Lobster Spaghetti (Spaghetti all’Astice)

  • Serves

    serves 4


One of our favorite ways to showcase fresh lobster is in this simple Venetian dish, where it's tossed with garlic, fresh ripe tomatoes, and white wine.

What You Will Need


  • 1 (1-lb.) live Maine lobster
  • 3 tbsp. extra-virgin olive oil
  • 1 clove garlic, peeled and minced
  • 1 cup tocai friulano or other dry Friuli white wine
  • 4 ripe tomatoes, cored and chopped
  • Salt
  • 12 oz. spaghetti
  • 4 sprigs parsley, trimmed and chopped


Step 1

Plunge a sharp knife into top of lobster's head just behind its eyes (to kill it quickly); chop into 8–10 pieces.

Step 2

Heat oil in a large skillet over medium-high heat. Add lobster and any juices and garlic; cook, stirring and turning the lobster pieces, for 1 minute. Add wine and cook until alcohol has evaporated, about 3 minutes. Add tomatoes and cook, stirring occasionally and breaking tomatoes down with the back of a wooden spoon, until sauce gets smoother and thickens slightly, about 10 minutes. Season to taste with salt.

Step 3

Meanwhile, cook spaghetti in a large pot of boiling salted water over high heat until just tender, 11–13 minutes. Drain, add pasta to sauce, stirring well, and cook a few minutes more. Serve garnished with parsley.

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