Steak & Lobster Spaghetti Recipe

Bring a large pot of water to a rolling boil. Season generously with 1 tablespoon salt. Add spaghetti and cook according to package directions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the spaghetti and set aside. Toss with 1 teaspoon olive oil if desired to prevent sticking.

Bring the steak to room temperature for 20–30 minutes before cooking. Pat dry with paper towels. Season both sides with 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon garlic powder.

Heat a heavy skillet (cast-iron preferred) over high heat until very hot. Add 1 tablespoon olive oil. When oil is shimmering and just starting to smoke, add the steak. Sear without moving for 2–3 minutes to develop a brown crust, then flip and sear 2 minutes more for medium-rare (adjust time for thickness).

During the last minute of cooking, add 1 tablespoon butter to the pan and tilt the pan to baste the steak with the melted butter. Remove the steak to a cutting board and rest 5–7 minutes before slicing thinly against the grain into bite-sized strips.

If using frozen pre-cooked lobster meat, thaw in the fridge and pat dry. If using raw lobster tails, split the shells and remove meat, or butterfly tails and remove meat; chop into bite-sized pieces.

In a small skillet over medium heat, melt 2 tablespoons unsalted butter. Add lobster pieces, a pinch of salt, 1/4 teaspoon black pepper and 1 tablespoon lemon juice. Sauté just until lobster is opaque and warmed through, about 1–2 minutes for pre-cooked meat or 3–4 minutes for raw pieces. Remove from heat and keep warm.

Cook aromatics

Wipe out the steak pan or use a clean large sauté pan. Over medium heat, add 2 tablespoons unsalted butter and 1 tablespoon extra-virgin olive oil. When butter foams, add the minced shallot and sauté 2–3 minutes until softened and translucent. Add the minced garlic and red pepper flakes; cook 30–45 seconds until fragrant but not browned.

Deglaze

Add 1/2 cup dry white wine to deglaze the pan, scraping up any browned bits from cooking the steak. Simmer 2–3 minutes until the wine is reduced by about half.

Build the sauce

Stir in 1 tablespoon tomato paste and cook for 1 minute to remove raw flavor. Add 1/2 cup heavy cream and bring to a gentle simmer. Taste and season with 3/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper. If the sauce seems too thick, add up to 1/2 cup reserved pasta water to reach desired consistency.

Finish

Stir in 2 tablespoons chopped fresh parsley and 1 teaspoon lemon zest. Remove sauce from heat, then fold in the cooked lobster pieces and sliced steak, coating them gently to warm and distribute evenly. If needed, add a splash of reserved pasta water to loosen sauce so it coats the pasta.

Add the drained spaghetti to the pan with the sauce and toss vigorously for 1–2 minutes so the pasta absorbs sauce and everything is well combined. If the pasta seems dry, add additional reserved pasta water, 1 tablespoon at a time, until saucy but not soupy.

Stir in 1/2 cup grated Parmesan cheese until incorporated (reserve a little for serving). Adjust seasoning to taste with extra salt, pepper, or lemon juice if desired.

Divide the spaghetti among warm plates. Garnish with remaining chopped parsley and extra Parmesan. Serve with lemon wedges on the side.