Lobster with Spaghetti
Prep. Time:
15 mins
Baking Time:
20 mins
Total Time:
35 mins
Serves:
4 servings
Chef's Tips
Lobster Quality: Use fresh or high-quality frozen lobster meat. If using frozen, thaw completely and pat dry.
Pasta Water: The starchy pasta water is crucial for creating a proper sauce - don't skip reserving it!
Temperature Control: Keep heat at medium to avoid overcooking the delicate lobster meat.
Timing: Have all ingredients prepped before you start cooking - this dish comes together quickly.
Wine Pairing: Serve with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
Ingredients
Instructions
Prep the Lobster: If using lobster tails, steam for 8-10 minutes until shells turn bright red and meat is opaque. Cool completely, then remove meat and cut into bite-sized pieces. Set aside.
Start the Pasta: Bring a large pot of water to boil with 1 tablespoon kosher salt. Cook pasta according to package directions until al dente (usually 1-2 minutes less than package time). Reserve 1 cup pasta cooking water before draining.
Cook the Vegetables (8-10 minutes):
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add asparagus and lemon zest, season with salt and pepper. Sauté for 4-5 minutes until crisp-tender. Transfer to a plate.
In the same pan, add 1 tablespoon olive oil and butter. Add mushrooms in a single layer and cook without stirring for 3-4 minutes until golden. Stir and cook 2 more minutes. Season and set aside.
Prepare the Lobster Sauce (4-5 minutes):
In the largest skillet you have, melt butter over medium heat. Add shallot and garlic, cooking for 1-2 minutes until fragrant but not browned. Add white wine and cook for 1 minute to reduce slightly. Gently fold in lobster meat and warm through for 1-2 minutes. Season with salt, white pepper, and lemon juice.
Combine Everything (2-3 minutes): Add the drained hot pasta to the lobster mixture. Toss gently, adding pasta water a few tablespoons at a time until you achieve a silky, glossy sauce that coats the pasta. Add half the parsley and cherry tomatoes, tossing briefly to warm the tomatoes.
Serve: Divide pasta among warmed bowls. Top with the asparagus and mushrooms. Garnish with remaining parsley, drizzle with extra virgin olive oil, and serve immediately with lemon wedges and Parmesan if desired.
