Spaghetti alla Chitarra with Lobster sauce

Spaghetti alla Chitarra with Lobster sauce


  • 300 grams of cherry tomatoes

  • 250 grams of spaghetti alla chitarra

  • 1 lobster ( the meat already cooked and cut into small pieces )

  • 50 ml of dry white wine

  • 1 clove of garlic

  • Half a red pepper powder

  • Freshly ground black pepper

  • 1 bunch of fresh basil , chopped

  • Half a spring onion , finely sliced

  • 25 grams of butter

  • 50 ml cream

  • 1 tablespoon extra virgin olive oil


  1. Wash the tomatoes and cut them into 4 .

  2. In a saucepan, pour the oil with the garlic , peeled and crushed , the onion and pepper , let cook 2 minutes.

  3. Add the tomatoes and a pinch of black pepper and pour the wine , raise the heat to evaporate and then went on a low heat for another 5 minutes. Add the cream.

  4. Port of salt water to a boil in a pot, cook it al dente and then scolala and pour in the pan along with half a cup of cooking water.

  5. Add the lobster meat and jumps around the pan for a few moments.

  6. Sprinkle all with chopped basil and serve.

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