Lobster tails are chopped then 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.
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 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).
Spaghetti with lobster 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. Enjoy!
Spaghetti with Lobster Tails 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 ounce) crushed tomatoes
- 1/4 cup chopped fresh parsley, and extra for garnish
- 1/4 cup white wine
- 1 package of spaghetti (1 pound)
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
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 1/4 cup of salted water, and set aside.
Drain spaghetti. Place spaghetti back into the pot, add in some fresh chopped parsley, 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