Spaghetti lobster with tomato (spaghetti all’astice)
Spaghetti lobster with tomato (sometimes called spaghetti all’astice) is a classic Italian seafood pasta dish that combines the sweetness of lobster with the bright acidity of tomatoes.Here’s the typical idea behind it:Lobster is usually cut into pieces (sometimes just the tail and claws are used), then sautéed with olive oil, garlic, and maybe a splash of white wine.Tomatoes—either fresh cherry tomatoes or a simple tomato sauce—are added and simmered together so the flavors blend beautifully.Spaghetti is cooked al dente and tossed into the sauce, absorbing all the lobster juices and tomato richness.Finally, it’s finished with fresh parsley, a drizzle of olive oil, and sometimes a touch of chili for gentle heat.The result is a gorgeous, fragrant dish that feels both comforting and luxurious.
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Ingredients
- 2 small lobsters about 1½–2 lbs / 700–900 g each or about 500 g lobster meat
- 400 g spaghetti (14 oz)
- 4 tbsp extra virgin olive oil
- 2 garlic cloves finely sliced
- ½ tsp chili flakes (optional)
- 150 ml dry white wine (⅔ cup)
- 400 g chopped tomatoes (14 oz) canned or fresh, peeled and chopped
- 1 handful cherry tomatoes halved (optional, for sweetness)
- Salt and freshly ground black pepper to taste
- fresh parsley chopped (for garnish)
- drizzle good olive oil (to finish)
Instructions
Method
- If using live lobsters, cook them in boiling salted water for about 5–6 minutes until just turning red. Remove, let cool slightly, then cut into pieces: split the tail, crack the claws, and remove as much meat as you can. Keep the shells and some lobster juice for extra flavor.
- In a large skillet or sauté pan, heat the olive oil over medium heat.
- Add the garlic and chili flakes and cook until fragrant (about 30 seconds).
- Add lobster pieces (with shells if you like) to the pan. Sauté gently for 2–3 minutes so the oil absorbs the lobster aroma.
- Pour in the white wine and let it simmer until reduced by half.
- Stir in the chopped tomatoes and cherry tomatoes. Simmer for 10–15 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and pepper.
- Boil the spaghetti in a large pot of salted water until al dente. Reserve about ½ cup (120 ml) of pasta cooking water, then drain the rest.
- Add the pasta to the lobster-tomato sauce and toss gently over medium heat, adding a splash of the reserved water if needed to loosen the sauce. Make sure everything is well coated and heated through.
- Sprinkle with chopped parsley and drizzle with a touch of olive oil. Serve immediately, ideally with a crisp white wine like Vermentino or Pinot Grigio.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 598kcal (30%)Carbohydrates: 81g (27%)Protein: 25g (50%)Fat: 16g (25%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 80mg (27%)Sodium: 424mg (18%)Potassium: 616mg (18%)Fiber: 4g (17%)Sugar: 6g (7%)Vitamin A: 285IU (6%)Vitamin C: 14mg (17%)Calcium: 114mg (11%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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