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Grilled Lobster Pasta with Creamy Pan SauceĀ 

Servings 4 people


  • 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


  1. Place a large, heat-proof, skillet on the grill to preheat (directly over the heat).
  2. Add the reserved lobster shells, half & half, onion, celery, basil, and crushed red pepper flakes to the skillet. Bring to a simmer, stirring occasionally.
  3. 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.
  4. Place the skillet directly over the heat, add parmesan and tomato paste, and whisk to combine.
  5. Bring to a simmer and cook, whisking frequently, until the sauce has thickened, about 2 minutes.
  6. 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.
  7. 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.
  8. Transfer the pasta to a serving platter and garnish with basil, pepper, and parmesan.