Lobster Spaghetti

A luxurious and elegant pasta dish featuring succulent lobster meat tossed with spaghetti in a rich, garlicky tomato sauce, accented by fresh herbs and a touch of white wine. Perfect for special occasions or indulgent dinners.

Why You’ll Love This Recipe

• Succulent lobster adds gourmet flair and rich seafood flavor
• Simple, fresh ingredients highlight the lobster without overpowering
• Creamy tomato sauce with garlic and herbs elevates the dish
• Quick to prepare yet impressive for entertaining
• Perfect balance of rich, savory, and aromatic notes

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 live lobster (1.5–2 lbs) or 1 lb cooked lobster meat
• 12 oz spaghetti
• 3 tbsp olive oil
• 4 garlic cloves, thinly sliced
• 1 small shallot, finely chopped
• 1 cup cherry tomatoes, halved
• ½ cup dry white wine
• 1 tsp red pepper flakes (optional)
• ½ cup lobster stock or seafood broth (from cooking lobster)
• ¼ cup chopped fresh parsley
• Salt and freshly ground black pepper, to taste
• Fresh lemon wedges, for serving

directions

this recipe

1. Cook the lobster: Bring a large pot of salted water to a boil. Cook the live lobster for about 8–10 minutes until bright red. Remove, cool, and extract the meat. Reserve shells for stock. Alternatively, use pre-cooked lobster meat.
2. Make lobster stock (optional): Simmer lobster shells with water, garlic, and herbs for 20–30 minutes to make a flavorful stock. Strain and set aside.
3. Cook pasta: Boil spaghetti in salted water until al dente. Reserve ½ cup pasta water, drain, and set aside.
4. Prepare sauce: In a large skillet, heat olive oil over medium heat. Add shallots and garlic; sauté until fragrant and translucent. Add cherry tomatoes and cook until softened.
5. Deglaze and simmer: Pour in white wine and lobster stock; simmer until reduced by half. Add red pepper flakes if using.
6. Add lobster meat: Stir in lobster meat and warm through gently.
7. Combine pasta and sauce: Toss cooked spaghetti with the sauce, adding reserved pasta water as needed for a silky finish. Season with salt and pepper.
8. Serve: Garnish with chopped parsley and lemon wedges.

Servings and timing

• Serves: 4
• Prep time: 15 minutes
• Cook time: 25 minutes
• Total time: 40 minutes

Variations

• Use claw and knuckle meat only for a tender bite
• Add a splash of cream for a richer sauce
• Toss in fresh basil or tarragon for herbal notes
• Substitute spaghetti with linguine or fettuccine
• Add a pinch of saffron for color and subtle flavor

storage/reheating

• Storage: Store leftover lobster and pasta separately in airtight containers in the fridge for up to 2 days
• Reheating: Gently reheat on the stovetop with a splash of broth or water to avoid drying out
• Freezing: Not recommended; lobster texture deteriorates when frozen

FAQs

Can I use frozen lobster meat?

Yes, thaw it gently before adding to the sauce.

How do I make lobster stock?

Simmer lobster shells with aromatics and water for 20–30 minutes, then strain.

Can I make this dish dairy-free?

Yes—omit cream if adding, or use coconut cream as an alternative.

What if I don’t have live lobster?

Cooked lobster meat from the store works well too.

Can I use canned tomatoes?

Fresh or canned tomatoes both work; choose good-quality canned if using.

How spicy is this dish?

Mild; add red pepper flakes for a gentle heat.

Can I prepare lobster ahead?

Yes—cook lobster in advance and add to the sauce when ready.

What pasta shape is best?

Long, thin pastas like spaghetti, linguine, or fettuccine pair best.

Is lobster expensive?

It can be; consider using less or mixing with shrimp or crab.

How do I store leftovers?

Keep lobster meat and pasta separate, refrigerate, and consume within 2 days.

Conclusion

Lobster Spaghetti is an indulgent, restaurant-quality dish that brings the luxury of fresh lobster to your dinner table. With its rich sauce and tender pasta, it’s perfect for celebrations or whenever you want to treat yourself.

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