Garlic Butter Lobster Pasta (Tested 5 Ways!) Recipe
Tender lobster, spaghetti, and plenty of sliced garlic come together in a buttery, lemony sauce for a special-feeling pasta dinner that’s ready in about 40 minutes. Fresh herbs brighten every bite, while a splash of reserved pasta water helps the sauce cling beautifully to the noodles.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Lobster and Pasta
- Three 8–10-ounce raw lobster tails, or 1 pound cooked lobster meat, thawed if frozen
- 8 ounces spaghetti or another long pasta
- Kosher salt, for the pasta water
- 1 teaspoon kosher salt, for seasoning the lobster
- Black pepper, to taste
Garlic Butter Sauce
- 2 tablespoons extra-virgin olive oil
- 8 tablespoons unsalted butter
- 1 large shallot or ½ medium yellow onion, finely diced
- 10 cloves garlic, very thinly sliced
- Peel from ½ lemon, cut into strips, plus about 2 tablespoons lemon juice
- ½ cup seafood stock or vegetable stock
- 1 teaspoon white wine vinegar or champagne vinegar
- ½ teaspoon kosher salt
- Black pepper, to taste
To Finish
- ½ cup finely chopped tender fresh herbs, such as basil, chives, and parsley
- Reserved pasta water, as needed
- Additional lemon juice and chopped fresh herbs, for serving
Instructions
- Bring the water to a boil.
Bring a large pot of water to a boil. Generously salt the water once it is boiling.
- Prepare and season the lobster.
If using raw lobster tails, use sharp kitchen scissors to cut through the top and bottom of each shell toward the fin, taking care not to cut the meat or fin. Open the shells and gently remove the meat. Rinse away any debris, pat dry, and cut the meat into 1-inch pieces. Season with 1 teaspoon kosher salt and a few twists of black pepper. If using cooked lobster meat, cut it into bite-sized pieces and season.
- Cook the pasta.
Add the spaghetti to the boiling salted water and cook until al dente, stirring occasionally. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta without rinsing.
- Soften the aromatics.
While the pasta cooks, melt the butter with the olive oil in a large skillet over medium heat. Add the shallot, sliced garlic, and lemon peel. Season with ½ teaspoon kosher salt and a few twists of black pepper. Cook, stirring occasionally, until softened and fragrant, about 5–6 minutes.
- Make the sauce and cook the lobster.
Stir the stock and vinegar together, then add the mixture to the skillet. Simmer for 1–2 minutes. Add the lobster and stir to coat it in the aromatics. Reduce the heat to medium-low and cook, stirring occasionally, until raw lobster is just opaque and tender, about 3–4 minutes. If using cooked lobster, heat it gently just until warmed through. Remove the skillet from the heat if the pasta is not ready, so the lobster does not overcook.
- Toss the pasta with the sauce.
Return the skillet to medium-low heat if needed. Add the drained pasta and toss well. Simmer for 1–2 minutes, until the pasta absorbs some of the sauce. Add reserved pasta water a splash at a time if the sauce needs loosening; simmer briefly if it needs to thicken. Remove the lemon peel, then toss in the lemon juice and fresh herbs.
- Serve.
Divide the pasta among bowls. Finish with extra lemon juice and chopped herbs, and serve immediately.
Notes
- Cook the lobster just until opaque and tender; overcooking can make it tough.
- Cooked lobster meat works as a convenient substitute for raw lobster tails. Add it near the end and warm it gently.
- Reserve pasta water before draining. Its starch helps loosen the sauce and bind it to the pasta.
- Seafood stock gives the sauce a deeper flavor, but vegetable stock can be used instead.
- Use care when slicing garlic with a mandoline, or slice it thinly with a sharp knife.
