Lobster Spaghetti

Serves: 4

Wine: Fabio Viviani Wine Nº 3

Lobster Spaghetti


  • 1 lb. Cooked Lobster Meat, Large Dice
  • 6 oz. Spaghetti
  • 2 tbsp. Extra Virgin Olive Oil
  • 2-3 tbsp. Unsalted Butter
  • 1 Large Shallot, Finely Chopped
  • 2ea Chopped Garlic Cloves
  • 1 tsp. Crushed Rep Pepper Flakes
  • 1/2 lb. Cherry Tomatoes
  • 6ea Basil Leaf, Hand Torn
  • 2 tbsp. Chopped Parsley
  • tt Sea Salt and Cracked Pepper
  • tt Chili Flake


Cook Pasta in salted boiling water until al dente. You will finish the pasta in the sauce to absorb the flavor and achieve a velvety sauce. Heat oil and butter in a large skillet over medium heat. Cook shallots, Garlic optional red chili flakes, stirring often, cook about 2 minutes. Add tomatoes and cook on high heat. Cook until the tomatoes are broken down and soft. Add lobster meat and toss. Season with cracked pepper and sea salt. Add the pasta and some of the pasta water, Toss! Cook until sauce thickens and coats pasta. Finish with fresh herbs and enjoy.

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