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Buttered Lobster Pasta

Indulge in this luxurious Buttered Lobster Pasta, featuring succulent lobster, creamy sauce, and vibrant cherry tomatoes for a delightful meal perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Seafood
Calories: 650
Ingredients Method Notes

Ingredients
  

For the lobster and sauce
  • 1 whole whole lobster (lobster meat to weigh roughly 500g / 1lb) Ensure lobster is fresh or fully thawed if frozen.
  • 7 tbsp butter
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/4 cup white wine
  • 1 lb cherry tomatoes
  • 2 cloves garlic (finely diced) Finely diced to enhance flavor.
  • 1 medium shallot (finely diced) Finely diced for better incorporation into the sauce.
  • 10 oz spaghetti Can substitute with your choice of pasta.
  • 2 tbsp parsley (finely chopped) For garnish.
Seasoning
  • to taste salt and pepper

Method
 

Preparation
  1. Remove the head from the lobster tail by twisting and set the head aside.
  2. Use shearing scissors to cut the sides of the tail, peel the shell, and slice the lobster meat into large pieces.
Making the lobster stock
  1. Boil a large pot of heavily salted water. If using a whole lobster, add the head and boil while preparing the sauce.
Cooking the lobster
  1. In a large saucepan over medium heat, combine olive oil and butter.
  2. Once the butter is foaming, add the lobster tail shell and cook until it turns red. Remove and discard.
  3. Lower the heat, add the lobster meat, and cook for about 5 minutes until the flesh is white and pink. Set aside.
Preparing the sauce
  1. In the same pan, add diced shallots and garlic. Sauté for about 2 minutes.
  2. Deglaze the pan with white wine, scraping the browned bits. Simmer until 80% of the wine is absorbed.
Cooking tomatoes
  1. Toss in the cherry tomatoes and let them cook for 10-15 minutes until they’re jammy and burst open.
Cooking the pasta
  1. Discard the lobster head from the stock and add spaghetti to the boiling salted water. Cook, but reserve 1 cup of water and drain 2 minutes early.
Incorporation
  1. Add the drained pasta to the tomato sauce with a splash of reserved pasta water. Stir until you reach a silky texture, then gently fold in the lobster meat to reheat.
  2. Finish with parsley and lemon juice, then serve immediately.

Notes

Best enjoyed fresh, store leftovers in the fridge for up to 2 days. Reheat gently. Avoid freezing, as lobster does not handle cold well. For texture, consider adding toasted breadcrumbs just before serving.