Steak & Lobster Spaghetti Recipe

Bring steak to room temperature

Remove the sirloin from the refrigerator 20–30 minutes before cooking so it comes to room temperature. Pat dry with paper towels.

Season both sides of the steak evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 3–4 minutes. Add 1 tbs olive oil and swirl to coat.

Sear the steak 3–4 minutes per side for medium-rare depending on thickness (internal temperature 125–130°F / 52–54°C). During the last 1 minute of cooking, add 1 tbs unsalted butter and baste the steak with the melted butter using a spoon.

Transfer the steak to a cutting board, tent loosely with foil and rest 8–10 minutes before slicing thinly against the grain.

If using live lobster tails: bring a pot of salted water to a rolling boil. Add tails and cook 5–7 minutes until shells are bright red and meat opaque. If using pre-cooked tails, warm them in simmering water 2–3 minutes or proceed to step below.

Cool enough to handle, then split each tail lengthwise with kitchen shears and remove the meat in one piece. Chop lobster meat into 1–1.5 inch chunks.

In a small skillet over low heat, melt 2 tbs unsalted butter. Stir in 1 tbs lemon juice, 1 tsp salt and 1/2 tsp black pepper. Add lobster chunks, toss to coat and warm for 1–2 minutes. Remove from heat and set aside.

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

While pasta cooks, heat a wide deep skillet or sauté pan over medium heat. Add 2 tbs extra-virgin olive oil. Add the minced shallot and cook 2–3 minutes until softened and translucent.

Add the 3 minced garlic cloves and 1/4 tsp red pepper flakes; cook 30–45 seconds until fragrant, careful not to brown the garlic.

Pour in 1 cup dry white wine and bring to a simmer. Scrape any browned bits from the pan and reduce the wine by about half, 3–4 minutes.

Stir in 1 tbs tomato paste and 1 cup tomato passata (or crushed tomatoes). Simmer gently for 4–5 minutes to marry flavors.

Lower heat and stir in 1/2 cup heavy cream, 1/2 cup grated Parmesan, 1 tsp salt and 1/2 tsp black pepper. Simmer 1–2 minutes until the sauce is slightly thickened.

Add the cooked spaghetti to the sauce along with 1/2 cup of the reserved pasta water. Toss or use tongs to coat the pasta thoroughly. Add additional reserved water, a tablespoon at a time, if needed to achieve a silky sauce that clings to the spaghetti.

Stir in 2 tbs chopped fresh parsley and adjust seasoning to taste.

Slice the rested steak thinly against the grain into bite-sized strips.

Gently fold the warm lobster chunks into the sauced spaghetti so pieces distribute evenly, taking care not to break them up.

Arrange pasta on warmed serving plates. Fan sliced steak over the top of each portion or place alongside as preferred.

Finish with 1 tsp lemon zest, a drizzle (1 tsp) of extra-virgin olive oil, and scatter torn basil leaves (optional). Sprinkle additional grated Parmesan and a few more chopped parsley leaves if desired.

Serve immediately so steak retains its warmth and lobster remains tender.