Name: Spaghetti with Lobster Tails Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Italian Seafood
Ingredients: 3 lobster tails, frozen, rinsed (about 8 ounces each); 1/3 cup extra-virgin olive oil; 3 Tbsp. butter - divided; 6 garlic cloves- sliced; 1/4 tsp. crushed red pepper flakes; 3 extra-large ripe tomatoes, chopped, or 1 can (28-ounces) crushed tomatoes; 1/4 cup chopped fresh parsley, and extra for garnish; 1/4 cup white wine; 1 package of spaghetti (1 pound) or GF spaghetti

Jump to Recipe

Spaghetti with Lobster Tails Sauce is an exquisite dish made with a delicate, mildly spicy lobster sauce that is delicious and perfect when tossed with spaghetti. If you love lobster, then this easy recipe is for you!

A white dish filled with spaghetti with pieces of lobster tails on top.

Spaghetti with Lobster Tails Sauce…

Spaghetti with lobster tails sauce is a dish that makes an elegant dinner and a big impression when served. The sauce is made by sautéing lobster meat with fresh tomato sauce made with olive oil, garlic, red pepper, parsley, wine, butter, and ripe tomatoes.

We love cooking lobster occasionally. Some of our favorites include Best Lobster Sauce, and Shrimp and Lobster Sauce. And, in case you want to know how to clean lobster tails, don’t miss our detailed instructions with photos on How to Clean and Prepare Lobster Tails.

A dish with spaghetti and cooked pieces of lobster on top.

Overview: Ingredients Needed for Spaghetti with Lobster Tails Sauce:

LOBSTER TAILS: You will need at least 3 lobster tails, frozen and rinsed (about 8 ounces each).
OLIVE OIL: Choose a good quality extra virgin olive oil, and you will need about 1/3 cup for this recipe.
BUTTER: Choose “real” butter (and not margarine) for this recipe. You will need about 3 tablespoons of butter to create a creamy sauce.
GARLIC: Fresh garlic cloves are best for optimal flavor, and you will need about 6 garlic cloves to make the sauce.
CRUSHED RED PEPPER FLAKES: Italians love crushed red pepper in their seafood recipes, especially this one. You’ll need about 1/4 tsp. crushed red pepper flakes.
TOMATOES: Choose 3 extra-large ripe tomatoes, and chop them. Or 1 can (28-ounce) crushed tomatoes.
FRESH HERBS: Always use fresh parsley with seafood recipes, and about 1/4 cup chopped fresh parsley, with extra garnish, is needed.
WHITE WINE: Choose a good quality wine you may have, and about 1/4 cup white wine is enough.
PASTA: Choose 1 package of spaghetti (1 pound) or GF spaghetti.

Where To Buy Lobster Tails?

For this recipe, we made our lobster sauce using “frozen” lobster tails, which can be easily found at your local fish market or supermarket. Be sure to thaw them completely before starting.

How To Clean Lobster Tails?

There is a full tutorial guide on How To Clean and Prepare Lobster Tails, with step-by-step photos to prepare them. But first, let’s go over these easy steps to clean the lobster tails.

Tips for Cleaning Them:

Here are quick tips for cleaning lobster tails:

Using a good pair of kitchen scissors works best for this recipe.
First, cut off ALL the attached fins on the sides and ends of their shells and discard them.
Next, cut each tail down the center, then again across into quarters. Cutting at the joints is easier and safer with a quality pair of scissors, rather than using a knife. Do not use a knife when cleaning and cutting lobster tails.
Once the tails have been cleaned properly and cut into quarters, they are ready for the sauce.

A blue dish with 3 raw lobster tails, someone is cutting down the back of a tail.

How To Make Spaghetti with Lobster Tails Sauce?

Our full printable recipe card is located below, but let’s walk through it so you understand each step before you get started:

1. PREP THE LOBSTER TAILS: When the lobster tails are completely thawed, they are snipped, rinsed, drained, and chopped into pieces. (see our notes and photos below)

2. NEXT, MAKE THE SAUCE: Once fully cleaned, chunks of lobster tails get tossed into a fresh tomato sauce that simmers for a few minutes.

3. COOK THE SPAGHETTI: Boil the spaghetti until it is al-dente. Toss the lobster tails sauce with the spaghetti and serve.

SO delicious and so easy!! You will be amazed. 😉

Let’s Make The Quick Tomato Sauce!

You can make a quick tomato sauce in two ways!

1. ONE WAY IS TO: You can use fresh ripe tomatoes, chop them, and toss them into a skillet, as we did here in this recipe.

2. THE SECOND WAY: You can use a 28-ounce can of crushed San Marzano tomatoes to make the sauce. Then follow the directions in our recipe card below. Or try our mom’s quick marinara sauce.

Helpful Tip! As always, adding a couple of tablespoons of butter to the sauce not only makes it creamy without adding any cream, but it also makes the sauce even more savory and delicious!

