Lobster Spaghetti Recipe

Prep lobster and prawns

If lobster tails are whole, split shells lengthwise, remove meat and roughly chop into 1-inch pieces. Reserve shells for quick stock if using. Pat lobster meat and prawns dry with paper towels and season lightly with a pinch of salt and pepper.

If using raw prawns, leave tails on for presentation or remove; devein and rinse, pat dry.

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz spaghetti and cook until just al dente according to package directions (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

In a wide, deep skillet or sauté pan over medium heat, add 1 tablespoon olive oil and 2 tablespoons butter. Add reserved lobster shells (if using) and cook 2–3 minutes, crushing them lightly with a wooden spoon to release flavor. Add 2 tablespoons white wine and 2 tablespoons stock, simmer 3–4 minutes to reduce slightly, then remove shells with tongs and discard.

Add the remaining 1 tablespoon olive oil to the pan. Add minced shallots and sauté over medium heat until translucent, about 2–3 minutes. Add garlic and cook 30–45 seconds until fragrant—do not brown.

Pour in the remaining white wine (about 1 tablespoon) and 1–2 tablespoons stock. Bring to a gentle simmer and reduce by half, about 1–2 minutes.

Lower heat to medium-low and add 4 tablespoons butter to the pan, stirring until it melts into the aromatics. Add chopped lobster pieces and prawns in a single layer. Cook prawns about 1–2 minutes per side (depending on size) until opaque and just cooked through; lobster needs only 1–2 minutes to warm through if already cooked (raw lobster will take a bit longer, approx. 3–4 minutes). Do not overcook—seafood should be tender.

Stir in halved cherry tomatoes and continue to cook 1–2 minutes to soften them slightly and release juices into the sauce.

Reduce heat to low. Stir in remaining 4 tablespoons butter, heavy cream (2 tbs) if using, lemon juice (1 tbsp) and lemon zest. Whisk or swirl the pan to emulsify the butter into a silky sauce. If sauce seems too thick, add reserved pasta water 1–2 tablespoons at a time until desired consistency is reached.

Season sauce with sea salt, freshly ground black pepper, and red pepper flakes to taste. Stir in chopped Italian parsley, reserving a small amount for garnish.

Add cooked spaghetti directly to the pan with the sauce and toss gently with tongs or two forks until pasta is evenly coated and the lobster and prawns are distributed. Warm together 1 minute so flavors marry. If necessary, add additional pasta water to loosen the sauce.

Divide pasta among 4 warmed plates (or bowls). Spoon any remaining lobster bits and sauce on top. Sprinkle with extra chopped parsley and, if desired, 1 tablespoon grated Parmigiano-Reggiano per serving. Finish with a light drizzle of extra-virgin olive oil and a final squeeze of lemon if desired.

Serve immediately while hot.