Lobster Pasta

Lobster Pasta


82 people made this

About this recipe: Excellent lobster pasta... lobster lovers that love Italian!! Perfect for Valentine's Day!


Serves: 4 

  • 1 large (1kg) fresh lobster
  • 50g butter
  • 1 large onion, chopped
  • 3 cloves garlic, chopped
  • 2 (400g) tins diced tomatoes
  • 4 tablespoons olive oil
  • 4 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon ground cinnamon
  • 225ml double cream
  • 350g spaghetti
  • 1 tablespoon butter
  • 1 clove garlic, minced
  • 1 bunch fresh parsley, chopped

Prep:30min  ›  Cook:25min  ›  Ready in:55min 

  1. Bring a large pot of water to the boil. Add the lobster and cook for 6 to 8 minutes, until bright red.
  2. As soon as the lobster starts cooking, melt 50g of butter in a large frying pan over medium heat. Add the onion and 3 cloves of garlic. Cook and stir just to release the liquid. Do not let them brown.
  3. When the lobster comes out of the pot, place it on a cutting board and use a big knife to cut it in half lengthways. Place the halves meaty side down into the pan with the onion and garlic. Cook for about 3 minutes.
  4. Bring another pot of water to the boil and season with a little salt. Add the spaghetti and cook for 8 minutes, or until al dente. (If you want to save time and a pot, you could boil the pasta in the lobster water since it is already boiling, just add salt.)
  5. Add the tomatoes to the pan and turn the heat up to high to bring to the boil. Add the olive oil, salt, pepper and cinnamon. Cook, stirring constantly for 5 to 7 minutes. Slowly pour in the cream, stirring constantly. The sauce will become a nice pink colour. (Take a sniff, mmmmmmmm.) Turn the heat down to medium-low. Keep warm, stirring occasionally until the pasta is done.
  6. Drain the spaghetti and place on a large serving plate. Stir in the remaining butter and garlic. Pour the tomato sauce over the spaghetti and arrange the two lobster halves in the centre. Sprinkle all over with parsley and serve.

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Reviews (1)


Just yummy and easy to make! - 20 Oct 2010

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