Name: Lobster Spaghetti (The Best)
Prep time: 1 h 45 min
Cook time: 2 h
Total time: 3 h 45 min
Yield: 4 serving(s)
Ingredients: 4 lobsters, about 1 1/4 lb (565 g) each; 3 tbsp butter; 1 cup (120 g) shallots, thinly sliced; 1/4 cup (60 ml) tomato paste; 2 garlic cloves, chopped; 2 bay leaves; 2 tsp black peppercorns; 1 tsp fennel seeds; 2/3 cup (150 ml) brandy or cognac; 2 cups (500 ml) dry white wine; 4 cups (1 litre) chicken broth, plus more to thin out the sauce; 4 cups (1 litre) 15% cooking cream; 3/4 lb (340 g) spaghetti; 1/4 cup (10 g) chives, finely chopped

Note from Ricardo

We prefer to split the preparation for the recipe over 2 days to make everything simpler on the day you plan to cook and serve the pasta.

Ricardo’s tip: we freeze the lobster shells to make them more brittle. This way, they can be crushed more easily.

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Lobster Spaghetti (The Best)

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Ingredients

Preparation

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Seafood Scissors