• Total Time: 1 hour
  • Yield: 4-6 1x


  • 23 one pound lobsters
  • 1 pound spaghetti
  • 1 cup dry white wine
  • 2 cloves garlic
  • 1 pound tomatoes, peeled, seeded and chopped (OR 1 cup tomato puree)
  • Extra virgin olive oil
  • 1 tablespoon Italian parsley, chopped
  • Salt, to taste
  • Black pepper, to taste

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Prepare the lobsters:

  1. Rinse the lobsters under cold water and make sure that they are still alive. You can steam or boil the lobster. I prefer steaming. To boil, bring a large pot of salted, water to a boil, quickly submerge the lobsters head first. Cook a one-pound lobster for about 12 minutes. Alternatively, you can steam the lobster for about 7 minutes, over two inches of boiling water, setting the lobster on a rack and covering the pot. Allow to cool, then crack the claws and cut the tail to remove the meat. Cut the meat into bite size pieces. (If you prefer, you can leave the tail meat in the shell and allow your guests to remove it as they eat.)

Prepare the sauce:

  1. In a large skillet, heat the oil over medium heat, add the garlic and allow to turn golden. Add the lobster meat (including that in the shell if you leave it there) and cook for a couple of minutes. Add the white wine and cook for a few more minutes. Add the tomatoes and the parsley, salt and pepper. (If you prefer more of a tomato sauce, add the tomato puree. If you prefer only chunks of tomatoes, add chopped tomato or cherry tomatoes.) Cook the sauce for about 10 minutes or until slightly reduced.
  2. Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti until al dente, drain it, and add it to the pan with the lobster. (If you left some meat in the shell, remove those pieces before adding the spaghetti and place a piece on each plate.) Serve immediately.