Light and Fresh Lobster Basil Pasta

It may still be a little crisp outside, but this lobster, asparagus, and basil pasta brings a fresh taste of spring to the table. Bright, delicate flavours keep the dish light and vibrant, while tender asparagus and fragrant basil add that unmistakable seasonal lift. It’s the kind of meal that feels like the first warm day after a long winter—simple, fresh, and full of life. Even better, it comes together in just 20 minutes, making it perfect for an easy, elegant spring dinner.

Light and Fresh Lobster Basil Pasta

• Author: The Kilted Chef
•  Yield: Serves 2

 Print Recipe

Ingredients

• 2 tbsp butter
• 4 cloves garlic, minced
• 1/4 lb asparagus tips ( if using the whole stalk then blanch first)
• 2 green onions, chopped
• 1/2 lb lobster meat
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp Hot Under The Kilt ( substitute Old Bay)
• 2 tbsp chopped fresh basil
• 2 oz white wine
• Juice of 1 lemon
• 8 oz cooked pappardelle pasta ( or pasta of choice)
• Olive oil for drizzling
• Parmesan Cheese for topping

Instructions

1. melt the butter in a sauté pan.
2. Add the garlic, asparagus, green onions and lobster meat, sauté until the garlic is soft.
3. Add the seasonings then deglaze with the white wine.
4. Add the lemon juice and toss in the basil and  pasta , gently warm through.
5. Finish with a drizzle of the olive oil and a sprinkle of the parmesan cheese.