If you’re searching for a truly luxurious yet comforting seafood pasta experience, this Buttered Lobster Pasta Recipe will absolutely steal your heart. Imagine tender lobster meat bathed in rich, velvety butter and mingling with sweet, jammy cherry tomatoes and al dente spaghetti—each bite bursting with flavor and just the right touch of freshness. This dish feels fancy enough for a special occasion but is surprisingly straightforward to make, letting the quality ingredients shine and creating a dinner you’ll crave again and again.
Ingredients You’ll Need
Gathering the essentials for this Buttered Lobster Pasta Recipe is a breeze, and each ingredient plays a starring role. From the luxurious lobster to the bright acidity of lemon and the aromatic shallots, every component adds layers of texture, depth, and vibrant color that make the dish truly sing.
- 1 whole lobster (about 500g / 1lb of meat): Fresh lobster is key for that tender, succulent seafood flavor that defines the dish.
- 7 tbsp butter: Butter brings richness and a silky mouthfeel, perfectly coating the pasta and lobster.
- 1 tbsp olive oil: Helps cook aromatics gently while adding a fruity undertone to the sauce.
- 1 shallot (finely diced): Adds subtle sweetness and an onion-like depth without overpowering.
- 2 garlic cloves (finely diced): Garlic infuses the sauce with warmth and a hint of pungency that complements the lobster.
- 1/4 cup white wine: A splash of wine brightens the sauce and lifts all the flavors.
- 1 lb cherry tomatoes: When cooked down, these burst into a luscious, slightly sweet “jam” that balances the butter and lobster.
- 10 oz spaghetti: The long pasta strands are perfect for twirling with the rich sauce and tender lobster chunks.
- 2 tbsp parsley (finely chopped): Fresh parsley finishes the dish with a pop of fresh herbaceousness.
- 1 tbsp lemon juice: Brightens the whole dish with a lively citrus note for balance.
- Salt and pepper to taste: Essential final seasoning to bring everything together perfectly.
How to Make Buttered Lobster Pasta Recipe
Step 1: Prep the Lobster
Start by gently twisting the lobster’s head off from the tail, then carefully cut open the tail shell with shearing scissors. Peel away the shell and remove the meat in large pieces to keep it tender and impressive-looking in the finished dish. Setting the lobster head aside will be important shortly.
Step 2: Simmer Lobster Stock
Bring a large pot of heavily salted water to a rolling boil. Drop the lobster head into the water for a few minutes to extract extra flavor and create a subtle broth. This step adds a delicious depth to the pasta water and ties the seafood elements together beautifully.
Step 3: Poach the Lobster Meat
In a large saucepan over medium heat, melt the butter alongside the olive oil until it starts to foam lightly. Add the lobster tail shell for a few minutes to infuse the butter with that unmistakable lobster essence, then discard the shell. Lower the heat and gently cook the lobster meat for about five minutes until it turns opaque and tender—reserving those juices in the pan sets the perfect foundation for your sauce.
Step 4: Sauté Aromatics and Deglaze
Using the same pan, toss in the diced shallots and garlic over medium heat, stirring so they soften without burning—about two minutes. Pour in the white wine to deglaze, scraping up all those golden bits stuck to the pan. Allow most of the wine to reduce, concentrating the flavors and creating a perfectly savory base for the tomatoes to join.
Step 5: Cook the Cherry Tomatoes
Add the cherry tomatoes whole and let them simmer for 10 to 15 minutes, stirring occasionally. As they burst, they’ll transform into a jammy, luscious sauce that marries the sweetness of the tomatoes with the buttery richness, making every forkful a joyous celebration.
Step 6: Boil the Spaghetti
Carefully remove and discard the lobster head from the boiling water. Add your spaghetti to this now-flavored water, cooking it until just two minutes shy of al dente. Reserve a cup of the pasta water before draining for the next step—it’s gold for adjusting sauce texture!
Step 7: Combine and Finish
Turn the heat to low and add the pasta to the pan with the tomato and butter sauce. Gradually stir in some reserved pasta water until the sauce coats the noodles with a glossy, silky sheen. Gently fold in the lobster meat to warm it without overcooking. Finally, turn off the heat and stir in the fresh parsley and lemon juice, adding brightness and a burst of color before serving immediately.
How to Serve Buttered Lobster Pasta Recipe
Garnishes
Simple garnishes work best here—sprinkle extra chopped parsley for freshness and scatter a few lemon zest curls for a fragrant citrus punch. A light dusting of freshly cracked black pepper adds just a bit of heat to balance the flavors.
