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Lobster Pasta

Rated as 4.19 out of 5 Stars

"Excellent lobster pasta . . . lobster lovers that love Italian dig in! Perfect for Valentines Day!"
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Ingredients

servings 879
Original recipe yields 4 servings

Directions

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  1. Bring a large pot of water to a boil. Add the lobster and cook for 6 to 8 minutes, until bright red.
  2. As soon as the lobster starts cooking, melt 3 tablespoons of butter in a large skillet over medium heat. Add the onion and 3 cloves of garlic. Cook and stir just to release the liquid. Do not let them brown.
  3. When the lobster comes out of the pot, place it on a cutting board and use a big knife to cut it in half lengthwise. Place the halves meaty side down into the skillet with the onion and garlic. Cook for about 3 minutes.
  4. Bring another pot of water to a boil and season with a little salt. Add the spaghetti and cook for 8 minutes, or until tender. If you want to save time and a pot, you could boil the pasta in the lobster water since it is already boiling, just add salt.
  5. Add the tomatoes to the skillet and turn the heat up to high to bring to a boil. Add the olive oil, salt, pepper and cinnamon. Cook, stirring constantly for 5 to 7 minutes. Slowly pour in the cream, stirring constantly. The sauce will become a nice pink color. Turn the heat down to medium-low. Keep warm, stirring occasionally until the pasta is done.
  6. Drain the spaghetti and place on a large serving plate. Stir in the remaining butter and garlic. Pour the tomato sauce over the spaghetti and arrange the two lobster halves in the center. Sprinkle all over with parsley and serve.

Footnotes

  • Note
  • If you wish to purchase an already cooked lobster, boil it for 3 to 4 minutes just to warm it up.

Nutrition Facts


Per Serving: 879 calories; 49.1 59.4 47.8 240 3426 Full nutrition

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Reviews

Read all reviews 62
  1. 72 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Well, I have now tried this recipe two ways. The first time I planned to make it I could not find lobster, so I substituted steak (broil first till med. rare, dice, and add to sauce in the end)....

Most helpful critical review

Do you like your lobster/pasta to taste like cinnamon rolls, if so this is the plate for you! I was very excited to make this because it sounded delicious, the only thing that made me iffy was ...

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Well, I have now tried this recipe two ways. The first time I planned to make it I could not find lobster, so I substituted steak (broil first till med. rare, dice, and add to sauce in the end)....

I made this recipe on New Year's day to use up leftover lobster from our New Year's Eve feast. My family loved this recipe, including my 10- and 12-year-old boys. They actually put it on their...

I made a few little changes since we are trying to eat more healthy. I used half and half instead of cream, and I sauted the onions and garlic in olive oil, then added the tomatoes to that to a...

Do you like your lobster/pasta to taste like cinnamon rolls, if so this is the plate for you! I was very excited to make this because it sounded delicious, the only thing that made me iffy was ...

I thought this was simply fantastic. The only thing I did different was chop up the lobster in big bite size chunks so it was mixed in with the pasta. I made this for a family get together so I ...

AWESOME dish!!! Really simple and easy to follow but totally DELICIOUS!!! I substituted the whole lobster for frozen lobster chunks and added bell peppers, mushrooms, and some corn starch to t...

I halved the recipe, added scallops and used angel hair pasta--my picky hubby loved it! Next time I'm planning to add wild mushrooms and a sprinkle of good Parmesan cheese.

My family loved this recipe. I made some substitutions: immitation lobster, fresh tomatoes, margarine, and half & half. I also added some red & yellow peppers. I doubled the recipe but left t...

Good flavor... Added broccoli and roasted red peppers... forgot the tomatoes. Grated imported Parmigiano-Reggiano cheese on top made this dish.