Lobster Pasta Recipe

Name: Lobster Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 large (2 pound) fresh lobster; 3 tablespoons butter; 1 large onion, chopped; 3 cloves garlic, chopped; 1 (28 ounce) can diced tomatoes; 4 tablespoons olive oil; 4 teaspoons salt; 1 teaspoon ground black pepper; 1 tablespoon ground cinnamon; 1 cup heavy cream; 1 (8 ounce) package dried spaghetti; 1 tablespoon butter; 1 clove garlic, minced; 1 bunch fresh parsley, chopped

Cook Time: 30 minutes

Ingredients:

1 large (2 pound) fresh lobster
3 tablespoons butter
1 large onion, chopped
3 cloves garlic, chopped
1 (28 ounce) can diced tomatoes
4 tablespoons olive oil
1/2 teaspoon salt, or to taste
1 teaspoon ground black pepper
1 tablespoon ground cinnamon, or to taste
1 cup heavy cream
1 (8 ounce) package dried spaghetti
1 tablespoon butter
1 clove garlic, minced
1 bunch fresh parsley, chopped

Directions:

Bring a large pot of water to a boil. Add lobster and cook for 6 to 8 minutes, until bright red.
As soon as the lobster starts cooking, melt 3 tablespoons of butter in a large skillet over medium heat. Add the chopped onion and garlic. Cook and stir to release the liquid, but avoid browning them.
When the lobster is done, remove it from the pot and place it on a cutting board. Use a large knife to cut it in half lengthwise. Place the lobster halves, meaty side down, into the skillet with the onions and garlic. Cook for about 3 minutes.
Meanwhile, bring another pot of water to a boil and season with a little salt. Add the spaghetti and cook for 8 minutes or until tender. To save time, you can cook the pasta in the lobster water since its already boiling; just add some salt to the water.
Add the diced tomatoes to the skillet and increase the heat to bring the mixture to a boil. Stir in olive oil, salt, black pepper, and ground cinnamon. Cook for 5 to 7 minutes, stirring constantly.
Slowly pour in the heavy cream while stirring continuously. The sauce will turn a beautiful pink color. Reduce the heat to medium-low, keeping it warm while you finish the pasta.
Drain the spaghetti and transfer it to a large serving plate. Stir in the remaining tablespoon of butter and minced garlic.
Pour the tomato sauce over the pasta and arrange the lobster halves on top. Sprinkle the entire dish with fresh parsley and serve.

Tips:

If you purchase an already cooked lobster, boil it for 3 to 4 minutes to warm it up.

Nutrition Facts (per serving):

Calories: 879
Total Fat: 49g (63% Daily Value)
Saturated Fat: 23g (117% Daily Value)
Cholesterol: 240mg (80% Daily Value)
Sodium: 3426mg (149% Daily Value)
Total Carbohydrate: 59g (22% Daily Value)
Dietary Fiber: 6g (20% Daily Value)
Total Sugars: 8g
Protein: 48g (96% Daily Value)
Vitamin C: 39mg (43% Daily Value)
Calcium: 283mg (22% Daily Value)
Iron: 8mg (47% Daily Value)
Potassium: 1204mg (26% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Lobster Pasta

Origin and History

The origins of Lobster Pasta are steeped in the traditions of coastal regions, particularly in New England, where lobster has long been a staple of local cuisine. While pasta itself is a product of Italian cuisine, the pairing of lobster with pasta likely emerged in the mid-20th century, influenced by the culinary exchange between Europe and America. In New England, lobsters were plentiful, and their rich, sweet flavor made them an ideal complement to the subtle taste of pasta. Today, lobster pasta can be found in both Italian trattorias and seaside restaurants across the globe, offering a luxurious yet accessible dining experience.

Regional Variations

Lobster Pasta recipes can vary widely based on local preferences and ingredients. In coastal New England, for instance, fresh lobster is often paired with a simple tomato-based sauce, while in Italy, a variety of regional influences come into play. In the south of Italy, you might find lobster pasta served with a rich, garlicky olive oil sauce, while in northern Italy, cream-based sauces are more common. The use of herbs, spices, and different types of pasta also varies depending on where the dish is made, with linguine, spaghetti, and fettuccine being some of the most popular choices.

How It Differs from Similar Dishes

While many seafood pastas feature shrimp, scallops, or clams, Lobster Pasta stands out due to the lobsters distinctive texture and flavor. Lobster meat is firmer and sweeter compared to other shellfish, which makes it a more indulgent addition to a pasta dish. In contrast to typical seafood pastas, which may use a white wine or olive oil-based sauce, Lobster Pasta often incorporates rich ingredients like cream and tomatoes, creating a velvety, pink sauce that complements the lobster perfectly. The slight hint of cinnamon in some recipes adds a unique twist that distinguishes this dish from more traditional seafood pasta offerings.

