Roasted Bug Tail in White Wine Sauce with Spaghetti

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Delicious bug tail and spaghettiThis is yet another recipe combining pasta and seafood in a unique way. Roasted bug tail (flat head lobster) is cooked in aromatic white wine sauce and is topped with fulfilling spaghetti. Flathead lobsters are easily available in superstores. If you do not consume wine, replace white wine sauce with regular cheesy vegetable stock sauce base. Similarly, bug tails can be replaced with prawns too. If you love spice, do not hesitate to add some chili sauce in this preparation. Another way to serve this recipe is to remove spaghetti and plating it with steamed rice. Instead of roasting the bug tails, you can directly cook them in white wine sauce. Let's make this delicious and irresistible preparation.

Delicious bug tail and spaghetti
Roasted Bug Tail in White Wine Sauce with Spaghetti

Roasted flat head lobsters in white white sauce and spaghetti

Try this delicious spaghetti preparation served with nutritious flat head lobster drenched in flavorful white wine sauce pepped up with select spices.

Preparation Time: 15 minutes
Cooking time: 30 minutes
Servings: 4

  • 6 to 8 Moreton Bay bug tails (shells removed)
  • 200 gm spaghetti
  • pinch of white pepper powder
  • 1/4 tsp sesame oil
  • 2 tsp diluted chili oil
  • 2 cups chicken broth
  • 1/2 cup dry white wine
  • 3 tsp white wine vinegar
  • 2 garlic cloves paste
  • 1 medium sized white onion paste
  • 50 gm butter
  • 1 tsp olive oil
  • small bunch of spinach (blanched)
  • salt to taste


  1. Take bug tails in a bowl and add white pepper powder, sesame oil, chili oil and a pinch of salt in it.
  2. Lightly rub all the ingredients on each bug tail and keep aside for 10 minutes.
  3. Heat olive oil in a nonstick sauce pan.
  4. Add onion and garlic paste and saute for about 2 minutes on a medium flame.
  5. Add chicken broth with white wine, white wine vinegar, butter and a pinch of salt.
  6. Simmer on a medium flame till it is reduced to 1/3rd of the original quantity.
  7. Switch off the flame and add blanched spinach leaves in it. Keep aside.
  8. Roast all the marinated bug tails on a grill for a minute on each side.
  9. Boil spaghetti in about 800 ml of water on a medium flame for about 5 minutes.
  10. Drain all the water and add spaghetti in white wine sauce with roasted bug tails.
  11. Once simmer for about 2 to 3 minutes.
  12. Serve hot with a hot and spicy sauce bowl.


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