Spaghettini with Lobster

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

Cook Time

43 mins

Produces

2 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

1
tbsp

Tomato Purée

GrainsCereals

175
g

Spaghettini

NutsSeeds

1
piece

Salt

for cooking water

0.5
tsp

Sea Salt

1
bunch

Basil

thinly sliced leaves

OilsFats

100
ml

Olive Oil

Seafood

800
g

Lobster

whole

Vegetables

3
piece

Beefsteak Tomatoes

peeled and chopped

1
piece

Onion

finely chopped

1
piece

Red Bell Pepper

deseeded and sliced 1cm thick

Steps

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.