Lobster Spaghetti

  • No. Of Serving 8
  • Lunch/Dinner
  • 0

Al-dente cooked lobster spaghetti is perfect for luxurious restaurants and hotels. For best results, use Goody fish stock powder and Goody tomato sauce to enhance the flavour and give it a special twist. Provide your customers with the ultimate fine dining experience.

Lobster Spaghetti is an Italian fancy recipe that brings together the rich flavors of basil, parsley, and creamy sauce. Bring the warmth and sunshine of the Italian shore to your kitchen

Lobster Spaghetti
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  • red pepper flakes 1 g 1 g
  • cooked Goody professional spaghetti 120 g 120 g
  • Minced shallots 80 g 80 g
  • Chopped garlic clove 5 g 5 g
  • Half steamed lobster 340 g 340 g
  • Goody tomato sauce 100 g 100 g
  • Cooking cream 50 g 50 g
  • Goody fish stock powder 5 g 5 g
  • water 50 ml 50 ml
  • salt 2 g 2 g
  • Roughly chopped fresh basil for garnish 5 g 5 g
  • Roughly chopped fresh parsley for garnish 5 g 5 g
  • Olive oil 30 g 30 g
  • Spaghetti
    9x1 KG
    83 SAR
    Earn 8 Rewards Points
  • Tomato Paste
    Tomato Paste
    6x4.3 KG
    210 SAR
    Earn 21 Rewards Points
  • Fish Stock
    Fish Stock
    6x1 KG
    257 SAR
    Earn 26 Rewards Points
Ready for cooking? Follow the below instructions in the order specified. These instructions are well crafted by our own chefs in order to make the cooking process enjoyable and satisfying. So let’s get started but before that don’t forget to keep all ingredients handy as listed.
  • Add tablespoon of olive oil to the pan and heat.
  • Add 1 minced shallot and 1 chopped garlic clove.
  • Place the half of the steamed lobster cubes in a pan and stir.
  • Deglaze with 1/2 cup of Goody tomato sauce and 1/4 cup cooking cream.
  • You can add some goody fish stock to lighten the density.
  • Season the sauce with red pepper flakes and salt. If it is needed, you can adjust the acidity by adding pinch of sugar.
  • Add 120 g of previously poiled Goody professional spaghetti.
  • Finish with roughly chopped fresh basil & parsley.

Special Notes:

  • N/A: N/A
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