Seafood pasta is a fresh and seasonal dish that transports you to the coast. This version pairs sweet, succulent lobster with ribbons of fettucine for a delightful summer pasta recipe.
We used variegated, fresh squid ink pasta, but any plain, fresh pasta or dried, squid ink/plain pasta will do. The black colour simply creates extra luxury and drama.
This simple summer pasta truly feels like an occasion – serve it alongside a crisp glass of chilled white wine, a fresh herb salad, and a wedge of lemon to brighten each bite.
Ingredients
- Serves 4 as a starter or light main
- 4 cooked lobster tails, cracked and roughly chopped, plus claw meat
- 1 shallot, finely chopped
- 4 oz dry white wine
- 3.4 oz best-quality Champagne vinegar or white wine vinegar
- 8.8 oz dried squid ink fettuccine or 17.6 oz fresh squid ink fettuccine
- 4.2 oz salted butter, cubed
- A bunch chives, finely chopped
- 1 tsp finely grated lemon zest
- 3.4 oz fresh lemon juice
The Homes & Gardens Method
- Put the chopped shallot, white wine and vinegar in a large, deep frying pan set over a medium heat. Simmer down until there is only about tablespoon of liquid left in the pan.
- Meanwhile, cook the pasta in plenty of boiling, salted water according to pack instructions, until al dente. Drain the pasta, reserving half a mugful of the cooking liquid. Set aside.
- Reduce the heat under the frying pan to low and add the butter, one cube at a time, whisking constantly until it’s all incorporated. Turn off the heat and add the chives, lemon zest and juice. Fold in the lobster meat and season well.
- Add the drained pasta with a few tablespoons of reserved cooking water, tossing to coat in the sauce.
Whether you're using fresh variegated squid ink pasta or keeping it simple with pantry staples, this dish delivers visual wow-factor. For an easy shortcut that still brings the drama, you can pick up squid ink fettuccine at Walmart or most well-stocked local grocery stores.
