Serves 2 | Prep time: 15 minutes | Cook time: 10 minutes


120g Spaghettini

1 tbsp Salt

1 box Luke’s Lobster Tails (thawed)

½ cup XO Sauce

10 Cherry Tomatoes (halved)

3 tbsp Tobiko

1 handful Artisan Green’s Coriander Leaves


Bring a deep saucepan of water with 1 tbsp of salt to a rolling boil. Add spaghettini and cook for 3 minutes. Remove a cup of the pasta water and set aside.

Drain the pasta under cold running water and set aside. It will cook further when added to the sauce.

Remove lobster meat from their shells. Discard the shells. Cut lobster meat into 4-cm chunks. Set aside. 

Take 1 tbsp of oil out of the XO sauce and place in a wide skillet over medium-high heat. Add the cherry tomatoes and stir-fry for 2 minutes till soft.

Increase heat to high. Place the lobster meat in the pan and stir fry for 30 seconds till lightly seared.

Add the XO sauce and pasta. Toss to mix everything together evenly. You want the sauce to coat and cling to the pasta. Add some of the reserved pasta water if it looks a little dry. Taste to ensure your pasta and lobster are properly cooked, and add salt if necessary.

Transfer to serving plates and top with tobiko. Garnish with plenty of coriander leaves and serve immediately.


On a mission to change the world one lobster at a time, we’ve teamed up with local food writers and self-taught home cooks to create
sustainable recipes using our retail packs to encourage consumers to make more mindful and responsible food choices.