Lobster Spaghetti with Cherry Tomatoes (30 Minute Recipe)
If lobster is on the menu, I’m in—especially when it’s tossed with al dente spaghetti in a buttery white wine sauce. This Lobster Spaghetti is everything I love about coastal cooking: unfussy, full of flavor, and made with the freshest seafood you can get your hands on. It’s the kind of dish that feels fancy but comes together quickly in one large skillet.
This lobster pasta recipe is everything I want in a summer dinner: easy, flavorful, and just indulgent enough to feel special without requiring a ton of prep. It’s exactly what I’d make with the freshest seafood from the local market or when I’ve got leftover lobster claws waiting in the fridge.
Recipe Highlights: Lobster Spaghetti
- Inspiration: This dish takes cues from classic Italian seafood pastas but with a New England touch. Think creamy lobster pasta meets spaghetti aglio e olio—simple, with lots of flavor.
- Best Served For: Date night in, summer dinner parties, or any time you’ve got leftover lobster meat and want to do something a little extra.
- What Makes It Special: The sauce is all about restraint. No heavy cream, no tomato sauce—just white wine, cherry tomatoes, lemon, and butter to let the lobster do the talking.
- Use What You Have: You can make this with leftover claw meat or lobster tails—whatever you have on hand. It’s a great recipe for repurposing that whole lobster from the night before. Speaking of what you have, I have a great pantry pasta, Pasta al Tonno, that you should try!
My Experience With Lobster
Lobster has always been a staple for me. Growing up in coastal New England, we always had new england lobster rolls in the summer and lobster bisque during colder months. This lobster spaghetti is one of my favorite ways to use cooked lobster claws or tail meat when I’m craving pasta. If you’ve made my creamy lobster risotto or my buttery lobster gnocchi, you’ll love how this recipe keeps things fresh and bright. I’ve also shared recipes like lobster cakes and my easy lobster pasta salad—perfect for when you’re picking up lobster meat from the local seafood market and want to stretch it into something special. And if you love seafood pasta, check out my linguine vongole, spaghetti allo scoglio, or frutti di mare!
Ingredients Notes
- Lobster meat: Use a mix of claw meat (knuckles are so delicious) and lobster tail meat for the best flavor and texture. If you’re cooking a whole lobster, save the lobster shell to make broth or lobster stock for another time.
- Cherry tomatoes: Let them blister in a large skillet so they release their juices and sweeten up the sauce naturally. Love butter and tomatoes? Try my Cherry Tomato Butter Recipe (Perfect for Pasta Sauce)!
- White wine: Go for something dry and crisp—Pinot Grigio or Sauvignon Blanc both work. Don’t use anything sweet or overly oaky.
- Lemon zest: This brightens the whole dish and ties in with the richness of the butter.
- Extra virgin olive oil: Adds richness without overpowering the lobster flavor. Use your good bottle here.
Suggested Ingredient Substitutions and Additions
- Don’t have lobster? Use large shrimp or even scallops cut into bite size pieces.
- Want it creamy? Finish with a splash of heavy whipping cream or mascarpone.
- Craving spice? Add a pinch of red pepper flakes or stir in Calabrian chilis.
- Extra richness? Stir in a little grated parmesan cheese before serving.
- Add herbs! Add some flat-leaf parsley, tarragon, or basil to the pasta dish!
How to Make Lobster Spaghetti
- First, cook the spaghetti. Bring a pot of salted water to a boil. Cook 5 oz spaghetti until just shy of al dente. Reserve ½ cup pasta water, then drain. Toast the breadcrumbs: In a small pan, heat 1 tsp olive oil over medium heat. Add ¼ cup panko and a pinch of kosher salt.. Toast, stirring often, until golden. Remove from heat and mix in ½ tsp lemon zest and chopped herbs. Set aside in a bowl.
2. Build the sauce: In a large skillet, melt 2 tbsp butter with 1 tbsp olive oil over medium heat. Add the garlic and shallot and cook for 2 minutes until fragrant. Add 1 ½ tsp kosher salt and the cherry tomatoes and let them blister, stirring occasionally, for 3–4 minutes. Use the back of a spoon to gently smash a few.
