Shell-On Lobster Tail Pasta in Garlic Tomato White Wine Sauce
Ingredients:
- 4 Lobster Tails (cut lengthwise into 4 shell-on halves)
- 8 Oz linguine or spaghetti
- 4 Cloves of garlic (Sliced)
- 3 Tbsp Olive oil
- 1 Cup Cherry Tomatoes (Halved )
- 1/2 Cup Dry white wine
- Juice of 1/2 of lemon
- Salt and Pepper to taste
- Red pepper flakes (optional)
- Fresh parsley
Instructions:
1. Boil the pasta
Cook pasta in salted water until just al dente. Reserve ½ cup pasta water. Drain and set aside.
2. Sear the lobster (shell-on)
- In a large skillet, heat olive oil over medium heat.
- Add the lobster tail halves, shell-on, meat-side down.
- Sear for 2–3 minutes to get a light golden color. Flip and cook the shell side for 2 more minutes.
- Leave the lobster in the pan while continuing.
3. Build the sauce around the lobster
- Push the lobster pieces to the side of the pan.
- Add sliced garlic to the oil and sauté until fragrant (don’t let it burn).
- Add cherry tomatoes, season with salt + red pepper flakes, and let them blister and release juices.
- Pour in the white wine and bring to a gentle simmer, letting the lobster poach in the wine-tomato mixture for 3–5 minutes.
4. Remove lobster, finish the pasta
- Once the lobster is fully cooked and tender (opaque and pulling from the shell), remove from the pan.
- Optional: remove the meat from 1–2 pieces and chop it to toss into the pasta, but leave a couple pieces shell-on for serving.
- Add the cooked pasta and pasta water to the pan, toss in the sauce.
- Finish with lemon juice and a drizzle of olive oil.
5. Plate & serve
- Plate the pasta with chopped lobster mixed in and a couple of those shell-on lobster halves on top for presentation.
- Garnish with fresh parsley or basil, and lemon wedges if desired.
