Name: Lobster Angel Hair Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 oz Angel hair pasta (capellini); 1 lb Lobster meat (cooked and chopped); 4 tbsp Unsalted butter; 3 tbsp Extra virgin olive oil; 4 cloves Garlic cloves (minced); 0.5 cup Dry white wine; 1 tbsp Fresh lemon juice; 0.25 tsp Red pepper flakes; 0.25 cup Fresh parsley (chopped); to taste null Salt and black pepper

Seafood

Lobster Angel Hair Pasta

Succulent chunks of sweet lobster meat are tossed with delicate capellini in a silky lemon garlic butter sauce. This sophisticated dish brings the luxury of a coastal bistro right to your home kitchen using simple, fresh ingredients.

Prep

15m

Cook

15m

Serves

Calories

450kcal

Qty	Ingredient
8 oz 225 g	Angel hair pasta (capellini)
1 lb 450 g	Lobster meat (cooked and chopped)
4 tbsp 56 g	Unsalted butter
3 tbsp 45 ml	Extra virgin olive oil
4 cloves 4 cloves	Garlic cloves (minced)
0.5 cup 120 ml	Dry white wine
1 tbsp 15 ml	Fresh lemon juice
0.25 tsp 0.5 g	Red pepper flakes
0.25 cup 15 g	Fresh parsley (chopped)
to taste null null null	Salt and black pepper

2 Method

Step 1. Bring a large pot of heavily salted water to a boil. Cook the angel hair pasta for 2-3 minutes until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

Step 2. While the pasta water is boiling, melt the butter with the olive oil in a large skillet over medium heat.

Step 3. Add the minced garlic and red pepper flakes to the skillet. Sauté for about 60 seconds until the garlic is fragrant but not browned.

Step 4. Stir in the lobster meat and cook for 2 minutes to warm it through and coat it in the garlic butter sauce.

Step 5. Pour in the white wine and lemon juice. Bring to a light simmer and cook for 2 minutes to allow the sauce to reduce slightly.

Step 6. Add the cooked pasta to the skillet. Use tongs to gently toss the pasta with the lobster and sauce.

Step 7. If the pasta seems dry, add the reserved pasta water one tablespoon at a time until a glossy sauce forms.

Step 8. Season with salt and black pepper to taste. Remove from heat, garnish with fresh parsley, and serve immediately.

·
Do not overcook the pasta; angel hair is extremely thin and can become mushy very quickly.
·
Use cold-water lobster tails for the sweetest flavor and firmest texture.
·
If you prefer a non-alcoholic version, substitute the white wine with seafood stock and an extra squeeze of lemon.
·
Ensure the lobster meat is patted dry before adding it to the skillet to prevent the sauce from becoming watery.