Succulent, juicy chunks of Prince Edward Island lobster are tossed together with creamy pasta for the best lobster pasta recipe that the whole family will love. If you’re unsure how to cook lobster, PEI lobster is readily available cooked and ready to order straight to your door (yes, please!). We like adding a little Calabrian chili paste to this lobster pasta recipe for a spicy kick, but if your family isn’t a fan of spice you can just omit it. We especially love using Prince Edward Island lobster because it’s a sustainable seafood option that can be easily ordered live, cooked or canned across the country from local retailers, making it accessible and so versatile.
Cook pasta according to package directions. Reserve 1 cup pasta water and drain.
For the lobster: Remove cooked tail meat from shells. Break open cooked claws and remove meat. Chop both into 1-inch chunks.
Melt 3 tablespoons butter in a medium sized skillet over low heat, making sure it’s not sizzling. Add 2 to 3 sprigs basil and let seep for three to four minutes. Add in lobster meat and gently baste with butter until warmed through. Remove and set aside, discarding basil.
Melt 1 tablespoon butter in a large skillet. Add shallots and cook for 2 minutes. Toss in garlic and continue cooking until aromatic. Add pepper and Italian seasoning and stir.
Pour white wine in, using a wooden spoon to scrape up any shallots that are stuck on pan.
Add tomato paste and chili paste. Mix well and let cook 2-3 minutes until it darkens.
Slowly pour in cream, mixing until incorporated. Sprinkle in ⅓ cup of Parmesan.
Reduce heat and add in PEI lobster chunks, reserving some of the large chunks for garnish.
Dice up remaining tablespoon of butter and add to sauce. Add in chopped basil and give a quick mix.
Toss with cooked pasta. If sauce is too thick, use a little bit of the reserved pasta water to loosen.
Garnish with basil and large lobster chunks. Enjoy!