Indulge in the rich and savory flavors of lobster scampi with this delicious recipe. This elegant, luxurious lobster recipe will elevate any dinner party and turn it into a true occasion. With simple ingredients and minimal effort, this classic Italian-American creation will impress your guests with its bright flavors that accent the natural sweetness of the lobster.
There is something magical about the simplicity of a scampi sauce with the savory notes of garlic butter, white wine, and lemon. Combined with the decadence of lobster, the flavors beg for crusty bread to be dipped until every bite is gone.
This versatile dish is equally at home as a main course as it is an appetizer. Aside from the lobster itself you just need a handful of easily accessible ingredients to pull together this easy scampi sauce. Let’s dive into this garlicky, buttery, seafood delight.
What is Lobster Scampi?
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When most people hear the word scampi, they immediately think of shrimp swimming in a garlic
kissed sauce begging for chunks of crusty Italian bread to be dipped. The word scampi however
actually refers to type of lobster, the Norway lobster. It’s only fitting to combine the dish
associated with the term with a member of the same family as this langoustine also known as
the Dublin Bay prawn.
The scampi that we think of is entirely an Italian-American dish. Italian immigrants used to
the langoustine crustaceans often cooked with butter, olive oil, and garlic and served over pasta
or rice couldn’t find the same variety in the United States. Instead, they adapted to seafood that
was more readily available and affordable, shrimp. The dish began to be called shrimp prepared
scampi style before it was eventually shortened to shrimp scampi, or scampi.
Scampi pasta, shrimp scampi, lobster scampi, and all variations of this garlic butter sauce recipe have similar components that pay homage to Italian-America cuisine. Where shrimp scampi is traditionally either a sauteed dish with garlic butter sauce, or baked with a crispy, garlic and wine topping, lobster scampi can come in different variations. If you’re looking for leftover lobster ideas, this is it!
Ingredients for Authentic Lobster Scampi
- Lobster Tails: While you can use everything from whole live lobsters to lobster meat to make lobster scampi, the most common part to use is lobster tails. You can either cook them whole and cascade the scampi sauce over the cooked tails, or you can cut them into smaller chunks for a truly decadent lobster tagliatelle or lobster linguine.
- Butter: Pick a high quality, salt free butter for this recipe. This will add richness that compliments the lobster tails while allowing you to control the final flavor profile.
- Aromatics: Scampi sauce is a take on a garlic butter sauce. Garlic adds a sharp, pungent note that cuts through and balances the richness of the dish while shallots add delicate onion flavor and sweetness.
- White Wine: Bright, sunny, and acidic, this wakes up all of the flavors. Pick a dry white wine that you enjoy drinking such as Pinot Grigio or Sauvignon blanc. As the wine reduces and cooks down the flavor will concentrate.
- Lemon: Pairs perfectly with seafood and adds another bright note.
- Flavor Accents: You can add additional ingredients like crushed red pepper flakes for heat, parsley for freshness, parmesan for nuttiness, or a splash of Worcestershire for a little salty umami.
Substitutions
- If you don’t cook with wine, you can substitute the wine for chicken or seafood stock or broth. Make sure you use either homemade or a high-quality broth.
- While this recipe is for lobster scampi, you can also swap out the lobster tails in this recipe for colossal or super colossal shrimp. There’s nothing more classic than linguini scampi! And want to mix it up? Double up on the seafood with shrimp and lobster pasta.
Step-By-Step Cooking Instructions for Perfect Lobster Scampi
This recipe is adapted from famed Chef Tyler Florence’s easy scampi sauce recipe that includes shrimp.
- Prepare the lobster tails. Use kitchen shears to cut down the top center of the lobster tail. Flip the lobster tail over and repeat the process, cutting through the bottom. Gently ease the meat away from the shell and remove it. With a sharp kitchen knife, remove the vein running down the middle. Cut the lobster meat into generous sized chunks, about 1/” to 1″.
- You can also use whole lobsters for this. If using live lobsters you will want to cook the meat prior, making it easier to remove from the shell. Make sure to check out our guides on how to boil lobster and how to steam lobster as both of these methods will work best.
- Cook the linguine. Cook your pasta according to the package directions for al dente. You want it to still have a bite to it as it will continue to cook a little in the sauce.
- Make sure to save a cup of the starchy pasta water when draining the linguine. This can be added to your scampi butter sauce to add more volume and make it a little saucier. The starch in the water also helps bind the sauce to the pasta.
- Make the scampi sauce. Add 2 tablespoons of butter to 2 tablespoons of olive oil. Add the garlic, shallots, and crushed red pepper flakes if using, and sauté until the shallots are translucent.
- Cook the lobster. Next add the lobster meat. Allow the lobster to cook until opaque and white, about 2-3 minutes. It will not be fully cooked all the way through. Remove from the pan.
- Make sure to keep the lobster and garlic moving with your spoon so it cooks evenly, and the garlic doesn’t burn.
- Make the scampi sauce. Pour in the wine and lemon juice and allow it to come to a simmer. Let the wine reduce by half, about 4-6 minutes.
- Combine the ingredients. Add the cooked pasta, lobster, lemon zest, and butter into the skillet and gently toss to combine, allowing the butter to melt. If you want it a little saucier add a splash of your reserved pasta water.
