Pasta made with lobster and topped with more lobster. Garlicky butter sauce coats the pasta in this handmade lobster dish. It’s a great alternative to eating out, and it’s a lot cheaper than dining out.
LOBSTER PASTA RECIPE
Lobster linguine is one of my favorite pasta meals. However, dining out costs a lot of money, and you only get a small portion of a lobster tail in return.
If you’re lucky, the lobsters will be in good condition.
For about $9.95/lb this week, I bought a live lobster from my neighborhood supermarket and made this restaurant-quality lobster pasta at home.
The total cost of this meal, which serves two people, is less than $20. It’s excellent and a lot less expensive than going out to eat.
HOW TO MAKE LOBSTER PASTA?
When I visited Cape Cod many years ago, I fell in love with this pasta.
That spaghetti has been in my mind for a long time. Spaghetti topped with lobster tail in a buttery lobster pasta sauce with garlic and lemon was a hit at our table!
This dish has an Asian flavor to it. To begin, I boiled the lobster and then sliced it into pieces.
I used Japanese sake (rice wine) and mirin (sweet rice wine) as seasonings for the butter sauce.
The final product is truly delectable, flavorful, and mouthwatering.
FREQUENTLY ASKED QUESTIONS
CAN I MAKE IT CREAMY?
- You certainly can. To make the sauce creamy, you need to add a small amount of whipping cream.
CAN I USE FROZEN LOBSTER?
- You certainly can. Before cooking, make sure the lobster is defrosted.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 617 calories.
With this recipe, what are its complementary dishes?
The following dishes will give you a restaurant-quality supper at home.
- SURF AND TURF
- HERB-ROASTED TOMATOES
- GARLIC BUTTER SAUTEED SPINACH
- 4 cloves garlic, minced
- 1 tablespoon lemon juice or to taste
- 3 dashes ground black pepper
- 1 tablespoon chopped parsley
- 2 tbsp. Japanese cooking sake or dry white wine
- 2 tablespoons unsalted butter
- 1 small tomato, cut into small cubes
- 2 tablespoons olive oil
- Shaved parmesan cheese, optional
- 1 1/2 lbs. live lobster or 6 oz. (170 g) lobster meat
- 8 oz. spaghetti
- 2/3 cup chicken broth
- Lemon wedges
- 1/2 teaspoon salt or to taste
- 1 tablespoon mirin, sweet rice wine, optional
- Cook the lobster for around 10 minutes in boiling water. Drain and remove the tail and claw meat. Make bite-sized chunks of the lobster tail meat.
- Cook the spaghetti according to the directions on the package. After you’ve drained, make a place for it.
- The butter and olive oil should be heated in a medium-sized skillet over medium-high heat. Toss the lobster meat with salt and pepper to taste, then add the garlic. Add the pasta and lobster to the skillet, and mix until everything is fully incorporated into the sauce.
- Incorporate the chicken broth, sake, and mirin into the mixture, and stir (if using). The sauce should slightly thicken after a few turns of the pasta in the pan. Stir in the tomatoes, parsley, and lemon juice until the spaghetti is thoroughly coated with these ingredients. If desired, remove the pasta from the pan, divide it between two plates, and top with shaved Parmesan cheese and lemon wedges. Before you eat the spaghetti, squeeze some lemon juice over it.