Spaghetti with Lobster Tails Sauce

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!

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. For more lobster recipes, try this Best Lobster Sauce, and Shrimp and Lobster Sauce. And for more seafood recipes, don’t miss our 20 Easy Shrimp Recipes, Cod Livornese, and 12 Easy Seafood Recipes.

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

Ingredients to make this seafood dish…(*Full recipe card below!)

  • LOBSTER TAILS: You will need 3 lobster tails, frozen, rinsed (about 8 ounces each).
  • OLIVE OIL: Choose a good quality extra virgin olive oil, and about 1/3 cup.
  • BUTTER: You will need about 3 Tbsp. butter – and divided.
  • GARLIC: Fresh garlic cloves is best for optimal flavor, and about 6 garlic cloves.
  • CRUSHED RED PEPPER FLAKES: For seafood, use about 1/4 tsp. crushed red pepper flakes.
  • TOMATOES: Choose 3 extra-large ripe tomatoes, and chop them. Or 1 can (28-ounces) crushed tomatoes.
  • HERBS: Always use fresh parsley with seafood recipes, and about 1/4 cup chopped fresh parsley, with extra for garnish.
  • WHITE WINE: Choose a good quality drinking wine you may have, and about 1/4 cup white wine is enough.
  • PASTA: Choose 1 package of spaghetti (1 pound) or GF spaghetti.

To Make It…

We make this sauce using “frozen” lobster tails which can be easily found at your local fish market or supermarket.  And, here is a tutorial guide to 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 make this lobster dish and impress your family and friends.

1. PREP THE LOBSTER TAILS:  When the lobster tails are completely thawed, they get snipped, rinsed, drained, and chopped into pieces.

2. NEXT, MAKE THE SAUCE:  Once fully cleaned, chunks of lobster tails get tossed into a fresh tomato sauce that simmered 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. 😉

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 as few 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).
  • 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.

Tips To Clean the Lobster Tails…

This is a simple process that is only done with scissors. 

  1. Using a good pair of kitchen scissors works best for this recipe.  
  2. First, cut off ALL the attached fins on the sides and ends of their shells and discard them.
  3. 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.
  4. Once the tails have been cleaned properly and cut into quarters, they are ready for the sauce.
  5. For more detailed directions and with our Step-by-Step photos, click: How To Clean and Prepare Lobster Tails. 
A blue dish with 3 raw lobster tails, someone is cutting down the back of a tail.

Make a “Quick” and Easy Marinara Sauce…

You can make a quick tomato sauce in two ways!

  1. ONE WAY: you can use fresh ripe tomatoes and chop them.
  2. SECOND WAY: you can use a 28-ounce can of crushed San Marzano tomatoes to make the sauce. 
  3. Then follow the directions in our recipe card below. Or try our mom’s quick marinara sauce.
  4. QUICK TIP! 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!
A sauce pot with fresh tomatoes simmering with butter melting in the center.

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!!

For more delicious seafood dishes

Yield: 4 to 5 servings

Spaghetti with Lobster Tails Sauce

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

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.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

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

  1. Allow tails to sit on the counter and defrost for about 1 hour, or defrost in the refrigerator overnight.
  2. 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.
  3. THEN: Place them on top of a few sheets of paper towels and press down with your hands to push out excess water.
  4. 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:

  1. 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.
  2. Add chopped tomatoes, chopped parsley, and 1 additional tablespoon of butter.
  3. 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.
  4. 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.
  5. Pour wine into the sauce, and cover with a lid.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. If needed, gradually add in some of the reserved water into the spaghetti and toss to combine.
  11. 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.
  12. 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

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Spaghetti with Lobster Tails Sauce by 2sistersrecipes.com

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Happy Cooking!  🙂

xo anna and liz

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15 Comments

  1. I have on a few occasions removed the lobster from the tail. Cleaned the tails throughly and put them in the sauce by themselves bring the sauce to a quick boil them let it simmer until you are ready to put the lobster meat in then remove the tail. Great flavor.

  2. Pingback: lobster red sauce – Exst
  3. Oh thank you so much!! It’s friends like you that inspire me to keep the recipes coming!

    1. Thank you Tema!! We are thrilled to hear that you enjoy this Spaghetti with Lobster Tails Sauce!!
      So nice to meet you and welcome to our blog!!
      xo Anna and Liz

  4. That sounds wonderful Rebecca! Love the idea of using hot sauce instead of hot pepper- great idea!
    Thank you for letting us know how you like it!
    Xo Anna and Liz

  5. Loved this recipe. I used arugula instead of parsley and a few celery leaves (no parsley) in house. Also substituted Louisiana hot sause for red pepper flakes. So good. Thank u tweaked it. It's an amazing recipe next time will use shrimp.

      1. Yes, absolutely! The lobster tails are simmered in the sauce with their shells on (after they have been cleaned properly) and then the shells are removed before you toss the sauce with the spaghetti. Most of the flavor comes from their shells releasing its natural juices for the sauce becomes more flavorful. I hope this helps!