Italian
Calabrian Chili Lobster Spaghetti
Chunks of fresh lobster tossed with thick spaghetti in a silky Calabrian chili cream sauce brightened with garlic, lemon, and fresh chives.
Ingredients
- 1 whole lobster, meat removed and chopped (reserve the tail for plating)
- 12–14 oz thick spaghetti
- 3 cloves garlic, minced
- Juice of ½ lemon
- 2 tablespoons olive oil
- 2 tablespoons Calabrian chiles
- 1 tablespoon tomato paste
- ½ cup heavy cream
- ½ cup reserved pasta water
- Salt
- Black pepper
- Paprika
- Chives, finely chopped
Instructions
- 1
Remove the meat from the lobster and cut into large chunks, reserving the tail for plating.
- 2
Mince the garlic and finely slice the chives.
- 3
Bring a large pot of salted water to a boil and cook the spaghetti until al dente, about 8–9 minutes. Reserve ½ cup pasta water before draining.
- 4
Heat the olive oil in a large skillet over medium heat. Add the lobster, half of the garlic, a squeeze of lemon juice, and season with salt, pepper, and paprika. Cook for 1–2 minutes until warmed through.
- 5
Remove the lobster from the skillet and set aside.
- 6
Add the remaining garlic to the skillet and sauté until fragrant. Stir in the Calabrian chiles and tomato paste and cook for 1 minute.
- 7
Pour in the heavy cream and about ¼–½ cup reserved pasta water. Stir and let simmer for 3–4 minutes until smooth and silky.
- 8
Season with salt and pepper to taste.
- 9
Add the spaghetti and lobster back to the skillet, tossing until everything is evenly coated in the sauce.
- 10
Finish with fresh chives, cracked black pepper, and another squeeze of lemon juice.
Tips
Reserve the lobster tail for plating to give the dish a striking presentation. Adjust the amount of Calabrian chiles to control the heat — they bring both spice and a subtle smoky depth to the cream sauce.