Lobster Spaghetti in a Dutch Oven

Few meals capture luxury and comfort as perfectly as lobster spaghetti. The sweetness of fresh lobster mingling with garlic, chili, and ripe cherry tomatoes creates a sauce that clings to every strand of pasta. Traditionally, this dish calls for multiple pans—one to steam the lobster, another to build the sauce—but with the Segretto Dutch Oven 4.57QT, you can do it all in one elegant vessel. Its even heat and snug-fitting lid make it ideal for steaming shellfish, simmering sauces, and tossing pasta to perfection. The result is a restaurant-worthy dish, simplified for home cooking and served straight from pot to table.

Lobster Spaghetti in a Dutch Oven

Yield: 4 servings

Ingredients

• 2 x 1 ½-pound (680 g) lobsters

• 1 pound (454 g) spaghetti

• 1/2 cup (120 ml) olive oil

• 1 onion, finely chopped

• 2 bird’s eye chili peppers or red serrano peppers, stems removed, deseeded, and minced

• 3 garlic cloves, minced

• 4 cups (950 ml) cherry tomatoes, halved

• Salt and freshly ground black pepper

• 3 tablespoons (45 ml) fresh basil, chopped

• Lemon wedges, for garnish

Method

1. Steam the lobster in the Dutch oven.
Pour 2–3 inches (5–8 cm) of water into the Segretto Dutch Oven. Bring to a boil over medium-high heat, then place lobsters inside. Cover with the heavy lid and steam for 6 minutes. Transfer lobsters to an ice bath to stop cooking.

2. Extract the lobster meat.
When cool enough to handle, separate tails and claws. Split the tails lengthwise to lift out meat. Crack claws and knuckles, remove meat, and cut into bite-sized pieces. Reserve shells if you’d like to make broth; discard otherwise.

3. Cook the pasta.
Bring a separate large pot of salted water to a boil (or rinse out the Dutch oven if you prefer one-pot cooking). Cook spaghetti until al dente, 6–7 minutes. Reserve 1/2 cup pasta water, then drain.

4. Build the sauce in the Dutch oven.
Wipe the Dutch oven dry. Heat olive oil over medium heat. Add onion, chili, and garlic; cook 1–2 minutes until fragrant and translucent. Add cherry tomatoes, season with salt and pepper, and cook until softened and saucy, about 8–10 minutes.

5. Add lobster.
Stir lobster meat into the tomato base and cook gently for 2 minutes. Add basil. Pour in a ladle of reserved pasta water to loosen sauce.

6. Combine and serve.
Toss spaghetti into the Dutch oven, coating well in sauce. Serve hot, straight from the pot, with lemon wedges on the side.