A sauce pot with fresh tomatoes simmering with butter melting in the center.

The lobster tails sauce is now ready to serve over your favorite spaghetti!

Notes and Tips for Success…

Lobster tails, like shrimp, cook up very quickly, so you must stay near the stove and watch them closely. They will turn a pale white-ish color when fully cooked.
When making the tomato sauce for this recipe, we prefer fresh ripe tomatoes, but you can easily use a good quality can of crushed tomatoes. Fresh ripe tomatoes cook up faster and are sweeter.
Plus, with this recipe, don’t be afraid to add as many ripe tomatoes, or fewer, depending on your preference for the amount of red sauce needed.
Also, add some butter to the lobster sauce before it gets tossed with pasta! Butter adds flavor and creaminess, making it a little creamier (without adding any cream).
Our Mom always makes her lobster sauce by cooking the lobster with their shells on, because the shells release their natural juices, adding more lobster flavor to the sauce. Then, the shells are removed before the sauce is tossed with spaghetti. It sounds complicated, but it’s not.

A Delicious Dinner

Spaghetti with Lobster Tails Sauce may sound intimidating if you have never made it before. No matter how many times I make this lobster dish, it always turns out perfectly! It’s a simple technique that is hard to screw up, so cooks of any skill level can master this spaghetti with lobster tails sauce easily!

The best part, it is a simple seafood dish to make and one you will enjoy serving family and friends from time to time.

ENJOY!!

More Delicious Seafood Dinners

Your comments are helpful! If you make our delicious spaghetti with lobster tails sauce, let us know and leave a comment and a star rating on the recipe card! We’d love to hear from you!

Spaghetti with Lobster Tails Sauce

Yield: 4 to 5 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Spaghetti with Lobster Tails Sauce ~ Lobster tails are chopped and sauteed together with fresh tomatoes creates a delicate, mildly-spicy lobster sauce that is delicious and perfect when tossed with spaghetti. This lobster recipe makes an elegant dinner and a big impression when served.

Ingredients

3 lobster tails, frozen, rinsed (about 8 ounces each)
1/3 cup extra-virgin olive oil
3 Tbsp. butter - divided
6 garlic cloves- sliced
1/4 tsp. crushed red pepper flakes
3 extra-large ripe tomatoes, chopped, or 1 can (28-ounces) crushed tomatoes
1/4 cup chopped fresh parsley, and extra for garnish
1/4 cup white wine
1 package of spaghetti (1 pound) or GF spaghetti

Instructions

Allow tails to sit on the counter and defrost for about 1 hour, or defrost in the refrigerator overnight.
NEXT: Submerge tails in a bowl of cold water, and place them into the sink and run cold water over the tails for a few minutes. Rinsing them is very important to clean out the iodine. Drain in a colander.
THEN: Place them on top of a few sheets of paper towels 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. Then cut off all the little fins from each side and discard them.

TO MAKE THE "LOBSTER" SAUCE:

In a large saucepan 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. Keep in mind, if you use canned crushed tomatoes, you will need to cook the sauce 10 to 15 minutes longer before adding in the lobster tails.
Add chopped lobster tails (including the shells) and sauté the tails, turning them over often until the lobster meat turns white-ish and is tender, about 2 to 3 minutes per side. Shells should turn to pink color.
Pour wine into the sauce, and cover with a lid.
Simmer the sauce on low heat for about 3 minutes. Add salt and pepper to taste. NOTE: For a mild or more spicy flavor, here is where you can add additional red pepper flakes to taste.
When the lobster are fully cooked and tender (about 15 minutes) turn off the heat and set aside. Using a fork and kitchen tongs, carefully remove all shells by pulling from the meat, and discarding the shells. Then return the lobster meat to the sauce.
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 1/4 cup of salted water, and set aside.
Drain the 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 meat on top of each dish. Garnish with some chopped parsley on top. Serve immediately.
Serves 4 to 5

Notes

You can add more or less lobster sauce on top of each dish to your preference. The lobster meat will get tough if it's over cooked, so don't over cook it. I used 3 tails, but you can use as many as you like, just keep in mind, you may need a few more tomatoes for the sauce.

Nutrition Information:

Yield: 5 servings Serving Size: 1 serving
Amount Per Serving: Calories: 595Total Fat: 24gCarbohydrates: 69gFiber: 4.8gSugar: 3.3gProtein: 40g

Happy Cooking! 🙂

xo anna and liz

Welcome! From Anna and Liz

We believe the kitchen is the center and the heart of the home. It is where we cook, eat, and unwind with family and friends, creating memorable traditions! Read more…

FREE EMAIL BONUS

Weeknight Dinners Made Easy

Tips & recipes for delicious meals . . . no matter your skill level!

Please enable JavaScript in your browser to submit the form.kadence-form-acba8e-3e .kadence-blocks-form-field.kb-submit-field { display: none; }