Lobster Pasta

Some meals are simply perfect. This light pasta is amazing on a lazy summer day with ice cold champagne, or a romantic warm evening with rose. Actually, it’s wonderful any time and any place on Earth, because this little feast will make it a special event.

The secret is in the ingredients, as usual. This meal is easy to make, you just need the right stuff. Life is good.


1 pound lobster meat, cut into big chunks… you need about 2 pounds of claws

2/3 cup dried black trumpet mushrooms or any dried wild mushroom
3 tablespoons fresh tarragon, chopped fine
1 cup thawed petite peas
4 big cloves of garlic
2 heaping tablespoons of virgin coconut oil
1/4 cup of olive oil
3 tablespoons of butter
1 large shallots minced very fine in a food processor
1 cup of the reduced broth from the water used to boil the shells, or clam broth
1 cup white wine
1 cup cream
1 pound of fresh tomatoes, roughly chopped
1 lemon, juiced plus the zest
1 pound angel hair pasta (we use Montebello or Rustichella d’Abruzzo)
salt and pepper to taste (we like lots of black pepper)

Prep Work

Using a hammer or mortar, crack the meat out of the claws, cut the meat into chunks and put aside.

Barely cover the shells with water, add a teaspoon of salt, and boil for half an hour. Remove the shells and place the broth into a large fry pan and reduce to a cup. Or use clam juice.

Soak the black trumpets or other wild mushroom in water, just to cover them for at least ten minutes. In a small pan, place the mushrooms and the water it rehydrated in and heat until just simmering and aromatic, (it should smell exotic and cheesy and smokey), and then turn it off. Discard the water.

Make your pasta, take it out of the boiling water slightly before it’s done, so that it will be al dente.


In a medium fry pan combine the olive oil and the coconut oil, crush in the garlic and shallots, and warm the oils, keeping the temperature low so they are fragrant.

Add the reduced lobster broth or clam broth and wine, reduce to a liqueur (about 2/3rd reduced).

Whisk in butter to your pasta sauce, add lemon juice and whisk to a creamy perfection.

Add lobster, peas, cream, reconstituted black trumpets, tarragon and simmer a couple of minutes.

Add the tomatoes till they are just hot but still intact and turn off the heat.

Now add the lemon zest.

Place your already made pasta (timing is everything) INTO the sauce and stir it up with black pepper and salt.