Cherry Tomato & Lobster Pasta

Cherry Tomato & Lobster Pasta
Easy lobster pasta - yes, you read that correctly. Lobster halves are super accessible thanks to Ferguson Australia and available online here or from Foodland & Drakes in SA.


  • ⅓ cup extra virgin olive oil
  • 600g raw lobster (3 x 200g Ferguson frozen lobster raw halves)
  • 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


  1. 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. 
  2. Bring a large pot of salty water to the boil for pasta.
  3. Slice lobster meat into 2cm pieces.
  4. Heat olive oil in a large pan over medium-high heat.
  5. Sauté shallots, garlic and chilli flakes until tender, but not coloured.
  6. Deglaze pan with white wine and reduce until ½ of liquid remains.
  7. Add tomatoes and reduce the heat to medium low.
  8. Simmer until the tomatoes begin to break down (around 5 mins).
  9. Add lobster meat and continue to simmer until cooked (around 2 mins).
  10. Meanwhile, cook pasta until al dente and strain, reserving 1 cup of pasta water.
  11. Toss the pasta through the lobster sauce with herbs.
  12. Loosen the sauce with some pasta water.
  13. Taste and season.
  14. Serve alongside roasted lobster heads with a drizzle of extra virgin olive oil.

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