30 Minute Lobster Spaghetti with Tomatoes and White Wine
A simple yet decadent lobster spaghetti dinner with cherry tomatoes, lemon zest, and a light white wine butter sauce. Elegant enough for a special occasion but easy enough for date night.
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.
Notes
Use a dry white wine and taste it before adding—it’s a key flavor in the sauce.
Gently warm the lobster, don’t overcook it—1–2 minutes is plenty.
Save your pasta water—it helps bind the lemon butter sauce for the perfect finish.
Nutrition Facts
Calories: 734kcalCarbohydrates: 91gProtein: 35gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 144mgSodium: 2245mgPotassium: 739mgFiber: 4gSugar: 6gVitamin A: 461IUVitamin C: 23mgCalcium: 143mgIron: 3mg
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