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Bottarga Spaghetti with Lobster Oil & Espelette Pepper

*Serve with warm crusty bread and chilled wine.

(Serves 4)


Good Spaghetti x 1lb (cook according to directions)

Lobster Oil x ¼ cup

Florida Bottarga, shaved x ½ cup

Espelette Pepper, ground x 4 tsp

Good Salt x to taste


1.Cook spaghetti according to directions, then drain.

2.While spaghetti is still warm, drizzle with lobster oil and toss.

3.Portion out four portions of pasta then top each with 2 Tbsp each of bottarga.

4.Top each serving with 1 tsp of Espelette pepper and good salt to taste.