Spaghetti aragosta with native lobsters

by Luke Robinson

A chilli-spiked Sardinian dish recreated with the freshest of British ingredients


3 x 600g native lobsters
3 whole red chillies
90ml extra virgin olive oil
1½ Spanish onions, roughly chopped
3 carrots, roughly chopped
600ml dry white wine
1kg san marzano tomatoes, chopped
6 tbsp chopped parsley stalks
9 rose garlic cloves, minced
3 red chillies, finely chopped
6 tbsp finely chopped parsley leaves
Sea salt
900g fresh spaghetti pasta


Bring a large pan of lightly salted water to the boil. Kill the lobsters by first chilling them down in the freezer and then cutting through the head by placing the tip of a heavy chef’s knife through the cross in the middle of the head. Cut completely through the head for a quick death.

Now remove each claw by twisting from the body. Simmer the tails for 2 mins and then remove and plunge into ice water. Cook the small claws for 6 mins and the large claws for 8 mins, once again cooling on ice. Break the ‘thumb’ joint to aid the cooking of each claw.

Remove the meat from the shells. Reserve the shells for the sauce. To make the sauce, sweat down the whole red chillies in the olive oil with the onions and carrots. Add the shells from the lobster and sweat for a few mins before adding half the wine, the tomatoes and parsley stalks. Simmer for 20 mins and then pass all the sauce through a fine sieve, extracting as much of the juice as you can. Set a pan of salted water to boil—it should taste like sea water—ready to cook the pasta.

Cut the lobster meat into small pieces, sweat the minced garlic and chopped chilli in olive oil, add the remaining wine and lobster meat and cook out for 1 min. Season with sea salt and freshly ground black pepper. Now add the sauce and chopped parsley.

Boil the pasta for 6 mins before dropping into the sauce to coat. Serve immediately.

Recipe: Luke Robinson