lobster pasta recipe
Photo Credit: Barilla®

Thick Spaghetti with Lobster, Cherry Tomatoes & White Wine


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lobster pasta recipe

Thick Spaghetti with Lobster, Cherry Tomatoes & White Wine

Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Course: Dinner, Entree
Keyword: barilla, barilla pasta, lobster, spaghetti
Servings: 8 people
Calories: 380kcal
Author: Barilla®


  • 1 box Barilla® Thick Spaghetti
  • 2 lobsters
  • 1 clove garlic chopped
  • 1 tablespoon flour
  • 1 pint cherry tomatoes halved
  • 1 tablespoon butter
  • 1 bay leaf
  • 1/4 cup extra virgin olive oil
  • 1 medium white onion sliced thin
  • 1 cup white wine
  • 2 tablespoons fresh parsley chopped


  • Bring a large pot of water to boil. Season with salt, pepper and bay leaf.
  • Add lobsters to pot and cook 5 minutes. Remove from pot and allow lobsters to cool. Reserve cooking water for sauce. Remove meat from tail and claws. Chop in 2-inch pieces and set aside.
  • Heat half of the olive oil in a skillet. Add garlic clove and lobster shells. Sauté until garlic is golden. Add flour and cook for one minute.
  • Add wine to skillet and cook until reduced by half. Season with salt and pepper.
  • Add enough cooking water to cover shells. Simmer until reduced by half.
  • Heat remaining olive oil in another skillet. Add onions and sauté over medium heat until soft.
  • Add cherry tomatoes and the wine sauce.
  • Cook spaghetti half of the recommended package cooking time. Drain and add pasta and lobster meat to sauce.
  • Simmer 6 more minutes until pasta is al dente. If needed, add more lobster cooking water.
  • Season with parsley and butter and serve.


Calories: 380kcal | Carbohydrates: 48g | Protein: 19g | Fat: 10g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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