Serves 6
Preparation time 10 minutes
Cooking time 25 minutes
3 shell-on lobsters, weighing about 400 g (13 oz) each
600 g (1 lb 2 oz) dried spaghetti
3 tablespoons olive oil
2–3 garlic cloves, chopped large pinch of crushed dried chillies
1 glass dry white wine
1 tablespoon chopped parsley, plus extra to garnish
salt and black pepper
Bring a large saucepan of salted water to the boil, drop in 1 lobster and simmer for 12 minutes. Leave to cool, then remove the lobster flesh from the shell.
Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente.
Meanwhile, split the other 2 lobsters in half lengthways, remove and discard the stomach sacs, then chop into large pieces, legs, head and all.
Heat the oil in a sauté pan, add the garlic, chillies and chopped lobster and cook, stirring, for 2 minutes. Add the wine and bring to the boil. Add the boiled lobster meat and stir in the parsley. Season with salt and pepper.
Drain the pasta and toss with the lobster mixture. Serve immediately, garnished with parsley. Eat the lobster from the shells with your fingers – sucking the shells is part of the enjoyment!
For prawn sauce with spaghetti, omit the lobster and add 250 g (8 oz) raw peeled prawns to the pan with the garlic and chillies. Cook, stirring, for 2–3 minutes until the prawns are pink, then add the wine as above.