This summery recipe combines the delicious flavours of a buttery lobster roll into a creamy pasta. It’s overflowing with succulent lobster meat, butter, lemon, parmesan, and fresh herbs. Serve topped with fresh chives, extra parm, and lemon.

There’s something about summer and seafood. I don’t think I could enjoy a lobster roll the same way during the winter. That being said, we love making the most of it and digging in to all the lobster rolls, tacos, and fresh seafood while we can. For that added lobster roll taste we dusted the pasta with some Old Bay Seasoning which is a commonly used ingredient when making lobster rolls.

The sauce is simple. Made from pasta water, lemon, butter, and parmesan. When making pasta we love reserving a bit of that pasta water and using it to create a thick creamy sauce for our pasta. The secret ingredient and definitely the key ingredient in all those delicious restaurant pastas is none other than pasta water.

We love this dish! Those beautiful thick claws poking through and the big chunks of lobster make this a show stopper. While lobster meat can be a bit expensive, this is the perfect dish to serve for someone special and your loved ones or if your simply looking to impress. While you can easily substitute in 1 pound of any type of lobster meat if you only have access to tails, it really is the claws that draw you in. For this dish we actually purchased already shelled lobster meat from our local fish monger which helps reduce the cooking time. You could opt for a live lobster just be prepared for the extra work and additional time needed.

We hope you enjoy this recipe! If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it on Instagram! We love to see what you come up with. #thecommunalfeast

For similar recipes check out our lobster roll, lobster tacos.

Print Recipe

brown butter lobster roll pasta

A summer time favourite- delicious buttery lobster roll flavours coupled with a creamy brown butter pasta that's loaded with lobster meat and fresh herbs.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: pasta

Servings: 4

Author: the communal feast

Ingredients

• 12 oz. linguini
• 1/2 cup butter
• 1 medium yellow onion diced
• 2 large celery ribs chopped
• 4 cloves garlic minced
• 2 TBS lemon juice
• 1 TBS fresh thyme removed from stem
• 2 bay leaves
• 1 tsp fresh oregano stem removed
• 1 TBS red chili flakes
• black pepper for seasoning
• 1 cup reserved pasta water
• 1 cup of shredded parmesan cheese
• 1 pound cooked lobster meat roughly chopped
• 1/4 cup parsley chopped
• 1/4 cup fresh chives finely chopped
• Old Bay Seasoning

Instructions

• Bring a large pot of salted water to a boil and cook pasta according to package directions. Reserve 1 cup of pasta water before draining.
• In a large skillet, cook the butter until browned on medium heat. About 5 minutes. When browned there should be no signs of bubbles in the butter and if should start to smell nutty and turn amber in colour.
• Once the butter is browned, cook the onions until translucent a few minutes. Add the celery and garlic, cooking until fragrant for an additional minute. Stir in the lemon juice and cook an additional minute. Add the fresh thyme, oregano, bay leaves, chili flakes and season with fresh cracked pepper. Slowly add about 1/2 cup reserved pasta water and bring to a simmer over medium heat. Add the pasta and parmesan Toss until combined and the sauce becomes creamy. Add more pasta water if needed to thin.
• Lastly, add the lobster meat until just combined and warmed about 2-3 minutes. Remove from the heat and top with fresh parsley. Serve topped with Old Bay Seasoning, chives, fresh lemon, and more parmesan.