Spicy Lobster Spaghetti Recipe with Creamy Tomato Sauce
This Spicy Lobster Spaghetti is an Italian-inspired seafood pasta made with tender lobster tails, spaghetti, garlic, olive oil, and a spicy tomato sauce. Red pepper flakes add just the right amount of heat, while the lobster brings a sweet, delicate flavor to this restaurant-quality pasta dish. Perfect for a special dinner or whenever you're craving homemade Italian seafood pasta.
Ingredients
- 1/2 Lb. spaghetti
- 2 lobster tails
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. butter
- 2 Tbsp. minced garlic
- 2 Tbsp. hot pepper flakes
- 4 cups chopped tomatoes
- 1 cup marinara sauce
- 1 cup white wine
- 1 cup cream
- 1/2 cup chopped Italian parsley
Instructions
- Start by cooking your pasta el dente. In the meantime make your lobster sauce.
- Split the lobster tails open with sharp kitchen scissors. Then remove the meat ant coarsely chop
- Heat the olive oil and butter in a large sauté pan over medium-high heat. Add the lobster meat and cook for 5–8 minutes, or until opaque and just cooked through. Remove the lobster from the pan and set aside.
- In the same pan, add the minced shallots and red pepper flakes. Sauté until the shallots soften and the pepper flakes become fragrant. Stir in the chopped fresh tomatoes, marinara sauce, heavy cream, and wine. Reduce the heat to medium-low and let the sauce simmer for about 15 minutes, or until the tomatoes soften and the sauce thickens slightly. Return the cooked lobster to the pan and gently toss to combine.
- return the lobster to the sauce and simmer until the lobster is heated through. Toss in your el dente cooked spaghetti and Italian parsley.
Notes
Thaw frozen lobster tails completely before cooking, and avoid overcooking the lobster to keep it tender. Reserve some pasta water to help the spicy tomato sauce cling to the spaghetti. Adjust the red pepper flakes to your preferred heat level, or use Calabrian chilies for a Southern Italian flavor.