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Lobster Spaghetti 🦞 I love seafood in pasta and this right here is one of my favorite recipes lately! So, if you are a seafood lover, this one is for YOU! I made this for my husband because we were having a date night in, and he was obsessed.
If you loved this recipe, check out my Lobster Orzo recipe!
Why You’ll Love Lobster Spaghetti
This pasta is so rich and delicious! The harissa adds a spicy and smokey touch to the dish and it adds so much flavor! Also, the caramelizing of the lemon along with the shallot and garlic is a MUST, trust me… It’s a game changer.
How To Prepare Lobster Spaghetti
🦞 First, get the lobster meat out of the shells. Tie the shells in a cheesecloth with an onion. Then, chop the lobster tails into large chunks.
🧅 Secondly, add the lobster and onion bundle into boiling salted water and cook for about 30 minutes.
🍋 Preheat a pan for 2 minutes on high, lower to medium high. Then, add a bit of olive oil and the lemon, flesh side down.
🧄 Then, caramelize the lemon for 3 minutes on med high. Lower to medium and add shallot and garlic. Sauté until soft, about 5 minutes. Making sure they don’t burn.
🥘 Deglaze the stuck on bits with the lemon and squeeze the ‘caramelized’ juice. Then, remove from pan.
🍷 Then, add in harissa paste and raise heat to medium high. Sauté for 2 minutes and add wine. Reduce by half.
🧂 Add in lobster with a bit of seasoned salt and let it cook for 2 minutes, you don’t want it fully done because it’ll continue to cook.
💧 Then, remove the lobster shell onion bundle from the water removing any white foam left behind on the top.
🔥 Boil the spaghetti in that water until almost al dente.
🌟 Then, add in pasta to the lobster sauce with pasta water to taste, I did about 1/3 cup. Cook for another 2-3 minutes. Turn heat off.
🌿 Add in herbs, lemon zest and butter. Mix really well to get it super creamy.
🍝 Lastly, serve it with a drizzle of olive oil, herbs and black pepper.
Substitutions and Variations
- Herbs are always very easy to swap for your favorites or which ever ones you have on hand.
- You can use any type of pasta you like instead of spaghetti.
- You can use crab meat instead of lobster.
- You can use broth or non-alcoholic wine (Giesen has a great selection) instead of wine.
Chef Nadia’s Tip
Insert a spoon inside the lobster tail to ‘loosen up’ and separate the meat from the shell so it’ll be easier to scoop out.
Similar Recipes
Common Questions
I use Mina Harissa.
you can use crab meat instead of lobster.
You can use broth or non-alcoholic wine (Giesen has a great selection) instead of wine.
Yes of course! You can use any type of pasta you like instead of spaghetti.
Lobster Spaghetti
Ingredients
- 3-8 oz lobster tails
- 1 onion, halved
- 2 lemons, 1 halved and 1 for zest
- 2 large shallots, about 1/2 cup total, finely chopped
- 2 garlic cloves, minced
- 1/2 cup white wine
- 5 tbsp unsalted butter
- 1/4 cup harissa paste, plus 1 tbsp
- 2 tbsp fresh tarragon
- 3 tbsp chives, more for topping
- 3 tbsp fresh parsley, more for topping
- 8 oz spaghetti
- Black pepper, to taste
- Olive oil , to taste
Directions
- First, get the lobster meat out of the shells. Tie the shells in a cheesecloth with an onion. Then, chop the lobster tails into large chunks.
- Secondly, add the lobster and onion bundle into boiling salted water and cook for about 30 minutes.
- Preheat a pan for 2 minutes on high, lower to medium high. Then, add a bit of olive oil and the lemon, flesh side down.
- Then, caramelize the lemon for 3 minutes on med high. Lower to medium and add shallot and garlic. Sauté until soft, about 5 minutes. Making sure they don’t burn.
- Deglaze the stuck on bits with the lemon and squeeze the ‘caramelized’ juice. Then, remove from pan.
- Then, add in harissa paste and raise heat to medium high. Sauté for 2 minutes and add wine. Reduce by half.
- Add in lobster with a bit of seasoned salt and let it cook for 2 minutes, you don’t want it fully done because it’ll continue to cook.
- Then, remove the lobster shell onion bundle from the water removing any white foam left behind on the top.
- Boil the spaghetti in that water until almost al dente.
- Then, add in pasta to the lobster sauce with pasta water to taste, I did about 1/3 cup. Cook for another 2-3 minutes. Turn heat off.
- Add in herbs, lemon zest and butter. Mix really well to get it super creamy.
- Lastly, serve it with a drizzle of olive oil, herbs and black pepper.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
