Photos: Skye McAlpine
This is a wonderfully decadent recipe, in every sense of the word. The key is to use fresh lobster, juicy tomatoes and lots of parsley. I also add a nice chunk of butter to the pasta once it’s cooked, which gives a rich flavor to the tomato sauce — but if you prefer a lighter, healthier option, just drizzle a little olive oil instead.
(Spaghetti with Cherry Tomatoes and Lobster)
200ml olive oil
200ml white wine
300ml tomato purée
½ cube vegetable or fish stock
500g cherry tomatoes
Handful of fresh parsley
Peel and roughly chop the onion, toss in the pan along with the oil and set on medium heat. Fill a medium-sized saucepan with water, add a pinch of salt and bring to the boil. Cook the onion for 5 to 10 minutes until the onion begins to soften.
Cut the lobster in half lengthways, and crack the claws (to release some of its juices), then place it flesh side down in the pan along with the onion. Cook on a medium heat for a few minutes so that it begins to turn pink, then pour in the wine and the tomato purée; crumble the half stock cube over the sauce and mix in with a wooden spoon.
Chop the tomatoes in half and add them to the sauce. Cook for twenty minutes or so, on medium heat, giving the tomatoes a good stir every now and then, and occasionally turning the lobster.
Meanwhile add the spaghetti to the pot of boiling water and cook as per the packet instructions. When the pasta is ready, drain the in a colander before tossing it back into the saucepan and adding the knob of butter; stir until the butter melts.
Now lift the lobster halves out of their pan and set them on the serving dish, add the pasta to the frying pan and toss with the tomato sauce. Roughly chop the parsley and add half to the pasta and sauce; then spoon the pasta onto the serving dish over the lobster. Sprinkle with the rest of the parsley and serve while still piping hot.