Creamy Lobster Spaghetti
A luxurious and impressive Creamy Lobster Spaghetti that feels restaurant-quality but is surprisingly simple to make at home. Features a velvety rich sauce with sweet, tender lobster chunks clinging to perfectly cooked pasta.
Ingredients
- 4 lobster tails (about 6 oz each) n1 lb spaghetti n1 ½ cups heavy cream n2 shallots, finely minced n4 cloves garlic, minced n4 tablespoons unsalted butter, divided n½ cup dry white wine n1 cup Parmesan cheese, grated n¼ cup fresh parsley, chopped n1 lemon (zest and juice) nSalt and black pepper to taste n½ teaspoon paprika (optional)
Instructions
- Prepare the lobster by cutting through the top shell lengthwise and loosening meat from shell nCook lobster in 2 tbsp butter for 2-3 minutes per side, then remove and set aside nCook spaghetti in boiling salted water until al dente, reserving 1 cup pasta water nSauté shallots and garlic in remaining butter until soft and fragrant nDeglaze with white wine and reduce by half nAdd heavy cream and Parmesan cheese to create sauce nAdd reserved pasta water if sauce is too thick nChop cooked lobster into bite-sized pieces nCombine cooked spaghetti with sauce in skillet nFold in lobster meat and half the parsley nFinish with lemon juice, zest, and remaining parsley nServe immediately with extra Parmesan
Notes
Salt pasta water generously like the sea nDo not overcook lobster to prevent toughness nReserve starchy pasta water for sauce consistency nUse freshly grated Parmesan for smoother sauce nReheat gently in skillet with splash of cream or broth nBest served fresh, not recommended for freezing
Nutrition
Calories: 680kcalCarbohydrates: 58gProtein: 38gFat: 32gSaturated Fat: 19gCholesterol: 185mgSodium: 980mgFiber: 3gSugar: 6g
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