Spicy lobster pasta is super flavorful and perfect for date night or any special at-home celebration! My version features al dente pasta, chunks of sweet lobster meat, and a to-die-for spicy tomato cream sauce! Use fresh lobster tails if you can find them, or check the freezer section at the grocery store for high-quality flash frozen lobster meat!
Spicy Lobster Pasta Recipe
It’s Christmas in July… Day 2… Let’s do this!!!
Today we’re talking SPICY LOBSTER PASTA! I love this recipe for a lot of reasons! But maybe the reason I love it most? It won’t leave you stuck in the kitchen for hours on end.
My time saving secret? I use fresh cooked lobster meat from my farmers market and quickly toss it in melted butter and lemon juice. This cheater method mimics poaching the lobster. And gives us all the flavor, with very little labor! And here’s the really big bonus: I’ve actually tried this method using fresh frozen lobster from my super market, and guess what? Still delicious!
Of course, if you don’t mind the shelling method! Feel free to cook your fresh lobster, remove the meat, and then follow my intrusions below! I’m sure it’ll be even more delicious. Albeit, far more time consuming!
Ok, so moving onto the sauce! Or gravy, as some would say. This sauce is SO flavorful thanks to tons of fresh garlic cloves, crushed red pepper flakes, onion, white wine, crushed tomatoes, and fresh herbs! I use parsley, basil, and a touch of mint! I also toss in a little sugar, as well as a splash of cream right at the end. The cream breaks up the acidity and makes the sauce luxuriously smooth, but not overly creamy. Sure, it adds some extra saturated fat, too. But this is a special occasion recipe! Enjoy it!
Ok, so moving onto the sauce! Or gravy, as some would say. This sauce is SO flavorful thanks to tons of fresh garlic cloves, crushed red pepper flakes, onion, white wine, crushed tomatoes, and fresh herbs! I use parsley, basil, and a touch of mint! I also toss in a little sugar and sherry vinegar, as well as a splash of cream right at the end. The cream breaks up the acidity and makes the sauce luxuriously smooth, but not overly creamy. Sure, it adds some extra saturated fat, too. But this is a special occasion recipe! Enjoy it!
One of the biggest mistakes you can make in this recipe is overcooking the pasta! You want to make sure you only cook until it’s al dente. It should still have a nice bite to it. Especially since you’ll toss it in your dutch oven or pot and let it cook in the sauce for a few minutes before serving. This allows the pasta to absorb some of the sauce and makes it extra flavorful.
To perfectly cook pasta, bring a large pot of salted water to boil. Toss in the pasta and cook, stirring once or twice, for about 7 minutes, or until cooked but still firm. Then drain and toss with the sauce! Then add the lobster and serve! If the sauce looks too thick, you can always thin with a little pasta water!
Serve with salt and pepper and lemon wedges! You can also serve with parmesan cheese, but that’s a personal decision lol. Cheese and seafood pasta in some families is a big no-no. But you do you!
More Pasta Recipes:
- Fresh Tomato Basil Penne all Vodka
- The Best Homemade Lasagna Recipe
- Penne Arrabbiata
- Crazy Good Classic Stuffed Shells
- Best Ever Baked Ziti Recipe
- Pasta Puttanesca
Special Occasion Spicy Lobster Pasta
- 1/4 cup olive oil 50 grams
- 1 teaspoon crushed red pepper flakes use less for a less spicy pasta
- 1 medium yellow onion diced
- 6 cloves garlic minced
- 1 teaspoon granulated sugar
- 3/4 cup dry white wine 170 grams
- (1) 28 ounce can crushed tomatoes with basil
- 8 ounces tomato puree
- 2 teaspoons kosher salt more to taste
- 1/2 teaspoon black pepper freshly ground, preferred
- 1 pound pasta use your favorite kind
- 21 ounces fresh lobster meat roughly chopped
- 2 and 1/2 Tablespoons salted butter melted
- 1 and 1/2 Tablespoons lemon juice freshly squeezed
- 1/4 cup heavy cream 57 grams
- 1/2 cup fresh basil leaves roughly chopped
- 2 Tablespoons fresh parsley leaves finely chopped
- 1 Tablespoon fresh mint leaves finely chopped
Heat the olive oil in a large skillet over medium heat. Add the crushed red pepper flakes and onions and cook until the onions are very tender and fragrant, stirring occasionally, about 10 minutes.
Add in the garlic and sugar and cook for another minute or two, or until the garlic is fragrant but not brown.
Pour in the white wine and bring to a low simmer. Stir in the tomatoes, tomato puree, salt and pepper. Reduce the heat to low, cover and simmer for 25 minutes.
In the meantime, bring a large pot of water to a rolling boil. Once boiling, toss in a dash of salt. Then add the pasta and cook until al dente, according to the package instructions, for most pastas that’s around 6 to 7 minutes.
Reserve 1 cup of the pasta water, then drain the pasta and set aside for a minute.
In a large bowl, combine the lobster meat, melted butter, and lemon juice. Set aside.
Reduce the sauce to low. Slowly drizzle in the cream, stirring contantly. Then toss in the fresh basil, parsley, and mint.
Stir in the pasta. Then gently stir in the lobster and any excess butter. If the sauce looks too thin, add a little pasta water, until it reaches your desired consistency. Serve at once!