Lobster Roll Pasta

Lobster roll pasta is a new take on an old favorite. The lobster meat can be replaced with shrimp, crab or any other seafood you like to enjoy! It’s also vegan-friendly and gluten free.

Lobster pasta is a dish that consists of pasta and lobster. The sauce for the dish is usually made from mayonnaise, lemon juice, and hot sauce.

Summers at our family’s home in Nova Scotia come to mind when I think about lobster. It stands on a collection of islands surrounded by the Atlantic and was formerly the house of a fisherman. And this Lobster Roll Pasta would have been a hit with those fisherman.

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Lobster suppers, which include cooking lobster, melting at least a quarter cup of butter per person, and dipping lobster in butter until we’re filled, are one of our favorite things to do in Nova Scotia. With our lobster, we sometimes serve bread, corn, or spaghetti. Sometimes, though, it’s simply lobster and butter. And it’s fantastic.

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What is Lobster Roll Pasta, and how do you make it?

This week, I opted to make a lobster roll, a traditional lobster dish with a twist. This Lobster Roll Pasta combines all of the flavors of a lobster roll in a wonderful summer pasta: lobster, butter, lemon, and dill. It’s even topped with breadcrumbs!  

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During the summer, I like meals like this lobster spaghetti. You know, the ones that need very little preparation yet carry a punch in terms of taste. 

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Of course, when you’re cooking with a small number of items, the quality of those ingredients is critical. So I purchased some fresh lobster from our neighborhood store and used Vermont Creamery’s Cultured Butter with Sea Salt, which is my absolute favorite butter. It’s a high butterfat butter, which means it’s extra creamy, and it’s prepared with just three ingredients: milk, sea salt, and cultures.

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I had the privilege of seeing Vermont Creamery’s facilities a few years ago, and I was completely enamored with what this amazing firm is doing. They are dedicated to their farmers and laborers, and their goods are unbelievably tasty and crafted with honesty. 

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And by deliciously tangy, silky smooth, and flavorful, I mean their butter. That’s everything you could ever want in a butter.

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So, friends, what are you waiting for? Now is the time to go buy some butter and prepare some Lobster Roll Pasta!

Print

Who doesn’t like a quick and simple pasta meal in the summer? This Lobster Pasta is our new favorite dish, filled with all of your favorite tastes from a buttery lobster roll!

  • Sarah Fennel is the author of this piece.
  • Time to Prepare: 10 minutes
  • Time to prepare: 10 minutes
  • 20-minute total time
  • 6 serves 1x1x1x1x1x1x1x1x1x1x
  • Dinner is a category.
  • Stovetop method
  • American cuisine
  • Sarah Fennel is the author of this piece.
  • Time to Prepare: 10 minutes
  • Time to prepare: 10 minutes
  • 20-minute total time
  • 6 serves 1x1x1x1x1x1x1x1x1x1x
  • Dinner is a category.
  • Stovetop method
  • American cuisine

Scale:

1x2x3x

  • Sarah Fennel is the author of this piece.
  • Time to Prepare: 10 minutes
  • Time to prepare: 10 minutes
  • 20-minute total time
  • 6 serves 1x1x1x1x1x1x1x1x1x1x
  • Dinner is a category.
  • Stovetop method
  • American cuisine

Ingredients

  • 12 ounces spaghetti (about a third of a box)
  • 14 cup Vermont Creamery Sea Salt Cultured Butter
  • 2 garlic cloves, minced
  • 1/4 cup finely sliced fresh dill
  • 3 teaspoons chopped chives 
  • 2 lemons, zest
  • a quarter-cup of lemon juice (about 2 lemons)
  • 1 cup pasta water (set aside)
  • 1 pound (roughly diced) cooked lobster meat
  • 12 cup toasted breadcrumbs

Instructions

  1. Bring a big saucepan of water to a rolling boil. Prepare the pasta according to the package recommendations, but cook it for two minutes less–the pasta will continue to cook after it is transferred to the sauce.
  2. Make the lobster butter sauce while the pasta is cooking. In a large saucepan over medium heat, melt the butter. 1 minute after adding the minced garlic to the butter, swirl regularly until the garlic turns aromatic. Cook for another minute after adding the lemon juice and zest. 
  3. Stir in the lobster flesh to the sauce periodically. Reduce the heat to low and continue to stir periodically until the pasta is done.
  4. 1 cup starchy pasta water should be saved after straining the pasta. Toss the pasta in the lemon butter sauce with the conserved water. Cook for 3 minutes, or until the starch thickens and the sauce diminishes.
  5. Plate the pasta and top with toasted bread crumbs, fresh dill, and additional lemon zest. Enjoy while it’s still hot!

Keywords: easy, light, summer, meal ideas, easy, easy supper, seafood, lobster, lemony, zesty, quick, quick, quick, quick, quick, quick, quick, quick, quick, quick, quick, quick, quick, quick, quick, quick,

Notes

*We purchased cooked lobster flesh from our local supermarket, but you can always make your own!

Vermont Creamery is a sponsor of this content. All content and thoughts are all mine. Thank you for your continued support of the brands that make Broma possible!

Lobster Rolls are a delicious, elegant dish that can be found in many restaurants. They are usually served cold and paired with lobster salad. This recipe is for the cold lobster salad. Reference: cold lobster salad recipe.

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