East Coast Lobster Spaghetti Bake: A Comforting Seafood Classic

When you’ve got proper lobster meat on hand, you don’t need to mess around. This bake isn’t about flash—it’s about pulling big flavor from a lineup that does the heavy lifting without showing off. It starts with garlic butter and olive oil, setting the base with a hit of richness and depth. Green onion and fresh herbs layer in brightness without going soft. Flour pulls it together just enough to carry the rest.

Daily Catch seasoning puts the backbone in the dish—straightforward, balanced, and made to work with seafood. Cream smooths things out while white wine cuts through with just enough edge to keep it clean. Lime juice finishes it off with the kind of lift that keeps you going back for another forkful. Cheese plays double duty—melty and sharp—nothing excessive, just the right amount to tie it all together.

Lobster’s the star, obviously. Big chunks, no scraps, folded through cooked spaghetti that soaks up everything else in the pan. Salt, pepper, done. That’s the dish. No garnishes, no garnish talk. It starts in a pan, moves to a casserole, bakes off until it’s exactly where it needs to be.

This is what happens when you let good ingredients speak. No filler. No fluff. Just a solid bake that earns its spot at the table.

A very generous thank you to  Logan’s Daily Catch for sponsoring this recipe. It is an honour to work with brands that align with our values and make it possible for us to share these recipes with you.

Lobster Spaghetti Bake

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• Author: The Kilted Chef
• Yield: Serves 2

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Ingredients

Units USM Scale 1x2x3x

• 1 tbsp garlic butter
• 1 tbsp olive oil
• 2 tbsp chopped fresh herbs (we used dill and parsley)
• 1/4 cup chopped green onion
• 2 tbsp flour
• 1 tsp Daily Catch seafood seasoning
• 1/2 cup cream
• juice of 1/2 lime
• 1/2 cup plus 2 tbsp parmesan cheese, shredded and divided
• 8 ounces cooked lobster meat
• 4 ounces cooked spaghetti
• 1/2 tsp pepper
• 1 tsp salt
• 1/2 ounce white wine

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Instructions

1. Preheat oven to 350
2. Melt the garlic butter of medium high heat, once melted add the olive oil.
3. Lightly saute the herbs and green onion for a few seconds.
4. Add the flour and Daily Catch and cook stirring for 2-3 minutes.
5. Add the cream and lime juice and wam through.
6. Stir in 2 tbsp parmesan cheese, lobster meat, spaghetti sauce, pepper, salt, and white wine, toss all together.
7. Divide the mixture between 2 buttered casserole dishes and top with the remaining parmesan cheese.
8. Place in the oven and bake for 8 minutes.

• Category: lobster, seafood, entrees, pasta, recipes