Lobster and Mussel Spaghetti

Lobster and Mussel Spaghetti is a light yet indulgent seafood dish full of fresh flavour. Sweet lobster, tender mussels, and clams combine with spaghetti in a simple, aromatic sauce. It cooks quickly and delivers an elegant meal that feels special without being complicated.

Prep Time 15

Cook Time 20

Total Time 35

Servings People

Ingredients

200 g spaghetti dried
1 small lobster cooked meat removed and chopped
300 g fresh mussels cleaned and debearded
200 g clams fresh cleaned
2 cloves garlic finely chopped
1 small shallot finely chopped
150 ml dry white wine
200 g cherry tomatoes halved
2 tbsp olive oil
1/4 bunch fresh parsley chopped
1/2 large lemon juice
salt to taste
black pepper to taste

Instructions

Bring a large pan of salted water to the boil. Add the spaghetti and cook until al dente, following packet instructions. Reserve a small cup of pasta water, then drain.
200 g spaghetti
Heat the olive oil in a large pan over medium heat. Add the shallot and cook for 2–3 minutes until soft. Stir in the garlic and cook for another minute.
1 small shallot, 2 tbsp olive oil, 2 cloves garlic
Pour in the white wine and bring to a gentle simmer. Add the mussels and clams, then cover with a lid. Cook for 4–5 minutes, shaking the pan occasionally, until the shells open.
300 g fresh mussels, 150 ml dry white wine, 200 g clams
Add the cherry tomatoes and cook for 2–3 minutes until they begin to soften. Remove any unopened mussels or clams.
200 g cherry tomatoes
Stir in the lobster meat and cook gently for 2 minutes. The lobster should be heated through but not overcooked.
1 small lobster
Add the drained spaghetti to the pan. Toss everything together well. If needed, add a splash of reserved pasta water to loosen the sauce.
Add the lemon juice and chopped parsley. Season with salt and black pepper. Toss again to combine.
1/2 large lemon, salt, black pepper
Divide between two bowls and serve hot, with extra parsley if desired.
1/4 bunch fresh parsley

Equipment

Large Saucepan for pasta
large frying pan or sauté pan with lid
Colander
Tongs or pasta fork

Notes

Tip:

For an extra layer of flavour and texture, you can add a large in-shell shrimp to the dish. Simply place them into the pan at the same time as the mussels and clams, allowing them to cook gently in the wine and seafood juices. As they turn pink and opaque, they release a subtle sweetness that enhances the sauce. The shells also help deepen the overall flavour, giving the dish a richer, more authentic seafood character. When serving, the shrimp create a striking visual appeal, but they also invite a hands-on element that makes the meal feel more relaxed and enjoyable.

Nutrition