Buttery Lobster Spaghetti With White Wine-Tomato Sauce Recipe
Prep Time:
10 minutes
Cook Time:
32 minutes
Servings:
4 Servings
Ingredients
  • 4 uncooked lobster tails
  • 4 tablespoons butter, divided
  • 1 large garlic clove, crushed
  • 1 cup tomatoes, deseeded and diced
  • ½ cup white wine
  • 1-2 pinches chili flakes
  • 10 ounces uncooked spaghetti
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • salt, to taste
  • pepper, to taste
Directions
  1. Using a sharp pair of scissors, cut the shell down both sides of the underbelly of the lobster tails.
  2. Peel the shell back and then carefully pull out the lobster meat, discarding the shells or setting them aside for another use.
  3. Slice the lobster meat into roughly 1-inch-sized pieces.
  4. Heat up 2 tablespoons of butter in a large pan over medium heat.
  5. Add the lobster meat to the pan and fry for 3 to 4 minutes, until just cooked through.
  6. Remove the lobster from the pan and set aside.
  7. Add the crushed garlic to the pan and cook for 30 seconds.
  8. Add the chopped tomatoes to the pan along with the white wine and a pinch or two of chili flakes, depending on your spice preference.
  9. Let the mixture simmer for 10 minutes until the wine has reduced and the tomatoes are soft.
  10. Meanwhile, bring a large saucepan of salted water to a boil and add in the spaghetti. Cook for 8 to 10 minutes, or according to package instructions, until al dente.
  11. Drain the spaghetti, reserving 1 cup of pasta water.
  12. Add the cooked spaghetti, along with 2 tablespoons of butter, to the pan with the wine and tomatoes.
  13. Mix to combine everything and add enough of the pasta water to form a glossy sauce on the spaghetti. You may not need the entire cup of pasta water.
  14. Toss in the cooked lobster, fresh lemon juice, parsley, basil, and salt and pepper to taste.
  15. Serve immediately, topped with a few more fresh herbs if desired.