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

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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.


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

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