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Lobster Roll Pasta

A luxurious and creamy pasta dish that combines the flavors of lobster with spaghetti, ideal for weeknight dinners or special occasions.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Ingredients
  • 12 ounces spaghetti
  • 1/4 cup Vermont Creamery Cultured Butter with Sea Salt
  • 2 cloves garlic (minced)
  • 1/4 cup fresh dill (roughly chopped)
  • 3 tablespoons chopped chives
  • 2 pieces zest from lemons
  • 1/4 cup lemon juice
  • 1 cup reserved pasta water
  • 1 pound cooked lobster meat (roughly chopped)
  • 1/2 cup toasted breadcrumbs

Method
 

Cooking Pasta
  1. Fill a large pot with water and bring it to a boil. Cook the pasta according to the package instructions, but reduce the cooking time by two minutes.
Preparing Sauce
  1. In a large saucepan over medium heat, melt the butter. Add minced garlic and stir until fragrant.
  2. Stir in lemon juice and zest, cooking for another minute. Add the lobster meat and reduce the heat to a simmer while the pasta finishes cooking.
  3. Drain the pasta, reserving one cup of pasta water. Add both the pasta and reserved water to the sauce and cook for about three minutes to thicken the sauce.
Serving
  1. Serve the pasta topped with toasted breadcrumbs, extra lemon zest, and fresh dill.

Notes

Leftovers can be kept in an airtight container in the fridge for up to 3 days. To extend its life, freeze it for up to 2 months. When reheating, add a splash of water to restore creaminess.