The spicy tomato sauce in the striking seafood spaghetti is rich with the essence of lobster
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 454 |
| Fat | 13.2g |
| Saturates | 2.1g |
| Protein | 30.4g |
| Carbs | 16.8g |
| Sugars | 12.8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTwist off the heads of the lobsters. Reserve the heads and place the tails back in the fridge.
To make the arrabbiata sauce, heat the oil in a large saucepan over a medium heat, sauté finely grated garlic and finely sliced chilli until fragrant.
Add the lobster heads and sauté for another 5 minutes.
Stir in the tomatoes and water, lower the heat to a gentle simmer and cook for 8 minutes or until the sauce starts to thicken.
Remove the lobster heads.
Season well with salt and pepper before stirring in finely chopped basil leaves.
Cook the spaghetti according to packet instructions.
Meanwhile, add the lobster tails to the sauce and cook, lid on, for 10 minutes or until the flesh is opaque.
Remove the lobster tails while you toss the cooked spaghetti through the sauce.
Serve immediately with the lobster tails on top.
