Sardinian Lobster Spaghetti
Embark on a Mediterranean culinary journey with this Sardinian Lobster Spaghetti, a luxurious seafood pasta that combines the sweet, succulent flavor of fresh lobster with the vibrant essence of cherry tomatoes, garlic, and a splash of dry white wine. Perfectly al dente spaghetti is tossed in a delicately spiced sauce, imbued with the richness of lobster shells sautéed in extra virgin olive oil for maximum flavor. Crushed red chili flakes add a subtle kick, while fresh parsley provides a bright, herbaceous finish. This elegant yet approachable dish is perfect for special occasions or whenever you want to elevate your weeknight pasta game. Serve with crusty bread and a crisp glass of white wine for the ultimate Sardinian-inspired dining experience.
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Recipe Information
Ingredients
- 400 grams Spaghetti
- 1 large (approximately 500-700 grams) Lobster
- 4 tablespoons Extra virgin olive oil
- 3 cloves Garlic
- 300 grams Cherry tomatoes
- 100 milliliters Dry white wine
- 0.5 teaspoons Crushed red chili flakes
- 2 tablespoons Fresh parsley
- 1 teaspoon (to taste) Salt
- 0.5 teaspoons (to taste) Black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to the package instructions, then reserve 1 cup of pasta cooking water and drain the spaghetti.
While the pasta is cooking, prepare the lobster. Place the lobster on its back and split it lengthwise with a sharp knife. Remove the meat from the tail, claws, and legs, and chop it into bite-sized pieces. Reserve the shells for added flavor.
Heat the olive oil in a large, deep skillet or sauté pan over medium heat. Add the garlic cloves, either minced or smashed, and sauté until fragrant, about 1-2 minutes.
Add the lobster shells to the skillet and sauté for 4-5 minutes to release their flavor into the oil. Stir frequently to avoid burning.
Add the cherry tomatoes to the skillet and lightly crush them with the back of a spoon. Cook for 5-7 minutes until they begin to soften and release their juices.
Pour in the white wine and allow it to simmer for 2-3 minutes, letting the alcohol evaporate. Add the crushed red chili flakes, salt, and black pepper to season the sauce.
Remove the lobster shells from the skillet and discard them. Stir in the reserved lobster meat and cook gently for 2-3 minutes until the lobster is just cooked through.
Add the cooked spaghetti to the skillet and toss with the sauce. If the sauce seems too dry, mix in a splash of the reserved pasta cooking water to loosen it.
Sprinkle the fresh parsley over the pasta and toss gently. Adjust seasoning with additional salt and black pepper, if needed.
Serve immediately, garnished with extra parsley and a drizzle of olive oil if desired. Enjoy this Sardinian-inspired seafood dish with crusty bread and a glass of chilled white wine.
Nutrition Facts
Calories |
1849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.2 g | 85% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 966 mg | 322% | |
| Sodium | 5602 mg | 244% | |
| Total Carbohydrate | 141.6 g | 51% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 12.7 g | ||
| Protein | 152.2 g | 304% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 754 mg | 58% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2597 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
