Intershell's Effortless Lobster Pasta

The secret to restaurant-quality lobster pasta isn't just skill—it's the quality of your ingredients. That's why our signature recipe relies exclusively on the premium products from Intershell. We've streamlined the luxury by building the foundation of this exquisite dish on two powerhouses: tender, ready-to-use Intershell Fresh Lobster Meat and the incredibly rich, deep flavor of Intershell Lobster Stock.

Intershell's Effortless Lobster Pasta

Ingredients

For the Pasta

  • 8 oz (227 g) Spaghetti (or other long pasta)
  • 1½ Tbsp Diamond Crystal Kosher Salt (or half the amount for regular table salt, for cooking water)

For the Sauce

  • 8 Oz of Intershell's Fresh or Frozen Lobster Meat chopped into small chunks (Optional: Reserve a claw for garnish)
  • 1/2 cup of Intershell's Lobster Stock (defrosted)
  • ¼ cup (60 ml) Heavy Whipping Cream
  • 2 Tbsp White Wine
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 clove Garlic (finely minced)
  • 1 Shallot (minced; about 3–4 Tbsp)
  • ¼ tsp Crushed Red Pepper (red pepper flakes)
  • ¼ tsp Diamond Crystal Kosher Salt (for the sauce)
  • ⅛ tsp Freshly Ground Black Pepper (for the sauce)

Instructions

Cook the Pasta

  1. Bring a pot of water to a rolling boil. Once boiling, add the kosher salt to the water.
  2. Add the spaghetti and stir to prevent the noodles from sticking. Cook the pasta for 1 minute less than the package instructions for al dente, as it will finish cooking in the sauce.

Make the Sauce Base

  1. While the pasta cooks, mince the garlic and shallot.
  2. Heat a large frying pan over medium-low heat. Add the olive oil. Once warm, add the minced garlic and crushed red pepper. Sauté until fragrant, about 2 minutes. Do not use high heat, as the garlic will burn.
  3. Add the minced shallot and sauté until translucent.
  4. Add the white wine and mix.
  5. Add the heavy cream and lobster stock, salt, and pepper. Combine well and allow the sauce to warm up and thicken.

Add the Lobster Meat

  1. Add the lobster meat to the warm cream sauce.
  2. Taste the sauce and adjust the seasoning with salt and pepper, if needed.

Finish and Serve

  1. When the spaghetti is ready (1 minute before package time), use tongs to transfer the noodles directly from the boiling water to the pan with the sauce.
  2. Toss the pasta to coat it evenly with the lobster sauce. If the sauce is too thick, add a small splash of the reserved pasta cooking water to loosen it up.
  3. Divide the pasta into two warmed serving bowls. Serve immediately.

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