Lobster and Shrimp Pasta


  1. 1 box angel hair pasta
  2. 2 lobster tails
  3. 1 or 2 pound large fresh shrimp, peeled and deveined
  4. 6 tablespoons olive oil
  5. 1 tablespoon Italian seasoning
  6. 2 teaspoons seasoned salt
  7. ¾ cup dry white wine
  8. 1 teaspoon lemon zest
  9. 2 tablespoons lemon juice
  10. ½ teaspoon salt
  11. ½ teaspoon ground black pepper
  12. ¾ cup cold butter, cut into pieces
  13. 1 red bell pepper, chopped
  14. 1 bunch green onions, chopped
  15. Garnish: chopped fresh basil


  1. Cook pasta according to package directions; set aside and keep warm when its ready.
  2. Using a kitchen scissors, cut shell of lobster tails on top. Peel and remove open shell and remove meat. Cut the lobster meat into cube like pieces.
  3. In a large bowl, combine lobster, shrimp, 3 tablespoons olive oil, Italian seasoning, and seasoned salt, tossing to coat.
  4. In a large nonstick skillet, heat remaining 3 tablespoons olive oil over medium-high heat. Cook shrimp and lobster together for 1 to 2 minutes, toss until lightly browned; set aside.
  5. In the same skillet, add wine, garlic, lemon zest, lemon juice, salt, and pepper; cook for 2 minutes. Gradually whisk in butter until melted. Add bell pepper and green onion; cook for 2 minutes.
  6. Add lobster and shrimp, and cook for 1 minute, until heated through.
  7. Serve lobster and shrimp mixture over pasta. Garnish with basil, if desired.

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