Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Lobster
Bring a pot of salted water to a boil. Add the lobster tails and cook for 5-7 minutes until they turn bright red. Remove from water, let cool, and then remove the meat from the shells. Chop the meat into bite-sized pieces.
- 2
Roast the Tomatoes
Preheat the oven to 180°C (350°F). Toss the cherry tomatoes with 2 tablespoons of olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 20-25 minutes until they are soft and slightly caramelized.
- 3
Sauté the Fennel and Garlic
In a large skillet, heat the remaining olive oil over medium heat. Add thinly sliced fennel and minced garlic, sauté for about 5 minutes until the fennel is tender.
- 4
Cook the Spaghetti
While the fennel is sautéing, cook the spaghetti according to package instructions until al dente. Drain and reserve some pasta water.
- 5
Combine Ingredients
Add the cooked spaghetti, lobster meat, roasted tomatoes, and fresh basil to the skillet with the fennel. Toss everything together, adding reserved pasta water as needed to create a light sauce.
- 6
Serve
Plate the lobster spaghetti and top with dollops of ricotta cheese, lemon zest, and additional basil leaves. Season with more salt and pepper to taste.
