15 Italian Lobster Recipes You Need Now

There’s something truly special about Italian cooking. It’s all about fresh, simple ingredients that come together to make something spectacular. Now, what happens when you take one of the most luxurious foods in the world—lobster—and give it that Italian touch? You get magic. Get ready to explore 15 Italian lobster recipes that will make you feel like you’re dining on the Amalfi Coast.

“The key to great Italian cooking is to use the best ingredients you can find and then not do too much to them,” says renowned chef and author, Samin Nosrat. This philosophy is the heart of every recipe you’ll find here, allowing the sweet, delicate flavor of the lobster to be the star of the show.

To get you started, here’s a quick guide to understanding lobster cooking times. The most important rule is to not overcook it, which can make the meat tough and rubbery.

Cooking Method	Lobster Size	Estimated Time	Internal Temperature
Grilling	1.5 – 2 lbs	8-12 minutes	140°F (60°C)
Baking/Roasting	1.5 – 2 lbs	12-18 minutes	140°F (60°C)
Steaming	1.5 – 2 lbs	10-15 minutes	140°F (60°C)
Sautéing (meat)	1-inch chunks	4-6 minutes	140°F (60°C)

The Ultimate Collection of Italian Lobster Dishes

Ready to dive in? Each of these recipes is designed to be straightforward, incredibly delicious, and completely free of pork and alcohol, ensuring a meal that everyone can enjoy.

1. Lobster Fra Diavolo (“Brother Devil”)

This classic dish is famous for its spicy kick. The name “Brother Devil” hints at the heat from the red pepper flakes, which beautifully contrasts the sweet lobster meat. We’re using a rich vegetable broth to create a sauce that’s deep in flavor and clings perfectly to every noodle.

Ingredients:

• 2 whole lobsters (about 1.5 lbs each), cooked, meat removed and chopped
• 1 lb linguine or spaghetti
• 1/4 cup extra-virgin olive oil
• 6 cloves garlic, thinly sliced
• 1 teaspoon red pepper flakes (or more, if you like it extra spicy)
• 1 (28-ounce) can San Marzano crushed tomatoes
• 1 cup high-quality vegetable broth
• 1 teaspoon dried oregano
• 1/2 cup fresh basil leaves, torn
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve one cup of the pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the sliced garlic and red pepper flakes. Cook for about 1-2 minutes, stirring constantly, until the garlic is fragrant and lightly golden. Be careful not to let it burn!
3. Pour in the crushed tomatoes and vegetable broth. Add the oregano, a generous pinch of salt, and black pepper. Stir everything together and bring the sauce to a simmer.
4. Reduce the heat to low, cover, and let the sauce gently bubble away for about 15-20 minutes. This allows the flavors to meld and the sauce to thicken slightly.
5. Stir the chopped lobster meat and torn basil leaves into the sauce. Let it warm through for just 2-3 minutes. You don’t want to cook the lobster further, just heat it up.
6. Add the drained pasta to the skillet with the sauce. Toss everything together until the pasta is fully coated. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
7. Serve immediately in warm bowls, garnished with a generous sprinkle of fresh parsley.

Pro-Tip: For an even deeper flavor, you can use the lobster shells to make a quick broth. Simply simmer the shells in water with some onion, celery, and carrot for 30 minutes, then strain and use this broth in place of the vegetable broth.

2. Simple Grilled Lobster with Lemon-Herb Butter

Sometimes, the simplest preparations are the best. Grilling lobster brings out its natural sweetness and adds a subtle smoky flavor that is absolutely irresistible. This recipe uses a bright, zesty lemon-herb butter to complement the rich meat.

