Name: Spicy Lobster Pasta
Ingredients: 12 ounces linguine; 2 medium lobster tails, about 12 ounces lobster meat total; 2 tablespoons olive oil; 3 tablespoons unsalted butter; 1 small shallot, finely chopped; 4 cloves garlic, minced; 1 teaspoon red pepper flakes; 1 tablespoon tomato paste; 1 cup crushed tomatoes; 1/2 cup seafood stock; 1 teaspoon lemon zest; 1 tablespoon lemon juice; 1 teaspoon kosher salt, or to taste; 1/2 teaspoon black pepper, freshly ground; 1/4 cup fresh parsley, chopped

Description

A bold and elegant seafood pasta made with tender lobster, linguine, garlic, tomato, lemon, and red pepper flakes. It is rich, bright, and just spicy enough to feel extra special without being complicated.

Ingredients

Scale

12 ounces linguine
2 medium lobster tails, about 12 ounces lobster meat total
2 tablespoons olive oil
3 tablespoons unsalted butter
1 small shallot, finely chopped
4 cloves garlic, minced
1 teaspoon red pepper flakes
1 tablespoon tomato paste
1 cup crushed tomatoes
1/2 cup seafood stock
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon kosher salt, or to taste
1/2 teaspoon black pepper, freshly ground
1/4 cup fresh parsley, chopped

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Instructions

Bring a large pot of well salted water to a boil over high heat. Set a large skillet over medium heat.
Cut the lobster meat into bite sized pieces and set aside. Gather the shallot, garlic, red pepper flakes, tomato paste, crushed tomatoes, seafood stock, lemon zest, lemon juice, salt, black pepper, and parsley.
Add the olive oil and 2 tablespoons of the butter to the skillet. Cook the shallot for 2 to 3 minutes until softened. Add the garlic and red pepper flakes and cook for 30 seconds. Stir in the tomato paste and cook for 1 minute.
Pour in the crushed tomatoes and seafood stock. Season with salt and black pepper. Simmer for 5 to 6 minutes until slightly thickened.
Meanwhile, cook the linguine until just shy of al dente. Reserve 1/2 cup pasta water, then drain.
Add the lobster pieces to the sauce and cook for 2 to 3 minutes until opaque and tender.
Add the drained pasta and remaining 1 tablespoon butter to the skillet. Toss well, adding a splash of reserved pasta water as needed until the sauce is glossy and coats the noodles.
Stir in the lemon zest, lemon juice, and chopped parsley. Taste and adjust seasoning if needed.
Serve immediately in warm bowls.

Notes

Do not overcook the lobster or it can become firm.
Use reserved pasta water a little at a time to loosen the sauce.
Add lemon at the end for the brightest flavor.
Spaghetti or fettuccine can be used instead of linguine.