Lobster Spaghetti is definitely an expensive dish, but it can be a tasty and impressive idea to offer to your guests during the holidays. 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 result in a more flavorful sauce, but obviously, you should remove it before serving the pasta. If you have the time, you can make homemade tagliatelle, which will give your dish an extra touch.
- Difficulty: Easy
- Cost: Expensive
- Preparation time: 1 Hour 30 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 10.5 oz spaghetti
- 1 lobster (about 10.5 oz frozen and precooked)
- 1.25 cups tomato puree
- 1.25 cups peeled tomatoes
- to taste fine salt
- 2 cloves garlic
- to taste black pepper (ground)
- to taste olive oil
- 2 teaspoons coarse salt
- to taste chopped parsley
Preparation
Thaw the lobster by boiling it for about 10 minutes in a pot with plenty of water. Let it cool slightly, open the package, and discard the liquid inside.
Shell the lobster, break the claws, and take the meat.
Put a little 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.
Place plenty of water in a pot, once it boils add two teaspoons of coarse salt and the pasta. Cook the spaghetti, drain them, put them in a bowl, add the lobster sauce, and mix well.
Finish the dish with a nice sprinkle of chopped parsley, serve hot.
Notes
For this dish, I used a frozen lobster, which is often on sale during New Year, but you can also use fresh ones.
If you want to make homemade tagliatelle, here’s the recipe: Homemade Egg Pasta (sheet)
If you enjoyed the Lobster Sauce Spaghetti, try other fish first courses:
Collection: Fish First Courses
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