Ingredients:

• 2 whole lobsters (1.5 – 2 lbs each), split lengthwise
• 1/2 cup unsalted butter, melted
• Zest and juice of 1 large lemon
• 3 cloves garlic, minced
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh chives, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat your grill to medium-high heat. Clean the grates well to prevent sticking.
2. In a small bowl, whisk together the melted butter, lemon zest, lemon juice, minced garlic, parsley, chives, salt, and pepper. This is your flavor powerhouse.
3. Place the lobster halves on a baking sheet, shell-side down. Brush a generous amount of the lemon-herb butter all over the exposed lobster meat. Reserve some of the butter for serving.
4. Place the lobster halves on the grill, meat-side up. Close the lid and grill for 5-7 minutes.
5. Flip the lobsters so they are meat-side down. Grill for another 3-5 minutes, or until the lobster meat is opaque and firm to the touch. The shells should be bright red.
6. Remove the lobsters from the grill and place them back on the baking sheet. Drizzle with the remaining lemon-herb butter.
7. Serve immediately with extra lemon wedges on the side. This dish is fantastic with a simple green salad or some grilled asparagus.

Pro-Tip: To make splitting the lobsters easier, place them in the freezer for 15-20 minutes beforehand. This makes them lethargic and easier to handle.

3. Creamy Tuscan-Style Lobster Pasta

Inspired by the rolling hills of Tuscany, this dish is pure comfort in a bowl. A velvety cream sauce is studded with sun-dried tomatoes, fresh spinach, and garlic, creating the perfect home for tender chunks of lobster.

Ingredients:

• 1 lb pappardelle or fettuccine
• 1 lb cooked lobster meat, cut into bite-sized pieces
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes (packed in oil), drained and chopped
• 1 cup heavy cream
• 1/2 cup vegetable broth
• 1/2 cup grated Parmesan cheese, plus more for serving
• 3 cups fresh spinach
• Salt and freshly ground black pepper to taste
• A pinch of nutmeg

Instructions:

1. Cook the pasta in a large pot of boiling salted water until al dente. Just like before, reserve a cup of pasta water before you drain it.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and chopped sun-dried tomatoes. Sauté for about 2 minutes until the garlic is fragrant.
3. Pour in the heavy cream and vegetable broth. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes, stirring occasionally, until it starts to thicken.
4. Stir in the grated Parmesan cheese until it’s completely melted and the sauce is smooth. Season with salt, pepper, and a tiny pinch of nutmeg.
5. Add the fresh spinach to the skillet, a handful at a time. Stir until the spinach has wilted into the sauce. This will only take a minute or two.
6. Gently fold in the lobster meat. Let it warm through for about 2 minutes.
7. Add the drained pasta to the skillet and toss to combine, making sure every strand is coated in the creamy sauce. If needed, use a splash of the reserved pasta water to thin the sauce.
8. Serve hot, with an extra sprinkle of Parmesan cheese on top.

Pro-Tip: For an extra layer of flavor, add a tablespoon of tomato paste along with the garlic and sun-dried tomatoes. It will give the sauce a richer color and a deeper tomato taste.

4. Lobster Risotto with Saffron and Peas

Risotto is a labor of love, but the result is always worth it. This version is a true showstopper, featuring the delicate aroma of saffron, the sweetness of fresh peas, and the luxuriousness of lobster.

Ingredients:

• 6 cups warm, high-quality vegetable broth
• A large pinch of saffron threads
• 3 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1.5 cups Arborio rice
• 1/2 cup dry non-alcoholic white grape juice (for acidity)
• 1 lb cooked lobster meat, chopped
• 1 cup frozen peas, thawed
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. In a medium saucepan, keep your vegetable broth warm over low heat. Add the saffron threads to the broth to let them infuse.
2. In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
3. Add the Arborio rice to the pot. Stir constantly for about 2 minutes, until the edges of the rice grains look translucent. This is called “toasting” the rice and it’s a key step for creamy risotto.
4. Pour in the non-alcoholic grape juice. Stir until it’s completely absorbed by the rice.
5. Now, begin adding the warm saffron broth, one ladleful at a time. Stir the risotto frequently, waiting until each addition of broth is almost fully absorbed before adding the next. This process should take about 18-25 minutes.
6. When the rice is tender with a slight bite (al dente) and the texture is creamy, stir in the chopped lobster meat, thawed peas, Parmesan cheese, and the remaining tablespoon of butter.
7. Stir everything together for one final minute until the lobster is heated through and the cheese is melted. Season with salt and pepper to your liking.
8. Serve immediately, garnished with fresh parsley.

