Spaghetti Homard-lobster Recipe

Boil the lobster

Bring 4 liters of water with 2 tablespoons of salt to a boil in a large pot. Add the live lobster headfirst into the pot, cover, and cook for 8–10 minutes until the shell is bright red.

Remove the lobster from the pot and set aside to cool. Reserve ½ cup of the lobster cooking liquid for the sauce.

Once cool enough to handle, crack open the lobster and remove the meat from the claws, tail, and knuckles. Chop the meat into bite-sized pieces and set aside.

In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add minced garlic and chopped shallots, and sauté for 2–3 minutes until fragrant and translucent.

Add crushed red pepper flakes and halved cherry tomatoes. Cook for 5 minutes, stirring occasionally, until the tomatoes start to break down.

Stir in the tomato paste and cook for 1 minute. Then deglaze the pan with white wine and allow it to reduce for 2–3 minutes.

Add the reserved ½ cup of lobster stock, season with salt and pepper, and simmer for 5 minutes to allow the flavors to meld.

Add the chopped lobster meat to the sauce and simmer for another 2 minutes just to warm it through. Stir in the butter and chopped parsley. Remove from heat.

Bring 4 liters of water with 1 tablespoon of salt to a boil. Add the spaghetti and cook according to the package instructions until al dente (typically 8–10 minutes).

Drain the pasta, reserving ½ cup of the pasta water. Add the cooked spaghetti to the skillet with the lobster sauce. Toss well to combine, adding a splash of the reserved pasta water if needed to loosen the sauce.

Serve hot, garnished with additional chopped parsley if desired.