The best aglio e olio base lobster pasta loaded with pieces of lobster and finished with crunchy bread crumbs and a secret ingredient.
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Course: Main Course
Cuisine: American
Keyword: lobster, pasta
Servings: 2
Calories: 761kcal
Ingredients
4tbspolive oildivided
1/4cupbread crumbscoarse, see note
2tbspfresh flat leaf parsleychopped
6ouncesspaghetti
1headgarlicsliced
1tspred pepper flakes
1.5tbspoyster sauce
1lobstercooked, shelled and roughly chopped, about 1-1.5lbs
Instructions
Add 1 tbsp olive oil to a pan and toast the breadcrumbs until golden and crunchy. Remove from the heat and stir in a pinch of parsley. Set aside.
In a pot of salted water, cook the spaghetti one minute shy of al dente.
While the pasta is cooking, heat up the remaining oil in a skillet over medium heat. Add the garlic and cook, stirring, until fragrant and slightly soft, but not brown, 20 seconds to 1 minute. Stir in the red pepper flakes, flat leaf parsley, and oyster sauce. Add 1/3 cup pasta water to the pan and bring to a simmer to emulsify into a sauce, stirring occasionally.
When the pasta is ready, use a pair of tongs to move the cooked pasta over to the pan with the sauce. Leave the heat on medium, add the lobster and toss to combine, until the sauce is glossy and clings to the noodles. Add extra pasta water if the pasta gets too dry.
Finish with toasted bread crumbs and enjoy!
Notes
Note: I like to blitz up old sourdough bread in the food processor for fresh, coarse crumbs.