Lobster Spaghetti (Spaghetti All’Aragosta)

Ingredients

• 200 g Spaghetti (dry, preferably bronze‑cut for better sauce adhesion)
• 1 piece Live Lobster (about 500‑600 g, preferably fresh Sardinian aragosta)
• 2 tbsp Olive Oil (extra‑virgin, for sautéing)
• 1 small Onion (finely chopped, about 80 g)
• 2 cloves Garlic (minced)
• 1 small Fresh Red Chili (finely chopped, seeds removed for milder heat if desired)
• 250 g Cherry Tomatoes (Pomodorini) (halved; use ripe, juicy varieties)
• 10 leaves Fresh Basil Leaves (torn, added at the end)
• to taste Salt
• to taste Black Pepper (freshly ground)
• ½ cup Pasta Water (reserved from cooking the spaghetti)

Instructions

1. Steam the Lobster

   Bring a large pot of salted water to a gentle boil, place a steamer insert (or a steaming rack) inside, and set the live lobster on top. Cover and steam for 8‑10 minutes until the shell turns bright red and the meat is opaque.

   Time: PT10M

   Temperature: Boiling

2. Cool and Extract Lobster Meat

   Remove the lobster with tongs and set aside to cool for 2‑3 minutes. Using a lobster fork or kitchen shears, split the tail and claws, then pull out the sweet claw meat, knuckles, and tail meat. Dice the meat into bite‑size pieces, reserving any juices.

   Time: PT5M

3. Prepare Aromatics

   Finely chop the onion, mince the garlic, and finely dice the fresh red chili (remove seeds for less heat). Set aside.

   Time: PT5M

4. Sauté Onion, Garlic, and Chili

   Heat 2 tbsp olive oil in a large skillet over medium heat. Add the onion and sauté for 2‑3 minutes until translucent. Add garlic and chili; cook another 30 seconds, stirring constantly.

   Time: PT4M

   Temperature: Medium

5. Cook Down Cherry Tomatoes

   Add the halved cherry tomatoes to the skillet. Increase heat to medium‑high and cook, stirring occasionally, for 6‑8 minutes until the tomatoes break down and form a slightly thickened, glossy sauce.

   Time: PT8M

   Temperature: Medium‑high

6. Combine Lobster Meat

   Stir the diced lobster meat and any reserved juices into the tomato‑chili sauce. Cook for 2 minutes just to warm the lobster through; avoid a long simmer to keep the meat tender.

   Time: PT2M

   Temperature: Medium

7. Cook Spaghetti

   While the sauce is finishing, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook al dente according to package directions (usually 8‑9 minutes). Reserve ½ cup of the starchy pasta water, then drain the pasta.

   Time: PT10M

   Temperature: Boiling

8. Finish the Dish

   Add the drained spaghetti to the skillet with the lobster‑tomato sauce. Toss gently, adding reserved pasta water a tablespoon at a time until the sauce coats the pasta evenly. Stir in torn basil leaves, season with salt and freshly ground black pepper, and drizzle a final splash of olive oil.

   Time: PT3M

   Temperature: Medium

9. Plate and Serve

   Divide the spaghetti among warm plates, garnish with an extra basil leaf if desired, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

620

Protein

32 g

Carbohydrates

70 g

Fat

15 g

Fiber

4 g