Lobsterlicious Pasta!

Lobster poached in sous vide bag
Lobster poached in sous vide bag

With this recipe I poached the lobster in a sous vide bath. If you don’t have a sous vide device, you can simply just steam or boil your lobster with a bit of lemon juice and skip the first step. Sous Vide is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times. I will cover the sous vide method of cooking in a later post and believe me, you will want one. In this case, I poached the lobster in butter, chili, and herbs prior to adding it to the pasta sauce. This was a yummy way to prepare lobster because in the sous vide it cooked perfectly. No more rubbery lobster, Yay! Enjoy.

For the lobster (sous vide):

4-5 frozen lobster tails thawed and removed from shells (reserve the shells)
8 Tbs unsalted butter
1 Tbs chili paste
1-2 sprigs thyme
1-2 sprigs parsley
1 clove of garlic crushed
1 tsp salt

For the sauce:

the reserved lobster shells
3 Tbs olive oil
1 Lb linguini or pasta of your choice
4-5 cups whipping cream
1/4 cup tomato paste
2 plum tomatoes, chopped
1/2 cup dry white wine
2 Tbs white wine vinegar
2 garlic cloves, sliced
2 fresh thyme sprigs
2 fresh parsley sprigs
salt & white pepper to taste


Set up a sous vide bath at 140 degrees. Remove the lobster meat from the tails and put the shells to the side for later. Place the butter, chili paste, garlic, and herbs into a sous vide bag. Season the lobster with a little salt and add to the bag and vacuum seal it. When your water is up to temperature, add your bag to it and allow it to cook for 30 minutes. (If you are using steamed or boiled lobster skip this step)

While that’s going heat the oil in heavy large pot over high heat. Add reserved lobster shells and cook for about 4-5 minutes. Reduce heat to low and stir in the tomato paste for a few minutes. Add your tomatoes, wine, vinegar, garlic, thyme, and parsley. Add cream and bring to a boil, then reduce heat to medium-low. Simmer just until lobster flavor infuses cream and it slightly thickens, stirring occasionally, for about 20 minutes. Strain sauce into large bowl with cheesecloth or a metal strainer, pressing on solids to extract as much liquid as possible. Add the liquid to another saucepan on low flame. Cook your pasta per directions on the box. Cut up the lobster tails into small chunks and add it to the sauce and salt and pepper to taste. Drain your pasta and return it to the pot and add the sauce and toss until completely covered in sauce and serve immediately. Bon Appetit!

Lobster Pasta
Lobster Pasta

11 thoughts on “Lobsterlicious Pasta!

  1. Rj

    Looks amazing! Justice I’m super excited to see all of your amazing dishes and appreciate you sharing your recipes…you make me want to become a chef just looking at these pictures and licking the screen (lol just joking) I’m very grateful to be a FB friend and excited to see you have great success….

    Liked by 1 person

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