Neil Perry’s lobster and pancetta spaghetti

Neil Perry
Neil Perry's lush lobster pasta.
Neil Perry's lush lobster pasta. Photo: William Meppem. Styling by Hannah Meppem

This is a terrific pasta dish to serve up to your loved ones, or a special loved one (for a beautiful dinner for two, all you have to do is halve the ingredients). Lobster, traditionally a luxury dish, has never been more affordable due to China's ban on our lobster exports, which has hit our local industry hard – so it's the perfect time to support it. This dish is also delicious with firm, white-fleshed fish, scallops, prawns or crab meat.


400g good-quality dried spaghetti

125g unsalted butter

50g pancetta, finely diced

2 garlic cloves, crushed

1 tsp chilli flakes

250g tinned chopped tomatoes

sea salt and ground black pepper

3 tbsp cognac

125ml pouring cream

400g raw lobster meat, cut into 2cm chunks

12 flat-leaf parsley leaves, finely chopped


1. Cook the pasta in a large saucepan of boiling salted water until al dente. Drain, set aside.

2. Meanwhile, put the butter, pancetta, garlic and chilli in a saucepan over medium heat. As soon as the garlic begins to turn golden brown, add the tomato, stirring with a wooden spoon, and cook for 3 minutes.

3. Season with sea salt and freshly ground black pepper, then cook for a further minute. Sprinkle in the cognac, then add the cream and lobster meat and cook for 1-2 minutes or until the lobster is just cooked.

4. Add the parsley, give the mixture a final stir and toss in the pasta. Mix well, divide among four bowls and serve.

Find more of Neil Perry's recipes in the Good Food New Classics cookbook.

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