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Recipe: Lobster Pasta with Peas and Potatoes


This homemade lobster pasta recipe comes from this great interview Fremantle fisherman James Paratore did for the Herald a little while ago.

In this opportunity, James shared his dad’s peasant-style recipe Joe’s Pasta, Piselli, Patate for those who want to make a few lobsters go a long way.

“In the old days, this dish was made with whatever was around – peas, potatoes and pasta – and Dad adds some fresh lobster meat which sweetens it – and it will serve six hungry adults easily,” James said.



Serves 6

  • Cooked meat of 3 lobsters
  • 1 white onion, chopped
  • ½ kilo peas
  • 5 potatoes, diced
  • 1 tin of peeled diced tomatoes
  • 500g sturdy pasta
  • olive oil
  • Parmesan or Pecorino


  • Soften a whole chopped white onion in a decent amount of olive oil over medium heat.
  • Add half a kilo of peas and five or so potatoes diced.
  • Add one tin of peeled diced tomatoes.
  • Add meat of three lobsters (more or less).
  • Add some water to cover and simmer for 30 minutes.
  • Prepare some pasta in salted water (Dad uses the small shells – about 500g for six people), drain, and add to the stew.
  • Season with salt and pepper.
  • Add Parmesan or Pecorino and use fresh bread to “mop up the plate”.