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Lobster Spaghetti

A simple recipe that's full of flavour. Try this seafood spaghetti dish with Lobster.

Serving 4


14 oz of spaghetti pasta

2 tbsp olive oil

2 tbsp unsalted butter

1 large shallot, finely chopped

10-15 cherry tomatoes, halved

1 lemon

1 cube of Toppits Pop Herbs Parsley or sprig of parsley, finely chopped

Salt and pepper to taste

Suggestion: If you'd like to add more lobster meat to the dish, add our Cooked Lobster Meat.


Thaw the Lobster Claws in refrigerator overnight.

Cook the spaghetti in a large pot of boiling, salted water until al dente (timing varies on type of spaghetti pasta used). Drain and reserve 1 cup of pasta cooking water. Set pasta aside.

With the lobster claws, remove meat from scored shells, chop up into bite sized pieces and set aside.

In a large skillet over medium-high heat, heat oil and butter. Add shallot and cook until soft. Add tomatoes and parsley and cook, stirring often, until tomatoes are soft and juicy, about 5-8 minutes.

Turn the heat to low, add the lobster meat to the skillet and coat. Add the spaghetti and ½ cup of reserved pasta water. Coat the pasta with the sauce and lobster pieces. Season with salt and pepper. Add reserved pasta water as needed to thicken up the sauce.

Top the pasta with lemon zest and chopped parsley. Serve with side of lemon wedge.

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