Across Italy
Lobster Spaghetti
Lobster Spaghetti
Spaghetti in a concentrated tomato sauce flavoured by lobster seared in its shell and white wine.
Dishes in this family
Each dish keeps its own guide; compare the ingredient and preparation differences here.
PomodoroPasta in tomato sauce. The same dish becomes a different one depending on which canned tomatoes you use, the simmer time, the amount of oil, and how the basil is added.Read this dish →
Gnocchi alla SorrentinaHomemade potato gnocchi are coated in basil tomato sauce, layered twice with mozzarella and Parmigiano, and finished briefly under high heat.Read this dish →
Pasta alla SorrentinaFusilli is coated in garlic-and-basil tomato sauce, layered twice with mozzarella and Parmigiano, and broiled briefly.Read this dish →
Tuna Tomato PastaA warm pasta in which lightly drained tuna is sautéed, simmered briefly with tomato sauce, and spooned over hot spaghetti.Read this dish →
Tomato Sausage PastaPenne with browned sausage, white wine, cherry tomatoes and Pecorino.Read this dish →
Bell Pepper PastaPenne with strips of red and yellow pepper braised in an anchovy-tomato sauce.Read this dish →
Spaghetti with MusselsSpaghetti with strained mussel liquor folded into tomato sauce and the meat returned late.Read this dish →Meet the dish
An Italian shellfish pasta for celebratory meals
Split lobsters lengthwise and crack the claws so their juices can flavour the pan. Sear the cut sides with shallot and garlic for three to four minutes, then add white wine and thick passata. Remove the lobsters, reduce the sauce alone for fifteen minutes, and return the picked meat only at the end.
Pasta shapes to use
- spaghetti
Key ingredients
- lobster
- thick passata
- white wine
- shallot
- flat-leaf parsley
Follow the cooking scenes
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Step 1: Crack the shell
Split the lobster lengthwise and crack the claws so juices can escape.
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Step 2: Sear the cut sides
Cook lobster with shallot and garlic for three to four minutes.
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Step 3: Add wine and tomato
Evaporate white wine, add thick passata and cook for four to five minutes.
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Step 4: Reduce the sauce
Remove lobster, simmer sauce for fifteen minutes, then return pasta and picked meat.
What to watch for
- Cracking the claws releases flavour as well as making them easier to eat.
- Do not simmer the meat for fifteen minutes; return it at the end.
What sets it apart
Unlike tomato pasta with small prawns, this sears split lobster in its shell and makes shell flavour the sauce's centre.