- Garnish and serve. Finish off your lobster and linguine with fresh parsley and parmesan cheese.
Common Mistakes to Avoid When Making Lobster Scampi
- Be careful not to overcook the lobster. It will continue to cook when you add it back into the warm linguine scampi sauce.
- Always reserve some of your pasta water when draining the cooked pasta. This is an easy way to stretch out your buttery scampi sauce.
- Pull your pasta just one minute shy of al dente. It will finish cooking when you combine it with the scampi sauce and lobster.
Tips to Enhance Buttery Garlic Sauce Flavor
- Always start with the freshest lobster. When you purchase lobster from LobsterAnywhere, you know you are getting Maine Grade A hardshell lobster. Our lobster tails are frozen at peak freshness, and our live lobsters are shipped direct to your doorstep within 24 hours giving you a true taste of the sea.
- Lobster is completely the star of this dish so using the freshest quality possible will give you a truly memorable dish. You can save time by purchasing high-quality already cooked lobster as Giada de Laurentiis suggests in her recipe for lobster linguine.
- Skip dried herbs and bottled lemon juice and use fresh. That will give you the maximum amount of flavor.
- Because there are only a few ingredients in this lobster with pasta, you want to use fresh. Using fresh lemon gives you a natural flavor, and also the ability to use the zest.
- Bring texture to your pasta with lobster and sprinkle toasted breadcrumbs over the top. You can add additional ingredients to the breadcrumbs like lemon zest, crushed red pepper flakes, or fresh herbs.
Wine Pairings and Side Dishes
- This is a dish that contains wine as one of the ingredients, so it naturally pairs well with the dry white wine you use in making this. Some options would include Pinot Grigio, Sauvignon blanc, and an unoaked chardonnay. You want a dry and crisp white wine.
- Rose is another natural complement to this elevated pasta recipe.
- Lobster and champagne are the ultimate duo. Pair this scampi pasta with your favorite bubbly.
- Feel free to replace the linguine in this recipe for a different pasta option. The best pasta for scampi includes angel hair, fettuccini, and tagliatelle for lobster tagliatelle. Avoid short cut pastas like rigatoni or penne.
- Lobster pasta dinner sides can include a crisp, fresh green salad or Caesar salad.
- Another garlic butter lobster pairing that cooks in the amount of time it takes to toss together this recipe is roasted or steamed vegetables like asparagus or broccolini.
Lobster Scampi Variations
- Spice up this lobster scampi by adding crushed red pepper flakes when you add the garlic.
- To make this lobster pasta recipe gluten free, replace the linguine with your favorite gluten free variety.
- This recipe can be made keto friendly. Instead of using grain pasta, use a low carb option like zucchini noodles or hearts of palm pasta.
- While this lobster pasta is delicious with lobster, you can also make it with other types of seafood. Make a more classic and traditional version with shrimp. Instead of lobster, try adding seared scallops. Double up on the seafood and make lobster and shrimp linguine.
Conclusion: Making the Perfect Lobster Pasta at Home
The next time you’re looking for an easy and elegant dish for a special occasion, to entertain with, or just share your love for seafood, look no further than this easy lobster scampi recipe. With its simple ingredients and minimal effort, this scampi pasta recipe can easily be made any night of the week.
Use this recipe as a guide and have fun making it your own. When you start with the freshest lobster delivered directly to your door, it doesn’t take much to allow it to shine. Make sure to leave a review if you make this decadent and delicious recipe at home.
Frequently Asked Questions
Lobster tails are most popular choice, but any lobster meat will work for this recipe from whole lobsters to lobster claws.
Yes. Instead of wine you can use chicken, vegetable, or seafood stock. You’ll want to add a little extra lemon juice for the bright pop.
Because there is seafood in this pasta dish, you’ll want to keep it stored in an airtight container in the refrigerator. It’ll last 2-3 days.
Lobster sampi is best enjoyed while warm, directly after cooking. However, leftovers can be reheated. Add the linguine lobster pasta back to a skillet over medium low. Gently toss the pasta until it has just warmed through. You can add a splash of broth to help it loosen up if desired.
Lobster Scampi Recipe
This recipe is adapted from famed Chef Tyler Florence’s shrimp scampi with linguine.
- Total Time: 25
- Yield: 4 1x
Ingredients
- 2 lobster tails, meat removed from shell
- 1 pound linguini, cooked al dente
- 4 tablespoons butter, divided
- 4 tablespoons extra-virgin olive oil
- 2 shallots, finely diced
- 2 cloves garlic, minced
- Pinch red pepper flakes, optional
- Kosher salt and freshly ground black pepper
- Juice of 1 lemon
- 1 teaspoon lemon zest
- 1/4 cup finely chopped parsley leaves
Instructions
- For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. Cook according to the package directions for al dente, stopping just a minute short. Drain, reserving 1 cup pasta water.
- Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Sauté the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the lobster meat with salt and pepper; add to the pan and cook until the meat turns white and opaque, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the lobster meat to the pan along with the parsley, lemon zest, and cooked pasta. Stir well and season with salt and pepper.
- Prep Time: 15
- Cook Time: 10
- Category: Main Course
- Method: Sauteed
- Cuisine: Italian-American
Nutrition
- Serving Size: 2-4
