Lobster Pasta with Shallots, Tomatoes, and Basil | Dorothy Lane Market

Lobster Pasta with Shallots, Tomatoes, and Basil

PREP TIME 5 mins
COOK TIME 20 mins
Chef Carrie Walters
  • POSTED Aug 20th, 2021
  • BY Chef Carrie Walters


  • ½ lb bucatini pasta
  • 2 Tbsp DLM Extra-Virgin Olive Oil
  • 1 shallot , minced
  • 2 garlic cloves, minced
  • Pinch of red pepper flakes
  • 8 oz cold cracked knuckle claw lobster meat, thawed and drained
  • 1 cup multi-colored cherry tomatoes
  • 1 handful basil leaves
  • Salt and pepper to taste


Bring a pot of salted water to a boil and cook pasta until al dente. Drain well and set aside.
In a sauté pan, heat the olive oil and add the shallot, garlic, red pepper flakes, and lobster. Heat over medium-high heat until lobster is just cooked through, about 3-5 minutes.
Toss the pasta with the lobster mixture, cherry tomatoes, and basil leaves, and season to taste with salt and pepper.


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Jan 17th 2023

This recipe turned out good, and simple and really quick. I didn't have the cherry tomatoes, but cut up some tomatoes and with the basil leaves, it was delicious.

- Ivette

Dorothy Lane Market says:

We're so glad to hear you enjoyed this recipe, Ivette! Thank you for taking the time to share your experience.

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