Jul 13 2026
Restaurants›Ballast Point Brewing›Lobster “spaghetti” Recipe

Lobster “spaghetti” Recipe

Inspired by Ballast Point Brewing
Time1h 30m
Serves2

Butter Poached Lobster, Roasted Spaghetti Squash, Paddlefish Caviar, Sauce Américaine, Breadcrumbs

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Ingredients

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Lobster

Spaghetti Squash

Sauce Américaine

Toppings

Method

Cooking Lobster

  1. 1

    Butter Poach Lobster

    In a saucepan, melt the unsalted butter over low heat. Add the lobster tails and poach for about 6-8 minutes until cooked through.

  2. 2

    Remove the lobster tails from the butter, season with salt and black pepper, and set aside.

Roasting Spaghetti Squash

  1. 3

    Prepare Spaghetti Squash

    Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half, scoop out the seeds, and brush the inside with olive oil. Season with salt and pepper.

  2. 4

    Place the squash cut-side down on a baking sheet and roast for 30-40 minutes, or until the flesh is tender.

  3. 5

    Once roasted, use a fork to scrape the flesh into strands resembling spaghetti.

Making Sauce Américaine

  1. 6

    Sauté Aromatics

    In a saucepan, heat olive oil over medium heat. Add minced shallots and garlic, sauté until soft.

  2. 7

    Add fish stock and bring to a boil, then lower the heat and simmer for 10 minutes.

  3. 8

    Stir in heavy cream, salt, and black pepper. Simmer until slightly thickened.

Assembly

  1. 9

    Plate the Dish

    On a plate, add a serving of roasted spaghetti squash. Top with butter poached lobster.

  2. 10

    Drizzle with Sauce Américaine, then garnish with paddlefish caviar, breadcrumbs, and chopped parsley.

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