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  • 1 pkg Raw Claw and Knuckle Lobster meat
  • 2 Tbsp Chopped Garlic
  • 1 Minced Shallot
  • 1 Tbsp Chopped Parsley
  • ½ Cup (125ml) White wine
  • 2 Tbsp Olive Oil
  • 2 Tbsp Butter
  • ½ Cup (125 ml) Heavy Cream (35%)
  • 1 Lemon
  • Sea Salt and Pepper to taste
  • 8 Fennel seeds

* Chef's note: I personally love fennel however I suggest adding at your own discretion.


  1. Pasta cooked according to instructions, tossed with olive oil and reserved warm.
  2. In a sauté pan cook garlic, shallots, (fennel seeds if desired) in butter until aromatic but taking care not to color.
  3. Add lobster meat and wine and cover for 3-4 minutes allowing to steam.
  4. Stir and remove meat keeping warm.
  5. Add cream and simmer for a few minutes until slightly thick.
  6. Add the lobster meat and parsley back in with the sauce.
  7. Adjust seasoning.
  8. Divide pasta among 4 plates and top with lobster sauce.
  9. Serve with salad and crusty bread.
  10. Serves 8 lunch portions.