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Creamy Lobster Spaghettini

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Silky, spicy, and luxuriously rich — this creamy lobster spaghettini feels like dining oceanside with a glass of white wine in hand. With tender lobster, a Calabrian chili kick, and golden lemon-garlic breadcrumbs on top, it’s an elegant pasta that’s secretly simple to make.

Ingredients

Scale

Pasta & Sauce

1/2 lb spaghettini or any long pasta

2 tbsp extra virgin olive oil

2 tbsp butter

1/2 shallot, chopped

2 garlic cloves, minced

1 tbsp Calabrian chili peppers (or 1/4 tsp red chili flakes)

1/4 cup white wine

1/4 lb cooked lobster meat, chopped

Juice of 1/2 lemon

1/2 cup heavy cream

1/4 cup Parmigiano Reggiano, finely grated

1 tbsp chives, finely chopped

Salt & pepper to taste

Pasta water, as needed

Lemon-Garlic Panko Breadcrumbs

1/2 cup plain panko

2 tbsp extra virgin olive oil

1 garlic clove, minced

Juice of 1/2 lemon

1/4 tsp salt

Instructions

Make breadcrumbs: In a skillet, toast panko in olive oil with garlic, lemon juice, and salt until golden. Set aside.

Cook pasta: Boil spaghettini in salted water until al dente. Reserve 1/2 cup pasta water and drain.

Sauté aromatics: In a large skillet, heat olive oil and butter. Add shallots and garlic, cooking until soft. Stir in chili.

Deglaze: Pour in white wine and simmer until reduced. Add lobster, lemon juice, and season lightly.

Finish sauce: Stir in heavy cream and Parmigiano. Add pasta and toss, loosening with pasta water if needed.

Serve: Plate pasta, top with breadcrumbs and chives, and enjoy that creamy, citrusy, spicy balance.

Notes

A luxurious, restaurant-quality dish that comes together fast — perfect for date night or treating yourself to something truly special.

Nutrition

Find it online: https://minikitchenmagic.com/creamy-lobster-spaghettini/