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lobster scampi in a white bowl up close.
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5 from 2 votes

Lobster Scampi

This lobster scampi recipe is juicy chunks of lobster meat and pasta, tossed in a delicious wine sauce.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Entree
Cuisine: American, Italian American
Servings: 2
Calories: 931kcal


  • 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


  • 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!


  • 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.


Calories: 931kcal | Carbohydrates: 93g | Protein: 27g | Fat: 46g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 484mg | Potassium: 532mg | Fiber: 5g | Sugar: 5g | Vitamin A: 709IU | Vitamin C: 17mg | Calcium: 114mg | Iron: 2mg