Lobster Spaghetti (Spaghetti All’Aragosta)

Difficulty:
1/5

Yield: 4 servings

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!