Spaghetti with lobster sauce are certainly an expensive dish, but they can be a tasty and impressive idea to offer during the holidays to your guests. I find them delicate yet with a unique flavor. To prepare the sauce, I recommend using the head and body of the lobster as well, it will be more flavorful, of course, you will need to remove it before serving the pasta. If you have the time, you can make homemade tagliatelle, which will give your dish an extra touch.

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Collection: Seafood First Courses

Difficulty: Easy
Cost: Expensive
Preparation time: 1 Hour 30 Minutes
Portions: 4 People
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients

10.5 oz spaghetti
1 lobster (about 300 g, frozen and precooked)
10.5 oz tomato puree
10.5 oz peeled tomatoes
to taste fine salt
2 cloves garlic
to taste black pepper (ground)
to taste olive oil
2 tsps coarse salt
to taste chopped parsley

Preparation

Defrost the lobster by boiling it for about 10 minutes in a pot of plenty of water. Let it cool slightly, open the package, and discard the liquid inside.
Shell the lobster, crack the claws, and take out the meat.
Put a bit of oil, garlic, tomato puree, and peeled tomatoes in a pot.
Add the body and head of the lobster. Cook slowly for about an hour. Adjust with salt and pepper.
Put plenty of water in a pot, once it boils add two teaspoons of coarse salt and the pasta. Cook the spaghetti, drain, place them in a bowl, add the lobster sauce, and mix well.
Finish the dish with a nice sprinkle of chopped parsley, serve hot.