Chickpea Spaghetti with Lobster, Cherry Tomatoes & White Wine

Make a pasta dish using ingredients that remind you of your birth month. This recipe features chickpea spaghetti, lobster, tomatoes, butter and white wine.

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Ingredients 4 Servings


  • 1 box Barilla® Chickpea Spaghetti pasta
  • 1 bay leaf
  • 2 lobsters
  • ¼ cup extra virgin olive oil, divided
  • 1 clove garlic, chopped
  • 1 medium white onion, sliced thin
  • 1 tablespoon flour
  • 1 cup White wine
  • 1 pint cherry tomatoes, halved
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon butter
  • Salt and white pepper to taste
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  • Bring a large pot of water to a boil. Season with salt, pepper, and bay leaf.

  • Add lobsters to pot and cook 5 minutes. Remove from pot and allow lobsters to cool. Reserve cooking water for sauce. Remove meat from tail and claws. Chop in 2-inch pieces and set aside.
  • Heat half of the olive oil in a skillet. Add garlic and lobster shells. Sauté until garlic is golden.

  • Add flour and cook for one minute. Add wine to skillet and cook until reduced by half. Season with salt and pepper.

  • Add enough lobster cooking water to cover shells. Simmer until reduced by half.

  • Heat remaining olive oil in another skillet. Add onions and sauté over medium heat until soft. Add tomatoes and the wine sauce.

  • Cook pasta half of the recommended package cooking time. Drain and add pasta and lobster meat to sauce.
  • Simmer 6 more minutes until pasta is al dente. If needed add more lobster cooking water.

  • Season with parsley and butter and serve.

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