Spaghetti with Lobster Sauce

Spaghetti con Sugo di Astice

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 350 g/12 oz spaghetti
  • 1 small lobster
  • 250 g/9 oz plum tomatoes, peeled and finely chopped
  • 1 clove garlic, finely chopped
  • 1 bunch of fresh fennel fronds, finely chopped
  • 2 tablespoons olive oil
  • salt and freshly ground black pepper


    Boil the lobster for 5 minutes in boiling salted water. Remove the lobster from the pot and plunge it in cold water to cool. Extract the meat from the shell. Gut the meat into cubes.

    Boil the spaghetti in plenty of boiling salted water until al dente. In a pan heat the olive oil. Add the garlic and fennel and fry briefly. Add the tomatoes and leave to cook for a few minutes, then add the lobster and heat through. Season with salt.

    Serve sauce with the spaghetti and sprinkle freshly ground black pepper on top.