Lobster Spaghetti

Yield

• 2 servings

Total Time

• Prep: 15 minutes
• Cook: 25 minutes

Ingredients

Pasta

• 200g spaghetti
• Salt

Lobster

• 1 lobster tail (or 2 small halves)
• Olive oil
• Salt & pepper

Sauce

• 3 tbsp olive oil
• 3 cloves garlic (sliced)
• 6–8 cherry tomatoes (halved)
• 50ml white wine
• 100ml seafood stock (or pasta water)

Finish

• Fresh basil
• Parsley (optional)
• Chili flakes (optional)
• Lemon zest (optional)

Instructions

Step 1: Cook Pasta

• Boil spaghetti in salted water until al dente
• Reserve pasta water

Step 2: Cook Lobster

• Slice lobster shell open
• Season lightly
• Sear in olive oil (cut side down first)
• Cook 3–4 minutes → just until opaque

👉 Don’t overcook — lobster turns rubbery fast

Step 3: Build Sauce

• In same pan: garlic + olive oil
• Add cherry tomatoes → cook until slightly softened
• Deglaze with white wine
• Add seafood stock

Step 4: Combine

• Add spaghetti + a splash of pasta water
• Toss until glossy and emulsified

Step 5: Plate

• Twirl pasta neatly
• Place lobster on top or beside
• Garnish with basil + olive oil drizzle

Flavor Profile

• Sweet, delicate lobster
• Light garlic & olive oil base
• Slight acidity from tomatoes
• Fresh herbal finish

Chef Tips

• Keep sauce light → don’t drown the lobster
• Use pasta water for that silky restaurant texture
• High heat, short cook = best flavor

Optional Upgrades

• Add butter at the end for richness
• Use bisque reduction for deeper lobster flavor
• Add saffron for luxury twist

Overall Vibe

This dish screams: fine dining but still approachable.
Clean plating, bright colors, and the lobster is the star — everything else just supports it.