Spaghetti With Lobster & Mussels
Description
This decadent pasta dish elevates a classic spaghetti dinner with the luxurious flavors of fresh lobster and mussels. The spicy tomato sauce provides a robust, slightly hot base that complements the sweet, briny seafood perfectly. Cooked al dente, the spaghetti clings to the rich sauce, while the lobster tails and claws offer tender, succulent bites. Mussels add a deep oceanic note, soaking up the flavorful broth. It is an impressive yet manageable meal for date nights or special family gatherings, showcasing high-quality ingredients with minimal fuss. The combination of textures from the firm pasta to the soft seafood creates a satisfying and memorable dining experience that feels both rustic and refined.Ingredients
Directions
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In a large kettle, bring the white wine and water to a boil.
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Add the live lobsters and cook, covered, for 3 minutes until partially cooked.
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Transfer the lobsters with tongs to a large bowl.
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Boil the remaining cooking liquid until reduced to about 1/3 cup.
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Twist off the lobster claws and crack each claw on one side using the flat side of a heavy knife.
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Cut off the tails and cut each tail crosswise into 4 pieces, cutting through the shell and discarding the dark intestinal vein.
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Halve the body sections and discard the head sacs, reserving the tomalley and any roe if desired.
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In a 6-quart kettle, bring 5 quarts of salted water to a boil for the spaghetti.
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In a 5-quart heavy kettle, bring the spicy tomato sauce, reduced lobster cooking liquid, and reserved tomalley and roe to a simmer, whisking to combine.
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Add the lobster claws and bodies to the sauce and simmer, covered, for 5 minutes, or until the claw meat is just cooked through.
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Transfer the claws with tongs to a large bowl and keep warm, covered.
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Add the tail pieces to the sauce and simmer, covered, for 3 to 4 minutes, or until just cooked through.
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Transfer the tail pieces with tongs to the bowl with the claws and keep warm, covered.
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Remove and discard the lobster bodies.
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Add the mussels to the sauce and simmer, covered, for 3 to 8 minutes.
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Check the mussels every minute, transferring opened ones with tongs to the bowl with the lobster.
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Discard any mussels that remain unopened after 8 minutes.
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Season the remaining sauce with salt and pepper to taste and keep warm, covered.
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While the seafood is cooking, cook the spaghetti in the boiling salted water until al dente, then drain in a colander.
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Add the drained spaghetti, lobster, and mussels to the sauce.
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Heat over moderate heat, stirring and tossing until the spaghetti is well coated with the sauce and everything is heated through.
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Transfer the spaghetti and seafood to a large platter and sprinkle with minced parsley before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 269.0kcal
- % Daily Value *
- Total Fat 18.3g29%
- Saturated Fat 2.6g13%
- Cholesterol 16.3mg6%
- Sodium 403.6mg17%
- Total Carbohydrate 15.7g6%
- Dietary Fiber 1.9g8%
- Sugars 3.4g
- Protein 7.5g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Lobsters can be prepared up to the point of cutting and chilling (Step 7) up to 4 hours ahead. Keep them covered in the refrigerator until ready to cook.
Ensure mussels are fresh and properly scrubbed. Discard any that are cracked or do not close when tapped before cooking.
The tomalley (green paste) and roe (red/orange eggs) from the lobster add significant flavor and color to the sauce. If you prefer a milder sauce, you can omit them, but they contribute to the authentic taste.
If the sauce becomes too thick while holding, add a splash of reserved pasta water or water to loosen it.
Serve immediately while the seafood is hot and the pasta is al dente. This dish pairs well with a crisp, dry white wine.
