RECIPE = Lobster Squidink Pasta on 3Mar2022

made lobster squidink pasta for 5pax family dinner – with wenyu PT sulin ervin on 3.3.2022.^^

lobster squid ink pasta modeled after 8picure I well perfected, of course frozen lobster limit by quality.

& of course fresh or frozen lobster, overall cannot c/w 8picure chef Gabriel’s superb lobster pasta. 🙂



  • lobster – I used a S$19.90 350g frozen lobster – shelled body & pincers, fresh set aside
  • 1 red capsicum
  • 1/4 zucchini
  • 10 cloves garlic
  • 3 tbsp olive oil
  • 150g suqidink pasta


  1. fry lobster head, pincers, shell with 1/2 tbsp butter and salt, add 500ml water and boil/reduce for 1.5hrs
  2. brown garlic in olive oil set aside
  3. fry zucchini, red capsicum in some of the olive oil, add salt till soften. place 2/3 in blender, add, some of the olive oil and 50ml of lobster broth and blend. (tip = don’t have too much liquid when blending)
  4. empty blend in pan and add remaining broth and reduce. add remaining 1/3 red capsicum & zucchini to make the ratatouille sauce. add browned garlic and olive oil.
  5. cook squidink pasta to 1min before al dente. boil sauce, off fire, add squidink pasta, add 1 tbsp butter and toss, and plate pasta
  6. warm lobster for 20s in microwave and add over the pasta and garnish.


c.h.e.f andy