Baked Spaghetti with Lobster and Buffalo Stracciatella: Wine Pairing Guide

Introduction

If you’re searching for a show-stopping baked spaghetti dish to elevate your next dinner party, look no further than Baked Spaghetti with Lobster and Buffalo Stracciatella. This elegant recipe marries the comforting spirit of classic baked spaghetti with the decadent flavors of sweet lobster and creamy buffalo stracciatella cheese. It’s a fusion of Italian tradition and modern American flair—one that’s sure to delight food enthusiasts and wine lovers alike. Whether you’re new to baked spaghetti or a seasoned cook, this dish is surprisingly approachable, and the potential for a perfect wine pairing makes it even more exciting. Get ready to create a memorable meal that will have your guests raving long after the plates are cleared.

About This Dish

Baked spaghetti is a beloved staple in American kitchens, celebrated for its versatility and crowd-pleasing nature. Traditionally layered with tomato sauce and cheese, it’s a canvas for creativity—here, we take it to the next level with the luxurious addition of lobster and buffalo stracciatella. This dish draws inspiration from Italian coastal cuisine, where seafood and fresh cheeses are often paired with pasta for special occasions. The lobster brings a delicate sweetness and a hint of the sea, while the buffalo stracciatella adds creaminess and a slight tang, perfectly balancing the umami-rich pasta.

What makes this version of baked spaghetti truly special is the interplay of flavors and textures: the tender lobster, the silkiness of the cheese, the bite of al dente spaghetti, and the brightness of lemon and basil. It’s a dish that feels both indulgent and celebratory—ideal for marking milestones, impressing guests, or treating yourself on a cozy night in. And because baked spaghetti recipes are so adaptable, you’ll find this one fits beautifully into the multicultural tapestry of American food culture, inviting you to experiment with your own local ingredients and wine pairings.

Key Ingredients & Their Role

Lobster is the star of this baked spaghetti recipe, offering sweet, succulent meat that transforms the ordinary into the extraordinary. Its umami depth and briny notes make it a classic partner for pasta, especially when paired with a creamy component. Lobster works especially well in baked spaghetti because it holds its texture and flavor through the cooking process, ensuring every bite is a treat.

Buffalo Stracciatella is the creamy heart of this dish. Made from shredded mozzarella curds and rich cream, this cheese melts beautifully over warm pasta. Its subtle tang and delicate texture complement the lobster, enhancing the dish’s luxurious feel. In baked spaghetti, buffalo stracciatella delivers a gooey, creamy finish that takes the place of heavier cheeses found in traditional recipes.

Spaghetti provides the backbone of the dish, absorbing the flavors of the sauce and lobster while offering a satisfying bite. The choice of high-quality dried spaghetti—cooked al dente—is key to achieving the right texture in baked spaghetti. The pasta serves as the perfect vehicle for the lemon zest, garlic, and white wine that tie the flavors together.

Supporting Ingredients:

• Garlic and lemon zest add brightness, cutting through the richness and enhancing the seafood’s natural sweetness.
• Dry white wine deglazes the pan, bringing acidity and complexity, while also acting as a bridge to the wine pairing.
• Butter and extra virgin olive oil provide depth and silkiness, ensuring the sauce clings to every strand of spaghetti.
• Fresh basil finishes the dish with herbal freshness, reinforcing its Italian roots.

Wine Pairing Considerations: The umami and salty characteristics of lobster and stracciatella call for a wine with lively acidity and a clean finish to refresh the palate. Wines with citrus, mineral, or subtle herbal notes will harmonize with the lemon and basil, while a gentle oak influence can complement the butter and cheese. The interplay of richness and brightness in this dish is what makes baked spaghetti with lobster a playground for thoughtful wine pairing.

Recipe

Ingredients:

• 350 g Spaghetti
• 2 (medium-sized, meat removed and roughly chopped) Cooked lobster
• 150 g Buffalo Stracciatella cheese
• 12 (for garnish) Fresh basil leaves
• 2 tbsp (unsalted) Butter
• 2 cloves (finely chopped) Garlic
• 1/4 cup Dry white wine
• 2 tbsp Extra virgin olive oil
• 1/2 tsp Ground black pepper
• To taste Salt
• Finely grated Zest of 1 lemon

Instructions:

1. Start by preparing all ingredients. Finely chop the garlic and zest the lemon. Remove the meat from 2 cooked lobsters and roughly chop it into bite-sized pieces.
2. Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
3. In a large skillet, melt the butter over medium heat. Add the chopped garlic and sauté for 1-2 minutes until fragrant but not browned.
4. Pour in the white wine and let it simmer for 2 minutes, allowing the alcohol to evaporate. Add the chopped lobster meat and toss gently to combine.
5. Add the drained spaghetti to the skillet along with the lemon zest, black pepper, and a pinch of salt. Toss to coat the pasta, adding a splash of the reserved pasta water to create a silky sauce if needed.
6. Drizzle the extra virgin olive oil over the pasta and mix gently to enhance the flavor.
7. Plate the spaghetti by twirling portions into individual nests on serving plates. Top each portion with a dollop of buffalo stracciatella cheese and garnish with fresh basil leaves.
8. Serve immediately, accompanied by a glass of dry white wine if desired.

