Lobster Spaghetti Recipe

Prepare lobster

If lobster is live, bring a large pot of salted water to a rolling boil and blanch lobster for 2 minutes to par-cook, then transfer to an ice bath. Remove meat from tail and claws, keeping shells for stock if desired. Roughly chop meat into large bite-sized pieces. Reserve shells separately.

Prepare prawns

If prawns are raw, pat dry, season lightly with 1/4 tsp salt and 1/8 tsp pepper. Keep chilled until ready to cook.

Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente according to package instructions (usually 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside briefly.

Meanwhile, heat 1 tbs olive oil in a large sauté pan over medium heat. Add minced shallots and cook, stirring, until softened and translucent, about 2–3 minutes. Add garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Add halved cherry tomatoes and cook until they start to soften and release juices, about 3–4 minutes. Stir in red pepper flakes and lemon zest, and cook 30 seconds more.

Increase heat to medium-high. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce by about half, 2–3 minutes.

Add the seafood stock (or water + bouillon), bring to a simmer and let reduce slightly for 2 minutes. Lower heat to medium-low and whisk in 4 tbs of butter, one cube at a time, until incorporated to make a glossy base. Stir in the heavy cream and lemon juice and warm through; do not boil.

Add lobster shells (optional) during the reduction step for deeper flavor, then remove shells before finishing the sauce.

Add the chopped lobster meat and prawns to the sauce. Cook gently for 2–3 minutes until prawns are pink and lobster is warmed through (do not overcook).

Add the drained spaghetti to the pan along with 1–2 tbs olive oil, the remaining 2 tbs butter, and 1/2 cup reserved pasta water. Toss everything together over low heat until pasta is coated in the sauce. If the sauce seems tight, add additional reserved pasta water, 1–2 tbs at a time, until desired consistency is reached.

Stir in chopped Italian parsley and adjust seasoning with kosher salt and freshly ground black pepper to taste.

Plate the lobster spaghetti, spooning extra sauce and any cherry tomato pieces over the top. Finish with remaining lemon zest, a light sprinkle of grated parmesan if using, and a drizzle of olive oil. Serve immediately with lemon wedges on the side.