Spaghetti Chitarra Recipe

Cook and extract meat

If using a live lobster: bring a large pot of salted water to a rolling boil. Add lobster and cook 8–10 minutes (for 1.25–1.5 lb) until shell is bright red. Remove and cool slightly. If using pre-cooked lobster meat, skip to step 2. Split the lobster shell with kitchen shears or a chef's knife; remove tail, claws and knuckles. Extract meat from tail and claws, keeping pieces large (rough chunks). Reserve shells and bodies for stock if desired. Pat the meat dry and cut larger tail sections into bite-sized pieces. Set lobster meat aside and keep warm.

Bring a large pot of water to a rolling boil. Add 2 tablespoons coarse salt. Add 12 oz spaghetti chitarra and cook until very al dente (about 2 minutes less than package instructions), stirring occasionally. Reserve 1 cup of starchy pasta water before draining. Do not rinse. Keep pasta and reserved water ready to combine with sauce.

In a large skillet or sauté pan over medium heat, add 2 tablespoons olive oil and 3 tablespoons unsalted butter. When butter has melted and begins to foam, add the minced shallot and cook 2–3 minutes until softened and translucent but not browned.

Add the thinly sliced garlic and 1 teaspoon red chili flakes. Sauté for 30–45 seconds until fragrant. Take care not to burn the garlic.

Stir in 1 tablespoon tomato paste and cook 1 minute to remove raw flavor. Deglaze the pan with 1 cup dry white wine, scraping any browned bits from the bottom. Increase heat to medium-high and reduce wine by about half (2–3 minutes) to concentrate flavor.

Reduce heat to medium-low. Add the reserved lobster meat to the pan to warm through gently (1–2 minutes). Add 1 teaspoon sea salt, 1 teaspoon freshly ground black pepper, 1 teaspoon lemon zest and 1 tablespoon lemon juice. Toss to combine. If the sauce seems too sparse, add up to 1/2 cup reserved pasta water to create a silky emulsion.

Add the drained spaghetti chitarra directly into the skillet with the sauce. Toss constantly with tongs or two forks to coat pasta; add small amounts of reserved pasta water as needed (up to the reserved 1 cup) to achieve a glossy, slightly saucy consistency. Cook together 1–2 minutes until the pasta finishes cooking and absorbs flavors.

Taste and adjust seasoning with additional salt, pepper or lemon juice if needed. If desired, stir in an extra 1 tablespoon butter for richness.

Remove from heat. Sprinkle chopped parsley and sliced basil over the pasta, drizzle 1 teaspoon extra-virgin olive oil, and sprinkle 1 tablespoon grated cheese if using. Gently fold to combine.

Serve immediately, dividing into 4 portions. Garnish each plate with a small extra pinch of chili flakes and a few more herb leaves if desired.