When I think of lobster, I think of summers at our family’s house in Nova Scotia. It’s the former home of a fisherman, and sits on a group of islands surrounded by the Atlantic. And those fishermen would’ve absolutely loved this Lobster Roll Pasta.
One of our favorite things to do in Nova Scotia is to have lobster suppers, which basically means boiling lobster, melting at least a quarter cup of butter per person, and dipping lobster in butter until we’re stuffed. Sometimes, we’ll have bread, corn, or pasta with our lobster. But other times, it’s just lobster and butter. And it’s glorious.
What is Lobster Roll Pasta?
This week I decided to create a unique take on another classic lobster meal- a lobster roll. This Lobster Roll Pasta has all the same flavors of a lobster roll: lobster, butter, lemon, and dill, in a delectable summer pasta. It even has breadcrumbs on top!
I love eating dishes like this lobster pasta during the summer. You know, ones that require fairly minimal preparation, but that pack in the flavor.
Of course when you’re cooking with minimal ingredients, the quality of those ingredients is of the utmost importance. So I got fresh lobster from our local market, and used my absolute favorite butter: Vermont Creamery’s Cultured Butter with Sea Salt. It’s a high butterfat butter, which means the ultimate creaminess, is crafted- wherelse?- in Vermont- and is made with just three simple ingredients- cream, sea salt, and cultures.
I actually had the pleasure of visiting Vermont Creamery’s facilities a few years ago, and I absolutely fell in love with everything that this wonderful company is doing. They have a strong commitment to their farmers and workers and have insanely delicious products made with integrity.
And I mean their butter is delightfully tangy, silky smooth, and has fantastic flavor. Which is everything you could ever need in a butter 🙂
So what are you waiting for, friends? It’s time to get yourself some butter and go make yourself some Lobster Roll Pasta!
Fill a large pot with water and bring to a boil. Prepare the pasta according to the directions on the box, but cook for two minutes less–the pasta will continue to cook when you transfer it over to your sauce.
While the pasta cooks, make the lobster butter sauce. Melt the butter in a large saucepan over medium heat. Add minced garlic to the butter, stirring frequently, until the garlic becomes fragrant, about 1 minute. Stir in the lemon juice and zest and cook for about 1 minute more.
Add the lobster meat to the sauce, stirring frequently. Turn the heat down to simmer and stir occasionally until the pasta is ready.
Strain the pasta, reserving 1 cup of starchy pasta water. Add the pasta and the reserved water to the lemon butter sauce. Cook until the starch thickens and the sauce reduces, about 3 minutes.
Plate pasta and garnish with toasted bread crumbs, more lemon zest and fresh dill. Enjoy hot!