Barilla® Thick Spaghetti with Lobster

Cherry Tomatoes & White Wine

Blue Box Thick Spaghetti

Made with

Barilla Thick Spaghetti

  • Prep
  • Cook
  • Skill

  • 380
  • 10g
    Total Fat
  • 48g
    Total Carbohydrate
  • 19g


Ingredients for 8 people

  • 1 Box Barilla® Thick Spaghetti
  • 1 bay leaf
  • 2 lobsters
  • 1/4 cup extra virgin olive oil
  • 1 clove garlic, chopped
  • 1 medium white onion, sliced thin
  • 1 tablespoon flour
  • 1 cup white wine
  • 1 pint cherry tomato, halved
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon butter


  • Bring a large pot of water to boil. Season with salt, pepper and bay leaf.
  • Add lobsters to pot and cook 5 minutes. Remove from pot and allow lobsters to cool. Reserve cooking water for sauce. Remove meat from tail and claws. Chop in 2-inch pieces and set aside.
  • Heat half of the olive oil in a skillet. Add garlic clove and lobster shells. Sauté until garlic is golden. Add flour and cook for one minute.
  • Add wine to skillet and cook until reduced by half. Season with salt and pepper.
  • Add enough cooking water to cover shells. Simmer until reduced by half.
  • Heat remaining olive oil in another skillet. Add onions and sauté over medium heat until soft.
  • Add cherry tomatoes and the wine sauce.
  • Cook Thick Spaghetti half of the recommended package cooking time. Drain and add pasta and lobster meat to sauce.
  • Simmer 6 more minutes until pasta is al dente. If needed add more lobster cooking water.
  • Season with parsley and butter and serve.
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