This lobster scampi recipe is juicy chunks of lobster meat and pasta, tossed in a delicious wine sauce. A fresh and flavorful restaurant-quality meal made in under 40 minutes!
If you ever want to impress someone, go ahead and make them this dish. This is true comfort food and it’s so easy to make. I make this just as often as I make this shrimp scampi. In fact, you can even toss in some shrimp in this one as well. We’ll call it seafood scampi. If you’ve been following for a while, then you know I love lobster! Another lobster pasta recipe I love is this lobster fettuccine alfredo and lobster mac and cheese.
Lobster Scampi Ingredient Notes
Lobster – I used 2 4-ounce lobster tails but feel free to use 3 or 4 lobster tails. The more the better!
White Wine – I like to use pinot grigio or sauvignon blanc for this recipe but if you don’t have wine on hand, use chicken stock instead.
Red Crushed Pepper – Optional.
Pasta – I used bucatini pasta but feel free to use spaghetti, angel hair, or linguine.
Lemon juice and zest – Adds so much flavor!
How To Serve
If you don’t want to serve it with pasta, feel free to enjoy it with crusty bread or white fluffy rice. Both are great options to soak up that delicious sauce.
Top Tips
- Cook the pasta till al dente in boiling salted water with the lobster tails. Reserve some of the pasta water for the sauce.
- Don’t use store-bought cooked lobster meat. It tastes so much better when you cook the lobster in butter, wine, and garlic.
- If you like it extra saucy, double the sauce recipe. Add more wine, butter, and pasta water.
- Don’t add too much pasta to the sauce especially if you like it saucy. Only use about 1/2 lb of pasta.
- Be careful not to overcook the lobster chunks, it cooks in about 1-2 minutes so keep an eye on it.
Leftovers
Place any leftovers in an air-tight container and refrigerate for up to 2 days although I think it tastes best when eaten immediately.
More Pasta Recipes You’ll Love
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Lobster Scampi
Ingredients
- 2 lobster tails I like to use one 4 ounce lobster tail per person
- 1/2 lb pasta
- 1 shallot finely diced
- 4 garlic cloves finely minced
- pinch red crush pepper flakes optional
- 1/2 lemon the juice and zest
- 1/2 cup white wine or chicken stock
- 1/2 cup pasta water
- 4 tbsp butter
- bunch fresh parsley
- 3 tbsp olive oil
- salt and pepper to taste
Instructions
- Split lobster tails lengthwise with kitchen shears. Remove the lobster meat and chop it into bite-sized pieces.
- Bring a large pot of salted water to a boil. Add the lobster tails and pasta and cook the pasta according to box instructions. Reserve about 1/2 cup of pasta water and set it aside.
- Add the olive oil and shallots to a large skillet and cook for about 1 minute over medium heat. Stir in the garlic and red crushed pepper and cook until fragrant.
- Add the white wine, pasta water, and 2 tbsp of butter. Cook for 5 minutes or until it starts to thicken and the wine reduces by half.
- Stir in the lobster meat, lemon juice, and remaining butter. Cook the lobster meat for 1 minute or until it turns white. Add the cooked pasta and garnish it with fresh parsley and lemon zest. Enjoy!
Notes
- Don’t add too much pasta to the sauce especially if you like it saucy. Only use about 1/2 lb of pasta.
- Be careful not to overcook the lobster chunks, it cooks in about 1-2 minutes so keep an eye on it.
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