Spaghetti with Lobster

Spaghetti with Lobster

Spaghetti in a tomato sauce with lobster.

2 servings
Preparation 20 min
Cooking 10 min

320 calories per serving 


1 lobsters, live, or cooked   500 g
100 g spaghetti    
2 tsp olive oil   10 mL
1/4 onions, finely chopped   50 g
2/3 cup canned tomatoes (diced)   160 g
1/3 dried chili peppers, minced   0.1 g
1 1/2 tbsp Parsley and Garlic Base (Recipe)   23 mL
1 tbsp pasta cooking water   15 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
2 tsp Italian parsley, fresh, finely chopped [optional]   4 g

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.


  1. Remove the elastic bands from the claws and plunge one lobster, head-first, into a large pot of salted boiling water, with the tail tucked underneath (to avoid being splashed by the tail). Loosely cover the pot and cook the lobsters over moderately high heat until the shell turns red. From the time the water comes to a boil again, plan to cook 5 min for a 500 g lobster (add 1 min for each additional 100 g). Transfer the lobsters with tongs to a sink to drain and cool. Obviously, this step is skipped if starting with a cooked lobster.
  2. When the lobsters are cool enough to handle, twist off the claws and crack them, then remove the meat. Halve the lobsters lengthwise with a large knife or poultry shears, beginning from the tail end, then remove the tail meat. Cut all the lobster meat into bite-size pieces then set them aside.
  3. Cook the pasta.
  4. Meanwhile, heat the oil in a skillet over medium heat. Sweat the finely chopped onion, 2-3 min taking care not to let it burn. Add the tomatoes, the minced chili pepper and parsley and garlic base. Cook uncovered, with occasional stirring. Add salt and pepper to taste.
  5. Add the lobster meat and pasta cooking water, to dilute the sauce a bit.
  6. Drain the spaghetti and pour them over the sauce. Toss gently, sprinkle with the optional parsley, then serve in the warmed dishes.

Nutrition Facts Table

Nutrition Facts

per 1 serving (280g)


% DV*

* DV = Daily Value




9 g

13 %

Saturated 1 g
+ Trans 0 g

6 %


35 mg


410 mg

17 %


43 g

14 %


3 g

12 %


3 g


18 g

Vitamin A

20 %

Vitamin C

25 %


6 %


10 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ¾ serving
Grain Products: serving
Milk and Alternatives: 0 serving
Meat and Alternatives: ¾ serving

More info


Free :
Added Sugar, Trans Fat
Low :
Saturated Fat
Source of :
Calcium, Fibre, Folacin, Iron, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C
Good source of :
Magnesium, Manganese, Niacin, Phosphorus, Potassium, Vitamin A, Vitamin E
Excellent source of :
Copper, Selenium, Vitamin B12, Vitamin K, Zinc
Diet-related health claims :

More info

This recipe is in the following categories: Pasta | Shellfish | First courses/Appetizers | Diabetes-friendly | Halal | Heart-healthy | Low Saturated Fat

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