Spaghetti with Lobster
Spaghetti or linguine with lobster is a great classic, very popular on important occasions like the upcoming Christmas and New Year’s Eve.
Spaghetti with lobster is a refined and tasty seafood first course, perfect for an important dinner or lunch that will certainly impress.
What gives this dish its prestige is precisely the lobster, the quintessential crustacean along with the spiny lobster, whose delicate and soft flesh will win over your guests from the very first bite!
Personally, especially when preparing first courses, I prefer lobsters to spiny lobsters because of the presence of the large claws (spiny lobsters have long, thin antennae) and for the meat that is firmer and less sweet, making it ultimately tastier.
The preparation is very simple and the result guaranteed! And if the decidedly non-economical cost of the main ingredient scares you, don’t worry — I’ve tested the recipe using frozen lobsters: at much more affordable prices they still provide an excellent result. Or, to cook it more often, you can simply substitute shrimp for the lobster.
- Difficulty: Easy
- Cost: Expensive
- Preparation time: 30 Minutes
- Cooking time: 15 Minutes
- Portions: 4 SERVINGS
- Cuisine: Italian
Ingredients
- 13 oz spaghetti
- 2.2 lbs lobster
- 10 cherry tomatoes
- 1 glass dry white wine
- 3 tbsp extra virgin olive oil
- bunch parsley
- to taste salt
- 1 piece shallot
- black pepper (ground, optional)
- garlic (1 clove)
Preparation
Take the lobsters and cut them in half lengthwise with a knife.
I also recommend, so that the sauce becomes more flavorful, slightly breaking the shells of the claws with the help of a nutcracker.Finely chop the shallot and sauté it in a pan with 2 tbsp of extra virgin olive oil and 1 clove of garlic, skin on.
When the shallot is browned, remove the garlic clove and add the lobsters to the pan.
Cook them 2–3 minutes on high heat, then deglaze with the white wine.
At this point remove the lobster from the pan and place it on a cutting board.
Put the cherry tomatoes in the pan and cook them over medium-low heat for another 4–5 minutes.Bring a large pot of salted water to a boil, cook the spaghetti al dente following the timing indicated on the package. Drain the pasta and add it to the tomato sauce, mixing well.
Retrieve the lobsters and, after removing the meat from the tail and claws, cut it into pieces not too small. Add it to the tomato sauce together with the spaghetti and toss everything for 2 minutes so that it blends.
Arrange on a serving platter and sprinkle with finely chopped parsley to garnish the dish.
Notes
STORAGE
We recommend consuming the spaghetti with lobster as soon as they are ready and piping hot. If there are leftovers (though unlikely), I do not recommend freezing them; they can be kept in the refrigerator for a maximum of 1 day.
NOTES
Of course you can make your spaghetti even more special by using spiny lobster instead of lobster; the procedure is the same.
Although it is an expensive dish, if you want to treat yourself one day you can try different everyday variations.
Besides changing the type of pasta — for example using linguine, paccheri or tagliolini — you can also try the white version with vegetables and lemon or with pachino cherry tomatoes.
For more recipes return to the home page
Here are some examples of recipes for Christmas you can find below: PORK SHANK with BEER 
Chocolate Profiterole 
How to Make GNOCCHI with Melting Cheese 
SAVORY PUFF PASTRY TREES 
CHRISTMAS CANTUCCI with Almonds 
