🍝🦞 Lobster Spaghetti with Burst Cherry Tomatoes & Herbs
📝 Description:
This elegant yet simple dish brings together the sweetness of lobster, the bright acidity of cherry tomatoes, and the fragrant lift of fresh herbs. The spaghetti is lightly coated in a garlicky tomato-wine sauce that perfectly complements the tender chunks of lobster. Whether you’re cooking for a special occasion or just treating yourself to something indulgent, this dish is luxurious comfort food done right.
🛒 Ingredients:
- 12 oz spaghetti
- 2 tbsp olive oil
- 3 garlic cloves, thinly sliced
- 1 pint cherry tomatoes
- 1/2 tsp red pepper flakes (optional)
- 1/2 cup dry white wine (optional, but adds depth)
- 1½ cups cooked lobster meat, chopped
- 2 tbsp butter
- Fresh parsley and basil, chopped
- Salt & pepper, to taste
- 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. - Burst the Tomatoes
In a large skillet, heat olive oil over medium heat. Add sliced garlic and cook for about 1 minute until fragrant. Add cherry tomatoes and red pepper flakes. Sauté until the tomatoes begin to burst, about 5–7 minutes, gently pressing some with the back of a spoon. - Deglaze and Simmer
Pour in white wine (if using) and cook for another 2–3 minutes to reduce slightly. Season with salt and pepper. - Add Lobster
Stir in chopped lobster meat and butter. Warm gently for 1–2 minutes until lobster is heated through and sauce is glossy. Do not overcook. - Combine with Pasta
Add drained spaghetti to the skillet. Toss to coat, adding reserved pasta water a little at a time until the sauce clings to the pasta. - Finish & Serve
Toss with chopped parsley and basil. Serve with lemon wedges on the side for squeezing over the top.
📌 Notes:
- Lobster meat can be fresh, frozen, or pre-cooked. Tail meat works great.
- If you don’t have white wine, use seafood broth or a splash of lemon juice and water.
- Use good quality pasta—it makes a difference in a simple dish like this.
- Great for repurposing leftover lobster or making the most of a lobster sale!
💡 Tips:
- For more richness, add a splash of cream or a few extra pats of butter at the end.
- Want more umami? Toss in a few chopped anchovies with the garlic.
- Use multi-colored cherry tomatoes for a beautiful presentation.
- Don’t overcook lobster—it’s already cooked, just needs warming!
🍽️ Servings:
Serves 2–3 generously (or 4 with a salad and bread on the side).
🔍 Nutritional Info (Per Serving):
(Approximate)
- Calories: 500–550
- Protein: 28g
- Carbs: 55g
- Fat: 22g
- Fiber: 3g
- Sugar: 5g
- Sodium: 450–600mg
🌿 Benefits:
- Lobster is a lean source of protein and rich in zinc, selenium, and B12.
- Tomatoes are high in lycopene, which supports heart and skin health.
- Garlic and herbs provide antioxidants and flavor without added calories.
- Olive oil contributes heart-healthy fats.
❓ Q&A:
Q: Can I use shrimp or crab instead of lobster?
A: Yes! Shrimp, crab, or even scallops make great substitutes if lobster isn’t available.
Q: Is this kid-friendly?
A: Yes—just skip the red pepper flakes and go easy on the herbs for picky eaters.
Q: Can I make this ahead?
A: Best served fresh, but you can prep the lobster and tomato sauce ahead of time and combine with freshly cooked pasta just before serving.
Q: What wine pairs well with this?
A: A crisp Chardonnay, Pinot Grigio, or Sauvignon Blanc works beautifully.
Q: How should I store leftovers?
A: Store in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of water or broth.
Let me know if you’d like a dairy-free version, gluten-free option, or side dish ideas to pair with it! 🍷🍞