Lobster Pasta

4.52 from 114 votes
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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 served in a plate.
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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!

Easy, homemade and the best lobster pasta recipe with lobster meat and garlic butter.

How To Make Lobster Pasta

Lobster tail pasta with spaghetti and lobster pasta sauce.

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.

Butter lobster pasta with tomato and white wine.

Frequently Asked Questions

Can I make it creamy?

Yes, you sure can. Just add a little bit of whipping cream to the sauce to make it creamy.

Can I use frozen lobster?

Yes, you can. Make sure you thaw the frozen lobster before cooking.

How many calories per serving?

This recipe is only 617 calories per serving.

This Lobster pasta is one of the best lobster and pasta recipes.

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.

I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on FacebookPinterest, and Instagram for new updates.


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4.52 from 114 votes

Lobster Pasta

Lobster pasta loaded with lobster. This homemade lobster pasta recipe comes with garlicky butter sauce. It's so delicious and much cheaper than restaurants!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2 People
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Ingredients  

  • 1 1/2 lbs. (750g) ive 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 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 (if using). 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, if using. Squeeze the lemon juice on the pasta before eating.

Video

Nutrition

Serving: 1g, Calories: 617kcal, Carbohydrates: 44g, Protein: 30g, Fat: 28g, Saturated Fat: 9g, Polyunsaturated Fat: 16g, Cholesterol: 109mg, Sodium: 1049mg, Fiber: 2g, Sugar: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Bee Yinn Low

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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22 Comments

  1. Marie says:

    I can’t find cooking sake. Can you share the brand you use? That might make it easier to find.

    1. Bee Yinn Low says:

      You can find it at Japanese stores or big stores. I use Mizkan.

  2. marie says:

    I canโ€˜t find cooking sake. Can you share the brand you use?maybe thatโ€˜ll make it easier to find. Thanks!

  3. Roger M Woodbury says:

    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!