Lemon Garlic Lobster Spaghetti
- Jul 7
- 3 min read
Our Story
Gab wanted something lighter than a traditional creamy lobster pasta, so we skipped the heavy sauce and let the lobster, garlic, lemon, and homemade lobster butter do all the work. It turned out bright, fresh, and surprisingly elegant, proof that a few simple ingredients can still feel restaurant-worthy. The little trick that makes it: searing the saved lobster shells in butter first for a quick lobster-infused butter with almost no extra effort.
Quick Stats
Serves: 2 to 3
Prep: 15 min
Cook: 20 min
Total: 35 min
Difficulty: 3.5 / 5
Cost: $$$
Ingredients
2 lobster tails
1 box (12 oz) Jovial Organic Brown Rice Spaghetti
4 tbsp unsalted butter, divided
2 tbsp extra virgin olive oil
2 shallots, finely diced
2 tsp minced garlic
1/2 cup dry white wine
1/4 tsp crushed red pepper flakes (optional)
1 lemon (zest + juice)
1/2 cup fresh parsley, chopped
2 green onions, thinly sliced (whites and greens separated)
Kosher salt
Fresh cracked black pepper
Instructions
Bring a large pot of well-salted water to a boil.
While the water heats, remove the lobster meat from the shells, saving the shells. Pat the lobster dry, cut into 1 to 1 1/2-inch chunks, and season lightly with salt and pepper. Dice the shallots, chop the parsley, slice the green onions (whites and greens separate), and zest the lemon before cutting it in half.
Heat a large skillet over medium and melt 2 tbsp butter. Add the lobster shells and cook 4 to 5 minutes, pressing them into the butter until fragrant and bright red. Remove and discard the shells, leaving the lobster-infused butter in the pan.
Cook the Jovial Brown Rice Spaghetti per the package, checking about 2 minutes early so it is just shy of al dente. Stir in the first 30 seconds so it does not stick. Reserve 1 1/2 cups pasta water before draining. Drain but do not rinse.
To the lobster butter, add the olive oil, shallots, and the white parts of the green onions. Cook 3 to 4 minutes until softened.
Add the garlic and red pepper flakes and cook 30 seconds, just until fragrant.
Pour in the white wine and simmer about 3 minutes, until most of the liquid cooks away and only a thin layer remains.
Add the lobster and cook about 2 minutes per side, just until opaque. Remove and set aside.
Add the spaghetti to the skillet with the remaining 2 tbsp butter and 1/2 cup pasta water. Toss continuously over medium-high heat until it turns silky. Add more pasta water a splash at a time if it looks dry.
Turn off the heat and gently fold in the lobster, lemon zest, juice from half the lemon, parsley, and green onion tops. Taste and adjust with more lemon, salt, and pepper.
Serve right away with extra parsley, cracked black pepper, lemon wedges, and a light drizzle of olive oil.
Recipe Notes
Saving the shells for lobster butter adds huge flavor with almost no extra work. Brown rice pasta drinks up sauce faster than regular pasta, so reserve plenty of pasta water and serve immediately. Do not overcook the lobster, it should be just opaque and tender. If it tightens up before serving, toss with another splash of pasta water to bring the sauce back together.
Brands We Used and Love
Jovial Organic Brown Rice Spaghetti
Kerrygold Unsalted Butter (or your preferred butter)
Extra virgin olive oil
Dry Pinot Grigio or Sauvignon Blanc
Shop the full kit: .https://shopmy.us/ajdillon/cooking
The Dillon Scorecard
AJ: 4.5/5
Gab: 4.5/5
Trey: Loved It 5/5
What We'd Change Next Time
A little extra lemon zest right at the table, and a side of crusty bread to catch every bit of that lobster butter.
More lobster
Estimated Nutrition
Per serving (1 of 3): roughly 560 calories, 30g protein, 62g carbohydrate, 20g fat. This is an estimate based on standard ingredient values and will shift with portion size and how much butter you use.
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