Lobster Spaghetti

Lobster Spaghetti

Fish & Seafood Naturegrade B

A rich yet simple whole-food pasta built around sweet lobster, tomatoes, garlic and extra virgin olive oil. The lobster remains the star, with the sauce kept light enough to preserve its natural flavour.

20 minutesPrep
30 minutesCook
2Serves

Ingredients

  • 1 whole lobster, about 600–800 g
  • 160–180 g spaghetti
  • 400 g whole peeled San Marzano tomatoes, crushed by hand
  • 3 cloves garlic, thinly sliced
  • 2 tbsp extra virgin olive oil
  • 1 small knob grass-fed butter
  • 60–100 ml lobster cooking liquid or seafood stock
  • Small handful fresh parsley, finely chopped
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Optional: pinch of chilli flakes
  • Optional: squeeze of fresh lemon at the end

Cooking Method

  • Cook the lobster until just done. Remove the meat from the shell and cut into generous pieces. Reserve some of the cooking liquid.
  • Cook the spaghetti in well-salted water until just shy of al dente. Reserve some pasta water before draining.
  • Heat the extra virgin olive oil gently in a wide pan and add the garlic. Cook until fragrant without browning.
  • Add the crushed tomatoes and simmer gently for around 10–15 minutes until slightly reduced.
  • Add a little lobster cooking liquid or seafood stock and allow the sauce to come together.
  • Add the spaghetti directly to the sauce and toss thoroughly, adding a little pasta water if required.
  • Fold in the lobster meat only during the final few minutes so it stays tender.
  • Finish with the butter, parsley and freshly ground black pepper. Taste and adjust the seasoning.
  • Serve immediately, with an optional small squeeze of lemon.

Metabo Principles

  • Centres the meal around high-quality whole-food protein from lobster, with a simple sauce made from recognisable ingredients.
  • The pasta is treated as part of the meal rather than the main event, keeping the balance protein-forward.
  • Avoid bottled sauces, refined seed oils and unnecessary additives.

Useful Tips

  • Keep the lobster pieces fairly large so they remain juicy and distinct rather than disappearing into the sauce.
  • Slightly undercook the spaghetti in the pot and finish it directly in the tomato sauce.
  • The pasta will absorb more flavour this way. Use the lobster shells to make a quick stock if you have time rather than relying on packaged seafood stock.

Ingredient Substitutions

  • Lobster can be replaced with prawns, langoustines, crab or another fresh shellfish.
  • Fresh ripe tomatoes can replace canned San Marzano tomatoes when they are in season.
  • Grass-fed butter can be omitted and replaced with a little more extra virgin olive oil.
  • Spaghetti can also be replaced with linguine or another simple durum-wheat pasta.