Delicate lobster meat paired with sweet cherry tomatoes, fresh parsley, and a sprinkle of Parmesan cheese, served over perfectly cooked spaghetti for an indulgent, seafood-inspired pasta dish.
📝 Ingredients:
8 oz (225g) spaghetti
2 lobster tails, shelled and chopped into large pieces
2 tablespoons olive oil
4 cloves garlic, minced
1 cup cherry tomatoes, halved
1/2 teaspoon red pepper flakes (optional for heat)
1/4 cup white wine (or chicken broth)
2 tablespoons unsalted butter
Salt and pepper to taste
1/4 cup fresh parsley, chopped
1/4 cup grated Parmesan cheese
Lemon wedges for serving
🍴 Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
Sauté the Lobster:
In a large skillet over medium-high heat, heat 1 tablespoon of olive oil.
Add the lobster pieces and cook for 3-4 minutes, turning until the lobster is opaque and cooked through. Remove the lobster from the skillet and set aside.
Cook the Cherry Tomatoes:
In the same skillet, add the remaining 1 tablespoon of olive oil.
Add the garlic and sauté for 1 minute until fragrant.
Add the cherry tomatoes and red pepper flakes (if using). Sauté until the tomatoes begin to soften, about 4-5 minutes.
Deglaze the Pan:
Pour in the white wine (or chicken broth) and allow it to reduce for 2-3 minutes. Stir in the butter and season with salt and pepper to taste.
Combine Everything:
Return the lobster to the skillet and toss with the cooked spaghetti. If needed, add a bit of reserved pasta water to loosen the sauce.
Stir in the fresh parsley.
Serve:
Plate the pasta, top with grated Parmesan cheese, and serve with lemon wedges. Garnish with additional parsley if desired.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
