Servings: 4
Calories: 1701kcal
Ingredients
- 16 ounces of spaghetti noodles
- 44 lobster tails shelled and cut into bite-sized pieces
- 4 tablespoons of oyster sauce
- 4 tablespoons of butter
- 4 tablespoons of olive oil
- 1/2 cup of low-sodium soy sauce
- 8 cloves of garlic minced
- 2 tablespoon of fish sauce
- 1 teaspoon of sugar
- Freshly ground black pepper to taste
- Chopped green onions and cilantro for garnish
Instructions
- Cook spaghetti noodles according to package instructions until al dente. Drain and set aside.
- In a separate pan, heat olive oil over medium heat. Add lobster and cook for 5-6 minutes, until fully cooked. Set aside.
- In the same pan, add butter and minced garlic. Cook until garlic is fragrant, about 1-2 minutes.
- Add oyster sauce, soy sauce, fish sauce, sugar and black pepper to the pan with the garlic and butter. Stir until well combined.
- Add the cooked spaghetti noodles and lobster meat to the pan. Toss everything together until evenly coated in sauce. Cook for another 2-3 minutes, until heated through.
- Remove from heat and garnish with chopped green onions and cilantro, if desired. Serve hot and enjoy!
Notes
– Use a high-quality Parmesan cheese for the best flavor.
– You can use frozen lobster if you don’t have access to fresh lobster.
– If you want the dish to be spicier, you can add red pepper flakes.
– You can serve the dish with a side salad or roasted vegetables.
– Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 1701kcal
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