Luxurious garlic lobster pasta is loaded with succulent lobster meat, and the flavors of classic aglio e olio pasta and topped with breadcrumbs for an elegant dish that comes together in only 20 minutes.
Lobster Pasta Recipe
If you’re looking for a restaurant-worthy pasta and lobster recipe, this is the one to make. It’s decadent yet light and the lobster pasta sauce is loaded with the ingredients used to make Aglio e Olio – garlic, a hint of spice from red pepper flakes, and olive oil. The combination compliments the lobster flavor and is simply sublime.
If you’re looking for a cream-based sauce, whip up a batch of this Lobster Ravioli Sauce to use instead.
Best Lobster Meat To Use
The best lobster meat for lobster pasta comes from the claw and knuckle, as they offer a combination of tenderness and sweetness. It’s the same meat I use when making Lobster Cakes.
Knuckle Meat – Meat from the knuckle is the most flavorful and tender part of the whole lobster.
Claw Meat – meat from the claw is more tender and delicate than the tail, and its slightly briny taste enhances the pasta flavor.
Lobster Tails – Of course, you can use cooked lobster tails. The meat holds its shape well and is easy to prepare.
Make sure the lobster meat is fully thawed and cooked before using. Here’s a quick guide on How To Thaw Lobster.
How To Cook The Lobster
There are numerous ways to cook lobster for this dish, depending on what cut you’re using.
Baked lobster, butter-poached lobster, and sous vide lobster tails are great cooking styles to use to cook lobster tails. The quickest and easiest method to cook any type of lobster meat, however, is to steam it.
To steam lobster tails, fill a large pot with 2″ of water and add a steamer basket. When the water boils place the tails in the basket, shell side down. Steam for 5-10 minutes, until the internal temperature is 140°F (60°C). The total time depends on the size of the lobster tails.
To steam lobster claws and knuckles, fill a large pot with 2″ of water and add a steamer basket. When the water boils place the meat in the basket. Steam for 8-10 minutes, until the internal temperature is 140°F (60°C).
Recipe Tips and Variations
After several rounds of testing this delicious seafood pasta dish, I have a few tips for you to remember when cooking.
- You can use any shape noodle you prefer. I recommend: spaghetti, bucatini, linguine and angel hair pasta.
- Add a generous amount of salt to the boiling water.
- Make sure to cook the pasta al dente only. You won’t want mushy pasta.
- Omit the red pepper flakes if heat isn’t your thing. Add a bit more if you like things extra spicy.
- Consider adding a dash of Truffled Salt for even more richness.
- Instead of using store bought breadcrumbs, whip up a batch of Pangrattato to use instead.
Pasta and Lobster Side Dish Ideas
While most pasta recipes are great as a stand-alone dish, you can always serve them next to crab legs, garlic bread, or a side salad.
Where To Buy
When making recipes with lobster meat, I purchase lobster meat from Lobster Anywhere (Not an affiliate/referral link). I highly recommend buying from a reputable source rather than a grocery store.
Storage & Reheating Tips
Leftover lobster spaghetti can be stored in an airtight container in the refrigerator for up to 3 days. Reheating garlic lobster pasta requires a gentle approach to keep the lobster tender and the sauce creamy.
Reheat on The Stovetop (Best Method) – Add a splash of broth or water and heat over medium-low, stirring occasionally until warm throughout.
Reheat In The Microwave (Quickest Method) – Transfer to a microwave-safe bowl and add a splash of broth or water. Cover with a damp paper towel and heat in 30-second intervals, stirring between each, until warm throughout.
Drink Pairings
When serving pasta with lobster, pour a glass of chardonnay, pinot grigio, sauvignon blanc, or Prosecco. For more options, check out my list of the best wine pairings for lobster.
Lobster Pasta with Toasted Breadcrumbs
Luxurious garlic lobster pasta is loaded with succulent lobster meat, and the flavors of classic aglio e olio pasta and topped with breadcrumbs for an elegant dish that comes together in only 20 minutes.
Servings: 4 servings
Calories: 317kcal
Cost: $20
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Ingredients
- 3 tbsp olive oil, divided
- ¼ cup breadcrumbs
- 6 oz spaghetti (*Note 1)
- 12 cloves garlic, sliced
- 1 tsp red pepper flakes
- 2 tbsp chopped fresh parsley, divided
- 1 lb cooked lobster meat, chopped (*Note 2)
- sea salt, to taste
Instructions
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Pre-heat a large skillet with 1 tbsp of olive oil over medium heat. Add the breadcrumbs and toast until golden brown, stirring frequently. Set aside.
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Bring a large pot of salted water to boil. Add the spaghetti and cook until al dente (reference the back of the pasta package for exact cook time). Drain, reserving 1/2 cup of pasta water.
6 oz spaghetti
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While the pasta is cooking, pre-heat a large skillet, with the remaining olive oil, over medium heat. Add the garlic slices and cook for about 1 minute, until light brown and soft, stirring frequently. Stir in the red pepper flakes, 1 tbsp of parsley, and 1/3 cup of the reserved pasta water. Bring the sauce to a simmer, stirring frequently.
3 tbsp olive oil, divided, 1 lb cooked lobster meat, chopped, 12 cloves garlic, sliced
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Transfer the drained pasta to the skillet. Use a pair of tongs to toss the pasta in the sauce. Add the lobster meat and toss until the noodles and meat are coated in the sauce. Add the remaining reserved pasta water, if needed.
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Transfer to individual serving bowls, top with toasted breadcrumbs and the remaining parsley, and serve.
Notes
Note 2 – Meat from lobster claws, knuckles, tail, or a combination all work well.
Nutrition
Calories: 317kcal | Carbohydrates: 40g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated 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
