• Servings : 4
  • Preparation : 25 minutes
  • Cook time : 1 hour 
  • Calories : 490 cal
  • Carbohydrate : 69 g
  • Lipid : 15 g
  • Fiber : 8 g
  • Protein : 24 g
À la recherche d'une recette estivale? Essayez le spaghetti aux tomates et homard de la chef Mélanie Marchand pour Isabelle Huot Docteure en nutrition.


  • 2 cooked lobsters dissected, the tails cut in butterfly style (keep the carcasses)


  • 5 ml (1 tsp) of olive oil
  • 2 cloves of garlic, finely chopped
  • 5 ml (1 tsp) of chili crushed
  • 60 (1/4 cup) of white wine
  • 1 container (283 g) of cherry tomatoes
  • 250 ml (1 cup) of fume
  • 5 ml (1 tbsp) of maple syrup
  • Salt and pepper, with taste
  • Carcasses preserved of lobsters
  • 60 ml (1/4 cup) of fresh basil, chopped
  • 5 ml (1 tsp) of lemon zest

Pain à l’ail

  • 60 ml (1/4 cup) of olive oil
  • 60 ml (1/4 cup) of fresh basil, chopped
  • 1 clove of garlic, chopped
  • 1 slice of whole wheat bread
  • 15 ml (1 tsp) of lemon zest


  • 30 ml (2 tbsp) of pistachios
  • 30 ml (2 tsp) of chipped sunflower seeds


  • 1 package (500 g) of whole wheat spaghetti pasta
  • 5 ml (1 tsp) of olive oil


For the sauce

1 - In a large non-stick skillet, heat the oil, garlic and chili crushed 2 to 3 minutes (or until the garlic begins to brown).

2 Deglaze with white wine and Leave to reduce, almost dry. Add the tomatoes, the fish fume, the maple syrup, the salt and the pepper. Mix gently.

3 - add the carcasses of the lobsters then mix. Cook gently 45 to 60 minutes ( Or until a consistent and creamy texture is obtained).

4 Remove from the heat then remove the pieces of carcasses.

For the garlic bread

5 Return to the fire. Add half the lobster pulpit, the basil chopped and lemon zest. Mix. Keep warm.

6 - In a bowl Mix the oil, the basil and the garlic. Reserve.

7 On a baking sheet, place the bread slice. Pass under the grill for a few minutes (or until beautiful golden coloration).

8 Remove from the oven and turn the bread slice.

9 Brush with half the mixture of seasoned oil. (Keep the restFor lobster tails).

10 - Return under the grill and cook until beautiful coloring. Remove from the oven and let temper.

For the crumble

11 - Chop finely to make crunchy breadcrumbs.

12 - Add the lemon zest. Mix and reserve.

13 - In another bowl, mix the pistachios and sunflower seeds.

14 - Place the butterfly lobster tails and the rest of the lobster pulpit on a cookie plate.

For pasta

15 - Add the rest of the decorated oil on the pulpit and garnish with the pistachio mixture.

16 - Cook under the grill (at Broil 550 ° F) 4 to 5 minutes (or until beautiful coloring).

17 - get out of the oven and set aside.

18 - in a pot of boiling water, cook the pasta al dente (as indicated on the packaging). Drain. Add a drizzle of olive oil.

19 - Add directly to the reserved hot sauce. Add a little cooking water. Gently mix.

20 - Serve immediately in a presentation dish. Garnish with lobster tails and pistachio pulpit on top.

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  • Isabelle Huot Docteure en nutrition

    @Murielle : Bonjour Murielle, 5 variétés de repas sont disponibles dans 200 Metro. Ils se retrouveront bientôt chez IGA également. Tous mes plats sont disponibles sur ma boutique en ligne pour une livraison directement à votre domicile.

  • Murielle Lepine

    j aimrais savoir ou ont peux trouver de plat a quebec je reste a Ancienne Lorette je n en vois pas chez metro et iga merci

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