This lobster scampi features tender chunks of lobster and pasta, all coated in a bright, buttery wine sauce. It’s a restaurant-quality, flavorful meal you can make in under 40 minutes.
This is an impressive yet simple dish—comforting and elegant at the same time. I make it as often as shrimp scampi, and you can easily combine lobster and shrimp for a mixed seafood scampi. If you enjoy lobster pastas, try lobster fettuccine alfredo or lobster mac and cheese for other special-occasion options.
Lobster Scampi Ingredient Notes
Lobster – I used two 4-ounce lobster tails. Use three or four if you prefer more lobster; the dish only gets better with extra meat.
White Wine – Pinot Grigio or Sauvignon Blanc work well. If you don’t want to use alcohol, substitute chicken stock.
Red Crushed Pepper – Optional, for a touch of heat.
Pasta – I used bucatini, but spaghetti, angel hair, or linguine are great alternatives.
Lemon juice and zest – Fresh lemon adds brightness and lifts the sauce.
How To Serve
Serve with pasta, crusty bread, or fluffy white rice—each soaks up the sauce beautifully. For a complete meal, add a simple green salad or steamed vegetables.
Top Tips
- Cook pasta until al dente in well-salted water; you can cook the lobster tails in the same pot to save time. Reserve about 1/2 cup of pasta water for the sauce.
- Avoid store-bought cooked lobster meat. Searing the lobster quickly in butter, wine, and garlic gives far better flavor and texture.
- If you prefer more sauce, increase the amounts of wine, butter, and reserved pasta water.
- Use only about 1/2 lb of pasta if you like a saucier dish; adding too much pasta dilutes the sauce.
- Watch the lobster closely—once added to the sauce, the pieces cook in about 1–2 minutes and should turn opaque and firm but not rubbery.
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 2 days. The dish is best enjoyed fresh, but gently reheating over low heat with a splash of water or broth helps revive the sauce.
More Pasta Recipes You’ll Love
- Creamy Shrimp Alfredo Pasta
- Seafood Pasta Salad
- Four Cheese Pasta
- Cheesy Crab Alfredo Pasta
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Lobster Scampi
Print Recipe
Ingredients
- 2 lobster tails — about 4 oz each
- 1/2 lb pasta
- 1 shallot, finely diced
- 4 garlic cloves, minced
- pinch red crushed pepper flakes (optional)
- 1/2 lemon, juice and zest
- 1/2 cup white wine or chicken stock
- 1/2 cup reserved pasta water
- 4 tbsp butter
- bunch fresh parsley
- 3 tbsp olive oil
- salt and pepper to taste
Instructions
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Split lobster tails lengthwise with kitchen shears, remove the meat, and chop into bite-sized pieces.
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Bring a large pot of salted water to a boil. Add the lobster tails and the pasta; cook the pasta according to package directions. Reserve about 1/2 cup of pasta water and set aside.
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Heat olive oil in a large skillet over medium. Add the shallot and cook about 1 minute, then stir in garlic and red pepper flakes and cook until fragrant.
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Pour in white wine, add the reserved pasta water and 2 tablespoons butter. Simmer about 5 minutes until the sauce thickens and the wine reduces by half.
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Stir in the lobster meat, lemon juice, and remaining butter. Cook the lobster 1–2 minutes until opaque. Add the cooked pasta, toss to combine, and garnish with parsley and lemon zest. Serve immediately.
Notes
- Keep the pasta amount around 1/2 lb if you want a saucier result.
- Do not overcook the lobster—pieces cook quickly and become tough if left too long.
Nutrition
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Carbohydrates: 93g
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Protein: 27g
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Fat: 46g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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