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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.
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 Facebook, Pinterest, and Instagram for new updates.
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.
Excellent Pasta dish, absolutely delicious!
Definitely a 5 star rating
Jack that’s awesome! Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Love how creamy this dish is without actual cream or cheese.
I used coriander/cilantro and lime instead of parsley and lemon to give it even more of an Asian twist. Worked like a charm.
I just made this and it was awesome! I used 8 oz lobster meat cut into one inch pieces. Used three Tablespoons brut champagne instead of dry white wine and mirin. Omitted the tomato. I loved that it had limited dairy as I have lactose issues. I will definitely make this dish over and over again! Thank you so much for sharing this recipe.
Thanks Kelly for trying my lobster pasta. :)
Good recipe, but I added the lobster last since the longer you cook lobster the tougher it gets and mine was steamed lobster leftovers. At the last minute I added some asparagus tips since asparagus is so productive this year. I had to laugh at the lobster on sale for $9.99, wow that is expensive for around here, nice that something is cheaper then else wear. I usually stop busting lobster if it is over $5.
Yummy, your lobster pasta sounds yummy!
Sooooooo goood
Can’t wait to make it again . And pretty darn easy .
Hi Terrence, that’s so great that you love my lobster pasta. :)
I love lobster pasta but will try it with prawns. Thanks a lot for sharing.
Sure it works the same way. You can get the recipe here: https://rasamalaysia.com/shrimp-scampi-linguine/
What a delicious food thank you
Thank you!
Lovely bright photos Bee, and no chicken or prawns in sight on this post….yeah!!!
I would love to recieve this recipe, but “Free” I hope this is allowed.
Robert Sleadd
The recipe is where it says “CLICK HERE FOR RECIPE” and yes it’s free.
Need to try this definitely!! Thanks a lot for sharing this awesome recipe.