Pro-Tip: The secret to creamy risotto is constant (or at least very frequent) stirring. This friction releases the starches from the rice, which creates that signature creamy texture without needing a lot of cream.

5. Baked Stuffed Lobster “alla Genovese”

This recipe is pure indulgence. Lobster shells are filled with a savory stuffing made from breadcrumbs, garlic, herbs, and the lobster meat itself, then baked until golden brown and delicious. The “Genovese” style adds a hint of pesto-like flavor with lots of fresh basil.

Ingredients:

• 2 whole lobsters (1.5 lbs each), cooked, meat removed
• 1/2 cup of the lobster meat, finely chopped (reserve the rest for another use or serve alongside)
• 1.5 cups panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil, finely chopped
• 3 tablespoons fresh parsley, finely chopped
• 3 cloves garlic, minced
• Zest of 1 lemon
• 1/4 cup olive oil, plus more for drizzling
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Carefully split the empty lobster shells in half lengthwise. Clean out the cavity and place the shells on a baking sheet.
3. In a medium bowl, combine the panko breadcrumbs, Parmesan cheese, chopped basil, parsley, minced garlic, and lemon zest.
4. Add the finely chopped lobster meat to the breadcrumb mixture. Drizzle in the 1/4 cup of olive oil and mix everything together with a fork until the mixture is evenly moistened and crumbly. Season with salt and pepper.
5. Mound the stuffing mixture into the lobster shell cavities, pressing down gently.
6. Drizzle a little more olive oil over the top of the stuffing.
7. Bake for 15-20 minutes, or until the stuffing is golden brown and crispy on top.
8. Serve hot, with lemon wedges for squeezing over the top. This is a fantastic appetizer or a light main course.

Pro-Tip: To make the stuffing extra rich, you can add a tablespoon of melted butter to the olive oil before mixing it into the breadcrumbs.

6. Lobster and Cherry Tomato Bruschetta

This is the perfect appetizer for a summer gathering. Toasted bread is topped with a fresh, vibrant mixture of sweet lobster, juicy cherry tomatoes, and aromatic basil. It’s simple, elegant, and bursting with Italian flavors.

Ingredients:

• 1 baguette, sliced into 1/2-inch thick rounds
• Olive oil for brushing
• 2 cloves garlic, 1 whole and 1 minced
• 1/2 lb cooked lobster meat, roughly chopped
• 1 pint cherry tomatoes, quartered
• 1/2 cup fresh basil leaves, chiffonade (thinly sliced)
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic glaze (optional, for drizzling)
• Salt and freshly ground black pepper

Instructions:

1. Preheat your oven’s broiler or a grill pan over medium-high heat.
2. Brush both sides of each baguette slice with olive oil. Toast them for 1-2 minutes per side, until they are golden and crispy.
3. Once toasted, take the whole garlic clove and rub its cut side over the surface of each slice of bread. This imparts a subtle garlic flavor.
4. In a bowl, combine the chopped lobster meat, quartered cherry tomatoes, sliced basil, and the minced garlic clove.
5. Drizzle with the extra-virgin olive oil and gently toss to combine. Season with salt and pepper to your taste.
6. Spoon the lobster and tomato mixture generously onto each slice of toasted bread.
7. If using, drizzle a little balsamic glaze over the top of each bruschetta before serving. Serve immediately.

Pro-Tip: For the best flavor, let the lobster and tomato mixture sit for about 10-15 minutes before spooning it onto the toast. This allows the flavors to marry.

7. Sicilian-Style Lobster with Olives and Capers

This dish captures the bold, sunny flavors of Sicily. A simple tomato-based sauce gets a punch of salty, briny flavor from olives and capers, which is the perfect counterpoint to the sweet lobster.

