Spaghetti with Lobster Tails Sauce. Lobster tails are chopped then easily sauteed with a fresh tomato sauce made with olive oil, garlic, red pepper flakes, parsley, wine, butter and fresh ripe tomatoes. All together 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.
If you enjoy eating lobster once in a while, then this dish is for you. We make this sauce using frozen lobster tails which 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.
Lobster tails, like shrimp cook up very quickly, so you will need to stay near the stove and keep a close watch on them. They will turn pale-white-ish color when fully cooked.
When making the tomato sauce for this recipe, we prefer to use fresh ripe tomatoes, but you can easily use a can of crushed tomatoes. Fresh ripe tomatoes cook up faster and are sweeter in taste.
You can add as many ripe tomatoes or as little depending on your preference of the red sauce. Also, we add in some butter into the lobster sauce before it gets tossed with pasta. Butter adds flavor and creaminess, making it a little creamier (without adding any cream).
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 a good pair of kitchen scissors works best for this recipe. Cutting each tail down the center, then again across in quarters, cutting and at the joints (and remove and discard the little fins on the sides) is easier and safer with a quality 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.
No matter how many times I make this lobster dish, it always turn out perfectly! It’s a simple technique that is really hard to screw up, so cooks of any skill level can master this spaghetti with lobster tails sauce easily!
Best part, it is a simple seafood dish to make and one you will enjoy serving family and friends from time to time.
Thanks for Pinning!
Are you cooking with us? If you make this delicious dish, let us know and hashtag it on Instagram #2sistersrecipes, or leave a comment here and on Pinterest. We’d love to see what you cook!
Don’t forget to enter your email address in our ‘Subscribe Box’ and receive our recipes Free everytime we post!
Thanks for stopping by! … and Happy Cooking! 🙂
Anna and Liz
Spaghetti with Lobster Tails Sauce
Author: 2 sisters recipes
Recipe type: Seafood Dinner
Serves: 4 to 5
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.
- 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. Rinsing them is very important to clean out the iodine. 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. Then cut off all the little fins from each side and discard them.
- 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. 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 are tender, about 2. 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 (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 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 meat on top of each dish. Garnish with some chopped parsley on top. Serve immediately.
- Serves 4 to 5
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.