This quick lobster sauce pasta recipe tastes like a party on a plate! The sauce is buttery, lemony, cheesy, and garlicky, and people will beg for more seafood.
Lobster is a luxurious, delicious seafood that can take any dish to the next level However, fresh lobster can be expensive and not always readily available Fortunately, canned lobster provides a convenient and affordable alternative for enjoying lobster at home.
Canned lobster meat is pre-cooked so it’s ready to eat or add to recipes. While the texture is a bit different than fresh lobster, the sweet flavor still shines through beautifully A 7 or 8 ounce can contains plenty of meat to make entrées, appetizers, salads, sandwiches, pastas, and more
If you’re wondering what to do with a can of lobster, look no further! Here are 17 amazing recipes that transform canned lobster into restaurant-worthy meals and treats:
Appetizers and Snacks
These easy appetizers are perfect for entertaining or enjoying as a light meal:
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Lobster Deviled Eggs – Hard boiled eggs stuffed with a creamy filling of lobster, mayonnaise, Dijon, lemon juice and spices. Garnish with chives.
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Lobster Artichoke Dip – Mix canned lobster with artichoke hearts, Parmesan, mayo and seasonings. Bake until hot and bubbly then serve with bread, crackers or veggies.
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Lobster Salad Lettuce Wraps – Fill lettuce leaves with a flavorful mix of lobster, celery, green onions, tarragon mayo and lemon zest.
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Lobster Quesadillas – Sauté lobster with onions and garlic then add to quesadillas filled with Monterey Jack cheese. Serve with guacamole and salsa.
Soups and Salads
Canned lobster adds rich flavor to wholesome soups and fresh salads:
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Lobster Bisque – Purée canned lobster into a smooth and creamy soup along with butter, cream, sherry, onions, carrots and herbs.
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Lobster Caesar Salad – Toss crisp romaine lettuce with Caesar dressing then top with lobster, croutons, Parmesan and black pepper.
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Lobster Corn Chowder – Simmer lobster meat in a creamy base of corn, potatoes, bacon and seasoning. Garnish bowls with fresh chives.
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Lobster Cobb Salad – Make a hearty main dish salad with lobster, chicken, bacon, eggs, avocado, tomatoes, cheese and lettuce over a blue cheese dressing.
Pasta Dishes
Lobster and pasta make a decadent combination in these recipes:
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Lobster Mac and Cheese – Fold chunks of lobster into a cheesy sauce then mix with cooked macaroni noodles. Top with extra cheese and breadcrumbs then bake.
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Lobster Ravioli – Stuff large ravioli with lobster mixed with ricotta, lemon zest and herbs then serve with a lobster cream sauce.
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Lobster Fettuccine Alfredo – Sauté lobster in garlic butter then toss with fettuccine, Parmesan cream sauce, peas and tomatoes.
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Spicy Lobster Linguine – Cook linguine in a sauce of canned lobster, olive oil, crushed red pepper, garlic and white wine for a spicykick.
Sandwiches
Pile lobster salad onto bread, buns or rolls for quick, portable meals:
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Lobster Rolls – Mix lobster with celery, lemon juice, mayo, tarragon and pepper. Serve on toasted split-top hot dog buns.
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Lobster Grilled Cheese – Butter the outside of bread then fill with lobster salad and slices of Cheddar cheese. Grill until golden on both sides.
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Lobster Po’ Boy Sandwich – Stuff a submarine roll with lettuce, tomato, lobster salad, hot sauce and shredded Cheddar cheese.
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Open Faced Lobster BLT – Top slices of crusty bread with arugula, bacon, tomato and lobster salad for a satisfying lunch.
Hearty Entrees
Take canned lobster to the next level in these filling main dishes:
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Lobster Lasagna – Layer lasagna noodles with lobster béchamel, spinach and ricotta mixture, mozzarella, and Parmesan cheese then bake.
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Lobster Enchiladas – Fill tortillas with lobster, cheese, peppers, onions, cilantro then smother in enchilada sauce and bake until bubbly.
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Lobster Risotto – Slowly simmer Arborio rice with shallots, wine and broth then fold in lobster. Top with parsley and lemon zest.
