Lobster Roll Pasta
Who doesn't love a light and easy summer pasta dish? This Lobster Pasta packed full of all your favorite flavors from a buttery lobster roll is our new favorite dinner!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 ounces spaghetti (about ¾ of the box)
- ¼ cup Vermont Creamery Cultured Butter with Sea Salt
- 2 cloves of garlic, minced
- 1/4 cup fresh dill, roughly chopped
- 3 tablespoons chives, chopped
- Zest of 2 lemons
- ¼ cup lemon juice (about 2 lemons)
- 1 cup reserved pasta water
- 1 pound cooked lobster meat, roughly chopped*
- ½ cup breadcrumbs, toasted
Instructions
- 1
Fill a large pot with water and bring to a boil. Prepare the pasta according to the directions on the box, but cook for two minutes less–the pasta will continue to cook when you transfer it over to your sauce.
- 2
While the pasta cooks, make the lobster butter sauce. Melt the butter in a large saucepan over medium heat. Add minced garlic to the butter, stirring frequently, until the garlic becomes fragrant, about 1 minute. Stir in the lemon juice and zest and cook for about 1 minute more.
- 3
Add the lobster meat to the sauce, stirring frequently. Turn the heat down to simmer and stir occasionally until the pasta is ready.
- 4
Strain the pasta, reserving 1 cup of starchy pasta water. Add the pasta and the reserved water to the lemon butter sauce. Cook until the starch thickens and the sauce reduces, about 3 minutes.
- 5
Plate pasta and garnish with toasted bread crumbs, more lemon zest and fresh dill. Enjoy hot!