Lobster Spaghetti Recipe

Prepare lobster and prawns

If using live lobster, cook (boil/steam) 1 small lobster (about 1 lb) for 8–10 minutes until fully cooked; cool slightly, remove meat from tail and claws and chop into bite-size pieces to yield about 1 cup. If using pre-cooked lobster, simply chop into bite-size pieces. Pat prawns dry and season lightly with salt and pepper.

Sear prawns: heat a large wide sauté pan over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter. When butter foams, add prawns in a single layer and cook 1½–2 minutes per side until just opaque and pink. Remove prawns to a bowl and set aside. Do not overcook—they will finish cooking in the sauce.

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add spaghetti and cook until just shy of al dente (about 1–2 minutes less than package directions). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

In the same large sauté pan used for prawns, reduce heat to medium and add 4 tablespoons butter. When melted, add minced shallots and cook gently 2–3 minutes until translucent (do not brown). Add minced garlic and red pepper flakes and cook 30 seconds until fragrant.

Deglaze the pan with white wine: pour in 3/4 cup dry white wine and increase heat to medium-high. Scrape any browned bits from the bottom and simmer until wine is reduced by half (about 3–4 minutes).

Add lobster or seafood stock (3 oz) and lemon juice (2 tbsp). Bring sauce to a gentle simmer and cook 2–3 minutes to integrate flavors.

Add halved cherry tomatoes to the simmering sauce and cook 2–3 minutes until they begin to soften but still hold shape.

Return the seared prawns to the pan along with chopped lobster meat. Stir to combine and simmer 1–2 minutes to warm through (lobster should be heated but not overcooked).

Add the drained spaghetti to the pan with the sauce. Toss gently to combine, adding up to 1/2 cup of reserved pasta water as needed to loosen and emulsify the sauce. Stir in remaining 2 tablespoons butter, lemon zest (1 tsp), chopped parsley (reserve a tablespoon for garnish), and adjust seasoning with 1 tsp salt and 1 tsp freshly ground black pepper.

Taste and adjust acidity/salt: add a splash more lemon juice or a pinch more salt if desired. If a silkier finish is desired, stir in grated Parmesan (optional) at this point.

Plate: divide pasta among 4 warmed plates (serves 4). Top each portion with any reserved parsley and an extra drizzle of olive oil or melted lobster-lemon butter if desired. Serve immediately with lemon wedges on the side.