Creamy Lobster Pasta 🦞 (1 Serving)

Ingredients

• 80 g spaghetti (or any pasta of your choice)

• 2 lobster tails (about 400 g total), cut into bite-sized pieces

• 2 cloves garlic, thinly sliced (for lobster)

• 1 tbsp unsalted butter

• 1 tbsp olive oil

• 2 small shallots, finely chopped

• 2 cloves garlic, finely chopped (for sauce)

• 120 g grape tomatoes, halved

• 1 tbsp tomato paste

• ½ cup heavy cream

• Pasta water, as needed

• Salt and black pepper, to taste

• ¼ tsp sweet paprika (adjust to taste)

• Fresh chives, chopped (for garnish)

• Optional: a drizzle of chili oil for serving

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Instructions

1. Cook the Pasta

• Bring a pot of salted water to a boil.

• Cook the spaghetti until al dente.

• Reserve some pasta water, then drain and set aside.

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2. Prepare the Lobster

• Heat a skillet over medium heat and add the butter and olive oil.

• Add the sliced garlic and lobster pieces.

• Baste the lobster in the garlicky butter until just cooked through, about 3–4 minutes.

• Remove the lobster and garlic from the pan and set aside.

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3. Make the Sauce

• In the same pan, add the chopped shallots and chopped garlic.

• Sauté for 2–3 minutes until softened and fragrant.

• Add the halved grape tomatoes and cook for another 3 minutes, until they begin to break down.

• Stir in the tomato paste and cook for 1 minute to enrich the flavor.

• Pour in the heavy cream and stir well.

• Season with salt, pepper, and paprika.

• Simmer gently until the sauce thickens slightly.

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4. Combine the Pasta

• Add the cooked spaghetti to the sauce.

• Toss well, adding splashes of pasta water until the sauce becomes glossy and clings smoothly to the noodles.

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5. Finish the Dish

• Return the lobster and the garlic slices to the pan.

• Gently fold everything together to avoid breaking the lobster.

• Plate the pasta and garnish with fresh chives.

• Add a drizzle of chili oil if you want extra heat.

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Tips for Best Results

• Don’t overcook the lobster—it becomes rubbery quickly. Remove it as soon as it turns opaque.

• Use reserved pasta water to adjust the sauce texture; it helps bind and thicken the sauce.

• For richer flavor, add an extra teaspoon of butter when tossing the pasta.

• Swap lobster with shrimp, scallops, or crab if you want a cheaper or quicker version.

• For a deeper tomato flavor, let the tomato paste cook for a full minute before adding the cream.