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Lobster Pizza – Make or use pre-made pizza dough then top with marinara sauce, lobster pieces, spinach and shredded mozzarella and parmesan.
So don’t let that can of lobster languish in the pantry! Put it to delicious use in these easy recipes any night of the week. With just a few extra ingredients, canned lobster can become gourmet appetizers, flavorful entrées and decadent pasta dishes.
Tips for Cooking with Canned Lobster
Follow these tips to make the most of canned lobster:
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Drain and rinse the lobster before using to reduce excess sodium.
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Chop lobster into small pieces or chunks to distribute throughout a dish.
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Sauté briefly in butter or olive oil to enhance flavor before adding to recipes.
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Add near the end of cooking time for pasta, soups, etc. to avoid overcooking.
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Pair with rich flavors like cheese, cream and butter which complement lobster’s sweetness.
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Season with lemon, parsley, garlic, onion, wine, pepper and other spices.
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Use only enough mayo or sauce needed to moisten and bind – don’t drown the lobster.
With these handy usage ideas, a simple can of lobster can quickly become the star of memorable home cooked meals. Elevate weeknight dinners, impress guests at your next gathering, or treat yourself to guilt-free indulgence with these easy lobster recipes.
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How to make this recipe
STEP 1: Cook a half pound of linguine according to the package directions in salted water. Take out a cup of the pasta water before you drain it. We’ll use that magic pasta water later.
In a large, deep skillet over medium-high heat, melt a few tablespoons of butter and add a few tablespoons of olive oil.
STEP 3: When the butter is melted, add a clove of minced garlic and stir for one minute. Add a little over a cup and a half of cooked lobster meat and stir just until everything is hot.
STEP 4: Add the cooked pasta to the skillet and give everything a toss.
STEP 5: Next, add a half cup of Parmesan cheese and the juice of one lemon. Toss again, and drizzle in enough of that lovely salty pasta water to make a light sauce. Add a handful of chopped fresh parsley or basil and toss one more time.
There are lots of tools out there, but my trusty food scale works the best for me. When I make this kind of hearty sauce, I give each person two ounces of dry pasta. But if some people at the table are really hungry, you might want to give them three ounces each.
Yep! This recipe is also all kinds of scrumptious with shrimp. Pick medium-sized shrimp and peel them. You can cook them ahead of time or while you melt the butter and garlic. It only takes a few minutes to cook the shrimp.
Again, there are a lot of cool gadgets out there, but a good old-fashioned garlic press is the best. If you have a good one, you don’t even have to peel the garlic first. Just smush it in the press and use a paring knife to scrape off the perfectly minced garlic.
Along with the salt you add at the beginning, the water that the pasta was cooked in has taken on some of its starch. This is a great way to make your pasta sauce a little lighter and more flavorful.
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All that’s left to do is put it in bowls and start twirling that lobster pasta goodness!
If you want to make this recipe for a dinner party, that’s great, but you can also have a delicious bowl of buttery, cheesy, garlicky, lemony, lobster-y pasta any night of the week.
Ingredients you need to make this recipe
Big Mistakes Everyone Makes When Cooking Lobster
What is the best way to cook a lobster?
We strongly recommend boiling lobsters. This is the easiest technique for beginners. The best way to boil is in water flavored with sea salt, in the water. The water actually adds weight to the lobster meat while some methods tend to dry out the lobster meat. Fill your lobster pot with water.
What do lobsters eat?
So what do lobsters eat? American and European lobsters are both omnivorous, meaning they are happy to eat both meat and vegetation. They are opportunistic, unfussy feeders, taking anything that comes their way. They detect their food by using their antennae.
What is the difference between a lobster and a crab?
The essence of the lobster dish is concentrated in 3 parts: White, firm, chewy lobster body made up of very sweet and delicious meat is many times higher than normal shrimp. The roe in the lobster’s head tastes greasier than the crab-roe. And lobster meat is chewier and sweeter than crab meat.
What is the difference between hard shell and soft shell lobsters?
Hard and soft shell lobsters need a different style of cooking because soft shell lobsters are more fragile and they are also harder to ship. There are 2 main types of lobster: cold water lobster and warm water lobster. If you prefer lobster claw meat, you need to get a cold water lobster.