Spaghettini with Lobster

An Italian seafood classic featuring whole lobster and spaghettini pasta in a rich, homemade tomato and basil sauce.

Dinner Italian Seafood Pasta Special Occasion Lobster

Estimated Nutrition

Calories

1022.8

kcal / serving

2045.5 kcal total

Carbs

78.2g

per serving

156.4 g total

Fat

55.1g

per serving

110.2 g total

Protein

57.9g

per serving

115.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Tomato Purée

GrainsCereals

175

Spaghettini

NutsSeeds

piece

Salt

for cooking water

0.5

tsp

Sea Salt

bunch

Basil

thinly sliced leaves

OilsFats

100

Olive Oil

Seafood

800

Lobster

whole

Vegetables

piece

Beefsteak Tomatoes

peeled and chopped

piece

Onion

finely chopped

piece

Red Bell Pepper

deseeded and sliced 1cm thick

Method

Freeze the raw lobster for 2 hours prior to cooking.

Boil a large pan of water with 1 tsp salt per 600ml.

Cook the lobster for 15-20 minutes, then halve lengthways and reserve the cooking water.

Heat olive oil in a pan and sauté tomatoes, onion, tomato puree, pepper, and sea salt for 10 minutes.

Add 500ml of reserved lobster water and spaghettini to the pan.

Cook for 10 minutes until pasta is al dente.

Add basil and lobster halves to the pan and warm through for 3 minutes.

Serve the spaghettini in a bowl with lobster halves on either side.