Thick Spaghetti with Steamed Lobster and Marsala Wine Sauce Recipe

Thick Spaghetti with Steamed Lobster and Marsala Wine Sauce Recipe


Looking to channel your inner chef and impress Dad? Steamed lobster, bathed in a Marsala wine sauce and tossed with al dente Barilla® Thick Spaghetti, makes for a seriously decadent pasta and seafood dish.

Thick Spaghetti with Lobster & Marsala Wine Sauce

Serves 8


1 box thick spaghetti

1½ pounds lobster

½ cup celery, diced
½ cup carrots, diced
½ cup onions, diced
1 garlic clove, diced
1 cup Marsala wine
5 tablespoons extra-virgin olive oil, divided
Sea salt and black pepper, to taste

1 tablespoon all-purpose flour
1 tablespoon tomato paste



  1. Steam the lobster; remove meat and, cut it in dices; save the head and the shell.
  2. Sauté diced carrots, celery, garlic and onion with half the olive oil for 5 minutes.
  3. Add shells and brown for ten minutes.
  4. Next, add flour, tomato paste, and cook one-minute stirring continuously.
  5. Deglaze with Marsala, reduce to half, and cover with water, season with salt and pepper.
  6. Simmer for 30 minutes then strain through a chinois or sieve; discard shells and keep broth.
  7. Bring a large pot of pasta to a boil; cook pasta according to directions, draining 4 minutes prior; reserving some cooking water.
  8. Meanwhile, bring lobster broth to hard boil, stir in spaghetti and finish over high heat, adding cooking water if needed.
  9. Stir in lobster, add parsley and finish with remaining olive oil before serving.
Recipe and Photo Credit: Chef Lorenzo Boni

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