Skip to main content

Lobster diavola

Prep time
5 mins
Cooking Time
30 mins


msc ecolabel landscape
  • 1 tin of MSC Lobster meat
  • 300g of fresh pappardelle, or spaghetti
  • Cup of cherry tomatoes
  • 1 cup of tomato passata
  • 1 sprig of rosemary
  • 1 tsp of chilli flakes
  • Garlic cloves, finely chopped
  • As much parmesan as you’d like


  1. Preheat your oven to 350F/180C degrees.
  2. Toss your cherry tomatoes in olive oil and fresh rosemary, and bake them for about 15 mins until they’re soft and tender.
  3. Bring a large pot of salted water to a boil.
  4. Heat a little olive oil in a large frying pan. When hot, add in your garlic and sweat it off until it’s tender.
  5. Add in the tomato passata to your frying pan and let it reduce for approximately 5 minutes.
  6. Add your pasta to the water, and let it cook until just tender. Reserve 1 cup of water.
  7. Toss roasted cherry tomatoes in your frying pan, and add in your pasta. Let everything cook together until the noodles are coated.
  8. Check the sauce’s consistency. Add in a bit of your pasta water, if you’d like a thinner sauce. Open one tin of Scout’s butter poached lobster and add to the pan. Stir gently to distribute the lobster and warm through.
  9. Garnish with a few chilli flakes, fresh rosemary, and grated parmesan.
Thank you for subscribing to the newsletter. Look out for delicious sustainable seafood recipes in your inbox soon.