3. Deglaze: Pour in ⅓ cup white wine. Simmer for 2 minutes. Add lemon zest, lemon juice, and lobster meat. Stir just until warmed through.
4. Combine pasta and finish: Toss in the cooked pasta and a splash of pasta water. Stir to coat, adding more pasta water if needed. Fold in the herbs and season with black pepper.
Expert Tips From My Kitchen
- Reserve pasta water: It’s the easiest way to get a silky sauce that clings to the pasta.
- Don’t overcook the lobster: You’re just warming it through. 1–2 minutes is plenty.
- Use fresh lemon zest: It brings brightness without adding acidity.
- Taste your wine first: If you wouldn’t drink it, don’t cook with it.
Serving Suggestions
- A crisp white wine like Vermentino or a dry Rosé pairs really well with this lobster spaghetti!
- Serve with lemon wedges on the side and extra herbs if you have them.
- Pair with grilled bread or focaccia to sop up the sauce.
- Turn it into a special occasion meal with a simple arugula salad and a cold glass of white wine.
Storage Instructions
- Store leftover lobster pasta in an airtight container in the fridge for up to 2 days.
- Reheat gently in a large saucepan over medium-low heat with a splash of water or white wine to loosen the sauce.
- This dish doesn’t freeze well, so enjoy it fresh.
- If using leftovers, remove from heat as soon as warmed to avoid overcooked lobster.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
30 Minute Lobster Spaghetti with Tomatoes and White Wine
Equipment
- Large pot
- large skillet
- Small pan (for optional breadcrumbs)
- tongs
- Microplane or zester
- Large knife
- Measuring Cups and Spoons
Ingredients
For the Pasta:
- 8 ounces spaghetti
- Kosher salt for pasta water
- 3 tablespoons unsalted butter
- 1½ tablespoons extra virgin olive oil
- 2 garlic cloves thinly sliced
- 1 medium shallot finely chopped
- 1¼ cups cherry tomatoes
- ½ cup dry white wine
- Zest of 1 lemon
- Juice of ½ lemon
- ½ – ¾ pound cooked lobster meat chopped
- 1½ teaspoons kosher salt
- Freshly ground black pepper
- 2 tablespoons chopped fresh parsley or basil
For the Crispy Breadcrumbs (optional):
- 1 tablespoon olive oil
- ⅓ cup panko breadcrumbs
- Pinch of kosher salt
- 1 teaspoon lemon zest
- 1 tablespoon finely chopped fresh herbs parsley or chives
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Reserve ½ cup of pasta water, then drain.
- (Optional) Toast the breadcrumbs:In a small pan over medium heat, warm the olive oil. Add the panko and a pinch of kosher salt. Toast for 3–4 minutes, stirring often, until golden. Remove from heat and mix in the lemon zest and herbs. Set aside.
- In a small pan over medium heat, warm the olive oil. Add the panko and a pinch of kosher salt. Toast for 3–4 minutes, stirring often, until golden. Remove from heat and mix in the lemon zest and herbs. Set aside.
- In a large skillet over medium heat, melt the butter with the olive oil. Add the garlic and shallot and cook for 2–3 minutes, until soft and fragrant.
- Add the cherry tomatoes and cook for 4–5 minutes, stirring occasionally, until blistered and some begin to burst. Use the back of your spoon to gently smash a few.
- Pour in the white wine and simmer for 2–3 minutes. Stir in the lemon zest, lemon juice, lobster meat, and 1½ teaspoons kosher salt. Season with black pepper and cook for 1–2 minutes, just to warm the lobster through.
- Add the cooked spaghetti and a splash of reserved pasta water. Toss with tongs until the sauce evenly coats the pasta. Add more pasta water if needed. Stir in the herbs and serve right away.
Made your lobster spaghetti for dinner and it felt like a fancy restaurant meal at home—so buttery, garlicky, and delicious!
This lobster spaghetti was so easy to make and full of flavor. The cherry tomatoes add a nice burst of sweetness, and the lobster really shines. Perfect for a summer dinner—definitely saving this one!