Lobster Spaghettini, or Spaghettini all'Aragosta

12/29/2014 07:24:00 PM

Lobster Spaghettini

Lobster spaghettini! I made this for a wallowing-in-indulgence Boxing Day supper using the leftover half lobster tail from Christmas Dinner, and loved it so much that I just had to share the recipe with you!

Lobster Spaghettini

I used similar flavours to another favourite of mine, spaghetti alle vongole (clam spaghetti) - garlic, shallots, chilli, parsley and white wine - and I steeped some saffron threads in the wine for an extra luxurious touch. Spaghettini (AKA angelhair spaghetti) only takes two minutes to cook, and the sauce takes less than five minutes, so it makes sense to slice and chop all the ingredients first before you start cooking.

Ingredients prepped and ready to go

I started by sautéing the garlic and shallots in extra virgin olive oil, then adding the chilli and lobster meat. I then threw in the saffron-tinted wine and let it bubble away to a thick, syrupy sauce. I was worried the lobster meat might overcook and turn mushy, but it was slightly underdone when we bought it, so this wasn't an issue.

Wine simmering away

Finally, I tossed through the chopped parsley and the cooked spaghettini. Ta-dah!

All mixed together

Obviously I made this with lobster because I happened to have some leftover, but I think that an equivalent amount of firm white fish, prawns, crab meat, or clams would be a good substitute - just adjust the cooking time depending on your protein.

Lobster Spaghettini

Lobster spaghettini


Yum, yum, yum. What a special treat! Enjoy!

Lobster Spaghettini
An original recipe by Sarah Cooks

1/4 cup white wine
1 pinch saffron threads
2 garlic cloves
1 small shallot
1 small chilli
Small handful flat-leaf parsley
Meat from half a lobster tail (approx. 140 grams), cooked
85 grams spaghettini / angelhair spaghetti (or more if you are hungry!)

Place a saucepan of water on to boil for the spaghettini. Cook according to packet directions.
Place the white wine in a small bowl and sprinkle in the saffron threads. Allow to steep while you prepare the rest of the ingredients.
Finely slice the garlic cloves, and finely chop the shallot, chilli and parsley.
Chop the lobster meat into small-ish chunks.
Heat a good slug of extra virgin olive oil in a frying pan. Add the garlic and shallots with a good pinch of salt, and cook gently until fragrant. (Don't let it burn and turn bitter). Add the chilli and stir for a minute. Add the lobster pieces and stir until covered by the oily, garlicky mixture.
Turn the heat up to high and pour in the saffron threads and wine. Allow to bubble away until reduced and syrupy.
Add the drained spaghettini and chopped parsley to the pan and toss to combine.
Season with salt and pepper (and dried chilli flakes if you like), and tuck in!
Serves 1 generously

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  1. I am such a fiend for seafood spaghetti or spaghettini! I bought some chilli spaghetti for something just like this. :D

  2. Lush indeed! I can't believe you had leftover lobster tail though! Happy New Year, Sarah. Looking forward to a even more delicious year of eats ahead :D

  3. simple and delicious!

  4. Pasta and lobster! Such a perfect combination! Now, I have an idea of what to do when I have some leftover lobster! :)



My email address is sarahcooks [at] hotmail [dot] com.