Description
A decadent Buttered Lobster Pasta featuring tender lobster meat cooked in a rich butter and white wine sauce with cherry tomatoes and aromatic shallots and garlic. Tossed with perfectly cooked spaghetti and finished with fresh parsley and lemon juice for a luxurious yet approachable seafood pasta dish.
Ingredients
Scale
Lobster and Sauce
- 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
- 2 tbsp parsley, finely chopped
- 1 tbsp lemon juice
- Salt and pepper to taste
Pasta
- 10 oz spaghetti
Instructions
- Prep lobster: Remove the head from the tail using a twisting motion and set the head aside. Turn the tail over and use shearing scissors to cut down each side. Peel away the shell and remove the lobster meat. Slice the meat into large pieces.
- Make lobster stock: Bring a large pot of heavily salted water to a boil. Add the lobster head to the water and boil it while preparing the sauce to infuse flavor into the water.
- Poach lobster: Heat olive oil and butter in a large saucepan over medium heat. Once the butter melts and foams, add the lobster tail shell to the pan and cook for several minutes until it turns red, then discard the shell. Reduce heat to low and add lobster meat to the pan. Cook for about 5 minutes until the meat is opaque white and pink. Remove lobster meat and set aside.
- Fry aromatics: On medium heat in the same pan, add the finely diced shallots and garlic. Cook for about 2 minutes, stirring occasionally, until softened. Deglaze the pan with white wine, scraping any browned bits from the bottom. Cook until about 80% of the wine has evaporated and absorbed into the aromatics.
- Cook tomatoes: Add cherry tomatoes to the pan. Cook for 10 to 15 minutes, stirring occasionally, until the tomatoes burst and form a jammy sauce.
- Cook spaghetti: Remove the lobster head from the boiling water and discard. Add spaghetti to the same boiling water and cook, reserving 1 cup of pasta water and draining the spaghetti about 2 minutes before the package instructions to keep it al dente.
- Incorporate pasta and lobster: On low heat, add the drained pasta to the sauce pan along with a splash of reserved pasta water. Stir until the sauce becomes silky and glossy. Gently fold in the cooked lobster meat, warming it without overcooking. Turn off the heat and stir in fresh parsley and lemon juice. Season with salt and pepper to taste. Serve immediately.
Notes
- Reserve pasta water to adjust sauce consistency and enhance silkiness.
- Do not overcook lobster meat to maintain its delicate texture and flavor.
- Using the lobster head to infuse the boiling water adds extra flavor to the pasta.
- A splash of lemon juice brightens the richness of the butter sauce.
- Feel free to substitute spaghetti with linguine or fettuccine for different pasta textures.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: lobster pasta, buttered lobster, seafood pasta, Italian seafood recipe, lobster spaghetti, creamy lobster sauce
