Lobster spaghetti with arrabbiata sauce

Lobster spaghetti with arrabbiata sauce

10 mins Prep · 30 mins Cook

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
Nutrition (per serving)
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

Cooking Instructions

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Twist 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.