🦞 Ingredients
- 12 oz spaghetti or linguine
- 2 lobster tails (or 1 lb cooked lobster meat, chopped)
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 5 cloves garlic, minced
- 1 small shallot, finely chopped
- 1/2 tsp crushed red pepper flakes (optional)
- 1/2 cup dry white wine (or chicken broth)
- Juice of 1/2 lemon
- 1/2 cup grated Parmesan cheese
- Salt and freshly cracked black pepper, to taste
- Fresh chopped parsley, for garnish
- Lemon wedges, for serving
👩🍳 Instructions
- Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain, reserving 1/2 cup of pasta water. - Prepare Lobster Meat:
If using lobster tails, steam or boil them for 5–7 minutes until the shells turn bright red. Let cool slightly, then remove the meat and chop into bite-sized pieces. - Make the Garlic Butter Sauce:
In a large skillet, melt the butter and olive oil over medium heat. Add garlic and shallot; sauté for 2–3 minutes until fragrant and soft. Add red pepper flakes if using. - Deglaze and Simmer:
Pour in the white wine and lemon juice. Let it simmer for 2–3 minutes, allowing the alcohol to cook off and the sauce to reduce slightly. - Toss the Lobster In:
Add the chopped lobster meat to the skillet. Cook for 1–2 minutes just until warmed through. - Combine Pasta & Finish:
Add the cooked pasta to the skillet, tossing to coat in the buttery sauce. Stir in Parmesan cheese and a splash of reserved pasta water until silky and well combined. Season with salt and pepper to taste. - Garnish and Serve:
Sprinkle with fresh parsley, serve with lemon wedges, and enjoy immediately!
Want to make it extra rich? Stir in a splash of heavy cream or a dollop of mascarpone cheese in step 6. Let me know if you’d like a creamy version!