Only a few ingredients—just how I like my cooking to be.


Subscribe to Sweet Paul


 

Serves 4

The meat of 2 large cooked lobsters



1 lb spaghetti



salt & pepper, to taste



3 tablespoons capers, drained



juice of 2 lemons



grated zest of 1 lemon



4 to 6 tablespoons olive oil



2 tablespoons dill, finely chopped


  1. Break the lobster apart and coarsely chop the meat. Place in a bowl.
  2. Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and place in a bowl.
  3. Add capers, lemon, zest, dill, and oil. Give it a good toss.
  4. Season with salt and pepper.
  5. Stir in the lobster meat and serve.

TIP:

If you don’t like dill as much as I do, you can use parsley. I like to put cold lobster meat into this dish, but you can heat it up in some butter beforehand.


Photography by Susanna Blåvarg

Made it? Tell us about it–