Ingredients:

• 1 lb cooked lobster meat, cut into chunks
• 2 tablespoons olive oil
• 1 small onion, finely diced
• 3 cloves garlic, sliced
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1/2 cup Kalamata olives, pitted and halved
• 2 tablespoons capers, rinsed
• 1 teaspoon dried oregano
• Pinch of red pepper flakes
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2. Add the sliced garlic and red pepper flakes, cooking for another minute until fragrant.
3. Pour in the diced tomatoes with their juices. Add the olives, capers, and oregano. Stir to combine.
4. Bring the sauce to a simmer, then reduce the heat to low. Let it cook for about 10-12 minutes, allowing the sauce to thicken slightly.
5. Gently stir in the lobster meat. Cook for just 2-3 minutes, until the lobster is heated through.
6. Season with salt and pepper as needed. Be mindful that the olives and capers are already salty.
7. Serve hot, garnished with fresh basil. This is wonderful served over polenta, couscous, or with crusty bread for dipping.

Pro-Tip: A squeeze of fresh lemon juice at the end will brighten up all the flavors and tie the dish together.

8. Lobster Arancini (Fried Risotto Balls)

Arancini are a beloved Italian street food, and adding lobster makes them truly gourmet. Creamy lobster risotto is formed into balls, coated in breadcrumbs, and fried to golden perfection.

Ingredients:

• 2 cups leftover Lobster Risotto (see recipe #4), chilled completely
• 4 ounces mozzarella cheese, cut into small 1/2-inch cubes
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1.5 cups panko breadcrumbs
• Vegetable oil for frying
• Marinara sauce for serving

Instructions:

1. Make sure your risotto is thoroughly chilled. This is crucial for the arancini to hold their shape.
2. Set up a breading station: one shallow dish with flour, one with the beaten eggs, and one with the panko breadcrumbs.
3. Take about 2 tablespoons of the cold risotto and flatten it in the palm of your hand. Place a cube of mozzarella in the center.
4. Gently form the risotto around the cheese, rolling it into a tight ball about the size of a golf ball. Repeat with the remaining risotto and cheese.
5. Roll each risotto ball first in the flour (shaking off any excess), then dip it completely in the beaten egg, and finally, coat it thoroughly in the panko breadcrumbs.
6. In a heavy-bottomed pot, heat about 3 inches of vegetable oil to 350°F (175°C).
7. Working in batches, carefully fry the arancini for 3-5 minutes, turning them occasionally, until they are deep golden brown and crispy on all sides.
8. Use a slotted spoon to remove the arancini from the oil and place them on a wire rack or a plate lined with paper towels to drain.
9. Serve hot with a side of warm marinara sauce for dipping.

Pro-Tip: If the risotto mixture is too sticky to handle, dampen your hands with a little water before rolling each ball.

9. Italian Lobster Salad with Lemon-Dill Vinaigrette

This is not your average lobster salad. It’s a light, refreshing, and elegant dish perfect for a sophisticated lunch or a light dinner. The zesty lemon-dill vinaigrette makes the lobster sing.

Ingredients:

• 1 lb cooked lobster meat, chilled and chopped
• 1 celery stalk, finely diced
• 1/4 red onion, finely diced
• 2 tablespoons fresh dill, chopped
• For the Vinaigrette:
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper to taste
• Boston or Bibb lettuce leaves for serving
• Avocado slices and cherry tomatoes for garnish

Instructions:

1. In a medium bowl, gently combine the chilled lobster meat, diced celery, diced red onion, and chopped dill.
2. In a small bowl or jar, make the vinaigrette. Whisk together the olive oil, lemon juice, Dijon mustard, and minced garlic until emulsified (well combined). Season with salt and pepper.
3. Pour about three-quarters of the vinaigrette over the lobster mixture and toss gently to coat. You want to moisten the salad, not drown it. You can add more dressing if you feel it needs it.
4. For the best flavor, cover the salad and let it chill in the refrigerator for at least 30 minutes.
5. To serve, arrange the lettuce leaves on plates to form “cups.” Spoon the lobster salad into the lettuce cups.
6. Garnish with slices of fresh avocado and a few cherry tomatoes.

Pro-Tip: For a beautiful presentation, serve the salad in a hollowed-out avocado half instead of lettuce cups.

