The gorgeous garlic lobster pasta is packed with juicy lobster meat, with a classic Aglio e Olio Pasta flavor and topped with breadcrumbs for an elegant dish that comes together in just 20 minutes.
Lobster pasta recipe
If you’re looking for a suitable pasta and lobster recipe for a restaurant, this is what you’ll make. It is decadent yet light, and the lobster pasta sauce is packed with spice hints of agrio elio, garlic, red chili flakes, and ingredients used to make olive oil. This combination complements the flavor of lobster and is simply sublime.
If you are looking for a cream-based sauce, whip this batch of lobster rabio sauce to use instead.
Best lobster meat to use
Perfect for lobster pasta, lobster meat comes from the nails and knuckles, as it offers a combination of tenderness and sweetness. It’s the same meat that you use when making lobster cakes.
Knuckle Meat – The knuckle meat is the most flavorful and tender part of the entire lobster.
Claw Meat – The meat from the claws is softer and more delicate than the tail, and its slightly briny flavor enhances the pasta flavor.
Lobster Tail – Of course, you can use a cooked lobster tail. The meat holds its shape firmly and is easy to prepare.
Before using, make sure the lobster meat is completely thawed and cooked. Here’s a quick guide on how to thaw lobster:
How to cook lobster
There are many ways to cook lobster for this dish, depending on the cut you are using.
Baked lobster, butter poached lobster and Sue’s video lobster tail are the perfect cooking style for cooking lobster tails. However, the quickest and easiest way to cook any type of lobster meat is to steam it.
Fill the steam lobster tail with 2 inches of water into a large pot and add a steamer basket. Once the water boils, place the tail in a basket and place it down on the shell side. Steam for 5-10 minutes until the internal temperature reaches 140°F (60°C). The total time depends on the lobster tail size.
Fill the steam lobster claws and knuckles with 2 inches of water into a large pot and add a steamer basket. When the water boils, place the meat in a basket. Steam for 8-10 minutes until the internal temperature reaches 140°F (60°C).
Recipe Tips and Variations
After testing this delicious seafood pasta dish several times, here are some tips to remember when cooking.
You can use the noodle shape of your choice. Recommended: spaghetti, bucatini, ringin, angel hair pasta. Add plenty of salt to the boiling water. Cook the pasta al dente only. I don’t want mushy pasta. If the heat isn’t yours, omit the red chili flakes. If you like extra spicy stuff, add a little more. To make it even richer, consider adding a dash of truffle salt. Instead of using store-bought breadcrumbs, whip a batch of Pangrattato for use instead.
Pasta and lobster side dish ideas
Most pasta recipes are great as standalone dishes, but can be served anytime next to crab legs, garlic bread or side salads.
Where to buy it
When I make recipes with Lobster Meat, I buy Lobster Meat everywhere from Lobster (not an affiliate/referral link). I highly recommend buying from a reputable source, not from a grocery store.
Storage and reheating tips
The remaining lobster spaghetti can be stored in an airtight container in the fridge for up to 3 days. Reheating garlic lobster pasta requires a gentle approach to keeping the lobster soft.
Reheat in Stovetop (Best Method) – Add a splash of soup or water, heat to a medium low drop, stirring until occasionally warm.
Reheat in the microwave (fastest way) – Transfer to a microwave safe bowl and add a splash of soup or water. Cover with a wet paper towel, cover the heat at 30-second intervals, stirring between each one to warm the whole.
I’ll drink pairing
When serving lobster to pasta, pour a glass of Chardonnay, Pinot Grigio, Sauvignon Blanc, or Prosecco. For more options, check out our list of the best wine pairings for lobster.
Lobster pasta with toasted breadcrumbs
The gorgeous garlic lobster pasta is packed with juicy lobster meat, with a classic Aglio e Olio Pasta flavor and topped with breadcrumbs for an elegant dish that comes together in just 20 minutes.
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Serving: 4 Serving
calorie: 317kcal
Fee: $20
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Instructions
Preheat a large skillet over medium heat with 1 tablespoon of olive oil. Add the crumbs and toast until golden brown, stirring frequently. Please put it aside.
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente (see the back of the pasta package for exact cooking time). Reservations for drainage and 1/2 cup of pasta water.
6 oz spaghetti
While the pasta is cooked, preheat a large skillet with the remaining olive oil. Add the garlic slices and cook until light brown and tender, about 1 minute, stirring frequently. Stir in the red chili flakes, 1 tablespoon of parsley, and 1/3 cup of pre-ordered pasta water. Simmer the sauce and stir frequently.
3 tablespoons olive oil, split 1 pound of cooked lobster meat, minced, 12 cloves garlic, slices
Transfer the drained pasta to a frying pan. Throw the pasta into the sauce using a pair of tongs. Add lobster meat and toss until the noodles and meat are coated in the sauce. Add remaining reserved pasta water if necessary.
Move to individual serving bowls and toast the toasted bread crumbs and remaining parsley and serve.
Note
Note 2 – Meat from lobster claws, knuckles, tails, or combinations all work well.
nutrition
calorie: 317kcal | carbohydrates: 40g | protein: 12g | fat: 12g | Saturated fat: 2g | Polyunsaturated fat: 2g | January Saturated Fat: 8g | Trans Fat: 0.003g | cholesterol: 40mg | sodium: 197mg | potassium: 229mg | fiber: 2g | sugar: 2g | Vitamin A: 319iu | Vitamin C: 5mg | calcium: 69mg | iron: 1mg
