Lobster and Summer Truffle Spaghetti

Lobster and Summer Truffle Spaghetti

Daria Souvorova

2 hours
serves: serves 4-6 as a main course, or up to 14 as part of a larger meal


I am sure everyone is posting their glorious recipes from their Thanksgiving dinners, so am I. I have never quite got along with the traditional Thanksgiving menu though. For me, the holiday is an opportunity to invite all of my international friends and family over to create our own traditions. Most folks our age go to visit their families for the holiday, however, most of our international friends don’t get to participate. The holiday is an American tradition, and a 4 day weekend is generally too short to warrant a $1000 flight home. In come the Russians. My parents and I have made our own tradition of inviting folks over to share the holiday with us…our style. And since Nico and I moved to out new home with our big kitchen, we have been hosting our International Thanksgivings.

Our meal was epic! We had an entire half goat, lobster, beef, salads, and roast veggies! And just wait for the desserts!

I was never a huge fan of turkey, so I generally prefer to make a big lamb roast. This year, I wanted to make a whole baby goat or lamb! My friend Anwar looked for one for me, and in the end sold me an entire half of a full grown goat, which made a beautiful roast! Stay tuned for my Whole Roast Goat recipe in the coming days!

As friends started to RSVP, I learned that some folks aren’t into lamb and goat, so I decided to add a beef dish. Nico gave me an amazing encyclopedia of French cookery for my birthday! He gave me Alain Ducasse’s Grand Livre de Cuisine, and it is amazing! However…everything is in French, so I have been slowly translating it. I came across his Ravioli à la monégasque recipe and was hooked! Recipe coming up!


As more people RSVPd, we had more dietary restrictions… that is how this recipe came along! I was leafing through Alain Ducasse’s book and came across this combination of lobster and fresh truffle, perfect for our fish eaters. I had recently bought a little jar of fresh Summer Truffles since this cookbook required truffle for almost every recipe, and decided Thanksgiving was a great moment to serve it out. I loved a lot of Ducasse’s recipe and was inspired by his flavor profile, but have simplified this recipe to make it easier for the home cook.

I wanted to make sure everyone had something amazing to eat, so lobster was on the menu! In the end, I have decided no longer to make dietary changes…I spent way too much on this dinner, no regrets though! It was amazing! Realistically, you can cook this dish with slightly less expensive ingredients. Go for truffle zest instead of the fresh truffles, and save a bit more by using frozen lobster tails or alternative seafood for a more affordable meal.

So excited about this dish!


If you want to make an epic meal and hope to impress, this is your chance!

This was Nico’s favorite dish from the dinner, and it disappeared before it made one full rotation on the table. The lobster was fresh and delicious…albeit traumatic to cook, and the truffle and sun dried tomato added some really wonderful flavors. If I make it again, I might add some basil into the dish for color, it was overwhelmingly red!

Our desserts are ready and waiting for hungry stomachs!

We finished our meal with a beautiful trifecta of desserts! We served our favorite Cannelés Bordelais, a traditional Russian Smetannik, and my single bow to American flavors, a Cranberry Custard Tart. Stay tuned for all of those recipes later this week!


  • 4 pounds of live lobsters, 3-4 lobsters
  • salt
  • 2-3 tablespoons stock concentrate
  • 1 1/4 cup water
  • 2 tablespoons cognac
  • 2 ounces grated Parmesan
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 15 sun dried tomatoes, sliced
  • 1.5 ounces summer truffles
  • 1/4 teaspoon truffle zest, or to taste
  • salt and pepper
  • pasta:
  • 2 cups flour
  • 3 eggs
  • 4 tablespoons olive oil
  • basil leaves, for garnish


    1. spaghetti:
    2. Combine all of the spaghetti ingredients. Slowly add water to make a ball. Cover and rest for 2 hours.
    3. Dust machine with flour and pull  ball of dough through, folding  like a letter after each pass. I roll through three times or so until an even sheet is formed.
      Make setting smaller, to desired  thickness, roll through final time. I am fond of the “5” setting.
      Trim to the length of pasta you want to create (9-12 inches) and cover with towel.
    4. Repeat with remainder.
    5. Run through smallest cutting roller. Dust  with flour to separate.
      Ideally, you can push your pasta through a spaghetti extruder, but mine died in the process of trying this…so thus this plan.
    6. Boil salted water, cook around 1 minute. Rinse in cool water. Do this step right before you are ready to add the pasta to the lobster sauce.
    7. prepare the truffles:
    8. Wash and dry the truffles. Trim each truffle into a little cube and slice that cube into matchsticks.
    9. Mince the remaining truffle (the pieces you trimmed off) and set aside for the garnish.
    10. prepare the lobster:
    11. Boil salted water, until it is heavily boiling! Boil each lobster for 45 seconds or so until they turn reddish. Make sure to allow the water to come back to a boil before adding the second lobster.
    12. Remove claws and tails and reserve the rest for another use (stock,
      Slice each tail in half lengthwise with a sturdy knife
    13. Add a bit of olive oil to a large sauce pan and fry the lobster tails for about 8-10 minutes and the claws for 2 minutes longer.
    14. Crack open the claws and carefully retrieve the meat. Set lobster aside covered in a warm place.
    15. to finish:
    16. In the same sauce pan used to cook the lobster, add water, lobster stock concentrate, and cognac to the drippings. Bring to a boil.
    17. Add the truffle matchsticks and the sun dried tomatoes. Add a bit more olive oil and the butter.
    18. Take the tails and claws and drench them quickly in the sauce and set them aside, back in the covered dish in a warm place.
    19. Add the pasta to the sauce in the saucepan and cook for a few minutes until some of the sauce is absorbed. Taste and season with salt and pepper, you may not need a lot of salt, if any. Add some truffle zest if the flavor is not as prominent as you like. Ducasse recommended 4 ounces of Truffle…but who has money like that?
    20. Arrange on platter and top with the lobster pieces.
    21. Sprinkle with truffle and fresh grated Parmesan.
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