Save on Pinterest

Angel Hair Pasta with Lobster

A light, lemon-garlic wine sauce enhances the flavor of tender lobster in this extra-special dish. Arugula adds a bit of color.—Carole Resnick, Cleveland, Ohio
  • Total Time
    Prep: 25 min. Cook: 15 min.
  • Makes
    4 servings


  • 2 lobster tails (8 to 10 ounces each)
  • 2 garlic cloves, minced
  • 3 tablespoons olive oil
  • 1/2 cup white wine or chicken broth
  • 2 tablespoons tomato puree
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 ounces uncooked angel hair pasta
  • 1 cup fresh arugula or baby spinach, coarsely chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon grated lemon zest
  • Shredded Romano or Parmesan cheese, optional


  • Carefully remove lobster meat from shells; cut into 1-in. pieces and set aside.
  • In a large skillet, saute garlic in oil until for 1 minute. Add the wine, tomato puree, salt and pepper. Bring to a boil over medium heat. Reduce heat. Stir in lobster; simmer, uncovered, for 5-6 minutes or until lobster is firm and opaque.
  • Meanwhile, cook pasta according to package directions. Drain pasta; add to lobster mixture and toss to coat. Stir in the arugula, lemon juice and zest; cook for 1-2 minutes or until arugula is wilted. Garnish with cheese if desired.
Nutrition Facts
1-1/2 cups: 290 calories, 8g fat (1g saturated fat), 72mg cholesterol, 426mg sodium, 31g carbohydrate (2g sugars, 1g fiber), 19g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1-1/2 fat.

Recommended Video


Click stars to rate
Average Rating:
  • annrms
    Jul 6, 2019

    Let's try this again!!! Made ½ recipe with leftover lobster claws

  • danilane
    Feb 15, 2017

    No comment left

  • janwood7
    Sep 12, 2013

    This was horrible! Way too much lemon. We ate a small amount and then just threw it out. What a waste of good lobster.

  • leahpmommy
    May 14, 2013

    Excellent, I added more arugula, red pepper flakes and most importantly some pasta water to extend the sauce. yum!!

  • jimmeweak
    Mar 8, 2013

    No comment left

  • AKB62
    Apr 7, 2012

    I used cooking Sherry instead of white wine and tomato paste instead of tomato puree simply because that is what I had on hand. It was excellent!