Maine Lobster with Whole Wheat Pasta
and X.O. sauce


200g Harbor Maine Cooked Lobster Meat

396g spaghetti

1 U.S. organic lemon

½ U.S. organic yellow onion (finely minced)

4 clove garlic (minced)

400g U.S. organic diced tomato

1 tsp. red pepper flakes

1 tsp. Spiced organic rosemary whole

1 tsp. Spiced organic thyme

1 tbsp. Tabasco green pepper sauce

10g Basil (whole leaves)

4 tbsp. Dai Ban Zheng X.O. sauce

50 ml. Heavy cream


  1. Defrost lobster meat. Place them in the refrigerator for 24 hours prior to cooking.
  2. Place a strainer over a bowl and drain the lobster meat. Reserve the liquid for the sauce.
  3. Start a pot of boiling water with some salt for pasta.
  4. Put olive oil and white onion on the stove and heat with medium temperature for 3 to 5 minutes. Stir the onions frequently to prevent them from sticking to the pan.
  5. Add X.O. sauce, garlic, thyme, rosemary, a pinch of salt to the pan and stir for 10 to 20 seconds.
  6. Add organic diced tomato and reserved lobster water to the skillet, and simmer for 20 minutes on low heat. Stir all the ingredients occasionally. Finish with lemon Zest.
  1. Boil the pasta for 5 minutes and drain it with a colander. Wait for a minute and combine the pasta with sauce, cream and lobster meat.
  2. Season with salt, pepper and lemon juice. Garnish with basil leaf. Done!