Description
Tender, sweet lobster in a garlicky butter sauce, and not a drop of cream in sight – this Garlic Butter Lobster Pasta lets the lobster be the star of the show.
Instead of wrestling a whole lobster or hunting down pre-cooked meat, my version uses meaty lobster tails, deshelled with a quick snip of kitchen shears and gently poached right in the sauce, so it’s always perfectly cooked—never dry or rubbery.
Tossed with al dente spaghetti, a big handful of fresh herbs, and a squeeze of lemon, this elegant seafood pasta dinner is perfect for date night, holiday entertaining, and any occasion where lobster deserves the spotlight!
Ingredients
Scale
- three 8-10-ounce raw lobster tails or 1 pound cooked lobster meat, thawed if frozen (see Recipe Notes)
- 8 ounces DeLallo Spaghetti or long pasta of choice
- 2 tablespoons DeLallo Extra Virgin Olive Oil
- 8 tablespoons unsalted butter
- 1 large shallot or ½ medium yellow onion, finely diced
- 10 cloves garlic, very thinly sliced (I use a mandoline, working carefully)
- ½ lemon, zest peeled into strips (about 4 strips, 2 inches long), then juiced (about 2 tablespoons)
- ½ cup seafood stock (may substitute vegetable stock) + 1 teaspoon white wine or champagne vinegar
- ½ cup finely chopped tender fresh herbs, such as basil, chives, and parsley
- kosher salt and black pepper
Instructions
- Prep: Bring a large pot of water to a boil. Once boiling, generously season with salt.
- Meanwhile, deshell the lobster meat: Using sharp kitchen scissors, snip down the center of the top and bottom shells toward the fin – you should only cut through the shell, leaving the meat and fin intact. Pull the shell open to reveal the meat inside, then use your fingers to gently separate and remove the meat from the shell. Rinse the lobster meat with cold water to remove any debris, pat dry, and dice into 1-inch pieces. Season with 1 teaspoon kosher salt and a few twists of black pepper, then toss to coat and set aside.
- Boil the pasta: Once the water reaches a rolling boil (ideally while the aromatics cook, Step 4) add the pasta and cook to al dente, stirring occasionally to prevent sticking. Carefully dip a large liquid measuring cup into the pot to reserve about 1 cup of the starchy pasta water, and set aside. Carefully drain the pasta – but do not rinse. Learn more! ⇢ How to Cook Pasta Perfectly Every Single Time!
- Meanwhile, cook the aromatics: Add the oil and butter to a large skillet over medium heat. Once the butter is melted, add the shallots, garlic, and lemon peel. Season with ½ teaspoon kosher salt and a few twists of black pepper. Cook, stirring occasionally, until softened and very fragrant, about 5-6 minutes. Stir in the stock mixture and simmer 1-2 minutes to combine.
- Cook the lobster: Add the lobster meat to the skillet, stirring to coat in the softened aromatics. Reduce the heat to medium-low and cook, stirring occasionally, until the lobster is just opaque and warmed through, 3-4 minutes. If the pasta isn’t ready yet, remove the skillet from the heat to prevent the lobster from overcooking. Return to medium-low heat just before adding the pasta.
- Toss the seafood pasta: Add the al dente pasta to the garlic butter lobster sauce and toss well to combine. Simmer over medium-low heat for 1-2 minutes longer, allowing the spaghetti to absorb some of the sauce. The sauce should evenly coat the pasta, so adjust as needed: add a splash of reserved pasta water to loosen or simmer a bit longer to thicken. Just before serving, add the lemon juice and herbs, tossing well to combine.
- Serve: Portion the pasta into individual bowls. Squeeze a little fresh lemon juice over top and sprinkle with more finely chopped fresh herbs. Serve immediately with my Garlic Lover’s Garlic Bread and a Classic Caesar Side Salad for the perfect pasta dinner. Enjoy!
Notes
- Lobster tails: Unless you live somewhere fresh lobster is readily available, frozen lobster tails are likely your best bet. Be sure to thaw them completely before cooking. For the best results, thaw overnight in the refrigerator. If you’re short on time, place the frozen lobster tails in a zip-top bag and submerge in cool water, changing the water every 10 minutes or so until thawed, about 25-30 minutes.
- Cooked lobster meat: You can also swap in 1 pound of cooked, picked lobster meat for the raw tails. Thaw if previously frozen and pat it very dry with paper towels before adding to the skillet and cooking as directed in Step 5. Note: previously-frozen lobster may release extra moisture, which can thin out the sauce, so adjust as needed: if the sauce looks thin or watery, let it simmer a minute or two longer to reduce before adding the pasta.
- Storage and Reheating: While best enjoyed fresh, leftover lobster pasta will keep, stored in an airtight container in the refrigerator, for 1-2 days. Reheat on the stovetop or in the microwave, adding an extra splash of water or stock as needed to loosen the sauce, until warmed through.