Lobster spaghettini

A plate of spaghettini tangled with sweet, tender lobster meat in a rich tomato sauce, flecked with chilli and parsley – simple, luxurious, and perfect for a special night in.

This lobster spaghettini is a rich, restaurant‑style dish with a tomato‑based sauce, olive oil, and a generous amount of lobster. It’s high in protein and healthy fats from the lobster and olive oil, but also contains a fair amount of salt and energy from the pasta and oil, which brings the Nutri‑Score to a C. Best enjoyed as an occasional treat rather than an everyday meal.

Method

1. Prep the lobster
   Lay the cooked lobster on a board with the tail flat. Using a sharp, heavy knife, cut lengthwise down the middle of the tail to make two halves. Pull off the head and claws. Crack the claws with the back of the knife and remove the meat. Pick out any meat from the head and set it all aside. Keep the head and legs for the stock.
2. Make the lobster stock
   Heat a large saucepan over medium heat. Add the lobster head and legs and use a rolling pin to crush them so all the juices come out and the shell breaks into small pieces. Add the chopped celery, carrots, leek, and parsley stalks. Pour in the hot water and bring to a gentle simmer. Let it bubble gently for about 20 minutes, then strain through a sieve into a bowl. Keep the stock warm or reheat it later.
3. Finish the lobster pieces
   Cut each lobster tail half in half again, so you have four tail pieces. Keep the meat in the shell – it adds a lovely depth to the sauce as it cooks. Set the tail pieces, claw meat, and head meat aside.
4. Start the tomato sauce
   Heat 1 tbsp of the olive oil in a pan over medium heat. Add the garlic and cook gently for about 1 minute until fragrant but not brown. Stir in the passata and cook rapidly for 2–3 minutes, letting it bubble and thicken slightly. Pour in the warm lobster stock and keep reducing until the liquid has halved in volume. Season lightly with salt and pepper and keep warm.
5. Cook the spaghettini
   Bring a large pan of well‑salted water to the boil. Add the spaghettini and cook according to the packet until al dente – usually 8–10 minutes. Reserve a mug of the starchy pasta water, then drain the pasta.
6. Fry the lobster and chilli
   While the pasta cooks, heat another 1 tbsp of olive oil in a large frying pan. Add the lobster tail pieces (in their shells), claw meat, head meat, chopped parsley leaves, chilli, and thyme. Fry for about 1 minute, just to warm everything through and let the flavours mingle.
7. Bring it all together
   Add the drained spaghettini to the frying pan with the lobster. Pour over the reduced tomato sauce and toss everything together over the heat. Cook for 2 minutes, stirring and tossing constantly so the pasta soaks up the sauce. If it looks a bit dry, add a splash of the reserved pasta water to loosen it.
8. Finish and serve
   Season with a little more salt and pepper if needed. Drizzle over the remaining olive oil and give it one last toss. Serve immediately, straight from the pan, with a little extra parsley on top if you like.

Suggested Wine Pairing

A great UK supermarket wine under £12.50 that pairs beautifully with lobster spaghettini:

• Waitrose Italian Pinot Grigio
  Crisp, clean, and citrus‑fresh with hints of green apple and pear; it lifts the tomato and chilli notes and complements the sweet lobster without masking its flavour.

What can you serve with this

• Roasted asparagus – Tender spears with a squeeze of lemon echo the Italian style and cut through the oiliness.
• Grilled courgette ribbons – Lightly charred and dressed with olive oil and herbs, they add colour and a summery feel.
• Crusty bread with olive oil and chilli – A simple, rustic side that lets the lobster spaghettini stay the star.