Lobster Spaghetti Recipe Gordon Ramsay

Who doesn’t love lobster? This Hell’s Kitchen lobster and pasta recipe are one of our favorite meals to cook at home. We were touring the New England states on vacation one year. We happen to stop at a local restaurant in Maine for dinner, and on the menu was Spicy lobster spaghetti. I remember the pasta was perfectly cooked in a light olive then tossed with juicy and succulent lobster meat.

Below is a guide on how to make Lobster and Spaghetti. Now gather your equipment, and let’s start cooking.

My favorite pan to make Lobster Spaghetti is a 12-Inch Professional Grade All-Clad D3 Tri-Ply Stainless Steel Fry Pan. Available at Amazon. Great for cooking at higher heat with oils to develop foods with full, rich flavor, color, and crisp texture.

How to Make Gordon Ramsay Lobster and Spaghetti

Lobster is one of the few foods you bring home live from the store to cook yourself. If you’re up for the challenge, it’s straightforward to do. Just drop the lobster into boiling salted water, and in minutes they’ll be out of their misery and onto your plate, nestled into your pasta, all buttery, sweet, and tender.

1. Cook Lobster: Get a large bowl of ice water; in a large pot of start boiling salted water; once the water boils, drop in lobsters, cook for about 10–12 minutes.

2. Shell Meat and Clean Lobster: Remove the lobsters from the water and place them into the bowl of ice water, stops the cooking process; after cooled, remove the meat from the tails, claws, and knuckles. Chop the lobsters into small pieces.

2. Cook Pasta: Start a large pot of salted water to a boil. Once the water boils, add the spaghetti and cook until al dente, which often stops the pasta from sticking.

3. Sauté Lobster, add Sauce and Plate: As the pasta is cooking, heat 3 tbsp. Olive oil in a 12-inch sautés pan over moderate heat. Now add garlic, shallot, and crushed red pepper flakes and sauté until soft and lightly brown, 3 minutes. Then add the white wine and reduce heat to 1/3. Stir in the tomato sauce and ½ cup vegetable broth, season, simmer for 5 minutes.

Now add some of the remaining vegetable broth; if the sauce is too thick, add lobster meat to the sauce and continue cooking for 1 minute.

Easy Lobster Spaghetti Recipe by Gordon Ramsay

3 from 65 votes

Course: AppetizersCuisine: Italian

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

How to make this Hell’s Kitchen classic recipe Lobster and Spaghetti appetizer.

Ingredients

• Two 1¼-pound live lobsters or 1 lb. (C.B.T.) claw, body, tail meat mixture

• 12 oz. spaghetti

• 4 tbsp. extra virgin olive oil, plus more for garnish

• 3 garlic cloves, fine chopped

• 1 large shallot, fine chopped

• ⅛ tsp. crushed red pepper flakes, or more to taste

• ½ cup dry white wine

• 8 oz. tomato sauce, homemade or store-bought

• ½ cup plus

• 2 tbsp. vegetable broth

• Kosher salt and freshly ground black pepper

• 2 tbsp. chiffonade fresh basil, for garnish as well

• 2 tbsp. chopped fresh parsley, for garnish as well

• ½ plum tomato, small dice (optional)

Directions

• Get a large bowl of ice water. In a large pot of boiling water, cook the lobsters for about 10–12 minutes.
• Remove the lobsters from the water and place them into the bowl of ice water, stops the cooking process.
• After cooled, remove the meat from the tails, claws, and knuckles. Chop the lobsters into small pieces.
• Start a large pot of salted water to a boil.
• Once the water boils, add the spaghetti and cook till al dente; stirring often stops the pasta from sticking.
• While the pasta is cooking, heat 3 tbsp olive oil in a 12-inch sautés pan over moderate heat.
• Now add garlic, shallot, and crushed red pepper flakes and sauté until soft and lightly brown, 3 minutes.
• Now add the white wine and reduce heat to 1/3. Stir in the tomato and ½ cup vegetable broth, season, simmer for 5 minutes.
• Now add some of the remaining vegetable broth if the sauce is too thick.
• Add lobster meat to the sauce and continue cooking for 1 minute.

Recipe Video

Notes

• Adapted from Gordon Ramsay Hell’s Kitchen

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