How To Cook Lobster With Spaghetti
This delectable lobster pasta dish is a celebration of the sea with succulent lobster meat cooked to perfection in a fragrant tomato and herb sauce. The tender lobster pairs beautifully with al dente spaghetti, creating a dish that is both elegant and comforting. With each bite, you'll savor the rich flavors of the lobster mingled with garlic, basil, and sweet cherry tomatoes. This recipe is a delightful way to indulge in a taste of the ocean at home.
— Constant Cookbook
Ingredients
- 1 x 750g/1lb 11oz live lobsterlobster
- 3 tbsp olive oil
- 3-4 garlic
- sea salt
- 250g/9oz ripe cherry tomatoes
- splash dry white wine
- handful fresh basil
- 250g/9oz spaghetti
- wedges lemon
- fresh basil
Instructions
- Remove the meat from the lobster, reserving the shells. First remove the large claws by twisting and pulling the front legs where they connect to the body. Then break the leg away from the claw.
- Use a sharp knife to split the claw shell, then remove the claw meat. Repeat with the other claw.
- Using the handle of a fork or spoon and a sharp knife, remove the nugget of meat from the legs.
- To remove the meat from the body, stretch the lobster out full length on the chopping board. With a sharp knife, split the lobster shell in half down the middle.
- With the handle of a spoon or fork, lever out the tail meat in a single piece. Repeat with the other side of the tail.
- Scoop out the meat from the head (including any red or green 'coral' or any brown meat). If there's a black line running down the outside of the tail, remove it with the tip of a knife.
- Heat the olive oil in a large, heavy-bottomed pan. Chop the lobster tail meat into bite-sized pieces, but keep the claw pieces whole.
- Add the lobster shells to the pan with the hot oil and fry for a minute or two.
- Add the garlic to the pan and fry until it just begins to colour.
- Add the lobster meat to the pan and season to taste with sea salt. Stir well.
- Add the cherry tomatoes and the white wine to the pan and add half of the torn basil leaves and cook briefly.
- Add the pasta to the pan and, using tongs, stir it into the sauce to warm it through thoroughly. Add the remaining basil leaves at the end of cooking.
- Garnish with lemon wedges and a few more basil leaves before serving.
Cook Time
30M
Prep Time
PT30M
Yield
4 as a starter
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