Lobster Pasta

  • Yield 6 servings

Bowtie pasta, fresh tomatoes and corn, and sweet lobster chunks—a special pasta dinner for summer.


12 ounces dried farfalle (bowtie) pasta
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 cups cherry tomatoes, sliced in half
2 cups corn kernels (from 3 to 4 ears of corn)
1 1/2 to 2 pounds chilled lobster meat cut into bite-size pieces
1/4 cup fresh lemon juice
1/4 cup fresh Italian flat-leaf parsley, minced
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter, melted


  1. Cook the pasta according to package directions and set aside.  Reserve ¼ cup of the pasta cooking water.
  2. While the pasta is cooking, heat the oil in a large nonstick skillet or Dutch oven over medium heat.  Add the garlic and cook until golden, 30 seconds to 1 minute.  Add the cherry tomatoes and corn and cook another 3 minutes.  Add the lobster, lemon juice, parsley, salt and pepper to taste, and the reserved pasta cooking water. Stir together until heated through. Combine the cooked pasta and lobster mixture in a large bowl and drizzle with the melted butter.

Recipe by Janice Newell Bissex, MS, RD, and Liz Weiss, MS, RD, authors, The Moms’ Guide to Meal Makeovers






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