Lobster Pecorino Fettuccine

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Lobster Pecorino Fettuccine is a beautiful dish
Lobster Pecorino Fettuccine

Justin Timberlake Loves Lobster Pecorino Fettuccine!

That’s right! Justin Timberlake has stated he’s bringing lobster back and his favorite dish is Lobster Pecorino Fettuccine. This is a suit and tie type of meal, but I wouldn’t be surprised if Justin has whipped this up himself a few times while quarantined in Montana.  Let me take you through the steps to recreate this great dish so the next time you buy lobster, or perhaps the next time you entertain JT, you can cook it up for your dinner party.


  • 4 4-5oz Frozen Lobster Tails
  • 8oz Lobster Claw Meat
  • 1 Cup of fresh Pecorino Cheese
  • ¼ Cup of Tomato Paste
  • ¼ Cup White Wine Vinegar
  • 2 Cloves of Garlic, minced
  • 2 Bay Leaves
  • 1 Teaspoon Red Pepper Flakes
  • 1 Tablespoon Fresh Tarragon
  • 1 Tablespoon Fresh Thyme
  • 1 Tablespoon Fresh Parsley, minced
  • 1 Tablespoon Sugar
  • 3 Shallots, minced
  • 16oz Heavy Whipping Cream
  • 1 1/2lbs of Fettuccine uncooked (or make this fresh)
  • Salt
  • 3 Tablespoons Extra Virgin Olive Oil
  • 2 Tablespoons of Butter


You’ll need a few things for this meal before you begin.  Make sure you have a clean cooking area and a garbage bowl to easily throw out any waste as you go, keeping your area clean.

  • Large Pot
  • Mixing spoon
  • Measuring Spoons & Measuring Cups
  • Tongs
  • 2 Colanders
  • Large Saucepan
  • Large & Medium Bowl
  • Sharp Knife

Prep Time: 10 minute prep
Cook Time: 60 Minutes
Serves: 4-6 Guests

Justin Timberlake watches over you as you make his favorite dish, Lobster Pecorino Fettuccine
Justin Timberlake overlooks you cooking his favorite dish, Lobster Pecorino Fettuccine

Let’s Start Cooking that Lobster Fettuccine

Cooking the Lobster & Pasta

  1. We’re going to boil the lobster tails for this recipe.  Bring a large pot of salted water to a boil and add the lobster tails in.  Boil for 8-10 minutes until the lobster tails’ shells turns red and the meat turns from opaque to white.
  2. Remove the lobster tails from the salted water and set aside to cool.  Crank up the stove and get the remaining water back to a boil.  We’re going to use the broth from the lobster to cook up the pasta.
  3. Reduce the heat to low once the water is boiling and add the fettuccine.  Cook al dente.

Let’s Get Saucy

  1. Once the lobster has cooled, it’s time to carefully remove the meat from the tails without cutting yourself.  Place them in a bowl along with the pre-cooked lobster claws and knuckles.  Set the shells from the tails aside, we will use them later.
  2. Heat up the oil and butter over high heat, and add in the shallots, garlic, and red pepper.  Stir continuously and once the air has a nice fragrance, add the white wine vinegar.  Stir often.
  3. Add the shells of the lobster tails to the saucepan to add in some extra flavor to the sauce..
  4. Add the tomato paste, tomatoes, bay leaves, sugar, and heavy cream.  Bring it to a boil and continue stirring until everything is combined.
  5. Take a cup of the water from the pasta and stir into the sauce.  This will cause the sauce to get smoother and thicken.
  6. Reduce heat and simmer, stirring occasionally for 10-15 minutes.
  7. Pour the sauce into a colander to strain into a bowl, removing the shells from the sauce as well as the skin from tomatoes and bay leaves.  Press firmly on the solids to strain any juice into the sauce.
  8. Drain all the water from the fettuccine and set aside.

We’re Almost There!

  1. Transfer the sauce to the pot (now empty) that was used to cook the pasta and place on a medium-low heat.
  2. Stir ¾ of the Pecorino cheese into the sauce, stirring occasionally.
  3. Cut up the lobster meat into small pieces, keeping some of the lobster claws whole for presentation.  Add the meat to the sauce.
  4. Raise the heat to a medium high and begin to add the pasta directly into the sauce, tossing the pasta until it has a full coat of sauce.  Add most of the fresh herbs, saving some for presentation, and toss until thoroughly mixed.
  5. Portion out each serving onto plates.  Sprinkle the remaining cheese, parsley, thyme, and tarragon on each plate of pasta.

In conclusion

Following these simple cooking instructions, you’re going to impress your next dinner guest (maybe even JT?) with the best pasta dish they’ve ever had! Here at Lobster Trader our goal is to try and connect with our audience and hopefully gain a few happy customers in the process.  We just started at the end of October 2020 and would love to hear some ideas of what type of content you’d like to see, and what type of products you would like us to keep an eye out for, and potentially put it on the site.  Follow us on Instagram, Facebook, or Twitter and send us a DM, or open a live chat with us on the bottom right of your screen!  Thanks for reading!

Be sure to check out our new recipe on butter poached lobster as well as our simple how-to guide on how to cook lobster tail two ways. We also have launched a few new products, our wagyu ribeye and wagyu strip steak, which is our premium cut of wagyu steak.

While you’re here, interested in some free lobster? We’re giving away

  1. A four pack of our 4-5oz Frozen Lobster Tails
  2. An 8oz Bag of our Lobster Claw Meat
  3. Free Shipping w/ Insulated Packaging

The winner will be announced on Monday, November 23 and the order will be shipped that Tuesday to arrive just in time for your Thanksgiving Celebration!

To Enter, follow the instructions

  1. Like our Facebook Page – Worth 100 Entries
  2. Follow our Instagram – Worth 500 Entries
  3. Follow our Twitter – Worth 100 Entries
  4. Retweet, Share our Facebook Post, or Post our Instagram Post to your story – 2000 entries each
  5. Signing up for our newsletter (the slideout as you scroll down the page) – 2000 entries

You must live in the contiguous United States and be 18+ to be eligible for the giveaway. We’ll reach out to get your shipping information upon selecting winner.

Good Luck!