England flavor
Why This Recipe Delivers
- It's a surprisingly quick yet incredibly luxurious meal, ready in under 35 minutes.
- Combines the fresh, sweet taste of lobster with a vibrant lemon-dill butter sauce.
- Elevates simple spaghetti into an elegant, restaurant-quality dish.
- The use of cultured butter adds a sophisticated depth of flavor.
- Perfect for a special occasion or a weeknight treat when you crave something extraordinary.
Ingredients
- 340 grams (12 oz) spaghetti
- 57 grams (1/4 cup) Vermont Creamery Cultured Butter with Sea Salt
- 2 cloves garlic, minced finely
- 10 grams (1/4 cup) fresh dill, roughly chopped
- 15 grams (3 tablespoons) fresh chives, finely chopped
- Zest from 2 medium lemons
- 60 ml (1/4 cup) fresh lemon juice (from approximately 2 lemons)
- 240 ml (1 cup) reserved starchy pasta water
- 450 grams (1 pound) cooked lobster meat, roughly chopped into bite-sized pieces
- 60 grams (1/2 cup) toasted breadcrumbs
Instructions
- Begin by filling a large pot with approximately 4-5 liters of water and bring it to a rolling boil over high heat. Once boiling, generously season the water with salt. Add the spaghetti and cook according to the package instructions, ensuring to reduce the total cooking time by two minutes from what is recommended. This slight undercooking is crucial as the pasta will finish absorbing flavors and cooking in the sauce.
- While the pasta is boiling, prepare the luxurious lobster butter sauce. In a large, deep saucepan or a Dutch oven, melt the 57 grams (1/4 cup) of Vermont Creamery Cultured Butter with Sea Salt over medium heat. Once the butter is fully melted and slightly shimmering, add the finely minced garlic. Stir frequently for about one minute until the garlic becomes fragrant and lightly golden, being careful not to brown or burn it, which can make it bitter.
- Next, stir in the 60 ml (1/4 cup) of fresh lemon juice and the zest from the 2 lemons into the saucepan. Cook this bright mixture for another minute, allowing the flavors to meld beautifully. Then, gently fold in the 450 grams (1 pound) of roughly chopped cooked lobster meat. Stir often to coat the lobster evenly with the fragrant lemon butter sauce. Reduce the heat to a gentle simmer and continue to stir occasionally as the pasta finishes cooking in the adjacent pot. This gentle simmer will warm the lobster without overcooking it.
- Once the pasta has cooked for the reduced time, carefully drain it, making sure to reserve 240 ml (1 cup) of the starchy pasta water. Immediately add both the drained, al dente pasta and the reserved pasta water to the lemon butter lobster sauce in the saucepan. Increase the heat slightly to medium-low and cook for approximately three minutes, stirring continuously. During this stage, the starch from the pasta water will emulsify with the butter and lemon juice, creating a silky, thickened sauce that clings perfectly to the spaghetti, and the liquid will reduce to a luscious consistency.
- Stir in the 10 grams (1/4 cup) of roughly chopped fresh dill and 15 grams (3 tablespoons) of finely chopped fresh chives into the pasta, tossing to combine evenly. Taste and adjust seasoning with salt and freshly ground black pepper as needed. Serve the pasta immediately on warm plates, topped generously with the 60 grams (1/2 cup) of toasted breadcrumbs for a delightful textural contrast. For an extra burst of freshness and aroma, garnish with additional lemon zest and a sprig of fresh dill. Enjoy this luxurious dish while hot.
Tools You’ll Need
- Large pot for pasta
- Large saucepan or Dutch oven
- Cutting board
- Sharp chef's knife
- Microplane grater or lemon zester
- Citrus juicer
- Measuring cups and spoons
- Colander
- Tongs or pasta fork
Essential Success Tips
- Do not overcook the pasta initially; it should be very al dente as it will finish cooking in the sauce.
- Ensure your lobster meat is already cooked and chilled before starting; you are simply warming it through, not cooking it.
- Always reserve some pasta water. Its starch is key to creating an emulsified, silky sauce that coats the pasta beautifully.
- Use high-quality, fresh ingredients, especially the butter, lemons, and herbs, as they are central to the flavor profile.
- Taste and adjust seasoning (salt, pepper, lemon juice) at the very end before serving to achieve perfect balance.
Professional Cooking Secrets
- The choice of cultured butter, like Vermont Creamery's, provides a richer, tangier, and more complex base for the sauce compared to regular butter, enhancing the overall gourmet feel.
- Toasting breadcrumbs just before serving, perhaps with a pinch of garlic powder or a tiny bit of butter, amplifies their crunch and flavor, providing a crucial textural contrast to the tender pasta and lobster.
- Avoid boiling the lobster meat directly in the sauce for an extended period. Lobster can become tough quickly; a gentle simmer to warm through is all that's needed to maintain its delicate texture.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.
- Variations: For a more intense herb flavor, you can also add a touch of fresh tarragon alongside the dill and chives. If fresh lobster is unavailable, cooked shrimp or crab meat can be substituted, though the flavor profile will differ slightly.
- Toasted Breadcrumbs: For extra flavor, toast your breadcrumbs in a dry pan over medium heat until golden, or sauté them in a tablespoon of butter until crisp.
Frequently Asked Questions
Can I use frozen lobster meat for this recipe?
Yes, you can use high-quality frozen cooked lobster meat. Thaw it completely in the refrigerator overnight and pat it dry before adding to the sauce to avoid excess water diluting the flavor.
What kind of spaghetti works best?
Any good quality spaghetti will work. Bronze-die extruded spaghetti often has a rougher texture that helps the sauce cling better, but regular spaghetti is perfectly fine.
What wine pairs well with Lobster Roll Pasta?
A crisp, unoaked white wine such as Sauvignon Blanc, Pinot Grigio, or a dry Riesling would complement the rich lobster and bright lemon flavors beautifully.
Nutrition Facts (Per Serving)
Calories: 620, Protein: 45g, Fat: 32g, Carbs: 40g (Estimated per serving for 4 servings)
Allergy Information
Contains shellfish (lobster), dairy (butter), and gluten (pasta, breadcrumbs). For a gluten-free version, use gluten-free spaghetti and gluten-free breadcrumbs.
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