Nutrition Facts (per serving):

• Calories: 480 kcal
• Protein: 24.0g
• Fat: 18.0g
• Carbohydrates: 55.0g
• Salt: 2.3g

Dietary Information: Contains gluten, Contains dairy, Nut-free

Perfect Wine Pairings

When it comes to baked spaghetti with lobster and buffalo stracciatella, the right wine elevates every bite, highlighting the dish’s creamy, savory, and subtly briny flavors. Here’s how to choose the perfect bottle—and where to find it locally.

Why These Wines Work

• Acidity: The creamy cheese and buttery pasta benefit from wines with crisp acidity, which cuts through the richness and cleanses the palate.
• Body: Medium-bodied whites and lighter reds won’t overpower the delicate lobster.
• Aromatics: Citrus, floral, and mineral notes echo the lemon zest, basil, and oceanic lobster flavors.
• Oak: Minimal or no oak allows the dish’s freshness to shine, though a gentle oak touch can add roundness.

Top Wine Styles & Recommendations

• California Chardonnay (Unoaked or Lightly Oaked):
• Look for bright examples from Sonoma Coast or Santa Barbara. These offer citrus, green apple, and mineral notes that pair beautifully with the lemon and lobster.
• Try: La Crema Sonoma Coast Chardonnay ($18–22, widely available at Total Wine, Trader Joe’s, and BevMo)
• Oregon Pinot Gris:
• Zesty acidity, pear, and stone fruit flavors are a natural match for seafood pasta. The refreshing finish balances the richness of the stracciatella.
• Try: A to Z Wineworks Pinot Gris ($15–17, Total Wine, local shops)
• French Sancerre (Sauvignon Blanc):
• From the Loire Valley, Sancerre is famed for its citrus, flint, and herbal notes—mirroring the basil and lemon in the dish. Its crispness makes it a classic with lobster pasta.
• Try: Domaine Fournier Sancerre ($25–30, Total Wine, BevMo)
• Italian Vermentino or Verdicchio:
• These whites from coastal Italy offer salinity, subtle almond, and citrus, echoing the sea and enhancing the umami of lobster.
• Try: Poggio al Tesoro Vermentino ($18–22, Total Wine, Trader Joe’s)
• Washington State Dry Riesling:
• If you love a touch of fruit and floral with vibrant acidity, a dry Riesling from Washington is a lively pairing.
• Try: Chateau Ste. Michelle Dry Riesling ($10–13, Total Wine, grocery stores)
• Light-Bodied Red (Optional):
• If you prefer red, opt for a chilled Beaujolais or Oregon Pinot Noir. Their low tannins and bright fruit won’t overpower the dish.

Where to Buy: All recommended wines are easily found at Total Wine, Trader Joe’s, BevMo, and well-stocked local wine shops across the United States, generally ranging from $15–30 per bottle.

Pairing Tip: For the most harmonious experience, serve the wine slightly chilled and let its acidity and freshness shine with each bite of baked spaghetti.

Want more options? Vinomat can help you discover new pairings tailored to your taste and local availability, making wine matching easy and fun.

Cooking Tips & Techniques

• Use High-Quality Lobster: If possible, choose freshly cooked lobster meat for the sweetest, most tender texture. Pre-cooked lobster tails from reputable fishmongers or grocery stores are a great shortcut.
• Don’t Overcook the Pasta: Al dente is key—overcooked spaghetti can become mushy when baked or tossed with sauce. Taste a minute before the package suggests.
• Reserve Pasta Water: This starchy water is the secret to a silky, cohesive sauce. Add a splash at a time until you reach the desired consistency.
• Sauté Garlic Gently: Avoid browning the garlic, which can turn bitter. Cook just until aromatic to preserve its mellow, savory flavor.
• Gently Handle Lobster: Add lobster meat at the end of cooking to keep it tender. Overcooking can make it rubbery.
• Stracciatella Finish: Add the buffalo stracciatella just before serving for a creamy, luxurious texture that doesn’t break down in the heat.

Common Mistakes to Avoid:

• Skipping the lemon zest—it adds essential brightness.
• Overcrowding the skillet, which can steam rather than sauté the ingredients.
• Using too much salt, as both lobster and cheese can be naturally salty.

With these tips, your baked spaghetti will shine, and the flavors will stay true and vibrant.

Serving Suggestions

For the most elegant presentation, twirl the baked spaghetti into nests and top each plate with a generous spoonful of buffalo stracciatella and a few fresh basil leaves. The creamy cheese gently melts over the warm pasta, creating a luxurious sauce that’s visually stunning and mouthwatering. Serve the dish immediately to enjoy the contrast of hot pasta and cool, creamy cheese.

Pair with a crisp green salad dressed in lemon vinaigrette and a warm baguette or rustic Italian bread to soak up the sauce. Set the mood with simple white plates, linen napkins, and sparkling glassware for your chosen wine pairing. Candles or fresh flowers can elevate the ambiance, making even a weeknight feel like a special occasion.

For a full Italian-inspired meal, start with light appetizers like marinated olives or roasted vegetables. Finish with a citrusy sorbet or panna cotta to cleanse the palate after this rich and satisfying baked spaghetti.

Conclusion

Ready to transform baked spaghetti from comfort food to culinary centerpiece? With lobster and buffalo stracciatella, this dish is pure luxury—yet easy enough for any home cook to master. The right wine pairing, whether from California, Oregon, or the coastlines of Europe, will make your meal unforgettable. Use Vinomat to guide you to the perfect bottle and take your dining experience to new heights. Gather your favorite people, uncork a bottle, and savor every bite and sip of this modern baked spaghetti masterpiece.