Trader Joe's Lobster Bisque Pasta
My take on the viral Trader Joe's Lobster Bisque Pasta, topped with crispy Old Bay lemon brown butter breadcrumbs for buttery crunch and bright lemon flavor.
Servings: 3
Ingredients
Brown Butter Breadcrumbs
- 3 tablespoons Salted Butter
- ⅓ cup Panko Breadcrumbs
- ¼ teaspoon Old Bay Seasoning
- 1 teaspoon Lemon Zest
Pasta
- 8 ounces Pasta
- 1 tablespoon Extra Virgin Olive Oil
- 1 Shallot finely chopped
- 3 cloves Garlic minced
- 10 ounces Cherry Tomatoes halved
- ¼ teaspoon Kosher Salt plus more to taste
- ¼ teaspoon Black Pepper plus more to taste
- ¼ teaspoon Red Pepper Flakes
- 1 pound Argentinian Red Shrimp thawed, peeled, deveined, and chopped
- 16 ounces Trader Joe’s Lobster Bisque 1 container
- 1 tablespoon Lemon Juice
- ¼ cup Fresh Parsley finely chopped
- ¼ cup Parmesan Cheese freshly grated for serving (optional)
Instructions
Brown Butter Breadcrumbs
- Brown the butter: Melt the butter in a large sauté pan over medium heat. Cook, stirring occasionally, until foamy with golden brown flecks, about 5 minutes. Stir in the panko and cook until golden brown and crispy, 2–3 minutes.
- Season the breadcrumbs: Transfer to a bowl and stir in the Old Bay seasoning and lemon zest. Set aside.
Pasta
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve ½ cup pasta water, then drain.
- Cook the aromatics: While the pasta cooks, wipe out any breadcrumb bits from the sauté pan if needed, then heat the olive oil over medium heat. Add the shallot and garlic and cook until fragrant, about 1 minute.
- Cook the tomatoes: Add the halved cherry tomatoes, kosher salt, black pepper, and red pepper flakes. Cook, stirring occasionally, until the tomatoes soften and begin to burst, about 5 minutes.
- Make the sauce: Stir in the chopped shrimp and cook for 1 minute. Reduce the heat to medium-low, pour in the lobster bisque, and simmer until slightly thickened, about 2–3 minutes.
- Finish the pasta: Stir in the lemon juice, cooked pasta, and parsley. Toss until evenly coated, adding reserved pasta water as needed to loosen the sauce.
- Serve: Divide among bowls. Top with the brown butter breadcrumbs, grated Parmesan, and additional lemon zest or parsley, if desired.
Video
Notes
- Butter: I prefer salted butter for the brown butter breadcrumbs. If using unsalted butter, add a pinch of salt after toasting and adjust to taste.
- Brown butter: Brown butter can go from perfectly golden to burnt quickly. Once it begins to develop brown flecks, stir frequently and watch it closely before adding the panko.
- Pasta: I used Trader Joe's gigli/campanelle, but any short pasta such as shells, rigatoni, or cavatappi works well. Long noodles like linguine or fettuccine are also delicious if that's what you have.
- Shrimp: I used Trader Joe's Raw Argentine Red Shrimp (21/25 count) and chopped each shrimp into about 3 pieces. Trader Joe's Langostino Tails also work well, but I prefer the texture and flavor of the Argentine shrimp.
- Sauce consistency: Reserve the pasta water before draining. Add a splash at the end if the sauce becomes too thick after tossing with the pasta.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. This recipe is not recommended for freezing because the cream-based bisque sauce can separate.
Nutrition
Calories: 759kcal | Carbohydrates: 82g | Protein: 39g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 240mg | Sodium: 2418mg | Potassium: 732mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1909IU | Vitamin C: 33mg | Calcium: 238mg | Iron: 5mg
