Pasta with Lobster Infused Coconut Butter & Crab

This is one of those dishes that come from having a delicious leftover ingredient with which you have no use and don’t want to waste it. It came about from the Lobster poached in coconut butter I made for dinner one night.  The lobster was silky smooth and tender from having poached for 50 minutes leaving behind a glorious lobster infused coconut butter.  There was no way I was throwing it away. I love leftovers like this.


  • 1 pt Lobster Infused Coconut Butter
  • 1 lb Jumbo Lump Crabmeat
  • 1 jar artichoke hearts, cut into quarters
  • 1 lb Gemelli, Rotini or Fuseli pasta
  • 1/2 cup packed, chopped fresh Basil
  • 1/2 cup fine diced Red Fresno Pepper or another mild red pepper
  • 1 cup chopped artichoke hearts

Cooking Instructions

Carefully, reheat lobster infused coconut butter over low heat to keep from separating.  When hot, add the jumbo lump crab and artichoke hearts and heat through.

Cook the pasta and drain.  Do not rinse.  Pour pasta into bowl, add the coconut butter mixture, red peppers and toss gently so as not to break up the crab.  Sprinkle with basil.  Serve and enjoy!

5 thoughts on “Pasta with Lobster Infused Coconut Butter & Crab”

    1. Thank you for your kind comment. It was very good but the meal you need to try is the Lobster poached in coconut butter that provided the basis for this leftover delight. Poaching the lobster over gentle heat in the coconut butter for 50 minutes made the lobster silky smooth, tender like I have never had before and provided an unbelievable flavor. This poaching broth for the pasta was merely a surprise extra.

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