Lobster Pasta

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Lobster Pasta to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Lobster Pasta, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 large (2 pound) fresh lobster
• 3 tablespoons butter
• 1 large onion, chopped
• 3 cloves garlic, chopped
• 1 (28 ounce) can diced tomatoes
• 4 tablespoons olive oil
• 4 teaspoons salt
• 1 teaspoon ground black pepper
• 1 tablespoon ground cinnamon
• 1 cup heavy cream
• 1 (8 ounce) package dried
• spaghetti
• 1 tablespoon butter
• 1 clove garlic, minced
• 1 bunch fresh parsley, chopped

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Bring a large pot of water to a boil

Step 2: Technique & Execution

Add the lobster and cook for 6 to 8 minutes, until bright red

Step 3: Technique & Execution

As soon as the lobster starts cooking, melt 3 tablespoons of butter in a large skillet over medium heat

Step 4: Technique & Execution

Add the onion and 3 cloves of garlic

Step 5: Technique & Execution

Cook and stir just to release the liquid

Step 6: Technique & Execution

Do not let them brown