Description
Luxurious spaghetti tossed with tender lobster meat in a creamy, herb-infused sauce with a touch of spice, perfect for an elegant dinner.
Ingredients
Units
Scale
- 2 live lobsters (1 1/2 lbs each)
- 1 lb spaghetti
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, smashed
- 2 sprigs fresh basil or tarragon
- 4 cups heavy cream
- 1/2 tsp crushed red pepper flakes
- 1 tbsp unsalted butter
- 3 oz Parmesan cheese, grated
- 3 tbsp chopped chives
- Salt and freshly ground black pepper to taste
Instructions
- Boil lobsters in salted water until shells turn bright red, about 8 minutes; cool and remove meat from shells.
- In a saucepan, heat olive oil over medium heat. Add onion, celery, garlic, and herbs; cook until softened.
- Add lobster shells, cook for 5 minutes. Pour in cream; simmer 30 minutes, then strain sauce.
- Cook spaghetti until al dente; reserve 1 cup pasta water and drain.
- In cream sauce, melt butter, add lobster meat and pasta water; heat through.
- Toss spaghetti with sauce, stir in Parmesan and chives. Season with salt and pepper.
- Serve immediately, garnished with extra Parmesan if desired.
Notes
- Use half-and-half or milk for lighter sauce.
- Leftover lobster shells can be used to make stock.
- Cook pasta al dente to avoid mushiness.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 120 mg