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30-Minute Buttery Lobster Pasta 🍤
Lobster sounds like a whole production. It isn’t. It’s spaghetti tossed with lobster in a butter-and-white-wine sauce, with burst cherry tomatoes and a squeeze of lemon so it never feels heavy — and it’s done in half an hour. That’s exactly why it lands on our table for anniversaries and ordinary Tuesdays alike. Enjoy & buon appetito!
Servings: 4 servings
Calories: 353kcal
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Ingredients
- 2 lobster tails about 1lb lobster meat
- 10 tbsp Land O Lakes® Salted Butter divided
- 1 tbsp olive oil
- 1/2 shallot chopped
- 4 garlic cloves minced
- 1/4 cup dry white wine
- 2 cups cherry tomatoes halved
- 10 oz spaghetti reserving 3 cups of pasta water
- 1/4 cup fresh parsley chopped
- 1 tbsp lemon juice
- 3 tbsp shrimp bouillon for cooking pasta
- Salt and pepper to taste
Instructions
- In a large pot, boil pasta water on medium-high. Once boiling, add 3tbsp shrimp bouillon (or salt). Cook pasta until al dente and set aside (toss with 1tbsp butter or 1tbsp oil to prevent sticking). *NOTE: keep 3 cups of the pasta water!
- In a large pan with sides, heat 8tbsp Land O Lakes® salted butter and 1tbsp olive oil on medium heat. Add lobster tail shells and cook for 5 minutes, or until red. Remove from the pan.
- Reduce heat to low. Add lobster meat and cook on low for about 5 minutes, or until lobster meat is white and pink. Remove lobster meat with a slotted spoon.
- Add shallot and garlic and cook for 2 minutes or until fragrant. Add white wine to deglaze the pan and cook for 2-3 minutes or until most of the wine has absorbed.
- Add tomatoes and cook for 15 minutes or until they start to blister and burst. Once done, add cooked pasta, lobster meat, 2tbsp Land O Lakes® salted butter, parsley and lemon juice. Mix to combine. Taste for salt and Enjoy!
Nutrition
Calories: 353kcal | Carbohydrates: 58g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 40mg | Sodium: 150mg | Potassium: 442mg | Fiber: 3g | Sugar: 4g | Vitamin A: 682IU | Vitamin C: 25mg | Calcium: 63mg | Iron: 2mg
Tried this recipe?Let us know how it was!
Tips for Making This Recipe
- Don’t overcook the lobster. It only needs a few minutes in the butter to stay tender.
- Cook the spaghetti just shy of al dente; it finishes in the sauce.
- Save a little pasta water to loosen the butter sauce into a glossy coat.
- Let the white wine cook off for a minute so the sauce is rounded, not sharp.
- Add the lemon off the heat so it stays fresh.
Frequently Asked Questions
How do I keep the lobster from going rubbery?
Pull it the moment it turns opaque. It only needs a couple of minutes in the butter, and it keeps cooking in the hot sauce after that.
Fresh or frozen lobster tails?
Both work. Thaw frozen tails all the way through and pat them dry, or they’ll water down your sauce.
What can I use instead of white wine?
A ladle of pasta water and a little extra lemon. You lose some depth, but it still tastes bright and buttery.
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