Sarah Todd Cooked with Spice, Made with Love

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Lobster Spaghetti

for seafood lovers


Serves 2 5 mins preparation  |  20 mins cooking

I’ve got such a heart for seafood and the different ways of preparing them. Nothing like some wine-seasoned spaghetti with savoury seafood; decorated with fresh parsley and cherry tomatoes! Here’s how I’ve prepared the luscious Lobster Spaghetti today.

PS: Serve with heaps of smiles!



  • 1 live Maine lobster
  • 200 g clams
  • 3 tablespoon extra-virgin olive oil
  • 1 clove garlic, peeled and minced
  • 1/2 cup white wine
  • 100 g cherry tomatoes, cut in half
  • pinch salt
  • 100 g spaghetti
  • 4 sprigs parsley, trimmed and chopped


01. Boil lobster in boiling salted water for 8 minutes. Remove lobster, peel and cut into 8-10 pieces. In a heavy based saucepan on medium heat, add garlic, onion and a drizzle of olive oil and cook until soft (8 minutes). Increase to a high heat and add white wine and reduce by 1/3. Add clams and cover with lid and cook until open (1 minute). Add the lobster

02. Simultaneously, boil the spaghetti for about 11-13 minutes in a large pot of salted water over high heat until just tender. Drain; add pasta to sauce, stirring well, and cook a few minutes more. Serve garnished with parsley and buttery love!

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