Lobster Pomodoro spaghetti recipe for a taste of Italy

Ingredients for Spaghetti with lobster pomodoro

• kosher salt

• 1 125 g live lobsters, cleaned

• 30 ml extra-virgin olive oil

• 30 ml ghee or unsalted butter

• 40 g small red onion, thinly sliced

• 3 garlic cloves, thinly sliced

• 2 sprigs basil

• 400 g can whole peeled San Marzano tomatoes

• 340 g spaghetti

• 115 g nduja, broken into small pieces

• tarragon and parsley leaves (for serving)

How to make Spaghetti with lobster pomodoro

1. Bring a large pot of salted water to a rolling boil.

2. Working one lobster at a time, cook for 3 minutes, then transfer it to a large bowl of ice water.

3. Let the lobster cool just until you can comfortably handle it, about 1 minute. Twist off the claws where the knuckles meet the body and return them to the boiling water. Cook the claws for 2 minutes while leaving the bodies in the ice water.

4. Add the claws back to the ice water and let both claws and bodies cool completely. (The lobsters are intentionally undercooked at this stage but will finish cooking in the sauce.)

5. Remove the lobster bodies and claws from the ice water. Twist the tails off the bodies with your hands; discard the heads as they contain little meat.

6. Working with one tail at a time, place it on a cutting board. Using a chef’s knife or cleaver, cut lengthwise through the tail in one motion to create two even halves.

7. Remove any tomalley or eggs from the tails and discard. Extract the meat from the shells and discard the shells.

8. Using the back of a cleaver or a lobster cracker, crack the claws on all sides and pick out the meat; discard the shells. Cut the tail and claw meat into bite-sized pieces. Place the meat in an airtight container, cover, and chill until ready to use.

9. Heat oil and ghee in a large frying pan over medium heat. Once the ghee has melted, add the onion and a pinch of salt, cooking and stirring occasionally until softened, about 5 minutes.

10. Add the garlic and continue to cook, stirring occasionally, until the garlic is very soft, about 5 minutes.

11. Add the basil and, as soon as it wilts, add the tomatoes, crushing them well with your hands as you go.

12. Bring the mixture to a gentle simmer and cook the sauce until thickened and the flavours have melded, about 20–25 minutes. Season the sauce with salt and remove the basil.

13. Meanwhile, cook the pasta in another large pot of boiling salted water, stirring occasionally, until very al dente (about 1 minute less than the package directions).

14. Using tongs, transfer the pasta to the frying pan with the sauce. Add the nduja and a splash of the pasta cooking liquid, then reduce the heat to medium-low (high heat can cause the sauce to break).

15. Cook, tossing gently and adding splashes of pasta cooking liquid as needed to help the sauce cling to the pasta, for about 1 minute. Taste and season the pasta with salt if necessary.

16. Add the chilled lobster meat to the pasta and cook, tossing gently, just until the lobster is warmed through, about 2 minutes.

17. Divide the pasta among bowls and top with tarragon and parsley leaves.

Note: The lobster can be cooked 1 day in advance; keep it chilled. The tomato sauce can be made 3 days ahead; let it cool, cover, and chill. Reheat over medium heat before using.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.