Simple Lobster Pasta

Lobster summer pasta

Did you know that in the Dominican Republic, and many other Caribbean countries, fishing lobster is banned for part of the summer?

La veda de langostas, as it is known here, seeks to protect the lobster from overfishing by giving the species time to replenish. It takes place from March to June in Belice, Costa Rica, Guatemala, Honduras, Nicaragua, Panamá and the Dominican Republic (there may be differences between countries). And while the importation of lobster is not banned, and one could legally acquire imported lobster, environmentalists suggest that we do not partake, to make sure that we are not served illegally-caught lobster passing for imported.

Well, la veda has ended, just in time for this simple lobster pasta dish.

Simple lobster pasta

I absolutely love shellfish, and this is the main reason why I could not remain a vegan. Lobster, however, is not on the top of my list. This doesn’t mean that I don’t enjoy the occasional lobster. I mean, who doesn’t? (aside from vegans, vegetarians, people with religious dietary rules, people with allergies, people who hate lobster, and so on).

Once I saw that my local supermarket was carrying locally-caught lobster again, it was time for some cooking.

Simple lobster pasta

And following my obsession for finding quick and easy dishes that can be prepared in our tropical hot summers, this is another one to add to the list. Serve with some arugula salad and this will be a dish that will dazzle your friends and family without having to spend hours in the kitchen.

Buen provecho!

Aunt Clara
Simple Lobster Pasta Recipe
Prep time
Cook time
Total time
Yes, there are many recipes for delicious, slow-cooking lobster sauce out there, but this simple lobster pasta is perfect for the summer due to its short cooking time.
Serves: 6 servings
  • 1½ lb lobster meat, cut into bite-size pieces
  • 1 cup of sundry tomatoes, chopped
  • ½ cup of fresh basil, chopped
  • ½ cup of black olives, chopped
  • ⅓ cup dry white wine (see notes)
  • 4 garlic cloves, chopped
  • 4 tablespoons olive oil
  • 1 pound short pasta of your choice
  • Salt
  • Pepper
  • Chili flakes
  1. Soak the tomatoes in abundant water for an hour. Remove from the water and squeeze to remove excess water.
  2. Heat the oil over very low heat.
  3. Add the tomatoes, olives and garlic. Cook for 3 minutes, stirring occasionally. In the meantime boil the pasta according to the instructions in the package.
  4. Add the lobster to the to the tomato mix. Cook until the lobster meat has become white. Add wine and cook until it breaks a boil.
  5. Season with salt, pepper and chili flakes to taste.
  6. Add the pasta and toss until mixed well. Remove from the heat.
  7. Add the chopped parsley and mix. Serve immediately.
Any dry white wine works, I suggest an inexpensive Sauvignon Blanc, for example.
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{ 5 comments… add one }

  • Ana November 6, 2013, 2:27 PM

    Sounds good, I need it a different
    Pasta/seafood recipe , one that didn’t
    Require Mayo. Not to mention the fact That I’ve been craving lobster.

  • Joe August 20, 2013, 11:35 PM

    Sounds delicious – I think keeping it simple is definitely the best way when you’re using great fresh seafood like this.

  • Suzanne perazzini August 18, 2013, 2:30 AM

    That looks so yummy. I think it is a very good idea to restrict the fishing of lobsters like that. We have restrictions of the size that can be fished and it is very expensive here so is not often on the menu.

  • Sandra Paez August 14, 2013, 1:26 PM

    Wow!!! that sounds delish 😉

    • Aunt Clara August 14, 2013, 5:51 PM

      It is, Sandra. Try it. I also loved that it’s not a heavy dish, because I don’t like eating heavy when it’s hot.