Lobster With Pasta and Mint Recipe (2024)

'Lobster water' is really clumpy and has a lot of stuff in it. Best to use several layers of cheesecloth over your colander when straining this cooking liquid. Even then the water will be far from clear.

Used basil instead of mint. Finished with basil chiffonnade and lemon juice - for us it required a little brightness from the lemon. Otherwise, excellent.

Great recipe, but I think it results in slightly overcooked lobster. In future I would steam for a shorter period or further cook the pasta before adding it to the skillet so that the total lobster cooking time is shorter.

Use both mint *and* basil. It adds a lot.

I strongly disagree with those who think this recipe would be better with one lobster per person. One leftover small lobster tail ( when you live in Maine leftover lobster happens) was plenty for two. I finished cooking the linguini in our own lobster stock, adding the cut up tail for the last two minutes or so. Added a bit of butter left over from the earlier lobster dinner and a dash of heavy cream. The pasta really stretched the lobster taste perfectly. Don’t overdo the hot pepper flakes.

Made this exactly according to recipe and it was fabulous. I used fresh squid ink linguine as the pasta and while the white pasta shown above is visually more pleasing than my dish, I think squid ink pasta likely registered higher on the flavor scale. Thanks Mark.

We did love this, but with a few changes to suit our tastes and appetites....1. Serves 4 as a starter; 2 as a main. 2. Use one lobster/person. Anything less is just not enough.3. If you need to "stretch" the lobster, add marinated artichoke hearts. Or just add the artichoke hearts; makes it more luxe.4. If you don't like mint, perhaps use basil.5. A hit of fresh lemon juice at the end packs a subtle punch.

I strongly disagree with those who think this recipe would be better with one lobster per person. One leftover small lobster tail ( when you live in Maine leftover lobster happens) was plenty for two. I finished cooking the linguini in our own lobster stock, adding the cut up tail for the last two minutes or so. Added a bit of butter left over from the earlier lobster dinner and a dash of heavy cream. The pasta really stretched the lobster taste perfectly. Don’t overdo the hot pepper flakes.

This recipe is excellent IF you follow the directions - specifically, if you know and agree with the power of STOCK to add a whole other world of flavor. In other words, it isn't just cooked lobster meat thrown on top of pasta. Make the lobster stock, cook everything in at at the end, and you will be rewarded with an elegant pasta dish. * I added app. 2- 3 TB of cream at the end - delish.

I made it with lobster tails and gluten free noodles. I tweaked the instructions to prevent overcooked lobster and omitted the mint. It was delicious!!! Loved the flavor the lobster water added to the noodles.

I used 1# shrimp instead of lobster, and added butter to the oil for sautéing and 2 chopped bell peppers sautéed. 1/2 the mint stirred in with the dish and 1/2 served to sprinkle on top. 1/2 lemon squeezed in the dish and lemon wedges on each plate. Good and pretty easy!

Has anyone made this with homemade fresh pasta? Am curious if the pasta would even need any pre cooking or if you could skip right to adding it to the lobster mixture with lobster water?

I agree with the other reviewer. Lobster was seriously over cooked. It takes a good 5 or 10 minutes to finish the pasta. In that time the lobster becomes tough and dried out. Add the lobster at the very end otherwise you will be very disappointed.

Great recipe. Added thin lemon slices to the garlic and olive oil. Added some nice brightness to the dish. Careful on not cooking the lobster too much.

Needed a bit more sauce; also used 1/3 of the pasta and all the lobster for two people. I’d want twice as much lobster for 4 people.

Use both mint *and* basil. It adds a lot.

Twenty years ago I was able to purchase tinned (and frozen, I recall) Canadian lobster meat from a seafood purveyor in Massachusetts. Does anyone know of a current source ?

Great recipe, but I think it results in slightly overcooked lobster. In future I would steam for a shorter period or further cook the pasta before adding it to the skillet so that the total lobster cooking time is shorter.

A variation on this theme for 1 or 2:Use ca 1/4–1/2 lb cooked frozen lobster, chunked.Dice 1/2 white onion & a Roma tomato, and sauté lightly in olive oil till tomato softens & onions are translucent. Stir in lobster, S&P to taste.Add 2 tblsp of Cognac or Armagnac, flame (with a long match!).Add cooked spaghetti or linguine, toss well to heat through.Correct seasoning if nec—Enjoy!.

We did love this, but with a few changes to suit our tastes and appetites....1. Serves 4 as a starter; 2 as a main. 2. Use one lobster/person. Anything less is just not enough.3. If you need to "stretch" the lobster, add marinated artichoke hearts. Or just add the artichoke hearts; makes it more luxe.4. If you don't like mint, perhaps use basil.5. A hit of fresh lemon juice at the end packs a subtle punch.

Very tasty and easy. Small notes:- I started with fully cooked lobster and (duh) it came out a bit over cooked- needed a lot more than 2 cups lobster water to cook pasta- used two lobsters (1.25 lbs) rather than one, a splurge but more yum- would try again with less mint or with basil- I made a full stock rather than just "lobster water," maybe that was too much as it needed brightening. A lemon squeeze helped, maybe a few cherry tomatoes would be nice?

Can shrimp shell liquid be subbed for lobster liquid? I generally don't cook a whole lobster, just use the tails.