Spaghetti with Lobster Tails Sauce. Lobster tails are chopped and 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 supermarket. And you can easily learn How To Clean and Prepare Lobster Tails, so you can easily clean them.
How to Make Spaghetti with Lobster Tails Sauce…
1. Lobster Tails: When the lobster tails are fully defrosted, they get snipped, rinsed, then drained, and chopped into pieces.
2. Make the Sauce: Once they are fully cleaned, chunks of lobster tails get tossed into a fresh tomato sauce that has been simmering for a few minutes.
3. To Serve: Then it is tossed with your favorite spaghetti and served.
SO delicious and so easy!! You will be amazed…..
Great Tips for Success with Spaghetti with Lobster Tails Sauce:
- 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 good quality can of crushed tomatoes. Fresh ripe tomatoes cook up faster and are sweeter in taste.
- With this recipe, you can add as many ripe tomatoes or as few depending on your preference for the red sauce.
- 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).
- 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 really not.
How to Clean the Lobster Tails…
This is a simple process that is only done with scissors.
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, now they are ready for the sauce.
For more detailed directions and with our Step-by-Step photos, click: How To Clean and Prepare Lobster Tails.
To Make a Quick Marinara Sauce…
You can use fresh ripe tomatoes and chop them, or use a 28-ounce can of crushed San Marzano tomatoes to make the sauce. Then follow the directions in our recipe card below.
As always, adding a couple of tablespoons of butter into the sauce not only makes it creamy without adding any cream, but it also makes the sauce even more savory and delicious!
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 really 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.
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For more delicious seafood dishes, try these:
- Spaghetti with Shrimp Marinara
- Little Neck Clams in Wine and Garlic Broth
- Spaghetti with Shrimp, Olive Oil and Garlic
- Perfect Mussels Provencale
- Best Lobster Sauce
- Pasta with Smoked Salmon in a Creamy Sauce
- How To Clean and Prepare Lobster Tails
- Spaghetti with Swordfish Sauce
- 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
- Allow tails to sit on the counter and defrost for about 1 hour, or defrost in the refrigerator overnight. 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. 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.
- 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. 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. 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 1/4 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.