Lobster Spaghetti Recipe
This Lobster Spaghetti recipe—Spaghetti all’Aragosta—is a luxurious Italian seafood dish that combines succulent lobster with cherry tomatoes, garlic, and a touch of chili for subtle heat. Featured on Bonacini’s Italy, this recipe pairs delicate seafood flavors with al dente spaghetti for a refined yet approachable dish, perfect for dinner parties, romantic meals, or celebrating special occasions at home.
The Inspiration
Lobster spaghetti is a classic coastal Italian dish, particularly popular in regions like Liguria and Sicily, where fresh seafood defines the cuisine. Chef Michael Bonacini emphasizes using fresh lobster, ripe cherry tomatoes, and aromatic basil to create a dish that highlights both the sweetness of the lobster and the freshness of Italian produce. The addition of chili adds a gentle kick, enhancing the natural flavors without overwhelming them. This recipe captures the elegance of Italian seafood traditions while being practical for home cooks who want restaurant-quality results.
Ingredients
- 2 x 1 ½-pound (680 g) lobsters
- 1 pound (454 g) spaghetti
- 1/2 cup (120 ml) olive oil
- 1 onion, finely chopped
- 2 bird’s eye chili peppers or red serrano peppers, stems removed, deseeded, and minced
- 3 garlic cloves, minced
- 4 cups (950 ml) cherry tomatoes, halved
- Salt and pepper
- 3 tablespoons (45 ml) chopped basil
- Lemon wedges, for garnish
Method
- To steam the lobsters, fill a very large pot with a few inches (5-8 cm) of water, then bring to a boil.
- Add lobster, close lid, and cook for 6 minutes, then transfer to ice bath to stop the cooking.
- When lobster is cool enough to handle, remove the meat from the shells: first, pull away the tail, use a heavy knife to cut in half lengthwise and lift out the meat. Pull the claws from the body, crack with a mallet or nutcracker, then open and pull out meat. Crack or cut the legs/knuckles with kitchen shears, open and remove the meat. If desired, extract the meat from the smaller legs. Discard the shells and bodies or reserve for broth. Cut lobster meat into bite-sized pieces and reserve.
- Bring a large pot of salted water to a boil for the pasta. When boiling, cook the spaghetti until al dente, 6-7 minutes.
- Meanwhile, make the sauce; heat olive oil in a large skillet over medium heat, then add the onion, chili pepper, and garlic. Cook 1-2 minutes, until the onion is soft and translucent.
- Add the cherry tomatoes, salt, and pepper, and cook until tomatoes are soft and have begun to release their juices, about 8-10 minutes.
- Add lobster meat and cook for 2 more minutes, then stir in basil.
- Add small ladle of pasta water.
- Drain pasta then add to skillet with tomatoes and lobster and toss thoroughly.
- Serve immediately with lemon wedges.
- Buon Appetito!
Serving Suggestions
Serve this lobster spaghetti as the centerpiece of a seafood-themed dinner. Pair it with a crisp, chilled Italian white wine such as Vermentino or Pinot Grigio, which complements the sweetness of the lobster and the acidity of the tomatoes. Lightly dressed arugula or mixed greens make an ideal side salad, and toasted crusty bread is perfect for soaking up the sauce. This dish is elegant enough for entertaining yet simple enough to prepare for a family meal, offering an impressive Italian experience with minimal fuss.
Final Thoughts
This Spaghetti all’Aragosta recipe elevates home dining with restaurant-quality flavors. Chef Michael Bonacini’s combination of fresh lobster, ripe cherry tomatoes, chili, and basil ensures a balanced, aromatic dish that is both luxurious and approachable. Perfect for special occasions or a celebratory dinner, the tender lobster paired with perfectly cooked spaghetti delivers a memorable, flavorful experience.
The subtle heat from chili, the sweetness of cherry tomatoes, and the fresh herbaceousness of basil make each bite a celebration of Italian coastal cuisine, demonstrating how simple ingredients can create an extraordinary seafood pasta.