Lobster has long been a luxury ingredient in coastal Italian regions such as Liguria and Campania, where it is paired with simple pasta to let the sea flavor shine. The dish reflects the Italian philosophy of using the freshest seafood with minimal, high‑quality ingredients.

In the Amalfi Coast, the lobster is often served with linguine, cherry tomatoes, and a touch of orange zest. In Sardinia, a similar pasta uses a saffron‑infused broth. The Gennaro Contaldo version stays true to a classic tomato‑wine base with chili for a gentle heat.

It is typically plated hot, tossed with a drizzle of extra‑virgin olive oil, fresh parsley, and a thin slice of lemon on the side. It is served as a primo (first course) in a multi‑course meal, often followed by a light salad and a glass of crisp white wine.

Because lobster is a premium ingredient, the dish appears at special occasions such as birthdays, anniversaries, and holiday feasts, especially in coastal towns where fresh seafood is abundant.

Italian cuisine celebrates the harmony of simple, seasonal ingredients. Spaghetti with Lobster embodies this by marrying the humble pasta with the opulent flavor of lobster, enhanced by a modest tomato‑wine sauce that lets the sea taste dominate.

Authentic ingredients include fresh lobster meat, extra‑virgin olive oil, San Marzano tomatoes, dry white wine, anchovies, capers, garlic, chili, parsley and lemon. Acceptable substitutes are large shrimp or crab for lobster, canned diced tomatoes for fresh, and fish sauce for anchovies.

A light arugula salad with lemon vinaigrette, grilled zucchini, or a simple bruschetta with fresh tomatoes complement the richness of the lobster pasta. A crisp Pinot Grigio or Vermentino balances the flavors beautifully.

Common errors include over‑cooking the lobster, which makes it rubbery, not reducing the wine enough, leaving a raw alcohol taste, and letting the tomato sauce boil too vigorously, which can make it watery. Follow the timing cues and keep the heat moderate.

Anchovy paste and capers provide a concentrated umami boost without adding extra liquid, keeping the sauce light and allowing the lobster’s natural sweetness to stand out. A heavy stock would mask the delicate flavor.

The YouTube channel Gennaro Contaldo focuses on authentic Italian home cooking, sharing simple yet flavorful recipes, traditional techniques, and stories from Italian culinary culture, all presented with Gennaro’s warm, personable style.