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Lobster with Spaghetti

An easy spaghetti dish featuring cooked lobster, cherry tomatoes, and fresh basil in a light white wine sauce.

Quick Italian Seafood Pasta Lobster

Estimated Nutrition

Calories

413.9

kcal / serving

1655.4 kcal total

Carbs

45.3g

per serving

181.1 g total

Fat

13.6g

per serving

54.2 g total

Protein

27.7g

per serving

110.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Lemon

Cut into wedges for garnish

GrainsCereals

250

Spaghetti

Cooked al dente and rinsed

Liquids

White Wine

Dry splash

NutsSeeds

piece

Garlic

Finely chopped cloves

Sea Salt

To taste

bunch

Basil

Fresh leaves, torn

OilsFats

tbsp

Olive Oil

Seafood

750

Lobster

Ready-cooked

Vegetables

250

Cherry Tomatoes

Ripe, cut in half

Method

Remove the meat from the lobster by twisting the claws and pulling the legs from the body.

Split the claw shells with a sharp knife and extract the meat.

Remove the nugget of meat from the legs using a knife and a utensil handle.

Stretch the lobster out and split the shell in half down the middle.

Lever the tail meat out in single pieces using a spoon handle.

Scoop out the head meat and remove any black digestive line from the tail.

Heat olive oil in a large pan and chop the tail meat into bite-sized pieces.

Fry the reserved lobster shells in the hot oil for two minutes.

Add garlic to the pan and fry until it begins to colour.

Add the lobster meat to the pan, season with salt, and stir well.

Add cherry tomatoes, white wine, and half the basil leaves to cook briefly.

Stir the cooked pasta into the sauce with tongs and add more basil.

Garnish with lemon wedges and the remaining basil leaves before serving.

made with
a toodle. project