Lemon Butter Saffron Pasta with Lobster and Asparagus
The Starving Chef is supported by Hungry People like you. When you make a purchase through an affiliate link on my site, I may earn a little bit of cash on the side (at no extra cost to you) to help keep my kitchen running. Read our disclosures here.
What’s Up, Hungry People
A few weeks ago, I got to check out the West Side Market in Cleveland, Ohio, and picked up a ton of delicious, fresh foods to try. One of my favorite dishes to come from our WSM excursion was this AMAZING saffron pasta from a local vendor: Ohio City Pasta (not a spon, I just really love their pasta).
Even if you can’t find homemade saffron pasta, many grocery stores now offer “raw” pasta—usually, in my experience, with the other “raw” tortellinis. You’ve probably seen prepackaged tortellini, so that’s a great place to find “raw” pasta. But the saffron noodles from Ohio City Pasta are hands down my favorite kind now—I always keep an eye out for it whenever I head out to my local markets.
I served my saffron pasta in a light lemon butter sauce along with asparagus, cipollini onions, and lobster tail meat—also acquired fresh from the West Side Market. I’m all about exploring new places, but when there’s delicious food involved, I’m on it like white on rice (or yellow…on pasta!).
Here’s What You Need
- Lobster tail meat: Adds a rich, seafood flavor and luxurious texture.
- Saffron pasta: Infuses a subtle, aromatic taste and vibrant color.
- Butter: Creates a creamy, rich sauce base.
- Lemon juice: Provides a fresh, tangy contrast to the richness.
- Pepper: Adds a touch of heat and depth to the sauce.
- Asparagus: Brings a fresh, crunchy element and bright green color.
- Cipollini onions: Adds sweetness and a caramelized depth to the dish.
- Olive oil: Used for sautéing and adds a smooth, fruity flavor.
- Salt: Balances and brings out the flavors of all the ingredients.
Let’s Cook
Start by bringing a pot of water to a rolling boil. Meanwhile, grab a large skillet and set it over medium-high heat. Drizzle in about a tablespoon of olive oil and let it heat up until it shimmers. Toss in the chunks of lobster tail and cook until they’re no longer opaque—this should take about 2-3 minutes. Once done, scoop them out and set aside.
Prepping the Veggies
Next up, add the remaining olive oil to the same pan. Toss in the sliced cipollini onions and sauté them until they’re beautifully caramelized, about 5 minutes. Add the chopped asparagus and cook until it turns a bright green, which should take another 2-3 minutes. Scoop out the onions and asparagus, and set them aside with the lobster.
Making the Lemon Butter Sauce
Now, turn the heat down to medium-low. Without cleaning the pan, drop in the butter and stir until it’s mostly melted, making sure to scrape up any tasty brown bits stuck to the pan. Pour in the lemon juice and stir until it mixes well with the butter. Add the black pepper and give it another good stir.
Cooking the Pasta
By now, your pot of water should be boiling. Drop in the saffron pasta and cook it for about 1 minute or follow the package instructions. Strain the pasta but don’t rinse it—this helps the sauce stick better. Add the pasta directly to your lemon butter sauce pan.
Bringing it All Together
Finally, mix in the lobster, onions, and asparagus with the pasta. Stir everything together until it’s heated through and generously coated with that delicious lemon butter sauce. Don’t forget to season with salt and pepper to your taste.
Tips for the Perfect Saffron Noodles with Lobster and Asparagus
- Choosing Lobster: Fresh lobster tail meat is best, but frozen works too—just thaw it properly in the fridge overnight.
- Perfectly Cooked Pasta: Undercook the pasta slightly if you plan to toss it in the hot sauce—this keeps it from getting mushy.
- Sautéing Onions: Make sure the onions are well caramelized before adding asparagus; this brings out their natural sweetness.
- Lemon Juice: Freshly squeezed lemon juice is key for the best flavor—bottled juice just doesn’t cut it.
- Reheating Leftovers: If you have leftovers, reheat gently in a skillet over low heat with a bit of extra butter or olive oil to keep the pasta from drying out.
I hope you enjoyed reading about this saffron noodles with lobster and asparagus dish as much as I enjoyed making it! Fresh ingredients from the West Side Market really took this meal to the next level. Whether you’re using Ohio City Pasta or any other fresh pasta, this recipe is a winner. The combination of tangy lemon butter sauce, sweet cipollini onions, crisp asparagus, and succulent lobster makes every bite a treat. Give it a try and let me know how it turns out. Happy cooking, Hungry People!
Saffron Noodles with Lobster and Asparagus
Equipment
- sauce pan
Ingredients
Instructions
- Bring a pot of water to a rolling boil. In a large skillet over medium-high heat, add about a tablespoon of olive oil and heat until it shimmers. Add the chunks of lobster tail and cook until no longer opaque, about 2-3 minutes. Remove the lobster from the skillet.
- Add the remaining olive oil to the pan and sauté the cipollini onions until they are caramelized, about 5 minutes. Add the chopped asparagus and cook until it is bright green, about 2-3 minutes more. Remove the onions and asparagus from the pan and set aside with the lobster.
- Reduce the heat to medium-low. Without cleaning the pan, add the butter and stir until it's mostly melted, scraping up any brown bits. Add the lemon juice to the pan and stir until it incorporates into the butter. Stir in the black pepper.
- Boil the homemade/fresh pasta for about 1 minute, or according to the instructions provided on the package. Strain, and then without rinsing, add the pasta directly to the lemon butter sauce pan.
- Stir the lobster, onions, and asparagus into the pasta until everything is heated through and coated generously with the lemon butter sauce. Season with salt and pepper to taste. Enjoy!
