Dinner

Buttered Lobster Pasta Recipe

ByHugo Harnd March 10, 2026March 10, 2026

Introduction

Buttered Lobster Pasta is a decadent yet simple dish that combines tender lobster meat with a rich garlic butter sauce and fresh cherry tomatoes. This recipe is perfect for a special dinner or when you want to treat yourself to luxurious flavors with minimal fuss.

A white bowl holds a serving of spaghetti at the bottom, with smooth, glossy pale yellow strands twisted together. On top of the pasta, there are several plump, white pieces of seafood with a slightly shiny and tender texture, sprinkled with small green herb bits. Bright red tomato chunks with a soft, juicy appearance are mixed among the seafood and pasta, adding contrast. Tiny green herbs are scattered throughout the dish, giving a fresh look. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 whole lobster (lobster meat to weigh roughly 500g / 1lb)
7 tbsp butter
1 tbsp olive oil
1 shallot (finely diced)
2 garlic cloves (finely diced)
1/4 cup white wine
1 lb cherry tomatoes
10 oz spaghetti
2 tbsp parsley (finely chopped)
1 tbsp lemon juice
Salt and pepper to taste

Instructions

Step 1: Prep the lobster by twisting off the head from the tail and setting the head aside. Use shearing scissors to cut down each side of the tail, peel away the shell, and remove the meat. Slice the lobster meat into large pieces.
Step 2: Bring a large pot of heavily salted water to a boil. Add the lobster head to the boiling water and let it cook while you prepare the sauce.
Step 3: In a large saucepan over medium heat, combine the olive oil and butter. When the butter has melted and starts to foam, add the empty lobster tail shell and cook for several minutes until red. Remove and discard the shell. Reduce heat to low and add the lobster meat to the pan. Cook for about 5 minutes until the flesh is opaque. Remove the lobster meat with a slotted spoon and set aside.
Step 4: In the same pan, over medium heat, sauté the diced shallot and garlic for 2 minutes, stirring occasionally. Deglaze the pan with the white wine and scrape up all the browned bits. Continue cooking until about 80% of the wine has evaporated.
Step 5: Add the cherry tomatoes to the pan and cook for 10 to 15 minutes until they burst and develop a jammy texture.
Step 6: Remove the lobster head from the boiling water and discard it. Add the spaghetti to the same pot and cook until about 2 minutes shy of the package’s recommended time. Reserve 1 cup of pasta water before draining.
Step 7: Return to low heat and add the cooked pasta to the saucepan with the tomato sauce. Stir in a splash of reserved pasta water to create a silky, glossy sauce. Gently fold in the lobster meat to warm it through. Turn off the heat, then stir in the chopped parsley and lemon juice. Serve immediately.

Tips & Variations

For extra richness, add a splash of cream when cooking the tomatoes to create a luxurious sauce.
If you can’t find fresh lobster, cooked lobster meat or claw meat from a trusted source works well.
Use a light white wine such as Sauvignon Blanc or Pinot Grigio for the best flavor.
Freshly cracked black pepper added just before serving enhances the taste beautifully.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to prevent the lobster from becoming tough. Avoid microwaving as it can dry out the delicate meat.