Lobster Pasta


Preparation time

Cooking time


3 x 200g Ferguson Australia Raw Lobster Half
⅓ cup extra virgin olive oil
2 shallots, finely chopped
3 garlic cloves, finely sliced, chopped or grated
1 tsp chilli flakes (optional)
150ml dry white wine
400g ripe cherry tomatoes
400g pasta, such as mafalde or fettuccine
1 tbsp fresh marjoram or oregano leaves

Lobster Pasta

Separate lobster heads from tails. Remove meat and roast lobster heads at 200°C on a lined baking tray until bright red (around 20 mins), then set aside to garnish.

Bring a large pot of salty water to the boil for pasta.

Slice lobster meat into 2cm pieces

Heat olive oil in a large pan over medium-high heat. Sauté shallots, garlic and chilli flakes until translucent

Deglaze pan with white wine and reduce until ½ of liquid remains.

Add tomatoes and reduce the heat to medium low. Simmer until the tomatoes begin to break down (around 5 mins).

Add lobster meat and continue to simmer until cooked (around 2 mins).

Meanwhile, cook pasta until al dente and strain, reserving 1 cup of pasta water.

Toss the pasta through the lobster sauce with herbs. Loosen the sauce with some pasta water. Taste and season. Serve alongside roasted lobster heads with a drizzle of extra virgin olive oil.