Lobster Roll Pasta

6 servings
10 min prep time
20 min total time

A summer staple you'll make for years to come, this Lobster Roll Pasta from Broma Bakery is made with spaghetti, fresh dill, and a luscious lemon butter sauce.


12 ounces spaghetti

1/4 cup Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat

2 cloves garlic, minced

1/4 cup fresh dill, roughly chopped

3 tablespoons chives, chopped

2 lemons, zest

1/4 cup lemon juice

1 cup reserved pasta water

1 pound cooked lobster meat, roughly chopped

1/2 cup breadcrumbs, toasted


  • STEP 1

    Fill a large pot with water and bring to a boil. Prepare the pasta according to the directions on the box, but cook for two minutes less-the pasta will continue to cook when you transfer it over to your sauce.

  • STEP 2

    While the pasta cooks, make the lobster butter sauce. Melt the butter in a large saucepan over medium heat. Add minced garlic to the butter, stirring frequently, until the garlic becomes fragrant, about 1 minute. Stir in the lemon juice and zest and cook for about 1 minute more.

  • STEP 3

    Add the lobster meat to the sauce, stirring frequently. Turn the heat down to simmer and stir occasionally until the pasta is ready.

  • STEP 4

    Strain the pasta, reserving 1 cup of starchy pasta water. Add the pasta and the reserved water to the lemon butter sauce. Cook until the starch thickens and the sauce reduces, about 3 minutes.

  • STEP 5

    Plate pasta and garnish with more lemon zest and fresh dill. Enjoy hot!

Broma Bakery

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Broma Bakery

Sarah Fennel is a professional photographer, food writer and baker. Her love of food is showcased on her blog, Broma Bakery, and has lead to opportunities to work with people and businesses who share her passion for eating and living well. She has been profiled by Yahoo and Boston.com, and her photography has been featured in magazines, restaurants, and cookbooks. When she's not dreaming up recipes, she enjoyes practicing yoga and going out to eat with her boyfriend, Alex. She lives in Detroit. To learn more about Sarah, visit her blog, Broma Bakery.