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Mar 05, 2022 2 min read

Fresh lobster is such a fabulous ingredient. You want to be sure to treat it right! This recipe for Keto-Friendly Fresh Lobster Spaghetti does justice to the fresh lobster. It is buttery, garlicky, and full of lemon and herb flavors. It is easy to make, and it is keto-friendly! 

The foundation of the recipe is NutriNoodle Organic Soybean Protein Spaghetti. It has only 8 grams of net carbohydrates, which is less than one-quarter of the amount of total carbohydrates in the same-sized serving of regular pasta. It contains 10 grams of dietary fiber, which helps slow digestion and stabilize blood sugar. 

The recipe includes fresh lobster meat cooked in a buttery sauce. You can increase the amount of butter if you love butter and are especially interested in following a high-fat keto diet. It is also okay to add up to ½ cup of heavy cream. The lemon zest, fresh garlic, dried basil, dried thyme, and parsley add an interesting mix of flavors. Finish it off with creamy, sharp parmesan cheese, and the meal is fit for company!

Another great thing about this recipe is its protein content. The lobster meat is nearly pure protein, with 17 grams per 3-ounce serving. Add to that the 21 grams of protein in NutriNoodle Organic Soybean Protein Spaghetti, and you are looking at a satisfyingly high-protein meal.

Recipe for Keto-Friendly Lobster Spaghetti with Garlicky Butter Herb Sauce

Makes 4 servings

Prep time: 5 minutes

Cook time: 20 minutes


  • 1 package of NutriNoodle Organic Soybean Protein Spaghetti
  • 12 ounces of lobster meat
  • 3 cloves of garlic, peeled and minced
  • ¼ cup of butter
  • ⅓ cup of white wine or cooking sherry
  • ½ teaspoon of lemon zest
  • ½ teaspoon of dried basil
  • ½ teaspoon of dried thyme
  • 2 green onions, thinly sliced
  • Salt and pepper to taste
  • ¼ cup of fresh parsley, chopped, for topping
  • ½ cup of grated parmesan cheese, for topping


  1. Cook the NutriNoodle Organic Soybean Protein Spaghetti according to the instructions on the package. Boil water, add the pasta, and cook for 8 to 10 minutes or until nearly al dente. Drain the pasta, reserving ¼ cup of the cooking water, and set the pasta aside.
  2. Heat the butter in a medium to large pan to melt it. Add the garlic and cook for about 3 minutes or until it starts to brown and becomes fragrant.
  3. Add the lobster and white wine. Stir to combine, bring to a boil, and then simmer it until the wine reduces. Add the dried basil and thyme, and 2 tablespoons of the reserved pasta water, and stir while heating. If the sauce is too thick, add the remainder of the pasta water. Season to taste with salt and pepper.
  4. Put the pasta in a large serving bowl. Add the garlic lobster sauce, lemon zest, and green onions. Toss to coat the pasta evenly with sauce.
  5. Plate the pasta and sprinkle parsley and parmesan cheese over each serving. Serve and enjoy!
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