Grilled Lobster Pasta with Creamy Pan Sauce
Warmer weather is the ideal time for outdoor cooking, giving the kitchen a bit of a break for more al fresco fare. Warmer weather also means that it is peak time for Maine lobster. Colder climate lobsters are most active in the late Spring and Summer months. Leaving the deeper, colder waters for the warmer shallows where they molt, grow larger, and make more lobsters.
How to Prep a Lobster for Grilling
Grilling lobster results in super succulent meat infused with those wonderful smoky, charred flavors. When purchasing your whole lobsters, gauge around 1-1 1/2 lbs per person. Using a cleaver or heavy-duty kitchen knife, split the lobsters in half lengthwise, through the head and tail. Lightly rinse the lobster meat to remove the yellow-green digestive bits, pat dry with paper towels, and place on a large platter or baking sheet. Remove the claws and crack, keeping the shells intact but cracked enough to allow the marinade to seep through and give the meat access to that smoky-grill goodness.
- 4 garlic cloves, peeled
- 1/4 cup lemon juice
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
Place garlic, lemon juice, salt, and pepper in the bowl of a food processor and blend until smooth. Transfer to a small bowl, add olive oil, and whisk to combine. Spoon the mixture over the lobster, making sure to thoroughly coat the exposed meat. Cover and refrigerate for 1 hour.
Grilling the Lobster
Preheat one side of gas grill to medium-high heat or prep charcoals for a charcoal grill. Once the coals are hot, push them over to one side of the grill. Once the grill is hot, place the lobster halves, meat side down, and cracked claws over the hottest part of the grill. Cook until slightly charred, about 2-3 minutes. Flip the lobster over, transfer to the side of the grill not directly over the heat, and drizzle with any remaining marinade. Continue to cook for 2 minutes, remove from the grill, and set aside to cool enough for you to handle.
Save the Shells
Once the lobsters are cool enough to handle, gently remove the meat from the shells, and set the meat aside, or keep refrigerated, until ready to serve the pasta. You can keep the lobster meat whole or cut into bite-sized pieces. Save those shells! There is oodles of flavor in those shells, which we’ll use to make our pasta sauce.
Grilled Lobster Pasta with Creamy Pan Sauce
- Reserved lobster shells
- 2 cups half and half
- 1/2 cup yellow onion peeled and chopped
- 1/2 cup celery chopped
- 2-3 large basil sprigs
- Pinch of crushed red pepper flakes
- 1/2 cup parmesan or pecorino grated
- 1 1/2 tablespoons tomato paste
- Salt and pepper to taste
- Reserved lobster meat
- 1 lb bucatini or spaghetti noodles cooked al dente (according to the instructions on the packaging)
- 1/2 cup reserved pasta water
- Extra basil crushed red pepper flakes, and grated parmesan for sprinkling and garnish
- Place a large, heat-proof, skillet on the grill to preheat (directly over the heat).
- Add the reserved lobster shells, half & half, onion, celery, basil, and crushed red pepper flakes to the skillet. Bring to a simmer, stirring occasionally.
- Once simmering, cover, and transfer to the side of the grill not directly over the heat. Heat for 20-30 minutes, or until slightly reduced, and strain. Discard the shells and return the strained, flavored cream to the skillet.
- Place the skillet directly over the heat, add parmesan and tomato paste, and whisk to combine.
- Bring to a simmer and cook, whisking frequently, until the sauce has thickened, about 2 minutes.
- Season to taste with salt and pepper, transfer the skillet to the side of the grill not directly over the heat, and stir in the lobster meat.
- Let the lobster sit in the sauce, just enough to reheat, before adding the pasta and tossing to coat. If the sauce is starting to become too thick, add a little of the reserved pasta water to thin.
- Transfer the pasta to a serving platter and garnish with basil, pepper, and parmesan.
Buy Maine Lobster Online!
You can buy our Whole Lobster, Lobster Tails, and Lobster Meat from our online store. All of Cameron’s lobsters come from the crisp, cold waters of Maine, offering you a 100% authentic Maine lobster (the tastiest lobster around!).
Show us how you like your lobster. Whether you made this outdoorsy pasta recipe or have a recipe of your own to share, we’d love to hear from you. We’re @cameronsseafoodonline on Instagram and @CameronsSeafood on Facebook. We look forward to seeing your lobster creations!
About the author
Patterson Watkins is a professional chef with over 17 years of experience. With a robust career in restaurants, contract dining and catering (including 4 Summer Olympic posts preparing food for the athletes!) Patterson joined the Cameron’s Seafood team at the end of 2018 to concoct some delicious recipes with our premium seafood items as the centerpiece.