Lobster pasta is one of my favorite pastas ever but eating out costs an arm and a leg, and you get only a few meager pieces of lobster…
sometimes the lobsters are not even fresh.
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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 it at home.
The total meal costs way less than $20 and feeds two people, so cheap!
I fell in love with lobster pasta many years ago when I was traveling in Cape Cod.
I remember vividly that pasta; perfectly cooked in a light olive oil-butter-lemon sauce, and topped with juicy and succulent lobsters.
This recipe is inspired by that dish with an Asian-flair.
First I cooked the lobster and extracted the meat from the tails and claws.
For the seasonings of the lobster pasta, I added Japanese sake (rice wine) and mirin (sweet rice wine) to the dish.
The end result is absolutely mouthwatering, extremely flavorful and simply scrumptious.
Just look at the pictures, need I say more?
How Many Calories Per Serving?
This recipe is only 369 calories per serving.
Pairs well with:
Lobster Pasta Recipe
Lobster Pasta - amazing lobster pasta recipe you can make at home! Garlicky, buttery and loaded with lobster, it's better and cheaper than restaurants.
- 1 1/2 lbs. live lobster or 6 oz. lobster meat
- 8 oz. 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
- Lemon wedges
- shaved parmesan cheese, (optional)
Bring a pot of water to boil and cook the lobster, for about 10 minutes. Drain and extract the meat from the claws and tail. Cut the lobster tail meat into bite-sized pieces.
Cook the spaghetti per the package instructions. Drain and set aside.
On medium heat, heat up a skillet with the olive oil and butter. Add the garlic and saute, then add the lobster meat, follow by salt and black pepper. Add the spaghetti into the skillet, stir to combine well with the lobster. Add the chicken broth, sake and mirin. Toss the spaghetti a few times, until the sauce slightly thickens. Add the tomatoes , parsley and lemon juice, stir to mix well with the spaghetti. Turn off the heat, transfer the pasta to two serving platters, garnish with lemon wedges and shaved Parmesan cheese. Squeeze the lemon juice on the pasta before eating.