Buttered Lobster Pasta

4.87 from 15 votes

Indulge in a decadent dinner with this delicious recipe for buttered lobster pasta topped with juicy cherry tomatoes. Perfect for a special occasion or a cozy night in.

Prep Time5

Cook Time20

Course: dinner, Main Course

Cuisine: Mediterranean

Servings:

Author: Daen Lia

Ingredients

1 whole lobster (lobster meat to weigh roughly 500g / 1lb)
7 tbsp butter
1 tbsp olive oil
1 shallot finely diced
2 garlic cloves finely diced
1/4 cup white wine
1 lb cherry tomatoes
10 oz spaghetti
2 tbsp parsley finely chopped
1 tbsp lemon juice
salt and pepper to taste

Imperial (US) - Metric

Instructions

Prep lobster: Remove the head from the tail in a twisting motion. Set the head to the side. Using shearing scissors, turn the tail over and cut down each side. Peel the shell away and remove the meat. Slice the lobster meat into large pieces.
Lobster stock: Bring a large pot of heavily salted water to the boil. If using a whole lobster, add the head to the water and boil while you prepare the sauce.
Poach lobster: In a large saucepan on a medium heat, combine the olive oil and butter. Once the butter has melted and is slightly foaming, add the lobster tail shell (if using) to the oil and cook for several minutes or until it turns red. Remove from the pan and discard. Turn the heat to low and add the lobster meat to the saucepan. Cook for 5 minutes or until the flesh is white and pink. Remove the lobster from the pan with a slotted spoon and set to the side.
Fry aromatics: On a medium heat in the same pan, add the shallots and garlic to the saucepan and cook for 2 minutes while stirring occasionally. Deglaze the pan with the white wine and scrape off all of the brown parts from the pan. Cook until 80% of the wine has been absorbed.
Cook tomatoes: Add the cherry tomatoes to the pan. Cook for 10 - 15 minutes or until they have burst open and have created a jammy texture.
Cook spaghetti: Remove the lobster head from the water and discard. Add the pasta to the pot of water. Cook the pasta, being careful to drain 2 minutes before the suggested cooking time while reserving 1 cup of pasta water.
Incorporate pasta: On a low heat, add the cooked pasta to the saucepan with the sauce along with a splash of pasta water. Stir through until you have a silky and glossy texture. Add the lobster meat and gently stir through. You just want to reheat the meat at this point. Turn the heat off and stir through the fresh parsley and lemon juice. Serve the lobster pasta dish immediately.

Video

Notes

Whole lobster – using the entire lobster gives us the richest, most luxurious flavour. The meat stays tender and sweet, while the shell builds the base of our sauce and stock. But... a whole lobster is expensive and sometimes hard to source so I am not going to tell you that you have to use a whole lobster. Lobster meat or even an alternative shellfish such as prawns / shrimps will still work beautifully. Try and source the freshest shellfish but don't be afraid of using frozen. just make sure you de-frost it the night before.
Cherry tomatoes - I like to use fresh whole cherry tomatoes when making this sauce. Tinned tomatoes will make a much richer sauce and change the flavour profile of your pasta.
White wine - You only need a splash, yet my rule of thumb for when cooking with wine is to use wine you would want to drink. A dry and crisp white wine such Pinot Grigio, Sauvignon Blanc or a Chablis will do the trick! You can also skip the wine if you don't drink it and just add a splash of lemon juice here.
Parsley - A handful of fresh parsley stirred through at the end adds brightness and balance to the richness of the sauce. You can also finish with basil or dill if you’d like a slightly sweeter or more delicate herbal note.

A full list of ingredients can be found in the recipe card below

Expert Tips For Cooking Lobster

Choose a fresh, quality lobster - Look for a live lobster (if you're game to kill it yourself) or the freshest chilled lobster you can find. This is the star of the dish, so freshness matters.
Prepare the lobster - Hold the lobster firmly and twist off the head. I wrap the lobster between two tea towels so I don't cut my hands!
Use kitchen shears to cut the tail down the centre and open it up. Remove the tail meat by gently pulling it out with your fingers.
Butter-poach the tail meat - Melt butter over low heat and add the lobster meat. Cook gently until the flesh is opaque and tender. Low and slow keeps the lobster juicy, buttery and delicate.

Nutrition