Lobster Spaghetti Recipe
atlantic lobster, prawns, white wine, shallots, cherry tomatoes, italian parsley, lobster-lemon butter sauce
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Ingredients
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Seafood
Pasta
Produce
Condiments
Seasoning
Method
Preparation
- 1
Prepare the lobster
Bring a large pot of salted water to a boil. Add the whole Atlantic lobster and cook for 8-10 minutes, or until the shell turns bright red. Remove the lobster from the pot and let it cool before removing the meat from the shell. Chop the lobster meat into bite-sized pieces.
- 2
Prepare the prawns
While the lobster is cooling, peel and devein the prawns. Set aside.
- 3
Chop the vegetables
Finely chop the shallots and halve the cherry tomatoes. Roughly chop the Italian parsley, removing any tough stems.
Cooking
- 4
Cook the spaghetti
In the same pot of boiling water, add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti and set aside.
- 5
Sauté the shallots
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped shallots and sauté for 2-3 minutes until they become translucent.
- 6
Add the prawns and tomatoes
Add the prawns to the skillet and cook for 3-4 minutes until they turn pink. Then, add the cherry tomatoes and cook until they start to burst, about 2 minutes.
- 7
Deglaze with white wine
Pour in the white wine, scraping the bottom of the skillet to release any browned bits. Let it simmer for 2 minutes until the alcohol evaporates.
- 8
- 9
Season and garnish
Season the spaghetti with salt and black pepper to taste. Remove from heat and toss in the chopped Italian parsley.
Serving
- 10
Plate and serve
Divide the lobster spaghetti among serving plates and garnish with additional parsley if desired. Serve immediately.
