Alexander's lobster pasta

Alex took this recipe from his Gordon Ramsay cookbook and reproduced this world renowned chef's dish to perfection. Since then, others have tried, but nobody makes this dish quite as well as Alex does. Because it's a lobster dish, you might tend to think of it as a fancy meal, but it's actually pretty simple and incredibly good. Give it a try.


  • 600g cherry tomatoes.
  • 1 chili, deseeded and chopped.
  • 1 spring onion, finely diced.
  • 1 clove garlic, peeled and chopped.
  • 50g unsalted butter.
  • Freshly ground black pepper.
  • 125ml dry white wine.
  • 500g fresh spaghetti (although Alex uses packaged spaghetti and that's good too).
  • 1 tablespoon olive oil.
  • 1 cooked lobster (750g whole cooked weight), meat removed from the body and claw.
  • 100ml double cream.
  • 3 tablespoons freshly chopped basil.
  • Parmesan cheese shavings.
  • Olive oil to drizzle.


  • Place the tomatoes, chilli, onion, garlic and butter in a heavy-based pan and cook over a moderate heat until soft but not coloured. 
  • Break the tomatoes up with a spoon as they cook. 
  • Season with pepper, add the wine and cook slowly until the wine has virtually evaporated and the tomatoes have caramelised. 
  • The sauce will be quite chunky in texture.
  • Bring a large pan of water to the boil, add the spaghetti and oil and cook till al dente.
  • Take the lobster meat and cut into small medallions or bite-sized pieces. 
  • Drain the pasta in a colander and transfer to a warm serving plate. 
  • Add the cream to the tomato sauce and bring to the boil, add the lobster and toss to warm through. Do not overcook at this stage.
  • Pour over the spaghetti, scatter over the basil and parmesan, drizzle with the oil and serve immediately with a crisp green salad.