Who doesn’t love lobster? This Hell’s Kitchen lobster and pasta recipe are one of our favorite meals at home. We were touring the New England states on vacation for one year. We happened to stop at a local restaurant in Maine for dinner, and on the menu was Spicy lobster spaghetti. The pasta was perfectly cooked in a light olive and then tossed with juicy and succulent lobster meat.
My favorite pan to make Lobster Spaghetti is a 12-Inch Professional Grade All-Clad D3 Tri-Ply Stainless Steel Fry Pan. Great for cooking at higher heat with oils to develop foods with full, rich flavor, color, and crisp texture. Available at Amazon.
I’ve used and recommend both cookware sets, the ScanPan 10-Piece Cookware Set and the All-Clad Tri-Ply Stainless Steel Cookware; both are well-made pans with a solid, heavy bottom, heat fast, and they get the job done. Visit the ScanPan or All-Clad on Amazon.
Below is a guide on how to make Lobster and Spaghetti. Now gather your equipment, and let’s start cooking.
How to Make Gordon Ramsay Lobster and Spaghetti
If you’re up for the challenge, it’s straightforward to do. Lobster is one of the few foods you bring home live from the store to cook yourself. 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, start boiling salted water; once the water boils, drop in lobsters, and 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, stopping the cooking process; after cooling, remove the meat from the tails, claws, and knuckles. Chop the lobsters into small pieces.
3. 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.
4. 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, for 3 minutes. Then add the white wine and reduce the heat to 1/3. Stir in the tomato sauce and ½ cup vegetable broth, season, and 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.