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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cook the pasta in salted boiling water until al dente. Reserve ½ cup of the pasta water before draining.
Melt butter in a skillet over low heat with the smashed garlic cloves. Add lobster and cook gently for 5–6 minutes until the meat turns opaque.
Sauté minced garlic in the same pan for 30 seconds until fragrant.
Stir in thyme, red pepper flakes, and lemon zest.
Add drained pasta, reserved pasta water, and parmesan. Toss lobster bites until creamy and glossy.
Serve topped with a big handful of parmesan.
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Use freshly grated parmesan for the best flavor and texture.
Adjust the amount of red pepper flakes based on your heat preference.
If you don’t have lobster tails, shrimp can be a good substitute.
Can I use a different type of pasta?
Yes, you can use any pasta shape you prefer, such as spaghetti, linguine, or fettuccine.
What can I substitute for lobster tails?
Shrimp or scallops can be used as a substitute for lobster tails.
How do I know when the lobster is cooked?
The lobster meat will turn opaque and firm when fully cooked.
Can I make this dish ahead of time?
It’s best served fresh, but you can prepare the sauce and poach the lobster ahead of time. Reheat gently before serving.
What’s the best way to zest a lemon?
Use a microplane or fine grater to zest the lemon, avoiding the bitter white pith.
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