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Creamy Lobster Spaghettini

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

Creamy Lobster Spaghettini with breadrumbs and chives


Creamy Lobster Spaghettini:

  • 1/2 lb. Spaghettini or other long pasta

  • 2 tbsp. extra virgin olive oil

  • 2 tbsp. butter

  • 1/2 shallot, chopped

  • 2 garlic cloves, minced

  • 1 tbsp. Calabrian chili peppers, sliced (or 1/4 tsp. crushed red chili flakes)

  • 1/4 cup white wine

  • 1/4 lb. cooked lobster meat, chopped

  • Juice of 1/2 lemon

  • 1/2 cup heavy cream

  • 1/4 cup Parmigiano Reggiano, finely grated

  • 1 tbsp. chives, finely chopped

  • 1/3 cup lemon-garlic panko breadcrumbs

  • Salt & pepper to taste

  • Pasta water as needed

Lemon-Garlic Panko Breadcrumbs:

  • 1/2 cup plain panko breadcrumbs

  • 2 tbsp. extra virgin olive oil

  • 1 garlic clove, minced

  • Juice of 1/2 lemon

  • 1/4 tsp. salt


Lemon-Garlic Panko Breadcrumbs:

  1. In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.

  2. Stir in the panko breadcrumbs along with the salt and toast in the pan, stirring frequently with a wooden spoon (be careful not to burn!).

  3. Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.

Creamy Lobster Spaghettini:

  1. Bring a large pot of water to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.

  2. Meanwhile, heat the butter and olive oil in a large sauté pan over low heat and sauté the chopped shallot until soft and translucent, about 3-4 minutes. Add the minced garlic and sauté for a further 1-2 minutes, until fragrant.

  3. Add the slice Calabrian chili peppers and white wine to the pan. Let simmer for 1-2 minutes.

  4. Add the lobster meat, salt, pepper and lemon juice. Then stir in the heavy cream. Let simmer over low heat while the pasta finishes cooking.

  5. Strain the pasta and add to the pan with the creamy lobster sauce and 1/4 cup of pasta water. Toss on medium-high heat.

  6. Remove from heat and add the Parmigiano. Toss again until combined. Add more pasta water as needed, 1/4 cup at a time.

  7. Plate and top with chives and lemon-garlic panko breadcrumbs.


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