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Lobster Arugula Pink Cream Sauce Recipe
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Ya’Eat Cooking Channel

Recipe Servings: 4 | Prep Time 15 | Cooking Time 15 minutes

Today we will be making Lobster Arugula Pink Cream Sauce with Spaghetti Recipe

This Lobster recipe will impress you, your family members, friends, and guests. Don't miss out on this quick and easy recipe that is sure to be a hit in your house. Join us for Episode-33 on the #YaEat. At Ya'Eat we specialize in #Italian and #Seafood #Recipes but do so much more.



  • 1 lb. Cooked Frozen Lobster Meat

  • 4 oz. Lobster Stock or Sub with Clam Juice.

  • 28 oz. Can Crushed San Marzano Tomatoes.

  • 16 oz. Heavy Cream.

  • 1-2 cups Arugula.

  • 3 oz. Extra Virgin Olive Oil

  • 2 Oz. Butter.

  • 1 Shallot

  • 2 Clove Garlic.

  • Fresh Basil.

  • Fresh Parsley.

  • Pecorino Romano Cheese.

  • Salt and Pepper.

  • 1 lb. Spaghetti.


  1. First, defrost the Lobster if frozen by adding a ½ cup of lobster stock.

  2. This recipe is quick, so let’s start by putting on the water for the pasta.

  3. Chop Shallot and Garlic and add to sauté pan with Extra Virgin Olive Oil and lightly brown.

  4. Add crushed Tomatoes, Fresh Basil, Fresh Parsley, Salt, and Pepper. Cook for 15 minutes on a low simmer.

  5. Add butter and slowly add the cold cream to the hot sauce, and blend until they are incorporated together. Bring to a simmer.

  6. Add lobster by breaking into manageable size pieces and add to the sauce. Cook for 5 mins.

  7. Add Spaghetti to the water and cook Al-Dente.

  8. Loosely chop Arugula.

  9. Drain pasta and add to a bowl, coat pasta with sauce, pecorino romano cheese, and Arugula and mix together.

  10. Place pasta on a plate and top with Lobster and more sauce.

  11. You can finish off with a little lemon zest on top.

  12. You are done... Nice Job : )

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