Print Options:

Maine Lobster Spaghetti

Yields1 ServingPrep Time20 minsCook Time17 minsTotal Time37 mins

Think about Lobster… think of spaghetti, now think of the two mixed together to make our delicious Maine lobster spaghetti, so simple it's silly.

Serves 4
 1 lb spaghetti
 2 tbsp olive oil
 1 leek, halved and sliced
 2 cloves garlic ,sliced
 2 oz italian hot sausage
 4 tbsp fennel, diced
 2 fl oz white wine
 6 fl oz lobster stock (recipe follows)
 1 tbsp butter
 8 oz lobster meat, roughly chopped
 ½ lemon juiced
 1 pinch fresh oregano
 salt & pepper to tatse
 Preserved Lemon Pangratatto (recipe follows)
Lobster Stock
 2 cooked 1 1/4-pound lobsters, shells and heads only
 ¼ cup vegetable oil
 1 carrot, chopped
 1 onion, chopped
 2 tbsp tomato paste
 1 cup dry white wine
 8 cups water
 4 oz sun-dried tomato
 4 oz jarred roasted red pepper
Preserved Lemon Pangratatto
 ¼ cup olive oil
 2 tbsp butter
 4 garlic cloves
 1 cup coarse bread crumbs
 1 preserved lemon, rind only, minced
 1 tbsp parsley, chopped
 1 tsp fresh oregano, chopped
 salt to taste

Cook spaghetti according to package directions, drain and toss with olive oil and set aside. In a large saute pan over high heat add olive oil. Add leek, garlic, sausage and fennel and saute until caramelized. Deglaze with white wine. Add strained lobster stock, cooked pasta and butter. Allow a loose sauce form. Add lobster meat, lemon juice and oregano. Serve in a bowl and finish with Preserved Lemon Pangratatto.


Remove meat from lobster shell and set aside. With back of a heavy knife crush lobster shells and heads. In an 8 quart heavy bottom sauce pan over medium heat, add oil and heat until hot but not smoking. Add lobster shells to pan and mash shells with a wooden spoon to break shells further. Cook 15 minutes. Add carrot, onion, tomato paste and wine and simmer until most of wine is evaporated. Add water and simmer until liquid is reduced to about 4 cups, about 1 hour. Combine sun-dried tomato and roasted red pepper in a blender and puree. Add puree to stock and stir to combine. Pour stock through a fine sieve into a large heat proof bowl. Stock may be made 3 days ahead and cooled uncovered before being chilled (but keep covered in the refrigerator). Freeze for 3 months.


In a small saute pan over medium heat warm olive oil, butter and garlic cloves and cook until cloves turn golden brown. Remove cloves and discard. Add large course bread crumbs to pan and toss until coated. Remove from heat and add preserved lemon, parsley, oregano and season with salt. Set aside.