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Osteria Renata's Lobster Spaghetti by Osteria Renata & Piero Garreffa

A recipe so special, you have to order it in advance. Head chef Gus Cadden of Osteria Renata shares his signature Lobster Spaghetti for this collaboration, reimagined by artist Piero Clemente Garreffa. This pasta is a showstopper as it arrives at the table. It's the restaurant's signature dish, full of colour and theatre that sparks a childlike sense of awe. Piero wanted to capture that same feeling of wonder, seen through the eyes of his childhood, peeking up from beneath the table as pasta was rolled out by hand.
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In this piece, the lobster takes on a monumental form, painted in bold primary colours — the bold red shell and golden egg-yolk dough against a vibrant blue backdrop.

Inspired by the humour and primary palette of The B-52s’ single Rock Lobster, the artwork carries a joyful, playful energy that Piero is known for. A celebration of food, memory and imagination.

• One poster purchased = 10 meals donated
• Available in A3 and A2 format
• Printed on 135gsm Extract paper, made from 100% recycled materials
• Unframed posters are delivered rolled in paper and sturdy packaging — packed with care in our Collingwood studio and shipped worldwide
• Complimentary framing service — order a poster and frame in matching sizes and we’ll frame it at no extra cost

All orders are packed and shipped worldwide from our Melbourne studio.

Orders are sent with tracked delivery — you’ll receive a tracking number once your order is on its way. Please allow 1–2 business days for us to pack your order, in addition to delivery time frames below.

Estimated delivery times during Black Friday.
• Australia: 10 business days (Standard), 10 business days (Express)
• New Zealand: 7–12 business days


• International: 10–20 business days

Click & Collect:
Pick up from our studio at 55 Cromwell St, Collingwood VIC 3066
Available Monday–Thursday, 9am–4pm

You’ll receive an email when your order is ready to collect.

When you purchase a poster and a matching-size frame, we’ll frame it for you at no extra cost.
Once it arrives, it’s ready to hang on your wall.

• Made from solid teak, featuring clear plexi-glass and built-in hanging hardware.
• Available in three sizes to fit all Food For Everyone posters
• Available in a selection of colours to suit different styles
• Suitable for both portrait and landscape orientation
• Durable turnbuckle closures that are easy on the fingers
• Please note: as no two trees are the same, each frame may feature unique natural variations in grain and colour!

Osteria Renata's Lobster Spaghetti
Osteria Renata's Lobster Spaghetti
Osteria Renata's Lobster Spaghetti
Osteria Renata's Lobster Spaghetti
 Melbourne, Australia 

Osteria Renata

Restaurant
  
Co-owners Alex Ghaddab and chef Gus Cadden are at the helm of beloved pasta bar Osteria Renata in Prahran. Named after Alex's grandmother, the neighbourhood restaurant is an homage to blending old and new, serving impeccable Italian fare that’s both familiar and adventurous in the same mouthful. While they are famous for their house-made pasta and signature dishes like Lobster Spaghetti and Cacio e Pepe Gnocchi Fritti, what brings people back time and time again is their genuine hospitality.
 Melbourne, Australia 

Piero Clemente Gareffa

Artist
  
Piero is a first-generation Italian artist who lives and works in Fitzroy, but spiritually he’s somewhere between a Mildura vineyard, a Calabrian kitchen, and a church gift shop full of tiny glossy saints. His work is a love letter to the old country—Italy, Calabria, and the family stories wrapped up in both. He grew up surrounded by grapevines, Nonna’s tomato-splattered stovetop, and tales from the old world. A stint living in Italy sealed the deal—Piero’s practice is as much about memory as it is about material. He’s done the MFA thing at RMIT, shown work in all the right places (Paul Guest Prize, Pro Hart Outback Prize), and somehow manages to keep surprising people, even when they think they’ve got the whole “Italian nostalgia” thing figured out. His work’s held in public collections, but it still feels like something you’d find tucked inside your Nonno’s drawer—alongside a few rosary beads and a supermarket loyalty card from 1997.
Osteria Renata Piero Clemente Gareffa
Co-owners Alex Ghaddab and chef Gus Cadden are at the helm of beloved pasta bar Osteria Renata in Prahran. Named after Alex's grandmother, the neighbourhood restaurant is an homage to blending old and new, serving impeccable Italian fare that’s both familiar and adventurous in the same mouthful. While they are famous for their house-made pasta and signature dishes like Lobster Spaghetti and Cacio e Pepe Gnocchi Fritti, what brings people back time and time again is their genuine hospitality.
Piero is a first-generation Italian artist who lives and works in Fitzroy, but spiritually he’s somewhere between a Mildura vineyard, a Calabrian kitchen, and a church gift shop full of tiny glossy saints. His work is a love letter to the old country—Italy, Calabria, and the family stories wrapped up in both. He grew up surrounded by grapevines, Nonna’s tomato-splattered stovetop, and tales from the old world. A stint living in Italy sealed the deal—Piero’s practice is as much about memory as it is about material. He’s done the MFA thing at RMIT, shown work in all the right places (Paul Guest Prize, Pro Hart Outback Prize), and somehow manages to keep surprising people, even when they think they’ve got the whole “Italian nostalgia” thing figured out. His work’s held in public collections, but it still feels like something you’d find tucked inside your Nonno’s drawer—alongside a few rosary beads and a supermarket loyalty card from 1997.
Osteria Renata's Lobster Spaghetti

Taste For It

Osteria Renata's Lobster Spaghetti

Lunch Dinner
  • 30 MINS
    • |
  • 1.5 HOURS
    • |
  • SERVES 4

A recipe so special, you have to order it in advance. This one comes from head chef Gus Cadden of Osteria Renata - a pasta bar in Prahran and our recent collaborator with artist Piero Clemente Garreffa. If we had to choose one word to describe this dish? Luscious.

