Lobster Spaghetti
Photography by Nicole Franzen

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

Yield: serves 4


  • 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


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