Inspired by the delicious and buttery lobster roll we all crave during peak summer at the shore. Here we used homemade tagliatelle (yours can be store bought, but try to get fresh pasta), lobster meat, fresh basil, tomato, lemon and cream, and topped with buttered bread crumbs to create a decadent pasta to fill your summer (or anytime) lobster cravings.


1 tablespoon olive oil
4 garlic cloves, minced
1 teaspoon red pepper flakes
8 ounces lobster meat
1 large tomato, diced
1/2 cup fresh basil, chopped
1/2 pound tagliatelle (fresh or homemade)
4 tablespoons unsalted butter
1/4 cup light cream
1/3 cup grated parmesan
1/3 cup creme fraiche
Juice of 1 lemon
1/3 cup panko bread crumbs
Salt and Pepper
Red pepper flakes, more parmesan and basil for serving


Step 1
Cook the pasta in a medium pot until al dente. Drain.

Step 2
Heat oil in a large skillet over medium high heat. Cook the garlic and red pepper flakes until aromatic. Add the lobster meat, basil and tomato and cook for a few minutes, stirring to combine.

Step 3
Once the pasta is done cooking, add it to skillet with the lobster, basil and tomato. Add in 2 Tbsp of butter, cream and parmesan. Toss to combine, waiting until the parmesan fully melts into a sauce.

Step 4
Remove pasta from skillet and place in a bowl. Add 2 Tbsp of butter and bread crumbs to now empty skillet. Cooking until golden brown. In a separate bowl, combine creme fraiche with lemon juice mixing well. Top pasta with bread crumbs and lemon creme fraiche. Enjoy!