10. Lobster al Cartoccio (in Parchment)

“Al Cartoccio” means “in parchment” in Italian. This cooking method involves sealing the lobster and vegetables in a parchment paper packet and baking it. It steams everything in its own juices, resulting in incredibly moist, flavorful lobster.

Ingredients:

• 2 lobster tails (6-8 ounces each)
• 1 zucchini, thinly sliced into rounds
• 1 yellow squash, thinly sliced into rounds
• 1/2 cup cherry tomatoes, halved
• 4-5 asparagus spears, trimmed and cut in half
• 2 cloves garlic, thinly sliced
• 2 tablespoons olive oil
• 2 sprigs of fresh thyme
• 2 sprigs of fresh rosemary
• Salt and pepper
• Lemon wedges for serving

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Cut two large pieces of parchment paper, about 15×20 inches each. Fold each piece in half to create a crease, then unfold it.
3. On one side of the crease of each parchment sheet, arrange a bed of the sliced zucchini, yellow squash, cherry tomatoes, and asparagus.
4. Place a lobster tail on top of the vegetables.
5. Drizzle each lobster tail and the surrounding vegetables with olive oil. Sprinkle with the sliced garlic, salt, and pepper. Top each with a sprig of thyme and rosemary.
6. To seal the packets, fold the other half of the parchment paper over the lobster and vegetables. Starting at one end, make small, overlapping folds all the way around the edge to create a tightly sealed half-moon packet.
7. Place the packets on a baking sheet and bake for 15-18 minutes. The packets will puff up.
8. Carefully remove the baking sheet from the oven. You can either serve the packets whole for your guests to open themselves, or you can carefully cut them open (watch out for the steam!) and slide the contents onto a plate.
9. Serve immediately with lemon wedges.

Pro-Tip: You can customize the vegetables based on what’s in season. Sliced fennel, bell peppers, or new potatoes would also be delicious.

11. Genoese Pesto Lobster Pasta

This recipe combines two of Italy’s treasures: fresh pesto from Genoa and succulent lobster. The bright, herbaceous pesto is a perfect match for the sweet lobster meat, creating a dish that is both simple and sophisticated.

Ingredients:

• 1 lb trofie or fusilli pasta
• 1 lb cooked lobster meat, chopped
• 1 cup fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts
• 2 cloves garlic
• 1/2 cup extra-virgin olive oil
• Juice of half a lemon
• Salt and pepper to taste
• A handful of cherry tomatoes, halved (optional)

Instructions:

1. First, make the pesto. In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and garlic. Pulse a few times to roughly chop.
2. With the food processor running, slowly stream in the olive oil until the pesto is smooth but still has some texture. Stir in the lemon juice and season with salt and pepper.
3. Cook the pasta in a large pot of boiling salted water until al dente. Reserve one cup of pasta water, then drain the pasta.
4. Return the drained pasta to the warm pot. Add the lobster meat and about 3/4 cup of the fresh pesto. Toss everything together.
5. Add a splash of the reserved pasta water to help create a creamy sauce that coats the pasta beautifully. If using, fold in the halved cherry tomatoes.
6. Serve immediately, with an extra dollop of pesto on top if you like.

Pro-Tip: To keep your pesto bright green, you can blanch the basil leaves in boiling water for 30 seconds and then immediately plunge them into an ice bath before making the pesto.

12. Lobster and Potato Gnocchi with Sage Butter

Soft, pillowy potato gnocchi are tossed in a simple yet incredibly flavorful brown butter sauce infused with fresh sage. The addition of lobster turns this classic comfort food into a truly elegant meal.

