Spicy Lobster Pasta


  • (2-3) 4 ounce lobster tails 
  • 8 ounces linguine 
  • 3 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (adjust to your desired level of spiciness)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup dry white wine (such as Sauvignon Blanc)
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley
  • Lemon wedges, for serving

Note: The recipe serves approximately 2 people. Adjust quantities based on your desired number of servings. Enjoy!


  1. Prepare the Lobster Tails: Remove the shells and devein the tails, if necessary. Cut the lobster meat into bite-sized pieces.
  2. Cook the Pasta: Cook the linguine in a large pot of salted boiling water until al dente. Drain the pasta and set it aside.
  3. Sauté Lobster and Spices: In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes to the skillet and sauté for about 1 minute until the garlic becomes fragrant.
  4. Add Lobster and Tomatoes: Add the lobster pieces to the skillet and cook for about 2 minutes until they start to turn opaque. Stir in the halved cherry tomatoes and cook for an additional 1-2 minutes until they soften slightly.
  5. Deglaze with Wine: Pour in the dry white wine to deglaze the skillet, scraping any browned bits from the bottom with a wooden spoon or spatula. Let the wine reduce for a minute or two.
  6. Simmer and Thicken the Sauce: Allow the mixture to simmer for about 3-4 minutes to reduce the liquid slightly. Lower the heat and stir in the heavy cream. Let the sauce simmer for an additional 2-3 minutes to thicken.
  7. Add Butter and Cheese: Cut the remaining tablespoon of butter into small pieces and whisk it into the sauce until fully melted. Stir in the grated Parmesan cheese and mix until the sauce becomes creamy and well combined.
  8. Season and Finish the Sauce: Season the sauce with salt and freshly ground black pepper to taste. Adjust the spiciness level by adding more red pepper flakes if desired.
  9. Combine Pasta and Sauce: Add the cooked pasta to the skillet with the spicy lobster sauce. Toss the pasta gently to coat it evenly with the sauce and incorporate the lobster pieces.
  10. Serve: Plate the spicy lobster pasta on individual serving plates or a large serving platter. Garnish with chopped fresh parsley and serve with lemon wedges on the side for added brightness and tang.