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
Scale
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.