Where It's Typically Served

Lobster Pasta is often considered a special occasion dish, commonly served in upscale restaurants, especially those near coastal areas. It is a popular choice for romantic dinners, holiday meals, and celebrations such as New Year's Eve or anniversaries. While it can be made at home for a lavish family dinner, it is most commonly found in fine-dining establishments that specialize in seafood or Mediterranean cuisine. In Italy, Lobster Pasta is often a featured dish in seaside restaurants, where fresh, local lobster is readily available. In the U.S., it is a beloved dish in New England, where lobster is a culinary icon.

Interesting Facts

Lobster was once considered a "poor man's food" in the early 19th century because it was so abundant in coastal areas.
Over time, lobster became a symbol of luxury and exclusivity, particularly in fine dining, and is now often seen as a treat for special occasions.
In some recipes, a splash of white wine or sherry is added to enhance the lobsters natural sweetness and give the sauce a deeper flavor.
Although lobster pasta is traditionally made with fresh lobster, many people use lobster tails or even lobster substitutes like langoustine or imitation lobster, depending on availability and budget.

Whether youre indulging in a luxurious meal at a restaurant or preparing it for a special occasion at home, Lobster Pasta is a dish that combines the best of both worlds: the richness of lobster and the comfort of pasta. With its unique flavors and indulgent ingredients, its a recipe that is sure to impress and satisfy any seafood lover.

FAQ about Lobster Pasta Recipe

Leftover lobster pasta should be stored in an airtight container in the refrigerator. It will stay fresh for up to 2 days. When reheating, use a low heat setting to avoid overcooking the lobster and making it tough.

Yes, you can use frozen lobster. Just make sure to thaw it properly before cooking. If using frozen lobster tails, boil them for about 4 minutes after thawing to ensure they're cooked through.

Absolutely! This recipe works well with shrimp, scallops, or even crab. Just ensure that any seafood you use is cooked appropriately before adding to the sauce.

Yes, many people prefer to skip the cinnamon or use only a small pinch. If you don’t like the taste of cinnamon with seafood, feel free to omit it entirely or replace it with a different spice, such as nutmeg or cumin.

Spaghetti is the traditional pasta for this recipe, but you can also use linguine, fettuccine, or any long pasta. Just choose what you prefer or have on hand.

Yes, you can substitute heavy cream with half-and-half for a lighter version, or use a dairy-free cream alternative like coconut cream for a different flavor profile.

To avoid overcooking the lobster, cook it in boiling water only for 6-8 minutes until it turns bright red. Once added to the skillet, avoid cooking it for too long in the sauce; just enough to heat it through.

Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. When ready to serve, simply reheat the sauce and add the freshly cooked lobster and pasta.

To make this dish vegetarian, you can omit the lobster and use a vegetable-based protein such as mushrooms or tofu. The sauce will still be flavorful and work well with these substitutions.

A crisp white wine like Chardonnay, Sauvignon Blanc, or a dry Rosé pairs well with lobster pasta. For a richer flavor, you could opt for a light Pinot Grigio or even a glass of dry Sherry, which complements the sauce's flavors.

Comments

Aaron Lee

12/23/2023 02:34:28 AM

Review Rewritten: I have experimented with this recipe in two different ways and both turned out fantastic. The first time I made it, I couldn't find lobster so I used steak instead, cooked to medium rare, diced, and added to the sauce at the end. It was a hit. The second time, I used lobster and it was delicious as well. To enhance the flavor, I made a few modifications. I increased the amount of garlic, added extra butter, and included fresh chopped mushrooms. I reduced the cinnamon to just a hint, about half a teaspoon, as that was all that was needed. The secret ingredient that really elevated the dish was sherry (Marsala works too) - about a quarter cup made a world of difference. I also found that only a small amount of salt was necessary, as the suggested 2 teaspoons seemed excessive. For a smoother sauce, I used a 28 oz can of pureed tomatoes instead of diced. Freshly grated Parmesan on top added a nice finishing touch. I highly recommend trying this recipe with the sherry or steak substitution. It would be great to hear others' experiences with these variations. I enjoyed it best with crusty bread and a Caesar salad on the side.

Patrick Nguyen

05/14/2023 03:36:11 PM

Here is the rewritten review: I absolutely loved this dish! Following the recommended advice, I added Marsala wine and mushrooms to the recipe, and it really elevated the flavors. Although I'm tempted to try Sherry next time, the Marsala was so delicious that it would be a tough choice. I also increased the garlic and added just a dash of cinnamon, which added a subtle but special touch. To cut down on the fat content, I used half-and-half instead of heavy cream. I included two cans of chopped stewed tomatoes and a bit of marinara sauce for extra depth. Despite using previously frozen lobster tails, they cooked up beautifully in just a few minutes and turned out tender and succulent. My husband, who is quite particular about his food, absolutely loved this dish. This recipe is definitely a keeper, and I'll be making it again soon.

