Description
This Lobster Spaghetti with Chili Breadcrumbs is a luxurious seafood pasta dish combining tender lobster meat with al dente spaghetti. The dish features a fragrant sauté of garlic and lobster, finished with zesty lemon, fresh parsley, and a tangy touch of white wine. Crispy chili-spiced breadcrumbs add a delightful crunch and a subtle kick of heat, creating a perfect balance of flavors and textures for a sophisticated yet approachable meal.
Ingredients
Scale
Pasta
- 200 grams spaghetti
- Salt, to taste
- Water, for boiling
Lobster
- 2 lobster tails
Sauce and Toppings
- 4 tablespoons olive oil, divided
- 1 teaspoon chili flakes
- 2 cloves garlic, minced
- 1/2 cup fresh breadcrumbs
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon zest
- 1/4 cup grated Parmesan cheese
- 1/4 cup white wine
- Pepper, to taste
Instructions
- Boil Pasta: Bring a large pot of salted water to a rolling boil to prepare for cooking the spaghetti.
- Cook Spaghetti: Add the spaghetti to the boiling water and cook according to package instructions until al dente, then drain, reserving about 1/2 cup of the pasta cooking water.
- Prepare Lobster: While pasta cooks, use kitchen scissors or a knife to cut down the back of each lobster tail, carefully pull out the meat, and cut it into bite-sized pieces; set aside.
- Sauté Garlic and Lobster: Heat 2 tablespoons of olive oil in a large skillet over medium heat, add minced garlic and sauté until fragrant (about 1 minute), then add lobster pieces and cook for 3-4 minutes until opaque and cooked through. Remove lobster from skillet and set aside.
- Make Chili Breadcrumbs: In the same skillet, add the remaining 2 tablespoons of olive oil, chili flakes, and fresh breadcrumbs; stir and toast for 3-4 minutes until golden and crispy.
- Deglaze Pan: Pour white wine into the skillet, stirring to deglaze and lift any browned bits from the bottom of the pan.
- Toss Spaghetti with Sauce: Reduce heat to low, add the cooked spaghetti to the skillet, and toss while gradually adding reserved pasta water until the pasta is evenly coated and glossy. Season with salt and pepper to taste.
- Combine with Lobster and Herbs: Add the cooked lobster back to the skillet along with lemon zest and chopped parsley. Gently toss everything together to combine flavors.
- Finish with Parmesan: Remove the skillet from heat and stir in grated Parmesan cheese evenly throughout the pasta and lobster mixture.
- Serve: Plate the lobster spaghetti in bowls and generously top with the crispy chili breadcrumbs for a spicy, crunchy finish.
Notes
- Reserve some pasta water to adjust the sauce’s consistency and help it cling to the spaghetti.
- Be careful not to overcook the lobster; it should be opaque and tender.
- Use freshly grated Parmesan for the best flavor and texture.
- Adjust chili flakes according to your preferred spice level.
- Toast the breadcrumbs carefully to avoid burning and to achieve a perfect crunch.
- If white wine is unavailable, use seafood stock or a splash of lemon juice as an alternative for deglazing.
