Serves 2



We love lobster all year round, but there's just something special about enjoying it in the summer. We added some other fresh summer ingredients like basil and cherry tomatoes, and tossed it in a pan with some fresh pasta, lemon juice, garlic breadcrumbs, and of course cheese and pancetta to cover all of our favorite food groups. Can't beat a fresh lemon lobster pasta recipe!


  • 1/4 cup Extra virgin olive oil
  • 4 cloves garlic, minced
  • 1/3 cup panko breadcrumbs
  • 1/2 lemon
  • 1/2 tsp chili flakes
  • 5 oz pancetta, chopped into 1/4” cubes
  • 1 pint fresh cherry or grape tomatoes
  • 1/2 cup fresh basil
  • 12 oz fresh fettuccine
  • 1 lb Luke’s Lobster knuckle & claw meat, found in our shop or in grocery stores
  • 1/3 cup grated pecorino romano
  • Kosher salt
  • Directions

    1. Heat half the olive oil In a large saucepan over medium heat. Add half the garlic and let simmer until lightly brown, about 2 minutes. Add panko breadcrumbs and stir until breadcrumbs are toasted. Turn off heat and transfer to a bowl. Add zest of half lemon and pinch of salt and stir. Set aside.
    2. In a large pot over high heat, prepare salted boiling water. Boil fresh fettuccini for 3 minutes, until al dente. Drain pasta, setting aside 1 cup of pasta water. 
    3. Add pancetta to the same saucepan you used for toasting breadcrumbs, and cook over medium heat until pancetta is crispy - about 3 minutes. 
    4. Add the rest of the olive oil, garlic and the tomatoes and sauté until tomatoes begin to pop - about 4 minutes. Add the chili flakes, juice of half lemon, basil, fresh pasta, and 1 cup reserved pasta water. Stir until water cooks down and thickens, about 1 minute. 
    5. Add lobster meat to pasta and stir until lobster is just warmed through, 1 more minute. Add pecorino romano and breadcrumb mixture, and season with salt to taste. Enjoy!