Raymond Martinez

09/16/2024 06:11:02 PM

This recipe is absolutely fantastic with a few tweaks. I opted for 2 lobster tails, peeled and diced into 3/4 inch chunks, and replaced onions with chopped shallots. I reduced the salt to 1 tsp, cinnamon to 1/2 tsp, and cream to 1/2 cup. I also incorporated 1/4 cup dry sherry, 1/2 tsp hot pepper flakes, thinly sliced mushrooms, and half a sliced red pepper. After simmering until the sauce reached the desired consistency, I added the fresh lobster and cooked it until perfectly done. I served this delightful dish over fresh pasta, garnished with freshly grated parmesan and chopped Italian parsley. Our guests were practically begging for the recipe after tasting it.

Sarah Martin

10/09/2024 01:52:43 AM

I was in search of a recipe to try monkfish for the first time, and stumbled upon this gem. Intrigued by the promise of a lobster-like texture, I decided to give it a go, adding a few shrimp for good measure. Poaching both in the tomato sauce turned out to be a fantastic idea – the end result was truly delightful! Taking into consideration the feedback in the comments, I reduced the salt and cinnamon, opting for just 1/4 teaspoon of the latter. This versatile sauce will definitely be a staple in my seafood repertoire. Thank you for sharing this wonderful recipe.

Daniel Baker

01/15/2023 12:36:42 AM

This is by far the best lobster pasta I've ever tasted. I substituted heavy cream with Sauvignon Blanc and the juice of half a lemon, and it turned out just as amazing. This recipe is definitely a keeper. I'm even hesitant to try it with heavy cream, but maybe I'll give it a shot one day. I skipped the cinnamon as my husband isn't a fan, but overall, I absolutely loved it.

John Phillips

08/08/2022 09:51:15 PM

This dish was absolutely amazing! I opted for lobster tails instead of a whole lobster, and followed the recommendation to use just a pinch of cinnamon. I plan to experiment with adding sherry and fresh mushrooms next time, as suggested by others. Additionally, I substituted linguine for spaghetti. I believe this recipe would be just as delightful with shrimp or scallops. I can't wait to make this again! Thank you for sharing this fantastic recipe!

Sarah Harris

02/08/2024 12:24:55 AM

I prepared this recipe yesterday for my sister's birthday celebration. The dish turned out really delicious, and I followed the recipe almost exactly as written. The only modifications I made were using langostinos instead of whole lobsters, substituting cumin for cinnamon (after some negative reviews about cinnamon), adding 1/4 cup of white wine to the sauce while it simmered, a hint of hot sauce, and a squeeze of lime juice. While the dish tasted great as is, it felt like it lacked a little something. Next time, I might add more spice to enhance the flavor and include vegetables like mushrooms and asparagus. Overall, it was a satisfying dish, but I would skip the cinnamon next time.

Benjamin Cruz

03/16/2025 05:39:40 PM

Really tasty! Instead of boiling the lobster first, I simply removed the raw flesh from the shells and sautéed them with garlic and onions in a pan. I also followed the advice of others and only added a dash of cinnamon.

Brandon King

04/17/2024 03:18:03 AM

I decided to try out this recipe on New Year's Day to make the most of the leftover lobster from our New Year's Eve celebration. To my surprise, my family absolutely adored this dish, even my 10- and 12-year-old boys. In fact, they added it to their top 10 favorite meals list! I was initially unsure because the recipe seemed too straightforward, but it turned out to be incredibly delicious. I made a few tweaks: swapped onions for shallots, used a mixture of diced tomatoes and tomato sauce, and opted for bow-tie pasta instead of spaghetti. The bow-tie pasta was a great choice as it perfectly absorbed the sauce. Don't forget to serve it with some crusty bread to mop up every last bit of that delicious sauce!

Andrew Moore

04/15/2024 06:05:36 AM

I had some frozen scallops, calamari, shellfish, and shrimp leftover from Costco that I needed to use up, along with the other ingredients for this recipe, except for the main ingredient and cinnamon. I decided to leave out the cinnamon as I couldn't imagine it pairing well with seafood. I considered using a pinch of ground nutmeg instead, but I didn't have any on hand. Perhaps that would have suited our tastes better. The sauce turned out very tasty and flavorful! My husband, who is a seafood enthusiast, really enjoyed it!

Patrick Torres

08/19/2022 07:56:51 PM

Outstanding recipe! I made a few tweaks by incorporating mashed cilantro with extra garlic and a pinch of salt. Towards the end, I threw in some basil leaves cut into strips. I opted for double the amount of cream to achieve an extra creamy pasta dish, and the result was absolutely fantastic! I will surely be making this again.

Elizabeth Allen

08/27/2024 08:02:14 PM

Great experience! We only used a small amount of cinnamon and swapped parsley for cilantro - delicious!

Amy Collins

08/23/2022 09:12:31 PM

The amount of cinnamon is excessive.

Cook Time: 15 minutes