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Lobster Spaghetti

Ever wondered how you could infuse the Italian splendour of spaghetti with the exquisite flavors of lobster? Look no further than our tantalising Lobster Pasta recipe, where culinary magic meets gastronomic delight. This recipe is by chef Ellis Barrie in association with Welsh Food and Drink.

Ingredients (serves 2)

• Fresh lobster

• Lobster stock

• ¼ of a finely diced chopped Onion

• Small full bulb of Fennel finely diced

• 2 cloves of garlic chopped

• White wine approx. 200ml

• Double cream

• 50g of Butter

• Salt

• Fresh Lemon juice

• 25g cubed butter to 

• Spaghetti

• Chopped coriander

• Chopped spring onions


1. Finely dice a ¼ of an onion

2. Finely dice the full fennel bulb to the same size as the diced onion

3. Put some olive oil in the pan on a medium heat, sweat the onions and add in the fennel, add some butter and a pinch of salt. Gently cook the onion and fennel, taking care not to overcook. Add the garlic in during the last minute

4. Add a good glug of white wine and reduce by two thirds

5. Then add approx. 200ml of boiling stock and reduce right down to give intense flavours

6. Season and taste, don’t over season as it will intensify as it reduces

7. Add a little more stock and reduce by rolling simmer for the time it takes spaghetti to cook

8. In a pan of boiling salt water put your spaghetti in to cook. Dried spaghetti should take 7-8 mins.

9. Add little bit of cream through the sauce stir put on low heat

10. Chop up the fresh lobster and add to the stock pan

11. Chop some fresh coriander and spring onions up and add to the stock pan

12. Drain pasta and add to the pan of sauce. You should cook your pasta Al dente (to the tooth / firm to the bite) and not too soft.

13. Add some cubes of butter to finish sauce and stir them in

14. Chop a fresh lemon in half and add some fresh lemon juice

15. Season if required with a little salt and pepper 16. Serve and enjoy!