Side Dishes
The richness of this pasta pairs beautifully with a crisp green salad lightly dressed with vinaigrette or roasted asparagus with a squeeze of lemon. For bread lovers, some warm, crusty garlic bread or a simple baguette is ideal for soaking up every last buttery drop.
Creative Ways to Present
For a wow factor, serve portions of this Buttered Lobster Pasta Recipe in individual shallow bowls, topping each with a small lobster claw or a lemon wedge. A drizzle of extra virgin olive oil or a sprinkle of microgreens adds a restaurant-worthy touch right at your dinner table.
Make Ahead and Storage
Storing Leftovers
Store any leftover pasta in an airtight container in the refrigerator for up to two days. Because the lobster is delicate, it’s best to consume leftovers quickly to enjoy the freshest taste and texture.
Freezing
This dish is best enjoyed fresh, but you can freeze the pasta and sauce separately in airtight containers for up to one month. Avoid freezing the cooked lobster meat as it can become tough upon thawing.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of water or broth to revive the sauce’s luscious texture. Avoid microwaving as it may dry out the lobster pieces and pasta.
FAQs
Can I use frozen lobster for this Buttered Lobster Pasta Recipe?
Absolutely! Just make sure to thaw it fully and pat dry before cooking to maintain the best texture and flavor. Fresh lobster is ideal but good quality frozen works great too.
Is there a substitute for white wine in the sauce?
You can use a splash of seafood stock or a light chicken broth if you prefer to skip alcohol. Adding a small squeeze of lemon juice helps brighten the sauce when omitting wine.
Can I make this recipe gluten-free?
Yes, simply swap out the spaghetti for your favorite gluten-free pasta. Cooking times might vary slightly, so keep an eye on your pasta texture for the best result.
How do I know when the lobster is cooked perfectly?
The lobster meat should be opaque with pinkish hues and firm but tender to the touch. Overcooking will make it tough, so cook just until it changes color and flakes easily.
Can I prepare parts of this recipe ahead of time?
Feel free to cook the sauce and cook lobster meat a few hours before serving, then reheat gently and toss with freshly cooked pasta. This light prep can help save time on busy days.
Final Thoughts
There’s nothing quite like the warmth and indulgence of this Buttered Lobster Pasta Recipe to turn an ordinary evening into something special. Whether you’re celebrating a milestone or just craving a cozy meal, it’s a dish that feels both elegant and inviting. I can’t wait for you to try it and make it your own little culinary treasure!
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Buttered Lobster Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Seafood, Italian-inspired
Description
A luxurious and flavorful Buttered Lobster Pasta dish that combines tender lobster meat with a rich butter and white wine sauce, fresh cherry tomatoes, and spaghetti, finished with parsley and lemon juice for a perfect seafood pasta experience in just 25 minutes.
Ingredients
Lobster
- 1 whole lobster (lobster meat to weigh roughly 500g / 1lb)
Sauce
- 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 of the lobster by twisting. Set the head aside. Use shearing scissors to cut down each side of the tail shell, 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 boiling water while preparing the sauce to create flavorful stock.
- Poach lobster meat: In a large saucepan over medium heat, combine olive oil and butter. When butter melts and starts foaming, add the lobster tail shell and cook until it turns red, then discard the shell. Reduce heat to low, add lobster meat, and cook for 5 minutes until 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 diced shallots and garlic. Cook for 2 minutes, stirring occasionally, then deglaze the pan with white wine, scraping off any browned bits. Continue to cook until about 80% of the wine has been absorbed.
- Cook tomatoes: Add cherry tomatoes to the pan and cook for 10-15 minutes until they burst open and create a jammy texture.
- Cook spaghetti: Remove and discard the lobster head from boiling water. Add spaghetti to the pot and cook, draining 2 minutes before the package’s suggested time. Reserve 1 cup of pasta water before draining.
- Combine pasta and sauce: On low heat, add the cooked pasta to the sauce pan along with a splash of reserved pasta water. Stir continuously to create a silky, glossy sauce. Gently fold in the lobster meat to warm it through.
- Finish and serve: Turn off heat and stir in chopped parsley and lemon juice. Season with salt and pepper to taste. Serve the lobster buttered pasta immediately while warm.
Notes
- Use fresh lobster for best flavor. If unavailable, frozen lobster meat can be used but will alter the taste slightly.
- Reserving pasta water is crucial to achieving the perfect sauce consistency.
- Adjust lemon juice and seasoning to taste for balanced acidity and saltiness.
- The lobster shell is used to enhance the flavor of the dish but is discarded afterward.
- Serve immediately for the best texture and flavor.
