Lobster Pasta

Why You’ll Love This Recipe

• A restaurant-quality dish you can make at home
• Perfect balance of richness, freshness, and subtle heat
• Uses simple, fresh ingredients for maximum flavor
• Flexible and works with different pasta shapes
• Great for date nights, holidays, or when you want to impress

Ingredients

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

Kosher salt
2 lobster tails, about 3 ounces each
1 pound pasta of choice (such as spaghetti)
1 tablespoon oil
1/2 cherry tomatoes, stems removed
1 shallot or 1/4 yellow onion, peeled and minced
4 garlic cloves
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
1/2 cup white or rosé wine
1/2 cup reserved pasta water
1/4 cup unsalted butter
1 tablespoon Italian parsley, minced, as garnish

Directions

1. Bring a large pot of salted water to a boil. Cook pasta until al dente, reserving 1/2 cup of the cooking water. Drain and set aside.
2. While pasta cooks, steam or boil lobster tails for 6–8 minutes, until shells are bright red and meat is opaque. Remove lobster meat from the shells, chop into bite-sized pieces, and set aside.
3. Heat oil in a large skillet over medium heat. Add shallot (or onion) and cook until softened, about 3 minutes. Add garlic, oregano, and crushed red pepper; cook until fragrant, about 1 minute.
4. Add cherry tomatoes and cook until they begin to blister, about 3–4 minutes.
5. Pour in wine and let it simmer until reduced by half.
6. Stir in butter and reserved pasta water to form a silky sauce.
7. Add lobster meat and pasta, tossing to coat everything evenly.
8. Garnish with parsley and serve immediately.

Servings and timing

This recipe serves 2 people. Prep time is about 10 minutes, cook time is 20 minutes, and the total time is roughly 30 minutes.

Variations

• Add cream for a richer, more indulgent sauce.
• Use linguine, fettuccine, or tagliatelle instead of spaghetti.
• Swap lobster with shrimp, scallops, or crab for a different seafood twist.
• Add fresh basil or thyme for an herby variation.
• Make it spicy by adding extra crushed red pepper or fresh chili flakes.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce. Avoid microwaving lobster for too long, as it can become rubbery.

FAQs

Can I use frozen lobster tails?

Yes, just thaw them completely in the refrigerator before cooking.

What type of wine works best for this dish?

A dry white wine like Sauvignon Blanc or a light rosé works beautifully.

Can I make this with pre-cooked lobster?

Yes, just skip the boiling step and add the lobster meat toward the end to warm through.

Do I need to peel the cherry tomatoes?

No, they blister and soften in the sauce, adding flavor and texture.

Can I use canned tomatoes instead?

Yes, use a 14-ounce can of diced tomatoes if fresh cherry tomatoes aren’t available.

What pasta shape works best?

Spaghetti, linguine, or fettuccine are ideal, but you can use any pasta you like.

Can I double this recipe?

Yes, but make sure to use a large enough skillet for the sauce and pasta.

Is this recipe dairy-free?

You can make it dairy-free by replacing butter with olive oil.

Can I prepare this ahead of time?

You can prep ingredients ahead, but cook the pasta and lobster right before serving for the best flavor.

What can I serve with lobster pasta?

It pairs beautifully with a crisp green salad, garlic bread, or roasted vegetables.

Conclusion

Lobster Pasta is an elegant yet approachable dish that brings the flavors of the sea to your table. With tender lobster, buttery tomato sauce, and perfectly cooked pasta, it’s a meal that feels special without being overly complicated. Perfect for romantic dinners or celebratory meals, this recipe is sure to impress.

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