If you enjoy eating lobster once in a while then this dish is for you. We make this sauce using frozen lobster tails. They can be easily found at your local fish market or super market.
When they are fully defrosted, they are rinsed, then drained, chopped into pieces and are tossed into a fresh tomato sauce that has been simmering for a few minutes.
Mom always makes her lobster sauce by cooking the lobster with their shells on, because the shells releases their natural juices, adding more lobster flavor to the sauce. Later, the shells are removed before the sauce is tossed with spaghetti. It sounds complicated, but it’s really not.
Here’s a Kitchen Tip:
Using kitchen scissors works best for this recipe. Cutting each tail down the center, then again across in quarters, cutting at the joints is easier and safer with a good pair of scissors, rather than using a knife.
Another Cook’s Tip:
Adding a couple of tablespoons of butter into the sauce makes it creamy without adding any cream!
Spaghetti with Lobster Tails Sauce may sound intimidating if you have never made it before. Surprisingly, it is a very easy and simple seafood dish to make and one you will enjoy serving family and friends from time to time.
- 3 lobster tails, frozen, rinsed (about 8 ounces each)
- ⅓ cup extra-virgin olive oil
- 3 Tbsp. butter - divided
- 6 garlic cloves- sliced
- ¼ tsp. crushed red pepper flakes
- 3 extra large ripe tomatoes -chopped, or 1 can (28 ounce) crushed tomatoes
- ¼ cup chopped fresh parsley, and extra for garnish
- ¼ cup white wine
- 1 package of spaghetti (1 pound) or GF spaghetti
- Allow tails to sit on counter and defrost, about 1 hour; or defrost in refrigerator over night. Submerge tails in a bowl of cold water, and place into the sink and run cold water over the tails for a few minutes. Drain in a colander. Place them on top of few sheets of paper towers and press down with your hands to push out excess water.
- Using kitchen scissors, cut each tail down the center, then again across in quarters, cutting at the joints.
- In a large sauce pan or skillet. On medium-low heat, heat olive oil with 1 tablespoon of butter. Add garlic and crushed red pepper. Sauté garlic until golden brown and translucent. about 1 minute.
- Add chopped tomatoes, chopped parsley and 1 additional tablespoon of butter. Cover and simmer tomatoes for about 8 to 10 minutes, stirring occasionally.
- Add chopped lobster tails (including the shells) and sauté the tails, turning them over often until the lobster meat turns white-ish and are tender, about 2 minutes. Shells should turn to pink color.
- Pour wine into the sauce, and cover with a lid.
- Simmer sauce on low heat for about 3 minutes. Add salt and pepper to taste. For a mild or more spicy flavor, here is where you can add more red pepper flakes to taste.
- When lobster is fully cooked and tender, turn off the heat and set aside. Using a fork and kitchen tongs, carefully remove all shells by pulling from the meat and discarding them.
- Meantime, cook spaghetti in a large pot of boiling water with salt added, until pasta cooks to "al-dente," about 6 to 7 minutes. Remove and reserve ¼ cup of salted water, and set aside.
- Drain spaghetti. Place spaghetti back into the pot, add in some fresh chopped parsley and the remaining tablespoon of butter. Then pour some of the lobster sauce over the spaghetti. Toss spaghetti with sauce until well combined.
- If needed, gradually add in some of the reserved water into the spaghetti and toss to combine.
- Ladle spaghetti into individual bowls. Add a few pieces of lobster on top of each dish. Garnish with some chopped parsley on top. Serve immediately.
- Serves 4 to 5