Ingredients:

• 1 lb potato gnocchi (store-bought or homemade)
• 1/2 lb cooked lobster meat, chopped
• 6 tablespoons unsalted butter
• 12-15 fresh sage leaves
• 1 clove garlic, smashed
• Pinch of red pepper flakes
• Salt and freshly ground black pepper
• Grated Parmesan cheese for serving

Instructions:

1. Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, which usually takes just 2-4 minutes. Drain well.
2. While the gnocchi cooks, make the sauce. In a large skillet, melt the butter over medium heat. Add the sage leaves and the smashed garlic clove.
3. Cook, swirling the pan occasionally, until the butter starts to foam and turn a nutty brown color, about 3-5 minutes. Watch it carefully as it can burn quickly. You’ll smell a wonderful nutty aroma.
4. Remove the skillet from the heat and discard the garlic clove. Stir in the pinch of red pepper flakes.
5. Add the cooked, drained gnocchi and the chopped lobster meat to the skillet with the brown butter sauce.
6. Return the skillet to low heat and toss everything gently to coat. Let it warm through for 1-2 minutes. The sage leaves will become crispy and delicious.
7. Season with salt and pepper. Serve immediately with a generous grating of Parmesan cheese.

Pro-Tip: For an extra layer of texture, you can pan-fry the boiled gnocchi in a little olive oil until they are golden brown before adding them to the sage butter sauce.

13. Calabrian Chili Lobster Pasta

For those who love a serious kick of heat, this recipe is for you. Calabrian chili paste, a staple from Southern Italy, provides a complex, fruity, and fiery flavor that pairs wonderfully with lobster.

Ingredients:

• 1 lb spaghetti or bucatini
• 1 lb cooked lobster meat, chopped
• 3 tablespoons olive oil
• 4 cloves garlic, thinly sliced
• 1-2 tablespoons Calabrian chili paste (depending on your heat preference)
• 1 (14.5-ounce) can cherry tomatoes, crushed by hand
• 1/2 cup vegetable broth
• 2 tablespoons fresh parsley, chopped
• Salt to taste

Instructions:

1. Cook the pasta in boiling salted water until al dente. Reserve a cup of pasta water, then drain.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and cook for 1 minute until fragrant.
3. Stir in the Calabrian chili paste and cook for another 30 seconds, until it’s very aromatic.
4. Add the crushed cherry tomatoes and vegetable broth. Bring to a simmer and cook for about 8-10 minutes, until the sauce has thickened slightly.
5. Stir in the chopped lobster meat and parsley, and let it warm through for 2 minutes.
6. Add the drained pasta to the skillet. Toss everything together, using pasta water as needed to help the sauce coat the noodles.
7. Season with salt if necessary (the chili paste is often salty). Serve hot.

Pro-Tip: Calabrian chili paste can be found in Italian specialty markets or online. A little goes a long way, so start with a smaller amount and add more to taste.

14. Lobster Bisque (Creamy & Non-Alcoholic)

A classic, velvety lobster bisque is the height of luxury. This version achieves its deep, rich flavor from a homemade lobster stock and is finished with cream for a silky-smooth texture.

Ingredients:

• Shells from 2 cooked lobsters
• 1 lb cooked lobster meat, 1/4 of it finely minced, the rest chopped
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, smashed
• 1/4 cup tomato paste
• 8 cups water or vegetable broth
• 1 bay leaf
• 1/2 cup long-grain white rice
• 1 cup heavy cream
• Pinch of cayenne pepper
• Salt and white pepper to taste
• Fresh chives, chopped, for garnish

Instructions:

1. First, make the stock. Heat the olive oil in a large stockpot over medium-high heat. Add the lobster shells and cook, stirring, for 5 minutes until they are fragrant and lightly browned.
2. Add the onion, carrots, celery, and garlic. Cook until the vegetables have softened, about 8-10 minutes.
3. Stir in the tomato paste and cook for 2 minutes more.
4. Add the water (or broth) and the bay leaf. Bring to a boil, then reduce the heat and simmer, partially covered, for at least 1 hour (or up to 2).
5. Strain the stock through a fine-mesh sieve into a clean pot, pressing on the solids to extract all the liquid. Discard the solids.
6. Bring the stock back to a simmer. Stir in the rice and cook for 20-25 minutes, until the rice is very tender.
7. Carefully transfer the stock and rice mixture to a blender (in batches if necessary). Add the finely minced lobster meat. Blend until completely smooth.
8. Return the puréed bisque to the pot. Stir in the heavy cream and the remaining chopped lobster meat.
9. Warm the bisque over low heat, but do not let it boil. Season with cayenne, salt, and white pepper.
10. Serve in warm bowls, garnished with fresh chives.

