Viral Trader Joe’s Lobster Bisque Pasta
My take on the viral Trader Joe’s Lobster Bisque Pasta, made extra delicious with Old Bay lemon zest brown butter breadcrumbs. Creamy, flavorful, and super easy!
Servings: 3
Equipment
- Sauté Pan or large high-rimmed pan of choice
Ingredients
Brown Butter Breadcrumbs
- 3 tablespoons Butter see Note 1
- ⅓ cup Panko Breadcrumbs
- ¼ teaspoon Old Bay Seasoning adjust to taste
- 1 teaspoon Lemon Zest adjust to taste
Pasta
- 8 ounces Pasta see note 2
- 1 tablespoon Extra Virgin Olive Oil
- 1 Shallot finely chopped
- 3 cloves Garlic minced
- 10 ounces Cherry Tomatoes halved
- ¼ teaspoon Kosher Salt adjust to taste
- ¼ teaspoon Black Pepper adjust to taste
- ¼ teaspoon Red Pepper Flakes adjust to taste
- 1 pound Argentinian Red Shrimp chopped (about 3 pieces per shrimp)
- 16 ounces Trader Joe’s Lobster Bisque
- 1 tablespoon Lemon Juice adjust to taste
- ¼ cup Fresh Parsley finely chopped
- Parmesan Cheese optional for serving
Instructions
Brown Butter Breadcrumbs
- In a large pan, melt the butter over medium heat. Cook for about 5 minutes, stirring occasionally, until the butter is foamy, golden, and beginning to develop brown flecks. Watch closely so it doesn’t burn. Add the panko to the brown butter and stir to combine. Toast for 2–3 minutes, stirring often, until golden brown and crispy.
- Transfer the toasted breadcrumbs to a bowl. Stir in the Old Bay seasoning and lemon zest (start with ½ teaspoon of zest and add more to taste). If you used unsalted butter, season with a pinch of salt to taste. Set aside.
Pasta
- Bring a large pot of salted water to a boil. Cook the pasta to al dente according to package instructions. Reserve about ½ cup of pasta water, then drain and set aside.
- While the pasta cooks, wipe out the pan to remove any breadcrumb bits. Add a drizzle of olive oil and heat over medium. Add the chopped shallot and minced garlic. Cook for 1 minute, stirring often, until fragrant.
- Stir in the halved cherry tomatoes along with the kosher salt, black pepper, and red pepper flakes. Cook for about 5 minutes, stirring occasionally, until the tomatoes soften and begin to burst.
- Add the chopped shrimp to the pan and cook for 1 minute until partially cooked through. Lower the heat to medium-low. Pour in the lobster bisque and stir to combine. Let the sauce simmer for a few minutes to thicken slightly.
- Squeeze in the juice of about half a lemon. Add the cooked pasta and toss until well coated in the sauce. If needed, add a splash of reserved pasta water to loosen the sauce. Stir in the chopped parsley.
- Divide the pasta among bowls. Top each serving with a generous spoonful of brown butter breadcrumbs, grated Parmesan (optional), and extra lemon zest or parsley if desired.
Video
Notes
- Note 1: I used salted butter for the brown butter breadcrumbs. If you’re using unsalted butter, you may want to add a pinch of salt to the breadcrumbs to taste after toasting.
- Note 2: A variety of pasta shapes work well here! You can use a short shape like rigatoni, shells, or gigli/campanelle (what I used). Long shapes like fettuccine or linguine are also great for twirling. Use whatever you prefer.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. This dish is not ideal for freezing due to the cream-based bisque sauce.
Nutrition
Calories: 774kcal | Carbohydrates: 81g | Protein: 37g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 279mg | Sodium: 1775mg | Potassium: 822mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1569IU | Vitamin C: 49mg | Calcium: 221mg | Iron: 3mg
