Go fancy for date night! This quick and easy Lobster Bacon Fettuccine recipe makes an elegant pasta dish for two.
Before I lived in Maine, lobster seemed so ubiquitous that I imagined it being on every Maine menu and in every Maine home. And while that wasn’t entirely incorrect — it’s served for breakfast, lunch and dinner here, if you know where to look — it’s still not something that most people eat with the frequency I imagined. And maybe that’s not a bad thing. When we reserve special meals for special times, then they retain that elevated status that makes them, well, special.
And I like lobster to be special.
Of course, how you eat lobster matters too. Lobster rolls are such a thing here — served cold with the lobster meat tossed with mayo and who knows what else. It’s not my thing though.
I prefer lobster hot.
And although lobster plucked from the shell and dipped in drawn butter is the classic that I grew up with, I’ve found that I prefer lobster served in more creative ways. Think lobster benedict, lobster poke bowls, lobster fried rice or lobster newberg. Yum. Hell, lobster wraps and lobster on salad are also delightful.
But why stop there? Lobster can be enjoyed in so many dishes beyond the basic — including with pasta.
Picture it: Sweet lobster with butter, wine, salty bacon, juicy tomatoes and bright basil toss with fettuccini. It’s simple but elegant. Flavorful, but also easy. How could you go wrong?
This Lobster Bacon Fettuccine for Two is perfect for date night. But don’t just take my word for it. Try it yourself.
- 2 1-lb lobsters, cooked
- 4 slices applewood smoked bacon
- 6 oz dry fettuccine
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1 1/2 cup cherry tomatoes, quartered
- salt and pepper, to taste
- 1/4 cup white wine
- 2 tablespoons sliced fresh basil
- parmesan cheese (optional)
- Pick the lobster meat from the shell and cut into bite sized pieces. Set aside.
- In a large skillet set over medium heat, cook the bacon to browned. Remove from heat. Place the bacon on a paper towel-lined plate. Drain the bacon fat but don't wipe out the pan.
- In a large pot, heat water to boiling for the fettuccine. Add to water and set the timer and then continue to step 4.
- Place the skillet back on the burner over medium heat. Melt the butter in the pan and then add the garlic and cook till fragrant, about 1 minute. Add the tomatoes and season with salt and pepper. Cook for 1 minute and then add the wine and a splash (about 2 tablespoons) of pasta water. Cook over medium heat for 2-3 minutes or until the tomatoes are warmed, but still holding their shape. Add the lobster and toss well to combine. Remove from heat.
- Once the pasta is done cooking, drain well. Toss with the lobster mixture. Crumble the bacon into pasta and toss again. Season with additional and pepper, as desired.
- Divide the pasta among two plates. Top with basil and parmesan, if using.
- Serve immediately.