Pro-Tip: For an even smoother bisque, you can pass the blended soup through a fine-mesh sieve one more time before adding the cream and lobster chunks.

15. Lemon and Garlic Butter Lobster with Zucchini Noodles

For a lighter, low-carb take on Italian lobster, this dish is perfect. Tender lobster is sautéed in a simple, flavorful lemon-garlic butter sauce and served over fresh zucchini noodles.

Ingredients:

• 4 medium zucchini
• 1 lb cooked lobster meat, chopped
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• Pinch of red pepper flakes
• Juice and zest of 1 lemon
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• Grated Parmesan cheese for serving (optional)

Instructions:

1. Using a spiralizer, create noodles from the zucchini. If you don’t have a spiralizer, you can use a julienne peeler or simply slice the zucchini into very thin strips.
2. Place the zucchini noodles (“zoodles”) in a colander, sprinkle with a little salt, and let them sit for 15-20 minutes to draw out excess water. Pat them dry with paper towels.
3. In a large skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes, and cook for about 1 minute until fragrant.
4. Add the lobster meat to the skillet and sauté for 2 minutes, until it’s heated through.
5. Stir in the lemon juice, lemon zest, and parsley.
6. Add the zucchini noodles to the skillet. Toss everything together for 1-2 minutes, just until the zoodles are slightly tender but still have a bite. You don’t want them to get mushy.
7. Season with salt and pepper to taste.
8. Serve immediately, topped with a sprinkle of Parmesan cheese if desired.

Pro-Tip: Do not overcook the zucchini noodles! They cook very quickly and are best when they still have a fresh, crisp texture.

Frequently Asked Questions

1. What’s the best way to buy lobster? You have two main options: live or frozen. Live lobsters will always give you the best flavor and texture. Look for ones that are active in the tank. If buying frozen, look for cold-water lobster tails, which are known for their sweet, firm meat. Thaw them completely in the refrigerator before cooking.

2. Can I use pre-cooked lobster meat for these recipes? Absolutely! Using pre-cooked lobster meat is a huge time-saver. You can find it frozen or in containers at most quality fish markets. Just be sure to add it at the very end of the cooking process, as all you need to do is warm it through. Overcooking it will make it tough.

3. How do I know when my lobster is perfectly cooked? The most reliable way is to use an instant-read thermometer. The internal temperature of the thickest part of the meat should be 140-145°F (60-63°C). Visually, the meat will change from translucent to opaque white, and the shell will be a vibrant, bright red.

4. What can I serve with these Italian lobster dishes? For the pasta dishes, a simple green salad with a light vinaigrette and some crusty garlic bread are perfect. For grilled or baked lobster, consider side dishes like roasted asparagus, creamy polenta, or a fresh Caprese salad.

5. How do I humanely dispatch a live lobster before cooking? This is a common concern. The most widely accepted humane method is to use the tip of a large, sharp chef’s knife to quickly sever the nerve centers. Place the lobster on a cutting board. Position the tip of the knife in the cross-shaped mark on the top of its head, pointing towards the eyes. Plunge the knife down quickly and firmly through the head. This is instantaneous and considered the most humane method by chefs and scientists.

Conclusion

Bringing the luxury of lobster into your kitchen doesn’t have to be intimidating. As you can see from these 15 recipes, Italian cooking provides a beautiful framework for letting the lobster’s natural sweetness shine. Whether you crave the spicy kick of a Fra Diavolo, the creamy comfort of a Tuscan pasta, or the simple elegance of a grilled tail, there’s an Italian lobster recipe here for you.

The real secret, beyond any recipe, is to cook with joy and confidence. Don’t be afraid to make a dish your own—add a little more garlic, try a different herb, or serve it over your favorite grain. The heart of Italian food is all about sharing a wonderful meal with people you care about. So go ahead, pick a recipe, and get ready to create some delicious memories.