Lobster spaghetti

Lobster spaghetti

Spaghetti all’aragosta

The Amalfi Coast
Helen Cathcart

As we watched the gentle waves roll into the beach at Praiano, during our research trip for the book, huge oval plates of this dish were being served at our local bar each day. The smell was fantastic. On some occasions there was no lobster because the fishermen hadn’t caught any so it took us a few attempts to finally get to try this dish. Sometimes lobster can lack flavour, so we add a few prawns.


Quantity Ingredient
320g spaghetti
6 tablespoons extra-virgin olive oil
1/2-1 fresh red chilli, finely sliced, depending on strength
2 garlic cloves, lightly crushed
6 large raw prawns, shelled but with heads on
1 cooked lobster, flesh removed and cut into bite-size pieces
salt and freshly ground black pepper
100ml white wine
14 cherry tomatoes
handful parsley, roughly chopped
crusty bread, to serve


  1. Cook the spaghetti in a large pan of well-salted water. Meanwhile, heat half the oil in a large frying pan and briefly fry the chilli, garlic, prawns and lobster head and shell (not the flesh), and season. Add the white wine, cherry tomatoes and half the parsley. Cover and cook for a few minutes.
  2. Drain the pasta just before it is al dente and add to the frying pan to finish cooking in the sauce so that it absorbs all the flavours. Add a few spoonfuls of the cooking water if the pasta looks a little dry. Add the lobster flesh to the pan with the remaining oil and parsley. Toss together – the pasta should look ‘creamy’. Serve in warmed bowls with crusty bread to mop up the juices.
The AmalfiCoast
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