Spaghetti with Lobster Sauce
Author: Maurizio Mazzon
This is an exceptional sauce with incredible flavor and subtlety. You'll adore it.
  • 3 lobsters, 1 1/4 pounds each
  • 1 Cup olive oil, divided
  • 6 garlic cloves, smashed, divided
  • 1/3 Cup onions, diced
  • 1/3 Cup celery, diced
  • 1/3 Cup carrots, diced
  • 4 Tablespoons flat-leaf parsley, chopped, divided
  • 1/3 Cup Brandy
  • 1 Cup dry white wine
  • 5 Cups water
  • 3 Tablespoons white onions, diced
  • 1/2 dried pepperoncini, crushed
  • 1 1/2 pounds cherry tomatoes, halved
  • 3 basil leaves, torn
  • 5 1/2 teaspoons sea salt, divided
  • 1 pound spaghetti
  • 2 Tablespoons extra-virgin olive oil
  • 1/2 teaspoon black pepper
  1. Split lobsters lengthwise, remove and crack claws. Heat 1/3 cup olive oil in large sauté pan; add half the lobsters, shell side up, and all claws. Add 2 cloves garlic; sauté 2 to 3 minutes. Remove lobsters, leaving claws, and sauté remaining lobster bodies. Transfer to bowl, cool slightly and remove meat. Reserve liquid and chop meat into large pieces. Cut shells into small pieces.
  2. Heat 1/3 cup olive oil in large sauté pan; add 2 garlic cloves, onions, celery, carrots and 3 Tablespoons parsley. Cook 2 minutes; add lobster shells and cook until dry. Remove from heat; add brandy and ignite to cook off alcohol. When flame is extinguished, add wine and return to heat; reduce, about 5 minutes. Add water; simmer 30 minutes. Strain, reduce to 1 cup and set aside.
  3. Heat remaining 1/3 cup olive oil in sauté pan; add remaining 2 garlic cloves, white onions and pepperoncini. Cook 2 minutes; add tomatoes, basil and 1/2 teaspoon salt. Sauté 2 minutes; add lobster meat and reserved liquid. Bring to boil, remove from heat and keep warm.
  4. Cook pasta al dente in 5 quarts water with 5 teaspoons salt. Drain and add to sauté pan.
  5. Toss pasta and sauce with remaining 1 teaspoon parsley, extra-virgin olive oil and black pepper.
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