  • 500G TIPO OO
  • 175G WHOLE EGG
  • 130G EGG YOLK
  • 10G OLIVE OILFOR THE BISQUE:
  • 1 onion
  • 1 carrot
  • 1 large celery stalk
  • 150g tomato paste
  • 150ml white wine
  • 150ml brandy
  • 1L water
  • 200g fresh chopped tomato
  • 500g prawns
  • 1 Lobster

Step 1.
For the Pasta: Make a well with your flour and salt in a suitable bowl or bench top. Combine the liquid with a spoon and gently pour into the middle of the well. Stir the ingredients slowly incorporating the flour until well combined. Once thick enough start to use your hands and work it into a dough. Knead the dough for 5-10 minutes until its smooth and round. You know its complete when you press into the dough and it springs back into shape. Store in your fridge for at least an hour, but the longer the better.
Step 2.
Using your pasta roller get the pasta as thin as you like, for spaghetti you can attach your cutter and use, but if you prefer fettuccine or pappardelle feel free to just cut from the sheets with an appropriate knife.
Step 3.
For the Bisque: Firstly clean the prawns, reserve all the shells and heads and roast in the oven at 180’ for 10 minutes. This will get a nice colour started on them. The flesh of the prawns will be used the sauce later.
Step 4.
Finely dice the carrot, onion and celery and cook on low for a few minutes to soften, without colour. Add your tomato paste and fry off for 2 minutes until it thickens. Deglaze with white wine and brandy.
Step 5.
At this point add your chopped tomato and roasted prawn heads in and stir. Add your water and whatever herbs you have about (thyme and parsley stalks are great)
Step 6.
Simmer at this point for 50 minutes. Once done, use a stick blender to blitz up the whole pot. alternatively you can use a blender and do it in batches. Once blitzed pass through a fine sieve to remove unwanted shell pieces. Taste for salt and all good to store in fridge.
Step 7.
For the Lobster: Assuming you have a half or two halves of a lobster already, you just need to prop it up on a an oven tray using foil so that it is flat, then season with sea salt and a break a few chunks of butter off to place along the flesh side. Roast in the oven for 12 minutes at 180’ and then rest for three minutes before serving. Garnish with some finely sliced chives.
Step 8.
To assemble: Put your lobster into the oven to start cooking. Bring a pot of salted water to the boil for your pasta. Fresh pasta takes much less time than dried pasta so be prepared! In a saucepan bring the bisque to a boil and then gently poach your prawns inside for roughly 3 minutes. Add your cooked pasta and a little bit of chilli if you like at this point. The sauce will thicken on its own due the prawn heads, and the pasta itself so just a few tosses in the pan and your all done. Serve on a big dish and place your cooked lobster across the top.

Osteria Renata's Lobster Spaghetti

  • Prep: 30 MINS
  • Cook: 1.5 HOURS
  • Serves: SERVES 4

Ingredients

  • 500G TIPO OO
  • 175G WHOLE EGG
  • 130G EGG YOLK
  • 10G OLIVE OILFOR THE BISQUE:
  • 1 onion
  • 1 carrot
  • 1 large celery stalk
  • 150g tomato paste
  • 150ml white wine
  • 150ml brandy
  • 1L water
  • 200g fresh chopped tomato
  • 500g prawns
  • 1 Lobster

Method

Step 1.
For the Pasta: Make a well with your flour and salt in a suitable bowl or bench top. Combine the liquid with a spoon and gently pour into the middle of the well. Stir the ingredients slowly incorporating the flour until well combined. Once thick enough start to use your hands and work it into a dough. Knead the dough for 5-10 minutes until its smooth and round. You know its complete when you press into the dough and it springs back into shape. Store in your fridge for at least an hour, but the longer the better.
Step 2.
Using your pasta roller get the pasta as thin as you like, for spaghetti you can attach your cutter and use, but if you prefer fettuccine or pappardelle feel free to just cut from the sheets with an appropriate knife.
Step 3.
For the Bisque: Firstly clean the prawns, reserve all the shells and heads and roast in the oven at 180’ for 10 minutes. This will get a nice colour started on them. The flesh of the prawns will be used the sauce later.
Step 4.
Finely dice the carrot, onion and celery and cook on low for a few minutes to soften, without colour. Add your tomato paste and fry off for 2 minutes until it thickens. Deglaze with white wine and brandy.
Step 5.
At this point add your chopped tomato and roasted prawn heads in and stir. Add your water and whatever herbs you have about (thyme and parsley stalks are great)
Step 6.
Simmer at this point for 50 minutes. Once done, use a stick blender to blitz up the whole pot. alternatively you can use a blender and do it in batches. Once blitzed pass through a fine sieve to remove unwanted shell pieces. Taste for salt and all good to store in fridge.
Step 7.
For the Lobster: Assuming you have a half or two halves of a lobster already, you just need to prop it up on a an oven tray using foil so that it is flat, then season with sea salt and a break a few chunks of butter off to place along the flesh side. Roast in the oven for 12 minutes at 180’ and then rest for three minutes before serving. Garnish with some finely sliced chives.
Step 8.
To assemble: Put your lobster into the oven to start cooking. Bring a pot of salted water to the boil for your pasta. Fresh pasta takes much less time than dried pasta so be prepared! In a saucepan bring the bisque to a boil and then gently poach your prawns inside for roughly 3 minutes. Add your cooked pasta and a little bit of chilli if you like at this point. The sauce will thicken on its own due the prawn heads, and the pasta itself so just a few tosses in the pan and your all done. Serve on a big dish and place your cooked lobster across the top.

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