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Lobster pasta loaded with lobster. This homemade lobster pasta recipe comes with garlicky butter sauce. It's so delicious and much cheaper than restaurants!
Lobster Pasta Recipe
Lobster pasta is one of my favorite pasta recipes. However, eating out at restaurants is expensive and you get only a few meager pieces of a lobster tail.
Sometimes, the lobsters are not even fresh!
This week, my neighborhood store has a live lobster sale for only $9.95/lb so I picked up one 1 1/2 lbs lobster and made this restaurant worthy lobster pasta at home.
The total meal costs less than $20 and feeds two people. It’s delicious and so much cheaper than restaurants.
For more seafood pasta recipes, check out my Shrimp and Spinach Pasta!
How To Make Lobster Pasta
I fell in love this pasta many years ago when I was traveling in Cape Cod.
I remember vividly that pasta. The spaghetti was perfectly cooked and topped with lobster tail, in a buttery lobster pasta sauce with garlic and lemon.
This recipe is made with an Asian flair. First I cooked the lobster and extracted the meat from the tails and claws.
For the seasonings of the butter sauce, I added Japanese sake (rice wine) and mirin (sweet rice wine) to the recipe.
The end result is absolutely mouthwatering, extremely flavorful and simply scrumptious.
Frequently Asked Questions
Yes, you sure can. Just add a little bit of whipping cream to the sauce to make it creamy.
Yes, you can. Make sure you thaw the frozen lobster before cooking.
This recipe is only 617 calories per serving.
What To Serve With Lobster Pasta
Serve this dish as is or with other side dishes. For a restaurant-quality meal at home, I recommend the following recipes.
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Other Lobster Recipes You Might Like
Lobster Pasta
Ingredients
- 1 1/2 lbs. (750g) live lobster , or 6 oz. (175g) lobster meat
- 8 oz (230g) spaghetti
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 teaspoon salt , or to taste
- 3 dashes ground black pepper
- 2/3 cup chicken broth
- 2 tablespoons Japanese cooking sake , or dry white wine
- 1 tablespoon mirin, sweet rice wine, optional
- 1 tablespoon chopped parsley
- 1 small tomato, cut into small cubes
- 1 tablespoon lemon juice , or to taste
- lemon wedges
- shaved parmesan cheese, optional
Instructions
- Bring a pot of water to a boil and cook the lobster for about 10 minutes. Drain and extract the meat from the claws and tail, then cut the tail meat into bite-sized pieces.
- Cook the spaghetti according to the package instructions. Drain and set aside.
- On medium heat, heat a skillet with the olive oil and butter. Add the garlic and sauté, then add the lobster meat, followed by salt and black pepper. Add the spaghetti to the skillet and stir to combine well with the lobster.
- Add the chicken broth, sake, and mirin (if using). Toss the spaghetti a few times until the sauce slightly thickens. Add the tomatoes, parsley, and lemon juice, and stir to mix well with the spaghetti.
- Turn off the heat and transfer the pasta to two serving platters. Garnish with lemon wedges and shaved Parmesan cheese, if using. Squeeze the lemon juice over the pasta before eating.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I can’t find cooking sake. Can you share the brand you use? That might make it easier to find.
You can find it at Japanese stores or big stores. I use Mizkan.
I can‘t find cooking sake. Can you share the brand you use?maybe that‘ll make it easier to find. Thanks!
I’m considering making this lobster dish for dinner today as a treat for my wife. But I wanted to make some observations as your cost estimates are either wildly imaginary or you are very, very lucky.
This morning at my local lobster pound here in the mid-coast area of Maine, 1 1/2 pound lobsters are $24.00 each. They also sell “picked lobster meat” in 8oz and 16oz tubs, at $34.95 and $69.95 each. Those are the prices at the lobster pound on the water here.
Your recipe also calls for using the tails and claws of the 1 1/2 pound lobster. It will make a considerable difference if you use lobsters that are “hard shelled” or those with soft shells. The soft shelled lobsters have not regrown their shells after shedding and their meet will be far thinner in the claws.
But what I wanted especially to comment about was your ignoring the lobster body itself. If you don’t take ten minutes or so to pick apart the lobster body you will be throwing away perhaps three or four ounces of luscious lobster meat!
And remember: if you have cooked live lobsters, don’t forget to pull apart the legs and suck the lobster meat that is lurking inside them. It’s very sweet and could be a little bonus for the cook alone!