Lobster Spaghetti

View Crab & Lobster
  • Serves: 4
  • Prep: 20 minutes
  • Cook: 20 minutes
  • Difficulty: Easy


2 lobsters large or medium

12 oz. spaghetti

4 tbsp. extra virgin olive oil, plus more for garnish

3 garlic cloves, fine chopped

1 large shallot, fine chopped

⅛ tsp. crushed red pepper flakes, or more to taste

½ cup dry white wine

8 oz. tomato sauce, homemade or store-bought

½ cup plus

2 tbsp. vegetable broth

Kosher salt and freshly ground black pepper

2 tbsp. chiffonade fresh basil, for garnish as well

2 tbsp. chopped fresh parsley, for garnish as well

½ plum tomato, small dice (optional)

Remove the meat from the lobster tails, claws, and knuckles. Chop the lobsters into small pieces.

Boil a large pot of salt water and add the spaghetti and cook till al dente, stirring often stop the pasta from sticking.

While the pasta is cooking, heat 3 tbsp. olive oil in a 12-inch sauté pan over moderate heat. Add garlic, shallot, and crushed red pepper flakes and sauté until soft and lightly brown, 3 minutes. Add the white wine and reduce heat to 1/3. Stir in the tomato sauce and ½ cup vegetable broth, season, simmer for 5 minutes. Add some of the remaining vegetable broth if the sauce is too thick.

Add the pasta and lobster meat to the sauce and continue cooking for 1 minute. serve. 

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