Servings: 4
1 large lobster (2 lb)
3 tbsp
1 large onion, chopped
3 cloves, chopped
1 can (28 oz), diced
Olive oil
4 tbsp
4 tsp
Black pepper
1 tsp, ground
1 tbsp, ground
Heavy cream
1 cup
Dried spaghetti
1 package (8 oz)
1 tbsp
1 clove, minced
1 bunch, chopped
Lobster Pasta
15 m
1 h 0 m
Ready in:
1 h 15 m
  1. Put lobster in boiling water and cook for 6 to 8 minutes until bright red.
  2. Melt 3 tablespoons of butter in a large skillet over medium heat. Stir in onion and 3 cloves of garlic. Cook until the liquid is released. Do not cook until brown.
  3. Cut the lobster in half lengthwise. Put the halves flesh side down in the skillet and cook with onion and garlic for about 3 minutes.
  4. Pour water in another pot, bring to a boil and lightly season with salt. Put spaghetti in the water and cook for 8 minutes.
  5. Add tomatoes to the skillet and increase the heat to high. When it starts boiling, add olive oil, salt, pepper, and cinnamon. Continue cooking for 5 to 7 minutes, constantly stirring. Gradually pour in cream, stirring at the same time. Reduce the heat to medium-low. Continue stirring occasionally until the pasta is done.
  6. Drain spaghetti and put on a serving plate. Mix in the remaining butter and garlic. Pour the sauce over spaghetti and arrange lobsters on top. Sprinkle with parsley before serving.