Lobster Spaghetti

Lobster Spaghetti

Try our luxurious spaghetti recipe with fresh, succulent lobsters and enjoy a rich, flavoursome meal any day of the week.
  • Time 40minutes
  • Serves 4
  • Difficulty Easy


  • 2 lobsters large or medium
  • 12 oz. spaghetti
  • 4 tbsp extra virgin olive oil, plus more for garnish
  • 3 garlic cloves, finely chopped
  • 1 large shallot, finely chopped
  • ⅛ tsp crushed red pepper flakes, or more to taste
  • ½ cup dry white wine
  • 8 oz. tomato sauce, homemade or store-bought
  • 2 tbsp vegetable broth
  • Kosher salt and freshly ground black pepper
  • 2 tbsp chiffonade fresh basil and for garnish 
  • 2 tbsp parsley, chopped and for garnish 
  • ½ plum tomato, small dice (optional)


  1. Remove the meat from the lobster tails, claws, and knuckles. Chop the lobsters into small pieces.
  2. Boil a large pot of salt water and add the spaghetti and cook till al dente, stirring often stop the pasta from sticking.
  3. 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.
  4. Add the pasta and lobster meat to the sauce and continue cooking for 1 minute. Serve.

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