If you’re craving a dish that feels like a special occasion but is simple enough for a weeknight, this Buttered Lobster Pasta Recipe is your new best friend in the kitchen. Imagine tender, juicy lobster meat bathed in a luscious butter sauce, tossed with spaghetti and juicy cherry tomatoes that burst with freshness. This recipe perfectly balances rich, savory flavors with bright, zesty notes, making each bite irresistible and comforting. It’s the kind of meal that turns any day into a celebration, and I can’t wait to share every delicious detail with you.
Ingredients You’ll Need
All the ingredients in this Buttered Lobster Pasta Recipe come together effortlessly to create a harmony of flavors. Each component plays a vital role, from the fragrant shallots adding depth to the fresh parsley that brightens the whole dish.
- 1 whole lobster (roughly 500g / 1lb lobster meat): The star of the dish, providing succulent seafood flavor and a tender bite.
- 7 tbsp butter: For that rich, velvety sauce that coats every strand of pasta beautifully.
- 1 tbsp olive oil: Helps infuse flavor and prevents the butter from burning during cooking.
- 1 shallot (finely diced): Adds a subtle sweetness and aromatic base for the sauce.
- 2 garlic cloves (finely diced): Brings a warm, aromatic punch that complements the lobster.
- 1/4 cup white wine: Deglazes the pan and lifts the sauce with a gentle acidity.
- 1 lb cherry tomatoes: Bursting with natural sweetness and color that transforms into a luscious, jammy texture.
- 10 oz spaghetti: The perfect pasta to soak up the buttery sauce while providing a lovely bite.
- 2 tbsp parsley (finely chopped): Adds freshness and a vibrant green pop at the end.
- 1 tbsp lemon juice: Brightens the whole dish with a refreshing tang.
- Salt and pepper to taste: Essential for seasoning to ensure every ingredient shines.
How to Make Buttered Lobster Pasta Recipe
Step 1: Prep the Lobster
Start by carefully separating the lobster tail from the head with a twisting motion, setting the head aside. Next, use shearing scissors to cut along each side of the tail’s shell and gently peel it away, revealing the tender meat inside. Slice the lobster meat into large, luscious pieces that will shine in your pasta.
Step 2: Prepare the Lobster Stock
Bring a large pot of heavily salted water to a boil. To extract extra flavor, add the lobster head to the water and let it boil gently as you prepare the other parts of the dish. This step infuses your cooking water subtly with oceanic depth.
Step 3: Poach the Lobster Meat
In a large saucepan over medium heat, melt together the olive oil and butter until the butter is foaming lightly. Toss the lobster tail shell into the pan and cook just until it turns bright red, then discard it. Lower the heat and add the prepared lobster meat to the pan, gently poaching it for about five minutes until it turns a delicate white with pink edges. Remove the lobster pieces carefully and set them aside.
Step 4: Fry the Aromatics
Keep the magic going in the same pan. Add the diced shallots and garlic, sautéing them for about two minutes while stirring occasionally. Then, pour in the white wine to deglaze the pan, scraping up every flavorful bit stuck to the bottom. Cook until roughly 80 percent of the wine has evaporated, intensifying the taste.
Step 5: Cook the Cherry Tomatoes
Add the cherry tomatoes to the garlic and shallot mixture. Cook them down for 10 to 15 minutes until they burst and transform into a rich, jammy sauce. This step gives the dish its gorgeous red color and a fresh, sweet layer.
Step 6: Cook the Spaghetti
Remove the lobster head from the boiling water and discard it. Add your spaghetti to the lobster-infused water, cooking it until about two minutes before it’s done—this keeps the pasta perfectly al dente. Remember to reserve one cup of the pasta cooking water before draining, as it will help loosen the sauce later.
Step 7: Combine Everything
Turn the heat to low and add the cooked spaghetti into the saucepan with your delicious tomato and butter sauce. Pour in a splash of reserved pasta water and stir gently to create a silky, glossy coating on the noodles. Fold in the poached lobster meat just to warm it through, then turn off the heat. Finish by stirring in the fresh parsley and a squeeze of lemon juice for brightness. Serve immediately and enjoy every buttery bite.
How to Serve Buttered Lobster Pasta Recipe
Garnishes
Keep it simple with a sprinkle of freshly chopped parsley for color and a hint of fresh herbaceous brightness. If you want more zing, add a few lemon wedges on the side to squeeze over just before eating, lifting the flavors even more beautifully.
Side Dishes
A crisp, green salad with a light vinaigrette complements the richness of this pasta perfectly. Garlic bread or crusty baguette is another excellent partner, perfect for mopping up every last drop of that luscious butter and tomato sauce.
