Lobster & Scallop Pasta with Sundried Tomato Sauce

Easy enough for a weeknight supper, fancy enough for company; lobster and scallops are tossed with pasta and finished with a delicate Lobster Juice enhanced sun dried tomato sauce.

Serves: 4 - 6

Active time: 28 minutes

Total time: 28 minutes


  • 1 pound pasta (gemelli, penne, fettuccine)
  • 2 Tablespoons extra-virgin olive oil
  • 2 teaspoons minced fresh garlic
  • 2 shallots, finely chopped
  • 3/4 cup sundried tomatoes, chopped
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Pinch crushed red pepper
  • 1/4 cup dry white wine
  • 1 (8 ounce) bottle Bar Harbor Lobster Juice
  • 1/4 cup heavy cream
  • 1/2 pound sea scallops, side muscles removed, cut in half
  • 2 (6.5 ounce) cans Bar Harbor Maine Lobster Meat drained
  • 1/2 cup grated Parmesan Cheese, divided


  1. Bring 3 - 4 quarts of water to a boil in a pasta pot. Cook selected pasta according to package instructions, reserve 1/4 cup pasta cooking water.
  2. Heat olive oil in a large frying pan over medium heat. Add garlic and shallot, cook until fragrant, about 1 minute.
  3. Add sundried tomatoes, salt, black pepper, red pepper, wine and clam juice. Stir and bring to a simmer. Cook for 5 - 8 minutes, until slightly reduced.
  4. Add cream, scallops and lobster, cook and stir until scallops are cooked through, about 3 - 4 minutes. Add reserved pasta water. Stir to combine.
  5. Add drained pasta back to pasta pot. Pour seafood sauce over the pasta and toss well with tongs.
  6. Add 1/4 cup of Parmesan cheese to the pasta and toss well. Divide the pasta between bowls and garnish with remaining cheese. Leftovers can be refrigerated for two days.

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Bar Harbor Foods ·1112 Cutler Road, Whiting, Maine 04691 USA·207-259-3341