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A quick and easy one-pot lobster orzo that tastes like a restaurant meal. Tender pasta, sweet lobster, and bright lemon all come together in under 30 minutes — perfect for busy weeknights when you want something special.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 lobster tails (6–8 ounces each, thawed if frozen)
  • 2 cups orzo pasta
  • 4 cups seafood or vegetable broth
  • 4 tablespoons butter
  • 4 cloves garlic, minced
  • Zest and juice of 2 lemons
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh spinach or arugula (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Red pepper flakes to taste
  • Fresh parsley for garnish

Instructions

  1. Pat lobster tails dry and slice them in half lengthwise, then cut each half into 2-3 bite-sized chunks. Season well with salt and pepper.
  2. Melt the butter in a large pot over medium heat. Toss in the minced garlic and cook for about a minute until fragrant.
  3. Turn the heat up to medium-high. Place the lobster chunks flesh-side down and sear for 2-3 minutes on each side until they start to color but are not fully cooked yet. Set the lobster aside once done.
  4. Pour in the white wine and use a wooden spoon to scrape up any browned bits stuck to the pot. Let it simmer for about a minute, then add the broth and lemon zest.
  5. Add the dry orzo and bring the pot to a gentle simmer. Stir every few minutes to prevent sticking and cook 12-15 minutes until the pasta is nearly tender.
  6. Return the lobster pieces and any juices from the plate back into the pot. Let everything cook together for 3-4 minutes until the lobster is cooked through and the orzo is creamy and tender.
  7. Remove the pot from heat. Stir in the fresh lemon juice and grated Parmesan until the sauce is creamy and bright. If using spinach or arugula, stir it in last and let the residual heat wilt the greens.
  8. Spoon into bowls, then sprinkle with red pepper flakes and fresh parsley for garnish. Optionally, add extra lemon juice on top.

Notes

For best texture, use fresh lobster tails or fully thawed frozen ones., Keep the broth at a gentle simmer to avoid rubbery lobster., Try substituting shrimp, scallops, or firm white fish for lobster., Add extra vegetables like peas, tomatoes, or mushrooms for more color and nutrition., Store leftovers in an airtight container refrigerated within two hours and consume within 3 to 4 days., For reheating, add broth or butter to restore creaminess and heat gently either on stovetop or microwave., You can freeze lobster orzo up to one month but freeze lobster and orzo separately for best quality., To make gluten-free, use gluten-free orzo or substitute with short-grain rice or small gluten-free pasta adjusted with liquid., To make dairy-free, substitute butter with olive oil and omit Parmesan or use dairy-free cheese., White wine can be replaced with extra broth plus a teaspoon of white wine vinegar or additional lemon juice.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 bowl
  • Calories: 420 calories
  • Fat: 18g
  • Carbohydrates: 32g
  • Protein: 32g