Farfalle Pasta with Lobster, Tomato Cubes, and Fresh Parsley Sauce
Fresh lobster from Gaspésie, Quebec, paired with fragrant parsley sauce and juicy tomato cubes. This recipe captures the vibrant seasonal flavors of the beautiful province.
The taste of Spring harvest @ Montreal
5/13/2025
Servings: 6 Portions
INGREDIENTS
4 cooked lobster tails (about 200g), sliced on a diagonal into 0.5 cm pieces
150g fresh parsley
1 large tomate (about 260g), diced into 1 x 1 cm cubes
1/4 cup olive oil
2 cloves garlic
2 tablespoons lemon juice
1 bag farfalle pasta (500g)
1 teaspoon salt (for boiling pasta water)
Fresh parsley, finely chopped, for garnish
INSTRUCTIONS
1. Cook the Pasta
Bring a medium pot of salted water to a boil. Add the farfalle pasta and cook for 10–12 minutes, or according to the package instructions, until al dente. Drain and set aside.
2. Make the Parsley Sauce
Wash and thoroughly dry the parsley using a kitchen towel. In a food processor, combine the parsley, garlic, olive oil, and lemon juice. Blend until you get a smooth, vibrant green sauce.
3. Prepare the Lobster
Remove the cooked lobster meat from the tails. Slice the meat diagonally into 0.5 cm pieces.
4. Combine Ingredients
In a large bowl or pot, toss the drained farfalle with the parsley sauce and diced tomato until well combined. Gently fold in the lobster slices and mix evenly.
5. Plate and Garnish
Serve the parsley farfalle on a plate. Top with additional lobster slices and garnish with finely chopped fresh parsley.
Enjoy this lobster farfalle pasta with friends and family, and share the joy of fresh, seasonal ingredients from Gaspésie!
