Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Lobster Diavolo Pappardelle Pasta


From lobster boils to lobster rolls, everyone has their favourite way to enjoy Nova Scotia lobster. One of our new favourites? This Lobster Diavolo Pappardelle Pasta! Chock-full of lobster and perfectly seasoned with a little kick of spice, this recipe screams Nova Scotia comfort food.

Local Source Guide:

Lobster: Gidney Fisheries Naked Lobster – High Pressure Processed (HPP) raw lobster meat, available through Gidney Fisheries.

Produce: Noggins Corner Farm Market, Stirling Fruit Farms Ltd., Masstown Market or one of the many other Farmers’ Markets of Nova Scotia.

Sea Salt: Tidal Salt

White wine: Jost Vineyards, Petite Riviere Vineyards, Blomidon Estate Winery, Benjamin Bridge, Avondale Sky Winery, Casa Nova Fine Beverages, Grand Pre Wines, Gaspereau Vineyards, Luckett Vineyards, Lightfoot & Wolfville Vineyards, L’Acadie Vineyards, Planters Ridge Winery, Sainte Famille Wines,Lunenburg County Winery.

Recipe provided by: Gidney Fisheries


4 Whole shelled lobsters
4 tbsp Olive oil, divided
1 cup + a splash Local white wine
to taste Sea salt
500g Dry pappardelle noodles
2 Carrots, peeled
1/2 Fennel bulb, tough ends removed
1 Small yellow onion, peeled
1-2 Chili’s
1/3 cup Tomato paste
3 398ml Cans crushed tomatoes
3 tbsp White wine vinegar
3 tbsp Unsalted butter
1/2 cup Parsley, chopped
3 tbsp Chili oil
garnish Hard aged cheese

Serves: 6

  1. In a food processor, chop carrot, fennel, onion and chili’s until small and uniform.
  2. In a large pot, warm olive oil over medium-low heat and sweat the chopped vegetables until tender and the fennel and onions have become translucent. Season with a few pinches of salt.
  3. Add tomato paste to pot, stir and let cook for a minute until it sticks to the vegetables.
  4. Deglaze pot with a splash of wine. Simmer until wine has reduced slightly, then add crushed tomatoes and vinegar. Stir, then cover and let simmer for 20 – 25 minutes.
  5. In a large frying pan, heat remaining olive oil over medium heat. Cut lobster into 1-2″ pieces. Once the pan is up to temperature, add lobster and sprinkle with sea salt. Cook lobster 5 – 6 minutes, turning halfway through until the meat is opaque and firm to touch. Remove lobster and set aside to cool.
  6. Add a cup of wine to the frying pan to deglaze and simmer for 2 – 3 minutes until reduced by half. Add remaining liquid to the simmering tomato sauce and stir.
  7. Cook pasta to el dente, rinse, set to the side.
  8. Add butter and most of the parsley, saving a bit for garnish, to simmering tomato sauce. Taste the sauce, and, if needed, add salt to taste.
  9. Remove sauce from heat and add noodles and lobster. Toss gently.
  10. Garnish with parsley, chili oil and hard aged cheese. Serve immediately.




Anonymous's picture
To prevent automated spam submissions leave this field empty.

Next Recipe

Kept by

1st Keep
slavigne's picture

Top Recipe Keepers

Share with Facebook