- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: dinner
- Method: stovetop
- Cuisine: american
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: dinner
- Method: stovetop
- Cuisine: american
Ingredients
- 12 ounces spaghetti (about 3/4 of the box)
- 1/4 cup Vermont Creamery Cultured Butter with Sea Salt
- 2 cloves of garlic, minced
- 1/4 cup fresh dill, roughly chopped
- 3 tablespoons chives, chopped
- Zest of 2 lemons
- 1/4 cup lemon juice (about 2 lemons)
- 1 cup reserved pasta water
- 1 pound cooked lobster meat, roughly chopped*
- 1/2 cup breadcrumbs, toasted
Instructions
- Fill a large pot with water and bring to a boil. Prepare the pasta according to the directions on the box, but cook for two minutes less–the pasta will continue to cook when you transfer it over to your sauce.
- While the pasta cooks, make the lobster butter sauce. Melt the butter in a large saucepan over medium heat. Add minced garlic to the butter, stirring frequently, until the garlic becomes fragrant, about 1 minute. Stir in the lemon juice and zest and cook for about 1 minute more.
- Add the lobster meat to the sauce, stirring frequently. Turn the heat down to simmer and stir occasionally until the pasta is ready.
- Strain the pasta, reserving 1 cup of starchy pasta water. Add the pasta and the reserved water to the lemon butter sauce. Cook until the starch thickens and the sauce reduces, about 3 minutes.
- Plate pasta and garnish with toasted bread crumbs, more lemon zest and fresh dill. Enjoy hot!
Keywords: easy, light, summer, dinner ideas, easy, easy dinner, seafood, lobster, lemony, zesty
Notes
*We just bought cooked lobster meat from our local grocery store, but you can always cook your own!
