Angel Hair Pasta with Lobster Recipe

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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:6 servings
TOTAL TIME: Prep: 25 min. Cook: 15 min.
MAKES: 6 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 peel
  • Shredded Romano or Parmesan cheese, optional

Nutritional Facts

1-1/2 cup: 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 fat.


  1. Carefully remove lobster meat from shells; cut into 1-in. pieces and set aside.
  2. 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.
  3. Meanwhile, cook pasta according to package directions. Drain pasta; add to lobster mixture and toss to coat. Stir in the arugula, lemon juice and peel; cook for 1-2 minutes or until arugula is wilted. Garnish with cheese if desired. Yield: 4 servings.
Originally published as Angel Hair Pasta with Lobster in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p40

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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janwood7 178858
Reviewed 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 107223
Reviewed May. 14, 2013

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

AKB62 107222
Reviewed 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!"

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