Creative Ways to Present
For an elegant touch, serve the Buttered Lobster Pasta Recipe in deep pasta bowls, garnished with whole lobster claws or tail segments placed on top. You could also drizzle a bit of extra virgin olive oil or a sprinkle of chili flakes for a little twist in flavor and presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover pasta in an airtight container in the refrigerator. It’s best enjoyed within two days to maintain the lobster’s freshness and the sauce’s flavor.
Freezing
Freezing this dish is not ideal because the delicate lobster meat and fresh tomato sauce can lose texture and brightness. If you must, freeze only the cooked lobster meat separately and prepare the pasta fresh to reorder flavors perfectly.
Reheating
Gently reheat leftover Buttered Lobster Pasta in a skillet over low heat with a splash of water or broth to prevent the pasta from drying out. Avoid microwaving to keep the lobster tender and the sauce silky.
FAQs
Can I use frozen lobster for this recipe?
Yes, frozen lobster meat can work well. Just make sure to thaw it completely and pat it dry before cooking to maintain the best texture and flavor in the Buttered Lobster Pasta Recipe.
Is white wine necessary for this recipe?
White wine adds a subtle acidity that balances the richness of the butter and lobster. If you prefer not to use alcohol, you can substitute with a splash of lemon juice or a mild broth, though the flavor will be slightly different.
Can I use a different type of pasta?
Absolutely! While spaghetti works beautifully, feel free to try linguine, fettuccine, or even pappardelle for a different pasta texture that still pairs well with the buttery sauce.
How do I know when the lobster is cooked perfectly?
When cooked correctly, lobster meat turns opaque white with hints of pink. Overcooking can make it rubbery, so poach gently and remove it once it has just turned opaque but remains tender.
What if I don’t have fresh cherry tomatoes?
If fresh cherry tomatoes are unavailable, you can use canned cherry tomatoes or even grape tomatoes. Just drain extra liquid before cooking to achieve that jammy, luscious sauce texture.
Final Thoughts
This Buttered Lobster Pasta Recipe is one of those magical dishes that feels luxurious without demanding hours in the kitchen. It’s perfect for sharing with loved ones or treating yourself on any day that needs a little extra sparkle. I hope you enjoy making and savoring this dish as much as I do. Happy cooking and bon appétit!
Print
Buttered Lobster Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Seafood, Italian-inspired
Description
This Buttered Lobster Pasta is a luxurious and flavorful dish featuring tender lobster meat sautéed in butter and olive oil, combined with a rich and tangy cherry tomato sauce, fresh herbs, and perfectly cooked spaghetti. Ready in just 25 minutes, it offers a gourmet seafood pasta experience that’s elegant yet simple to prepare.
Ingredients
Lobster and Pasta
- 1 whole lobster (lobster meat to weigh roughly 500g / 1lb)
- 10 oz spaghetti
Sauce and Aromatics
- 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
Instructions
- Prep lobster: Remove the head from the tail by twisting. Set the head aside. Using shearing scissors, turn the tail over and cut down each side. Peel away the shell and remove the lobster meat. Slice the lobster meat into large pieces.
- Lobster stock: Bring a large pot of heavily salted water to a boil. If using the whole lobster, add the head to the water and boil while you prepare the sauce.
- Poach lobster: In a large saucepan over medium heat, combine olive oil and butter. Once butter has melted and begins to foam slightly, add the lobster tail shell (if available) to infuse flavor and cook until red. Remove and discard the shell. Reduce heat to low and add lobster meat to the pan. Cook for 5 minutes, or until the flesh turns white and pink. Remove lobster meat with a slotted spoon and set aside.
- Fry aromatics: Using the same pan on medium heat, add shallots and garlic. Cook for 2 minutes, stirring occasionally. Deglaze the pan with white wine, scraping up all browned bits. Continue cooking until approximately 80% of the wine is absorbed.
- Cook tomatoes: Add cherry tomatoes to the pan and cook for 10 to 15 minutes until they burst open and develop a jammy consistency.
- Cook spaghetti: Remove lobster head from boiling water and discard. Add spaghetti to the lobster stock water and cook, draining 2 minutes before the package’s suggested cooking time. Reserve 1 cup of pasta water before draining.
- Incorporate pasta: On low heat, add cooked spaghetti to the saucepan with the tomato sauce along with a splash of reserved pasta water. Stir to create a silky, glossy sauce. Gently stir in the lobster meat to reheat. Turn off the heat and mix in fresh parsley and lemon juice. Serve immediately.
Notes
- Using the lobster tail shell to flavor the butter and oil adds depth to the sauce.
- Reserve pasta water to adjust sauce consistency and create a glossy finish.
- Cooking pasta slightly under the suggested time prevents overcooking when mixed with the sauce.
- Fresh parsley and lemon juice brighten the flavors and add freshness to the dish.
- Discard lobster head after using it to flavor the boiling water; it’s not eaten in this recipe.
