Spaghetti with lobster Sardinian style

Cook & Prep Time

1 h



Spaghetti with lobster Sardinian style

Serve this delicious pasta dish to your guests: its aroma and taste capture the essence of a Mediterranean summer.


  • 350g spaghetti
  • 1 lobster (about 1 kg)
  • 250g tomato passata (pureed tomatoes)
  • 1 clove of garlic
  • 2 sun dried tomatoes
  • 200 ml dry white wine
  • 20 ml extra virgin olive oil
  • 2 tbsp parsley, chopped finely (optional)
  • salt


Step 1

Cut the lobster into pieces and extract the meat and chop it; you can reserve the claws to garnis if you wish. Put the carcass in a saucepan, cover it with water and cook for about twenty minutes. Sieve the lobster broth and put to one side.

Step 2

In a saucepan, sauté the sun dried tomatoes in two tablespoons of oil; add the tomato passata, season with salt and cook for 20 minutes.

Step 3

In a deep frying pan, brown the garlic in a little oil, add the chopped lobster meat and pour in half a glass of dry white wine and let it evaporate. Pour in a little of the lobster broth and let it evaporate.

Step 4

Add the prepared tomato sauce, adjust with salt to taste, mix and let it simmer for a few more minutes. Take it off the heat and sprinkle with chopped parsley.

Step 5

In the meantime, bring abundant water to the boil in a large saucepan, salt and cook the spaghetti. Drain al dente, put the spaghetti into a large serving bowl, add the freshly prepared lobster sauce and serve, garnish with a lobster claw if you wish or finely-chopped parsley.