Name: JOEY Bellevues Lobster Spaghetti Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 pieces Atlantic lobster tails (meat removed and shells reserved); 8 pieces Prawns (16/20 size, peeled, deveined, tails on optional); 12 oz Spaghetti; 2 tbs Kosher salt (for pasta water); 6 tbs Unsalted butter; 2 tbs Extra-virgin olive oil; 2 pieces Shallots, finely minced; 3 pieces Garlic cloves, thinly sliced; 1 cup Cherry tomatoes, halved; 3 fl oz Dry white wine (e.g., Sauvignon Blanc); 1 cup Low-sodium fish stock or lobster stock; 1.5 tbs Fresh lemon juice; 1 tsp Lemon zest; 1 cup Italian parsley, finely chopped; 1 tsp Red pepper flakes; 1 tsp Salt; 0.5 tsp Freshly ground black pepper; 4 tbs Cold unsalted butter (cubed); 1 cup Lobster shells, crushed (from 2 tails); 2 cup Water (for quick shell simmer); 0.25 cup Grated Parmesan (optional); 2 tbs Extra parsley for garnish; 4 pieces Lemon wedges

Method

Prepare Pasta

Bring a large pot of water to a rolling boil. Add 2 tablespoons kosher salt. Add spaghetti and cook until al dente according to package directions (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Make Quick Lobster Stock

Simmer shells

While pasta cooks, place crushed lobster shells in a medium saucepan with 2 cups water. Bring to a gentle simmer, lower heat and simmer 8 minutes to extract flavor. Strain through a fine-mesh strainer, pressing shells to extract liquid. Discard shells and reserve 1 cup of lobster stock; if you have less, top with additional fish stock to reach 1 cup.

Cook Seafood

Pat lobster meat and prawns dry and season lightly with salt and pepper. In a large heavy skillet over medium-high heat, add 1 tablespoon olive oil. Sear prawns 1–1½ minutes per side until just pink and opaque; remove and set aside. Add lobster meat and sear 1–2 minutes per side until just warmed through and slightly browned; remove and keep warm. (They will finish cooking in the sauce.)

Build Sauce

In the same skillet over medium heat, add remaining 1 tablespoon olive oil and 2 tablespoons butter. Add minced shallots and cook, stirring, until softened and translucent, about 2–3 minutes. Add sliced garlic and red pepper flakes; cook 30–45 seconds until fragrant but not browned.

Add halved cherry tomatoes and cook, stirring, 2–3 minutes until they begin to soften and release juices.

Pour in 3 fl oz white wine and increase heat to medium-high. Scrape up any browned bits from the pan and simmer until wine is reduced by about half, 2–3 minutes.

Add reserved lobster stock (or fish stock) and bring to a gentle simmer. Cook 3–4 minutes to slightly reduce and concentrate flavors.

Finish Lobster-Lemon Butter & Combine

Reduce heat to low. Whisk in cold cubed butter, one tablespoon at a time, to emulsify and create a glossy sauce (this is the lobster-lemon butter). Stir in lemon juice and lemon zest. Taste and adjust seasoning with salt and freshly ground black pepper.

Add cooked spaghetti to the skillet along with 1/2 cup reserved pasta water. Toss to coat, adding more pasta water a tablespoon at a time if needed to reach a silky consistency.

Fold in seared lobster meat and prawns, gently tossing just until heated through, 1–2 minutes. Stir in chopped Italian parsley and 2 tablespoons butter for extra gloss if desired.

Plate & Garnish

Divide spaghetti among 4 plates. Arrange lobster pieces and prawns on top. Spoon any remaining sauce over the pasta. Sprinkle with remaining parsley, grated Parmesan if using, and a light squeeze of lemon. Serve immediately with lemon wedges on the side.