Arkhé Lobster Aglio Olio


Preparation time

Cooking time


2 x 200g Ferguson Australia Raw Lobster Split/Half
1 head of garlic
10g chilli flakes
100g parsley, chopped
4 lemons, juiced
100g dried spaghetti
Extra virgin olive oil

Arkhé Lobster Aglio Olio

Cook one lobster half making sure the core temperature comes to 52◦c and set aside to cool. Once cooled, remove from the shell, chop up and set aside for later.

Put your pot on to boil and cook pasta for 10 minutes making sure it remains al dente.

Peel garlic and slice very thinly on a mandolin. Slowly saute in a generous amount of olive oil until slightly golden. At this stage add your chilli flakes and parsley and fry for 10 seconds and then add in your pasta. Toss nicely, season with salt, pepper and lemon juice. Lastly add in your chopped lobster and toss through for a minute.

Cook your other lobster half until the core temperature reaches 52◦c. Serve pasta with half lobster by the side of the plate.

Enjoy with good company and a drop of your favourite wine.

Recipe by Arkhé Sous Chef Zac Goddard