Description
A luxurious Buttered Lobster Pasta featuring tender lobster meat sautéed in garlic and butter, tossed with perfectly cooked spaghetti and finished with fresh lemon and parsley. This elegant seafood pasta dish is perfect for a refined dinner experience with rich, delicate flavors.
Ingredients
Scale
Pasta
- 8 oz spaghetti or linguine
- Salted water for boiling
Sauce & Lobster
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter (divided)
- 2 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional)
- 1 cup cooked lobster meat, chopped
- ¼ cup dry white wine or seafood stock
- Zest of 1 lemon
- Juice of ½ lemon
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
- Grated Parmesan cheese for serving (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the spaghetti or linguine until al dente according to package instructions. Reserve ½ cup of the pasta cooking water before draining the pasta and setting it aside.
- Sauté Aromatics: In a large skillet over medium heat, warm the olive oil and 2 tablespoons of butter. Add the minced garlic and red pepper flakes if using, and sauté for about 1 minute until fragrant but not browned.
- Cook Lobster: Stir in the chopped lobster meat and cook for 1 to 2 minutes just until heated through, taking care not to overcook to preserve tenderness.
- Simmer Sauce: Pour in the dry white wine or seafood stock, allowing it to simmer gently for 2 to 3 minutes to reduce slightly and meld flavors.
- Finish Sauce: Reduce the heat to low and stir in the remaining 2 tablespoons of butter along with the lemon zest and lemon juice. Mix until the butter is melted and the sauce is silky.
- Toss Pasta: Add the cooked pasta to the skillet and toss gently to coat all strands with the lobster butter sauce. If the sauce seems too thick, loosen it by adding a splash of the reserved pasta water.
- Season & Serve: Season the dish with salt and freshly ground black pepper to taste. Garnish with the chopped fresh parsley and serve immediately with optional grated Parmesan cheese.
Notes
- Use freshly cooked lobster tails or claw meat for the best lobster flavor and texture.
- For a richer, creamier sauce, add a splash of cream at the end of cooking before tossing with pasta.
- This dish pairs beautifully with a crisp, chilled white wine such as Sauvignon Blanc or Pinot Grigio.
