Lobster Pasta

Premium culinary delight. Lobster Pasta is one of the most famous original dishes from Lastovo, prepared there for ages. Here is how to prepare it:


  • 1kg of lobster
  • ½ kg of prawns
  • ½ kg of pasta (tagliatelle)
  • one larger onion
  • ½ dl of olive oil
  • tomato puree or canned peeled tomatoes or ½ kg of fresh tomatoes
  • 2 dl of dry white wine
  • a tablespoon of bread crumbs, salt, pepper, fresh basil
Cook the lobster for 3-4 minutes in boiling water. It is best to carefully and quickly plunge a live lobster into boiling water and cover the pot. As soon as it's cooked, take it out of the pot and cut into large chunks.

In a deep skillet or shallow pot fry finely chopped onion on 2 spoons of olive oil, with salt and pepper. Add the pureed tomatoes or a can of finely chopped peeled tomatoes, finely chopped basil and add fish stock when needed. This may not be necessary if you use tomato sauce or freshy peeled tomatoes, which will come toghether in the aromatic sauce. Then add the lobster, the shrimp and the wine. if necessary, continue addind fish stock, i.e. the water in which the lobster was boiled.

Cook on low heat for another ten minutes. If you like like a thicker sauce, add some bread crumbs. Prepare the pasta separately in a big pot of boiling water. Cook it only for a few minutes, so it remains al dente, then drain it and add to the lobster, prawns and tomato sauce. Cook shortly, remove it from the heat and let it rest for ~20 minutes. Serve the pasta on a round tray and lay pieces of lobster on top.