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
Scale
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.
