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Lobster Truffle Pasta with Garlic Lemon Butter 

This is a simple recipe but when you start with great products no need to complicate.

DR Delicacy Raw Maine lobster is sweet, raw and juicy add it our Egg Truffle Pasta to make a superb but easy meal. Dress it up or down you are in charge!

Ingredients: for 4 Guests

1 x 8.81oz of Egg Truffle Pasta: your choice: Barolo/Truffles, just Truffles or Porcini/Truffles

1 pack of Shuck's Raw Maine Lobster Tails (3-4oz each) about 4 to 5

4 slices of Berkshire Pork Bacon, chopped

3 Tablespoons of Flour

1/2 cup of Butter

3 minced garlic cloves

1 Tablespoon of Fresh Lemon Juice

1 Tablespoon of Fresh Parsley and some to garnish

Salt & Pepper to Taste


Cook the lobster tails in butter, do not over cooked to keep them sweet and juicy. you can either keep them whole or slice them, kind of depends what look you are going for and the number of guests. Reserve.

Cook your pasta in boiling salted water for about 4 to 5 minutes until Al Dente. Drain but reserve some of the pasta water for the sauce. Set aside.

In a skillet over medium-high, cook the chopped bacon until golden brown then add the minced Garlic cloves and the minced Parsley. Add the flour and stir to coat. If the mixture is too dry you can ad a little butter. Then the lemon juice. Seasoned with Salt and Pepper to taste.

Add the cooked pasta to the sauce and stir. If you need more liquid, add some of the pasta cooking water.

Plate either one lobster tail per plate with some pasta. Or slices the lobster, add it to the sauce and serve it all together. Sprinkled with Fresh Parsley. You could even shave some Parmesan on top or Truffles before serving.

Bon Appetit Mes Amis




Lobster Truffle Pasta

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