Lobster Spaghetti

Lobsters have been a staple of cooks on the Cape since the Pilgrims first boiled them in a cast iron kettle.  Over the years many chefs and home cooks have used lobsters in a variety of ways from the usual boiled, steamed lobster, baked stuffed, lobster Newburg, chowders, stews to lobster rolls. This recipe adds another to the list of delicious meals using lobster.

Lobster Spaghetti
Serves 4-6

1 (1.5 lb) lobster (or 1/2 lb. fresh lobster meat)
3 Tablespoons Olive Oil
3 cloves garlic, chopped
1 28 oz. can peeled plum tomatoes
4 Tbls. chopped parsley, divided
Salt & freshly ground pepper, to taste
1 lb. spaghetti

If using a live lobster, have your market steam it for you and remove the meat.  Set aside.
Heat the olive oil over medium heat and saute garlic for 1 minute.  Add the lobster and continue to saute for 3-4 minutes.   Add the tomatoes, half of the parsley, salt & pepper.  Turn the heat to low, cover the pan and cook for 25-30 minutes.
Meanwhile, cook the spaghetti according to the package directions.  Drain.
Add the spaghetti to the sauce, and put a portion of the spaghetti into bowls.  Spoon over any remaining sauce and garnish with the remaining chopped parsley.  Drizzle with a  little olive oil if desired.

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