Highlands’ Lobster Spaghetti Recipe

Recreate the restaurant’s pasta dish from the comfort of home
Highlands’ Lobster Spaghetti

Located on the top two floors of the Renaissance Center, Highlands is comprised of three dining experiences: a high-end steakhouse of the same name, a bar with a “top of the tower” views, and a soon-to-be reopened casual eatery, Hearth71.

Learn how to make the steakhouse’s Lobster Spaghetti below.

How to Make Highlands’ Lobster Spaghetti 


6 ounces pasta, high-quality dried or fresh, spaghetti style
4 cups Lobster Stock (see below)
4 ounces San Marzano tomatoes, drained of their juice and roughly chopped
6 ounces fresh lobster meat, large chunks
4 ounces butter, unsalted
1/2 teaspoon lemon juice
5 tablespoons extra-virgin olive oil, separated into 1 tablespoon and 4 tablespoons, plus extra for drizzling tomatoes
2 teaspoons chopped fresh tarragon leaves
4 large leaves basil, sliced in large pieces
6 ounces cherry tomatoes, slightly dehydrated (see below)
2 small ripe avocados, skin removed and sliced 1/4-inch thick
Sea salt to taste
Garnish Herb Oil (see below)


Boil pasta in a large pot of salted water until al dente (timing will depend on whether using dried or fresh). Drain and set aside until ready to use.

Reduce the lobster stock and San Marzano tomatoes.

Once reduced by half, add lobster meat and cooked pasta.

Finish cooking the pasta as the sauce reduces and glazes the pasta.

Once the pasta is finished cooking, add the butter, lemon juice, and 1 tablespoon olive oil and mix well.

Finish by tossing in the tarragon, basil, and cherry tomatoes.

Garnish with avocados and drizzle with garnish herb oil.

Lobster Stock:

3 roma tomatoes, cut into quarters
1 lemon, sliced
4 sprigs of basil

Infuse lobster stock with tomatoes, lemon, and basil for 30-35 minutes at a slow simmer.

Cherry Tomatoes:

6 ounces cherry tomatoes, cut in half
Sea salt to taste
Extra-virgin olive oil

Season with sea salt and drizzle lightly with extra-virgin olive oil. Place in a 200 degrees F oven for 10-15 minutes.

Garnish Herb Oil:

2 ounces minced mint, parsley, and basil
1 tablespoon chopped preserved lemon and pine nuts
4 tablespoons extra-virgin olive oil

Mix herbs, preserved lemon, and pine nuts with oil. Place in a 200 degrees F oven for 10-15 minutes.

Highlands, 400 Renaissance Center Floors 71 & 72, Detroit; 313-877-9090; highlandsdetroit.com

This story is from the August 2022 issue of Hour Detroit magazine. Read more in our digital edition.