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Black Ink Spaghetti With Lobster, Caviar, Mascarpone Lime Mousse And Orange Confit

This deliciously over-the-top recipe for black ink spaghetti with lobster and Beluga caviar from Barilla and Sorrentino’s Chef Alberto is perfect for weekend entertaining. 


Serves 2


  • 140 gr. Barilla Spaghetti 
  • 1T extra virgin olive oil + for finishing the dish
  • 3 garlic clove, sliced
  • 1.5 lb. fresh lobster
  • 3/4 cup white wine
  • 1 pc. fresh cuttlefish
  • 5 leaves fresh basil + for garnish
  • 3/4 bunch parsely
  • Sea Salt to taste


Mascarpone Lime Mousse

  • 200 gr. extra virgin olive oil
  • 150 gr. marscapone
  •  1 lemon zest
  • 1 lime zest


  • 1T Beluga Black caviar 
  • 4 small cubes, orange comfit 






  1. In a medium-sized pan, place 1T extra virgin olive oil and sliced garlic over medium heat.
  2. Once the garlic is golden (do not burn), add the rinsed lobster.
  3. Add white wine, cover and cook for 6 minutes.
  4. After 6 minutes, remove stock from heat and remove lobster with tongs, cool and set aside.
  5. Once lobster has cooled, remove meat out of the shell and place back in lobster stock. Save the shell for plating.
  6. Open up the cuttlefish and take out the black ink for the sauce (about 2T) and set aside.
  7. Finely chop the cuttlefish and add the cuttlefish to the lobster stock.
  8. Add the basil leaves and fresh parsley.
  9. Place the stock over medium heat and boil for a few minutes altogether until cuttlefish is cooked.
  10. After a few minutes, in a clean pan, strain the stock TWICE and return to medium heat and bring to a simmer.
  11. Carefully stir in the black ink.
  12. Add cooked spaghetti and slowly add lemon juice, extra virgin olive oil, continually stirring until sauce is smooth and spaghetti is coated with the black ink sauce.  


  1. In a food processor, add 200gr. of extra virgin olive oil, mascarpone, lime and lemon zest. Mix until smooth. Set aside.


  1. To assemble, place the lobster shell onto the plate, and twirl the pasta inside the shell.
  2. Add the lobster meat next to the pasta.
  3. Finish with a drizzle of extra virgin olive oil and lemon zest.
  4. Garnish with quenelles of caviar and mousse and orange confit as per photograph.



Buono Appetito!
Chef Alberto

For more flavourful inspiration and recipes, visit from Barilla


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